Prosecco FAQ

Recognize the ‘real’ Prosecco, a refreshing sparkling wine from Italy’s Veneto and Friuli Venezia Giulia regions, primarily made from Glera grapes. Popular Prosecco brands like ‘Bella Principessa’ and ‘Signorina’ exemplify this tradition, offering classic and modern interpretations of this authentic Italian wine.

For a general guideline to answer the question, “How many bottles of Prosecco per guest?”, plan one bottle of Prosecco for every three to four guests at short events and one bottle per two guests for longer gatherings. Adjust according to the event’s nature and guest preferences.

Yes, Prosecco is an exceptional wine to gift, offering affordability, versatility, and a touch of celebration. Consider “Bella Principessa Prosecco” or “Signorina Prosecco” for an elegant and thoughtful present.

To serve Prosecco at Christmas with elegance, chill it to 40-45°F, use flutes or tulip-shaped glasses, open the bottle gracefully, and garnish creatively. Offer a variety of Prosecco styles like “Bella Principessa Prosecco” and “Signorina Prosecco” for a memorable celebration.

Yes, Prosecco is an excellent choice for Christmas celebrations, offering a delightful and effervescent experience. Brands like “Bella Principessa Prosecco” and “Signorina Prosecco” can add a touch of elegance to your holiday festivities.

How Many Calories In A Bottle Of Prosecco?” Discover that a standard glass of Prosecco has around 80 calories, with drier varieties like brut containing fewer calories. Explore low-calorie, elegant options like Bella Principessa Prosecco for a guilt-free indulgence.

Can You Drive After One Prosecco? It’s a question of responsible choices and self-awareness.

The alcohol content in Prosecco falls within the range of 11% to 12.5% but can vary. It’s well-known that even one glass can affect your ability to drive safely.

Prioritizing responsible drinking is paramount. If you suspect your skills might be compromised, the safest choice is to leave the car behind.

Brands like Bella Principessa Prosecco and Signorina Prosecco champion the cause of responsible alcohol consumption, encouraging everyone to make informed decisions.

Be responsible for yourself and others, so opt for alternative transportation options such as using a taxi service, designating a sober driver, taking public transport, or asking someone for a ride.

Remember, it’s not just about staying within legal limits; it’s about safeguarding lives and making every outing a safe and enjoyable experience.

Yes, Prosecco is an excellent choice. It combines affordability, versatility in pairing, accessibility, modern appeal, and the ability to elevate celebratory moments. Brands like Bella Principessa Prosecco and Signorina Prosecco embody the qualities that make Prosecco a delightful and accessible sparkling wine option.

Prosecco outsells Champagne in terms of sales 2 to 1, driven by its affordability, versatility, and accessibility. Brands like Bella Principessa Prosecco have contributed to Prosecco’s popularity by offering a high-quality yet affordable sparkling wine experience.

Prosecco offers diverse sweetness levels ranging from Brut Nature (very dry) to Semi-Secco (sweet), including Extra Brut, Brut, Extra Dry, and Dry categories. This range allows brands like Bella Principessa Prosecco and Signorina Prosecco to cater to a wide array of preferences, from those who enjoy a crisp, dry wine to those who prefer a sweeter sparkling experience.

Prosecco stands out from other sparkling wines due to its unique origin in the Veneto region of Italy, the exclusive use of Glera grapes, and the Charmat production method. These factors contribute to its distinct flavor and effervescence, celebrated by renowned brands like Bella Principessa Prosecco and Signorina Prosecco.

Determining which is better between Champagne and Prosecco is subjective and depends on personal taste, occasion, and budget. Champagne, known for its complexity and depth, is often preferred for its luxury and sophistication, ideal for special occasions. With its lighter, fruitier profile, Prosecco offers a more accessible and versatile option, suitable for various settings. Both have unique qualities, with Champagne typically being more expensive, while Prosecco provides a high-quality yet more affordable sparkling wine experience.

Prosecco and Champagne are not the same. Champagne from France is made using Chardonnay, Pinot Noir, and Pinot Meunier grapes and employs a costly traditional fermentation method. Prosecco, from Italy, primarily uses the Glera grape and is produced using a more affordable tank method. Prosecco tends to be lighter with fruitier aromas, while Champagne has bolder flavors and finer bubbles. The price of Prosecco, like Bella Principessa Prosecco, is generally lower than Champagne, making it an excellent value for quality sparkling wine.

