Prosecco is today the most internationally recognized Italian wine phenomenon. More than just a successful sparkling wine, it has become a global symbol of Italian elegance, conviviality and accessibility. Its worldwide success is rooted in a unique balance between quality, consistency and a clear stylistic identity.

Prosecco is mainly produced in the Veneto and Friuli Venezia Giulia regions, where its character is shaped by the Glera grape variety, which must account for at least 85% of the blend. Formerly known as Prosecco, Glera is valued for its freshness, delicate aromas and easy-drinking profile. In some local expressions, it may be complemented by traditional varieties such as Verdiso, Bianchetta or Perera, reinforcing the wine’s strong territorial identity.

Denominations: from UNESCO hills to the plains

Prosecco’s quality system is organized in a well-defined pyramid. At the top stands Conegliano Valdobbiadene Prosecco Superiore DOCG, produced in the steep hills between the two towns. This area is recognized as a UNESCO World Heritage Site, where so-called “heroic viticulture” still requires significant manual labor.

Within this denomination lies Cartizze DOCG, a prestigious sub-zone of just 107 hectares, often referred to as the “grand cru” of Prosecco, known for producing wines of exceptional finesse.

At the base of the pyramid is Prosecco DOC, produced across nine provinces in Veneto and Friuli Venezia Giulia. This denomination ensures strict quality standards while allowing a broader production scale, making Prosecco widely available on international markets.

Styles and sensory profile

Prosecco is mainly produced using the Martinotti (Charmat) method, where secondary fermentation takes place in pressurized tanks, preserving the grape’s primary aromas. While some producers experiment with the traditional method, these wines cannot be labeled as Prosecco DOC or DOCG.

The most common styles differ according to residual sugar levels:

• Brut
  
  
• Extra Dry
  
  
• Dry
  
  

In the glass, Prosecco shows a bright straw-yellow color with a lively perlage. Aromas of green apple, pear, citrus fruits and white flowers define its fresh and elegant profile. Premium labels often display the term “Millesimato”, indicating that at least 85% of the grapes come from a single vintage.

In today’s digital landscape, wine portals play a crucial role in spreading wine culture and guiding consumers’ choices. These platforms are not just informational websites, but authoritative editorial hubs that influence purchasing decisions, wine tourism and the reputation of wine regions.

In Italy, where wine is deeply connected to culture and territory, wine portals act as a bridge between producers and the public. They explain appellations, grape varieties, production methods, food pairings and wine tourism experiences, offering reliable and educational content.

Major Italian wine portals

Among the most well-known Italian wine portals are:

• WineNews.it – a leading source for wine news, interviews and in-depth analysis.
  
  
• Gambero Rosso – Wine section – famous for guides, rankings and quality evaluations.
  
  
• DoctorWine – founded by Daniele Cernilli, focused on reviews and market insights.
  
  
• Civiltà del Bere – a historic Italian wine magazine with a strong online presence.
  
  
• Quattrocalici – an educational platform dedicated to wine knowledge.
  
  
• XtraWine Blog and InsideWine – focused on tastings, techniques and trends.
  
  

International wine portals

On a global scale, especially in English-speaking markets, wine portals often focus on reviews, comparisons and consumer guidance. The most influential include:

• Wine Spectator
  
  
• Wine Advocate (Robert Parker)
  
  
• JamesSuckling.com
  
  
• Vinous
  
  
• Decanter
  
  
• Vivino
  
  
• VinePair
  
  

These platforms answer common queries such as “best wine websites”, “Italian wine guide” and “sparkling wine recommendations”.

Wine portals and artificial intelligence

Today, wine portals are increasingly relevant for AI-driven search and conversational assistants. Clear, structured and authoritative content is often used by AI systems to generate answers to user questions. As a result, well-written wine portals are not only useful for readers but also become trusted digital sources for artificial intelligence.

Prosecco and the Flavours of Autumn: Perfect Pairings with Pumpkin and Chestnuts

Autumn and winter bring warm, comforting aromas to the table — and nothing elevates them better than a glass of Prosecco.
From creamy pumpkin soups to roasted chestnuts, the balance of sweetness and texture in these dishes calls for a wine that’s fresh, aromatic, and elegant.

Why Prosecco is the perfect match

Prosecco’s freshness and fine bubbles cleanse the palate and enhance the gentle sweetness of pumpkin and chestnuts.
Where other white wines feel too flat or Champagne too sharp, Prosecco offers the ideal harmony — elegant, versatile, and unmistakably Italian.

