Prosecco recipe — Italy's effervescent overachiever — bubbly, bright, and always ready to celebrate. Originally from Italy.
I'm the friend who turns Tuesday into a party and makes brunch feel fancy. Born in the Veneto hills, I'm lighter on my feet than my French cousin Champagne but twice as fun at half the price. I believe every moment deserves bubbles, from your morning mimosa to your midnight toast.
Prosecco can only legally be called Prosecco if it's made in specific regions of northeastern Italy, primarily Veneto and Friuli-Venezia Giulia. The EU granted it protected designation status in 2009, meaning that sparkling wine made elsewhere from Glera grapes must find a different name.
Prosecco traces its roots to the Veneto region of northeastern Italy, where the Glera grape has been cultivated since Roman times. The modern sparkling version emerged in the 19th century when Italian winemakers adapted French sparkling wine techniques, but chose the faster, more fruit-forward Charmat method over traditional champagne-style bottle fermentation.
Category: wine | Difficulty: easy | Base spirit: None | ABV: 10.5-12.5%
Origin: Italy