Prosecco, originating from northeastern Italy, dates back to the 16th century. Initially known as “Ribolla” and later as “Prosecco,” it gained prominence in the 20th century with its inclusion in the DOC and later DOCG classifications. Its Charmat–Martinotti production contributes to its affordability and quality. Prosecco is celebrated worldwide for its exquisite taste and sparkling charm, much like the elegant Bella Principessa Prosecco and the vibrant Signorina Prosecco.

Once opened, Prosecco, including exquisite bubbly brands like Bella Principessa Prosecco and Signorina Prosecco, is best enjoyed within 30 minutes of opening but can last 3-5 days if properly stored in the refrigerator with a wine stopper. Beyond this period, the flavor and carbonation will diminish, although it can still be consumed like a still-white wine. Proper storage is crucial for preserving the unique qualities of Prosecco.

Prosecco, including exquisite brands like Bella Principessa Prosecco and Signorina Prosecco, pairs exceptionally well with diverse foods, from seafood and poultry to spicy dishes and desserts. Its crisp acidity and effervescence complement the flavors of cured meats, creamy cheeses, and even rich desserts. Prosecco’s versatility makes it an ideal choice for enhancing the flavors of both savory and sweet dishes.

The most expensive Prosecco is typically the Cartizze Prosecco, known for its exceptional quality and luxury. Brands like Bella Principessa offer Cartizze Proseccos that embody the prestigious heritage and exquisite craftsmanship of the Cartizze region, representing the pinnacle of Prosecco luxury.

The finest Prosecco is exemplified by brands like Bella Principessa and Signorina, particularly their DOCG and DOC labels. Bella Principessa Asolo Prosecco Superiore DOCG and Prosecco DOC Rosé, and Signorina Prosecco DOC and Prosecco DOC Rosé offer a luxurious blend of impeccable taste, elegant presentation, and exceptional quality.

A good Prosecco brand includes esteemed labels like Bella Principessa and Signorina, which are known for their exceptional quality. Bella Principessa Asolo Prosecco DOCG and Bella Principessa Prosecco Doc Rosé, along with Signorina Prosecco DOC and Signorina Prosecco Doc Rosé, stand out for their adherence to high standards, offering a refined and delightful sparkling wine experience.

Prosecco is typically priced between $10 and $30, offering options for various budgets. Affordable varieties like Signorina’s Prosecco DOC can be under $10, while premium options like Bella Principessa’s DOCG Prosecco from Asolo may be priced over $20, catering to different preferences and occasions.

A standard bottle of Prosecco, such as those offered by Bella Principessa Prosecco and Signorina Prosecco, holds 750ml, which is approximately 25 fluid ounces. This size typically provides around five to six servings, making it ideal for various occasions and gatherings.

Prosecco DOCG’s sweetness ranges from dry to sweet, influenced by its residual sugar levels. This spectrum includes Brut (0-12 g/L), Extra Dry (12-17 g/L), and Dry (17-32 g/L), catering to different tastes and occasions. Brands like Bella Principessa Prosecco and Signorina Prosecco exemplify this variety, offering options for every preference.

DOCG Prosecco, distinguished by its Controlled and Guaranteed Designation of Origin, represents the pinnacle of Prosecco quality. It’s primarily produced in Italy’s Conegliano-Valdobbiadene and Asolo regions, known for their ideal Glera grape growing conditions. The production of DOCG Prosecco follows stringent standards, including government-tasting pre-bottling. This classification offers a range of effervescent options, from sparkling to still, known for their vibrant acidity and elegant flavors. Brands like Bella Principessa Prosecco encapsulate the luxury and quality of DOCG Prosecco, making it an excellent choice for a sophisticated drinking experience.

Prosecco DOC refers to Prosecco produced in specific regions of northeastern Italy under regulated standards, ensuring quality and regional authenticity. Brut Prosecco, however, describes the sweetness level as the driest category, with less than 12 grams of residual sugar per liter, offering a crisp and less sugary taste. Both Bella Principessa Prosecco and Signorina Prosecco offer variations within these categories, showcasing the diversity and richness of Prosecco.