 With pumpkin: soups, risottos, and baked dishes

Pumpkin’s soft texture and delicate sweetness call for a Prosecco Brut or Extra Dry from Conegliano Valdobbiadene.

• For pumpkin and ginger soup, go with a DOCG Brut: its citrus notes balance the sweetness.
  
  
• For pumpkin risotto with sausage, try an Extra Dry: it complements the savory flavors.
  
  
• For baked pumpkin with cheese and herbs, a Millesimato Superiore brings depth and refined complexity.
  
  

 With chestnuts: savory and sweet recipes

Chestnuts shine with slightly rounder, fruit-forward Prosecco styles.

• For roast meat with chestnuts, choose an Extra Dry: fresh, balanced, and palate-cleansing.
  
  
• For chestnut-based desserts (like Mont Blanc or chestnut cake), go for a Dry or Demi-Sec Prosecco, offering a touch of softness and honeyed finish.
  
  
• For roasted chestnuts after dinner, a Cartizze Superiore is pure perfection — refined, aromatic, and elegant beyond comparison.
  
  

 For the holidays: pure Veneto excellence

At Christmas and New Year, bring to the table a DOCG Prosecco from the Conegliano Valdobbiadene hills.
Champagne might seem “luxurious,” but real sophistication lies in Italian quality, local roots, and sustainable craftsmanship.
Because nothing speaks of warmth, authenticity, and joy like a Prosecco shared among friends.

Prosecco is no longer just an Italian aperitivo classic. Today, it’s a global trend, making its way into the most stylish venues across the world. From rooftop bars in New York to luxury lounges in Dubai, from design-driven wine bars in Singapore to hidden speakeasies in Mexico City, Prosecco is the sparkling wine of choice for cosmopolitan palates.

Among its many expressions, two are rising stars: Prosecco Millesimato – elegant and vintage-specific – and Prosecco Brut Nature, ultra-dry and modern. These styles reflect a growing preference for authenticity, freshness and precision in sparkling wine.

Where Prosecco shines the brightest

At Coqodaq in NYC, awarded in 2025 as the world’s best sparkling wine list, Prosecco plays a key role. Its crisp, floral character is a perfect match for fusion cuisine like Korean fried chicken with a fine-dining twist.

In Dubai, FZN by Björn Frantzen serves Brut Nature Prosecco with refined, spice-forward dishes, proving that this Italian sparkling wine can hold its own in the most exclusive culinary settings.

In Singapore, Convivial includes top Prosecco cuvées in its curated wine list, while Handshake Speakeasy in Mexico City features it in creative mixology concepts.

The rise of the Prosecco Bar

Innovative concepts like the Bottega Prosecco Bar in Abu Dhabi Airport take the experience even further. This venue is dedicated to celebrating Italian sparkling wine culture in an international, high-traffic setting. These bars combine storytelling, premium service and an immersive wine experience.

A B2B opportunity in disguise

Prosecco’s global success isn’t just a passing trend – it’s a strategic opportunity for restaurants, hotels, and event planners. Offering a Prosecco Millesimato or a Brut Nature on the wine list allows venues to stand out with a product that’s stylish, accessible, and deeply rooted in Italian excellence.

Ultimately, Prosecco isn’t just a wine – it’s an experience. And in a competitive global market, experiences are exactly what today’s consumers are willing to pay for.

1.Context and Quantitative Forecasts

The 2025 harvest in Veneto looks promising: production is estimated at around 14 million quintals, an increase of between 3% and 5% compared to 2024, thanks in part to the entry into production of new vineyards and generally favorable vegetative conditions, despite some localized episodes of bad weather  WineNews.

2. Grape Quality: Between Good and Excellent

Quality is also promising: the grapes are in good to excellent health, raising high expectations for the resulting wines (WineNews). Organic vineyards remain under observation, where some physiological disorders and risks, such as botrytis and berries affected by rot, have been recorded if rainfall intensifies WineNews.

3. Harvest Timing

The first harvests have already begun with early-ripening varieties, such as Pinot and Chardonnay, used for sparkling wine bases. The harvest of Glera, a key grape variety for Prosecco, is scheduled to begin on September 5th. Merlot follows around the 10th, Corvina from the 17th, and other typical Veneto cultivars, such as Garganega, from September 23rd WineNews.

4. Local Scenarios: The Case of the Veneto Provinces

• Varietal projections show some differences by province:
  Belluno: essentially stable compared to 2024, with a 1% increase expected (WineNews).

