Prosecco is an Italian white wine that is produced in the Veneto region of northeast Italy and made using the Glera grape varietal.
Proseccos are made using at least 85% of the Glera grape, and can include small amounts of other varietals local to the Italian region. This grape varietal, along with the terroir of the Veneto region, creates a tropical, fruit-forward taste profile for which prosecco is known.
Prosecco’s secondary fermentation happens in closed, pressurized steel tanks before bottling. This fermentation process is called the Charmat Method and is different than the fermentation method used for Champagne, which is called the Traditional Method. In the Traditional Method, the wine’s secondary fermentation happens within the individual bottles. Prosecco’s Charmat Method production influences prosecco’s flavor and body, helping to deliver a light, softer sparkling wine.
Believe it or not, not all prosecco has bubbles! There are three classifications of prosecco bubbles: spumante, frizzante, and tranquillo. Spumante is full-sparking, frizzante is semi-sparkling, and traquillo is still (no bubbles).