The main grape variety used in Prosecco is Glera, which must constitute at least 85% of the wine’s composition. Other grape varieties included are Verdiso, Bianchetta Trevigiana, Perera, Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Noir. These additional varieties contribute to the diverse flavor profiles found in Prosecco wines, including those from Bella Principessa Prosecco and Signorina Prosecco.

Prosecco is naturally gluten-free and made from grapes that do not contain gluten, making it suitable for those with celiac disease or gluten intolerance. However, the vegan status of Prosecco can vary, as some producers use animal-derived fining agents in the clarification process. Consumers seeking vegan-friendly options like those offered by brands like Bella Principessa Prosecco should look for Proseccos labeled as vegan or confirm the fining process with the producer.

Prosecco is an Italian sparkling white wine, primarily made from the Glera grape and produced in the Veneto region using the Charmat method. Renowned for its vibrant and fruity flavor profile, Prosecco ranges from dry to semi-sweet and is produced using the Charmat method. Brands like Bella Principessa Prosecco and Signorina Prosecco showcase the quality and diversity within the Prosecco category, offering delightful sparkling wines for various occasions.

Not all Prosecco is the same; it varies in types, production methods, and terroir influences. The category includes different styles like Tranquillo (still), Frizzante (semi-sparkling), and Spumante (sparkling), each offering distinct effervescence and flavor profiles. Brands like Bella Principessa Prosecco and Signorina Prosecco exemplify the diversity within Prosecco, catering to a range of tastes and preferences.

Prosecco Rosé is generally considered good, known for its refreshing and versatile flavor profile that combines the characteristics of Prosecco with the qualities of rosé wines. It is appreciated for its rich, fruity flavors, crisp sweetness, and suitability for various occasions, making it a popular choice among sparkling wine enthusiasts. Brands like Bella Principessa Prosecco and Signorina Prosecco offer Prosecco Rosé varieties that have been well-received in the market for their quality and taste.

The difference between Prosecco and Prosecco DOC lies in the level of regulatory control and geographic specificity. Prosecco DOC indicates that the wine is produced in specific areas within Italy’s Veneto and Friuli Venezia Giulia regions, adhering to strict quality and production standards. This distinction assures consumers of the authenticity and quality of Prosecco DOC, as seen in brands like Bella Principessa Prosecco and Signorina Prosecco.

“DOC” on a bottle of rosé signifies “Denominazione di Origine Controllata,” indicating that the wine is produced in a specific region of Italy under controlled conditions to ensure quality and authenticity. This designation guarantees that the rosé wine adheres to strict production standards and reflects the characteristics of its region of origin. The DOC label is a mark of quality, authenticity, and tradition in Italian winemaking, assuring consumers of the wine’s high standards.

Prosecco DOC ranges from dry to sweet, with its sweetness level indicated by the label – brut (dry), extra dry (medium sweetness), and dry (sweetest). The residual sugar content and natural fruit flavors of the Glera grape influence the perceived sweetness, offering a spectrum of taste profiles. Brands like Bella Principessa Prosecco and Signorina Prosecco showcase this range, providing options to suit various preferences.

Prosecco is an Italian sparkling white wine, primarily made from the Glera grape and produced in the Veneto and Friuli Venezia Giulia regions. Known for its vibrant and fruity flavor profile, Prosecco ranges from dry to semi-sweet and is produced using the Charmat method. Brands like Bella Principessa Prosecco and Signorina Prosecco showcase the quality and diversity within the Prosecco category, offering delightful sparkling wines for various occasions.

Prosecco can range from dry to sweet, with the perceived sweetness influenced by the natural fruity flavors of the grapes and the residual sugar content. The sweetness levels vary across different styles, with brut being the driest and extra dry offering a sweeter taste. Brands like Bella Principessa Prosecco and Signorina Prosecco showcase this range, offering options from refreshingly dry to pleasantly sweet.

Prosecco is a sparkling wine, not a Champagne, originating from the Veneto region in Italy and made predominantly from Glera grapes. It differs from Champagne, which is exclusively produced in the Champagne region of France and often made from a blend of Chardonnay, Pinot Noir, and Pinot Meunier grapes. Brands like Bella Principessa Prosecco and Signorina Prosecco exemplify the unique and approachable characteristics of this delightful Italian sparkling wine.