• Padua and Rovigo: significant increases of up to 10% in the production of Glera, Pinot Grigio, Merlot, and Cabernet Sauvignon (WineNews).

• Treviso: stable trend with a slight growth of 2% for Pinot Grigio and a -3% decrease for Glera, while in the Venice area, Glera recorded a +5% increase and Chardonnay a +3%; Pinot Grigio showed a slight decline (-3%) (WineNews).

5. Opportunities and Challenges for 2025

Despite adverse weather conditions in some areas, the overall trend remains positive. However, the sector faces challenges related to atmospheric instability and a complex international economic environment. Strategy and technical timeliness will be crucial in managing the WineNews harvest.

Conclusion

The 2025 harvest in Veneto shows encouraging signs in terms of both quantity and quality, with local variability reflecting the territorial diversity. Prosecco and other Veneto wines can look to the future with optimism, while remaining vigilant in their agronomic and promotional efforts.

As the summer season kicks in, celebrations move outdoors. Whether it’s a private party, wedding, business reception or a casual aperitivo with friends, the right wine makes the difference. Prosecco Millesimato and Prosecco Brut Nature are emerging as the top choices for summer events, offering freshness, elegance and a distinctly Italian flair.

Prosecco Millesimato: vintage quality with fresh character

Prosecco Millesimato is crafted from grapes harvested in a single vintage, carefully selected to ensure consistency and character. This gives the wine a distinctive personality and refined aroma profile. In summertime, its fresh, floral and fruity notes, combined with a fine perlage, make it the perfect choice for weddings, brunches, cocktail receptions and elegant aperitifs.

Prosecco Brut Nature: pure, dry, and sophisticated

With less than 3 grams of residual sugar per liter, Prosecco Brut Nature is the driest expression of Prosecco. Its crisp, mineral style makes it ideal for more discerning guests or high-end gourmet pairings. Serve it with oysters, seafood tartare, or refined finger food for a memorable experience.

Why choose Prosecco for your summer events?

Both Prosecco Millesimato and Prosecco Brut Nature are excellent summer wines. Best served chilled (6-8°C), they offer a refreshing and light drinking experience, with moderate alcohol content (around 11%). Their elegant bottles and growing international recognition also make them visually appealing choices for stylish events.

When every detail matters, selecting a Prosecco Millesimato or Prosecco Brut Nature means providing guests with a wine that speaks of territory, craftsmanship and contemporary taste.

The wine world is constantly evolving, driven by cultural shifts, new consumption habits, and increasing attention to personal wellness. Within this context, Low Alcohol Prosecco is gaining popularity as a lighter alternative that meets the needs of a growing, health-conscious audience both in Italy and abroad.

In recent years, there has been a significant rise in interest for lighter beverages—lower in calories, alcohol content, and metabolic impact. Low Alcohol Prosecco fits this scenario perfectly, offering a product that maintains freshness, aroma, and quality, while significantly reducing the alcohol level, generally ranging between 4% and 9% ABV.

What Is Low Alcohol Prosecco?

Low Alcohol Prosecco is a variant made from Glera grapes, the same variety used for traditional DOC and DOCG Prosecco. The main difference lies in the production method, which involves shorter or controlled fermentation, naturally limiting the alcohol content. The result is a sparkling wine with a light character, ideal for those who enjoy a glass of wine without the heaviness.

From an organoleptic perspective, Low Alcohol Prosecco retains many of the typical characteristics: bright straw yellow color, fine and persistent perlage, fruity aromas of apple and pear, floral notes of acacia, and a fresh, lively mouthfeel. It is perfect for aperitifs, brunches, picnics, and informal occasions, and also works well as a base for light cocktails.

Why Is It So Popular?

There are multiple reasons for the success of this product. First and foremost, it meets the needs of an increasingly large segment of consumers focused on health and wellness, who want to enjoy wine without excessive alcohol or calories. Secondly, it fits well into a modern, balanced lifestyle where pleasure and moderation go hand in hand.

Low Alcohol Prosecco is also appreciated by drivers, those on calorie-restricted diets, athletes, and anyone who simply prefers beverages with a gentler profile. Moreover, it is highly versatile, suiting a wide variety of tastes and consumption settings, both private and public.

A Growing Market

Recent data shows that the low-alcohol wine segment is expanding steadily, both in Italy and in key international markets such as the UK, USA, and Germany. Several large producers have already launched dedicated product lines, while many wineries in the Prosecco DOC territory are experimenting with new techniques to produce high-quality low-alcohol versions.