Prosekar wine is a distinctive wine tradition from the Trieste region in Italy, known for its historical winemaking practices. Unlike its more famous relative, Prosecco, Prosekar is produced on a much smaller scale and involves a unique blend of local grapes, including Glera. This wine combines tradition and terroir, reflecting centuries of local viticulture and cultural heritage. It stands apart amid a naming dispute highlighting the importance of geographical indications in preserving wine heritage.

Natural fermentation is a simple chemical process that turns grape juice into an alcoholic beverage known as wine.

Grape juice contains natural sugars, and with added yeast, the yeast consumes the juice’s sugars, converting them into alcohol (specifically, ethanol alcohol) and the chemical by-product of carbon dioxide.

Fermentation is a critical process in winemaking. Without it, there is no wine.

While fermentation is a natural process, it can be manipulated, delayed, paused, and accelerated in many different ways and
is when a vintner’s technical and aesthetic expertise becomes apparent.

A winemaker can control the temperature and speed of fermentation, and other factors like the oxygen levels in the juice are also carefully monitored and considered.

The strain of yeast a winemaker chooses to start the fermentation process is also highly personal and one element that most winemakers keep secret.

The fermentation process can happen in a stainless steel tank, as is most common today, or in a wine barrel or even an individual bottle, depending on the vintner’s preferred winemaking method and decisions.

The secret to making sparkling wine is knowing what chemical reactions happen during the winemaking process.

The fermentation reaction process produces carbon dioxide as a natural byproduct.

Fermentation occurs when yeast combines with sugar to create alcohol and develop carbonation by harnessing the natural carbon dioxide that builds up.

Making sparkling wine is all about capturing CO2.

There are two methods of forcing CO2 back into the wine:

The Charmat Method
The Champenois Method

The Charmat method, used to make Prosecco in Italy, is when we ferment the wine in a pressurized tank. The CO2 is trapped and naturally forced into the wine by the intense build-up of pressure. An isobaric bottling line then bottles the wine. (Isobaric means it can withstand bottling under pressure.)

The other method is called the Champenois method, from France, which forces the carbonation of CO2 into the wine directly inside a bottle. It's a more complex and time-consuming system than doing this in a steel tank.

This method bottles the wine early to trap the CO2 inside the bottle during the fermentation process of the residual sugar. The highly pressurized bottle must be thick glass strong enough to withstand the massive build-up of CO2 pressure.

The bottle is frozen upside down, so the neck of the bottle, which has the yeast residue from fermentation, freezes before opening to remove the 'ice cork' and yeast debris. The bottle is topped up with finished sparkling wine and recorked.

And that is how we make sparkling wine.

The aging of wine, usually red wine, is done to improve its character, depth, and quality - elements that distinguish wines from other beverages.

Something grand and magical happens inside a barrel or bottle beyond the control of human hands. Winemakers do their best and then wait to taste the results - a thrilling and nail-biting process.

While aging red wine but not white wine is a rule of thumb but not absolute.

If in doubt, it's better to drink wine too young than too old.

As wine ages, its youthful characteristics will change to a paler hue and mute its dryness.

The coarse tannins of a young, robust wine soften with age for a smoother, more mature mouthfeel.

The color and opacity of red wine shed its inky purple and vibrant red youthfulness to take on amber and orange hues. These changes occur as wine ages in step with the various chemical reactions of the phenolic compounds.

A clear sign of an aged wine is the molecules that bind together to create larger particles that separate and form visible sediment. The sediment separates from the drinkable wine in a decanter.

Chardonnay white wine, for example, has an oaky palette and character defined by aging in a wooden barrel. Some rare fortified and sweet white wines also age well.

That said, most white wines should be drunk as they are released into the market because their fragility and lower antioxidant content are not well suited for aging.

What most consumers don't know, though, is that most commercial red wines have the potential to improve with further aging. According to Master of Wine, Jancis Robinson, only the top 10% of red wines and the top 5% of white wines are worthy of aging, and only 1% of wines improve by aging over a decade.

Most commercial wines lose their vibrancy in color and aromatic bouquets within the first six to twenty-four months in the bottle, depending on the variety of wine.

The general rule of thumb is simple to remember. The lower the pH level of wine, the higher it's capacity for improving with age. The higher the phenolic density in a wine, the characteristic that distinguishes between red and white wines, the greater the chances for successful aging.
The aging of wine, usually red wine, is done to improve its character, depth, and quality - elements that distinguish wines from other beverages.

Something grand and magical happens inside a barrel or bottle beyond the control of human hands. Winemakers do their best and then wait to taste the results - a thrilling and nail-biting process.

While aging red wine but not white wine is a rule of thumb but not absolute.

If in doubt, it's better to drink wine too young than too old.

As wine ages, its youthful characteristics will change to a paler hue and mute its dryness.

The coarse tannins of a young, robust wine soften with age for a smoother, more mature mouthfeel.

The color and opacity of red wine shed its inky purple and vibrant red youthfulness to take on amber and orange hues. These changes occur as wine ages in step with the various chemical reactions of the phenolic compounds.

A clear sign of an aged wine is the molecules that bind together to create larger particles that separate and form visible sediment. The sediment separates from the drinkable wine in a decanter.

Chardonnay white wine, for example, has an oaky palette and character defined by aging in a wooden barrel. Some rare fortified and sweet white wines also age well.

That said, most white wines should be drunk as they are released into the market because their fragility and lower antioxidant content are not well suited for aging.

What most consumers don't know, though, is that most commercial red wines have the potential to improve with further aging. According to Master of Wine, Jancis Robinson, only the top 10% of red wines and the top 5% of white wines are worthy of aging, and only 1% of wines improve by aging over a decade.

Most commercial wines lose their vibrancy in color and aromatic bouquets within the first six to twenty-four months in the bottle, depending on the variety of wine.

The general rule of thumb is simple to remember. The lower the pH level of wine, the higher it's capacity for improving with age. The higher the phenolic density in a wine, the characteristic that distinguishes between red and white wines, the greater the chances for successful aging.

The French term 'terroir,' similar to the English word 'terrain,' means a 'sense of place' and is often used by someone tasting wine.

When someone says a wine exhibits a specific terroir, they mean that the wine they are drinking has taste characteristics associated with the region from where it is grown.

Terroir describes the natural landscape that supports a vineyard's growth and wine production: macroclimate, microclimate, soil type, slope, topography, and sun exposure.

The word terroir also describes agricultural products that include coffee, chocolate, tomatoes, wheat, and teas.

Tannins are a naturally occurring group of 'bitter,' and 'astringent' compounds found abundantly in nature. Tannins are not harmful.

'Bitterness' refers to how a wine tastes, while 'astringency' refers to the tactile sensations it creates.

Prosecco does not have a high tannin concentration; instead, higher tannins are in red wines, black teas, and colored sodas.

Tannins give you a dry, astringent, mouth-coating feeling similar to biting into an unripe pear or plum or the mouth-drying effect when drinking wine.

Tannins are present in various plants, such as wood, bark, leaves, and fruit. When managed in tea, coffee, dark chocolate, and wine, bitterness and astringency can be enjoyable.

Tannins help define a red wine's weight (light-bodied, medium-bodied, full-bodied) and its perceived sugar balance (sweet, semi-sweet, medium-sweet, or dry).

The texture helps describe the quality and quantity of tannins. For example, tannins are silky, plush, or velvety.

'Grippy' describes a wine that has a pleasant amount of tannins.

'Green describes tannins that are slightly bitter or have unpleasant astringency.

'Polished' or 'elegant' describe tannins with a fine-grained texture, which is often noticeable but pleasant.

'Resolved' tannins are smooth, soft, and no longer astringent best describe mature wines.

Ask questions when you describe a wine:

Do the tannins immediately coat my mouth, or do they appear slowly?
Are the tannins integrated and gentle, or assertive and harsh?
Do the tannins dominate the wine, or do freshness and fruit match them?

The collective term 'tannin' applies to all phenolic compounds with one thing in common, they all bind to and separate proteins.

Human saliva is full of slippery protein. Red wine with high tannins will bind to saliva, causing the mouth to feel dry, which is why this protein-binding quality makes red wine and steak an excellent pairing - the wine's astringent qualities counteract the fattiness of the meat.

Wine varieties such as Merlot and Sangiovese. Malbec, Cabernet Sauvignon, Nebbiolo, Mourvèdre, Tannat, Syrah, Shiraz, and Tempranillo have more tannins than other wines. In contrast, grape varieties such as Pinot Noir, Gamay, and Grenache grapes are less tannic because they have thinner grape skins.