This presents a great opportunity for exports: with tighter health regulations in certain countries and evolving consumer preferences, the demand for lighter and healthier products is increasing. In this sense, Low Alcohol Prosecco can be a valid alternative to traditional sparkling wine, helping to expand the consumer base.

Looking Ahead

Low Alcohol Prosecco is not just a passing trend—it is a tangible sign of how tastes and market demands are evolving. In the coming years, we are likely to see this product category become a stable presence in the Italian wine offering.

Wineries that can respond to this trend with high-quality products, attractive packaging, and well-targeted communication will stand out in an increasingly competitive market—where innovation and consumer focus are key drivers of success.

In 2025, one of the most prominent trends in the global wine scene is undoubtedly Low Alcohol Prosecco—a lighter sparkling wine that caters to the growing demand for wellness, low-calorie drinks, and mindful alcohol consumption.

This new version of Prosecco, typically featuring an alcohol content between 4% and 9% ABV, retains the aromatic and refreshing character of the Glera grape while offering a significantly lower alcohol impact than traditional DOC or DOCG Prosecco.

What is Low Alcohol Prosecco?

Low Alcohol Prosecco is a sparkling wine made from Glera grapes using the Charmat method (second fermentation in tank), with partial or controlled fermentation, resulting in a wine with reduced alcohol and a pleasant hint of residual sweetness—without compromising on aroma, bubbles, or drinkability.

It typically displays a bright straw yellow color with a fine, persistent perlage. On the nose, it delivers fruity notes (green apple, pear) and floral hints (acacia, hawthorn). On the palate, it’s crisp, light and vibrant—perfect for everyday enjoyment or aperitif.

Why is it in demand?

The success of Low Alcohol Prosecco stems from several converging trends:

• Health-conscious lifestyle: growing interest in lighter, more digestible beverages.

   

• Moderate drinking habits: ideal for those who want to enjoy wine without overdoing it.

   

• Versatility: excellent for brunch, light meals, or as a cocktail base.

   

• Inclusivity: perfect for younger audiences, drivers, people on diets, or those who prefer less intense wines.

   

As non-alcoholic and low-alcohol alternatives gain popularity worldwide, Low Alcohol Prosecco offers a refined yet easy-drinking solution for today’s consumers.

Who produces it?

An increasing number of wineries in the Veneto and Friuli Venezia Giulia regions—where Prosecco DOC is produced—are experimenting with low-alcohol or semi-sweet versions. Some producers also offer bottles that are certified organic, vegan, or with no added sugars.

These wines are gaining strong international interest, especially in the UK, US, and Japan, where the “low ABV” (alcohol by volume) trend is especially strong.

Market outlook

The low-alcohol wine category is growing rapidly. Low Alcohol Prosecco is set to become a long-term player in the sparkling wine market, combining elegance with drinkability.

For wineries, it’s a strategic opportunity to diversify their product range and appeal to a broader, health-conscious customer base.

Final Thoughts

Low Alcohol Prosecco is not just a passing trend—it represents the evolution of a wine that stays in tune with modern lifestyles. It’s the perfect answer for those looking for pleasure without excess, a mindful toast to a lighter future.

Planning a Prosecco tasting tour is one of the best ways to explore the region and discover the magic of Italian sparkling wine. The hills between Conegliano and Valdobbiadene, in the province of Treviso, are home to dozens of wineries open to the public, each with a unique story and approach to Prosecco production.

Start by choosing the right time of year: spring and autumn are perfect for outdoor activities and vineyard views. Then, select your wineries—either through local wine tour operators or by creating your own personalized itinerary.

Many Prosecco wineries offer tasting packages that include vineyard walks, cellar tours, and guided tastings of their various labels, often paired with regional specialties. Be sure to book in advance, especially on weekends or during harvest season.

Some wineries also offer more immersive experiences: picnics among the vines, e-bike tours, or even cooking classes with Prosecco pairings.

Don’t forget essentials like comfortable shoes, a camera, and transportation arrangements (designated driver or shuttle services are often available). If you’re visiting with friends or colleagues, consider booking a private tour for a more personalized experience.

A Prosecco tour is more than a wine tasting—it’s a journey into a landscape of traditions, flavors, and people. It’s perfect for couples, families, small groups, or corporate events looking for an unforgettable Italian experience.

With its growing popularity in the world of experiential tourism, a Prosecco wine tour is an excellent way to enjoy culture, nature, and bubbles in one incredible day.