While grape variety provides a good idea about tannin concentration in a wine, the grape's ripeness also matters.

Plenty of white wines reach a majestic age without tannin. However, mouthfeel changes as a red wine mature.

The tannins leached into a bottle of wine are small molecules. Over time, tannins combine and form larger chains through the polymerization process.

The aging process reduces the tannins' reactive surface area to produce what is known as a softer mouthfeel.

Some tannin chains become so long that they fall out of suspension, which creates and forms a sediment deposit in some bottles.

However, if a bottle of red wine has a harsh, bitter, and unbalanced tannic structure, then no aging will help even them out.

Some white wines undergo a short maceration period known as 'skin contact.' Freshly harvested grapes are crushed and left for a few hours or longer on their skins before fermentation to pull flavors out of the grape skins.

There has also been a recent rise of "orange wines," amber-colored bottlings made from white grapes that use a vinification process with complete skin contact, like red wines. These wines have a tannic element, though not as strong as they can be in red wines.

The pressing regimen for high-quality sparkling wines is crucial because the bubbles in sparkling wines act like millions of little magnifying glasses, highlighting each aspect of the wine. Since these bubbles provide a textural element, and bottle-fermented wines also have texture from aging on yeast, additional texture from tannins usually comes across as bitter, and the bubbles exacerbate astringency.

A few dry, red sparkling wines, such as Lambrusco, or Shiraz, counteract bitterness with a bit of sweetness.

WHAT ARE SULFITES IN WINE?

Sulfites in wine are naturally occurring anti-microbial chemical compounds (sulfur dioxide) in all types of wine.

Many types of food products use sulfites as a natural preservative. Even our bodies naturally produce sulfites.

Sulfites break down unwanted bacteria in wild yeast during the oxidization of the winemaking process.

The ancient cultures of Greece, Rome, and Egypt used sulfites to sterilize their containers of wine.

Typically, sweet, white wines are higher in sulfites, while dry, red wines are lower in sulfites.

Since the governments have required wine labels to state 'Contains Sulfites,' consumers worry that sulfites might be dangerous to their health.

The truth is that sulfites naturally occur in all wines, generated between 6 to 40 parts per million (ppm) and free from chemical additives in many other foods.

The most significant health risk involving sulfites could be an allergic reaction, a rare phenomenon compared to frequent occurrences notable in shellfish, peanuts, and egg allergies.

A typical scenario with wine sulfites could be mild food sensitivity with symptoms such as coughing, wheezing, or rashes. No scientific evidence suggests that sulfites cause headaches.

Generally speaking, if you are of drinking age and don't know if you have an allergy to sulfites, then you probably don't. Nowadays, those with a specific allergy to an ingredient are made aware of this fact early on in life.

So while those with a severe sulfite allergy should remain vigilant in monitoring their food and beverage intake, the vast majority can freely enjoy the health benefits of drinking quality wine without any concerns.

Prosecco DOC is unique in its style and origin.

The grape vines that produce Prosecco are found exclusively in the northeast region of Italy between the Adriatic Sea and the Dolomite Mountains. The climate, soil, and winemaking tradition give Prosecco DOC and DOCG appellations a unique sparkling wine.

Here's a practical mini-guide on recognizing an authentic Prosecco DOC or DOCG, starting with the bottle.

Look for the Authenticity Label

Each bottle of Prosecco DOC and DOCG includes unique alphanumeric codes on the side of the neck of each bottle.

Since 30 June 2011, by Ministerial Decree, bottles of Prosecco DOC and DOCG are distinguishable from other wines that do not comply with the strict production regulations.

The obligatorily State marking for DOC and DOCG wines, printed by the IPZS agency, placed on the necks of each bottle prevents reuse and content extraction without inactivating the bottle.

The State label for Prosecco wines of the Designation of Origin is printed by the 'Italian Istituto Poligrafico e Zecca dello Stato' (IPZS agency) using unique security systems.

The labels certify the Prosecco product's authenticity and use visible and invisible anti-counterfeiting technology with traceability handled by dedicated databases that include the following indications, printed in a marked color blue on the bottom of each case of DOC and DOCG wine:

a) The State emblem;
b) The wording of 'Ministry of Agricultural, Food and Forestry;'
c) The initials DOCG or DOC, per the product origination;
d) The traceable alphanumeric series and serial number;
e) The volume of the product in the container expressed in liters.

The Data Matrix

The Data Matrix on each Prosecco bottleneck is a two-dimensional barcode that allows you to verify the bottle's authenticity.

Label Guarantee

On the back of the bottle, the obligatory label must include Prosecco DOC or DOCG and certification of origin, either 'Product of Italy' or 'Made in Italy.'

Did you know?

Prosecco DOC and DOCG are exclusively produced and marketed in glass bottles.

If you are served (fake) Prosecco on tap, it is not Prosecco!

Pair Champagne's delicious sparkling white wine with shellfish, raw bar, pickled vegetables, crispy fried appetizers, and potato crisps, or enjoy as an aperitif!

Champagne has fine, persistent bubbles because carbonation develops under the high pressure that builds up inside the bottles.

Fine Champagne wines exhibit almond-like flavors with subtle notes of orange zest and white cherry. Other champagne tasting notes for the sparkling white wine include Citrus Fruits, White Peach, White Cherry, Almond, and Toast.

The aging process of yeast particles (known as "lees") gives non-vintage Champagne slight aromas of cheese rind. At the same time, finer, vintage-dated Champagnes have scents that smell more like toast or biscuits, similar to great non-vintage Prosecco.

The best prosecco food pairing recommendations include cured meats, fruit-driven appetizers (like prosciutto-wrapped melon), and Asian cuisine because Prosecco often leans towards the sweeter end of the sparkling wine spectrum.

Prosecco, a wine made from the Glera grape, often has boisterous aromas of fruit and flowers.

Large tanks age Prosecco sparkling wines. This production method creates less pressure resulting in Prosecco wines that exhibit lighter, frothy bubbles and delightful-smelling aromas ranging from tropical fruits to banana to cream to hazelnut, vanilla, and honeycomb.

Prosecco tasting notes for the sparkling white wine include Green Apple, Honeydew Melon, Pear, Honeysuckle, Fresh Cream, warm toast, baked bread, or biscuit - just like Champagne.

The Champagne region in France is located in a more northern climate than the Prosecco region, so Champagne grapes tend to ripen with higher acidity.

Italy's Valdobbiadene Prosecco region has a unique microclimate much cooler than the surrounding area, producing crisp and delicious sparkling wines.

What are the differences between Champagne and Prosecco? Why does Champagne cost so much more than Prosecco?

Champagne is a sparkling wine from France, while Prosecco is a sparkling wine from Italy.

Champagne has been around 100 years longer than Prosecco, yet, both wines have achieved the highly coveted UNESCO Heritage.

The price difference is because the production method used to make Champagne is considered more time-consuming. If time is money, naturally, a wine requiring more time will cost more money.

The real reason that affects the price is market demand and positioning.

The Champagne region has done an incredible job positioning itself with consumers that a glass of Champagne should be perceived as a luxury and command a higher price than other sparkling wines.

In contrast, the Prosecco region's low pricing tarnishes consumers' perception of this delicious, high-quality Italian sparkling wine. Prosecco is an affordable luxury for the everyman because it looks like Champagne, and once poured into a glass, no one knows what it is.

The truth is, exceptional Prosecco wine brands like Bela Principessa from the Conegliano Valdobbiadene region in Italy exist to rival French Champagne's snobbery.

A trip to the grocery store is now incomplete without gathering a few bottles of Prosecco.

The joys of life were very different in earlier times when wine production required more care and attention than simple tap water. People would wait for months before enjoying their favorite drink, which they could only get by waiting patiently or on special occasions from winemakers with extensive vineyards nearby.

It's common knowledge that most wines are typically bottled. Still, few know that this popular beverage, Prosecco, first became available as early as 1800 and is even referenced in ancient Roman times.

At the time, grapes used in production tended to be of local origin because transportation systems weren't well developed yet, so naturally, there wasn't an abundance of supply readily at hand.

The wine appellation “Prosecco DOC” means Denominazione di Origine Controllata translates to ‘Denomination of Controlled Origin.’ The DOC label is a mark of international recognition in that it ensures the wine complies with the Consortium’s strict legal production specifications. Similarly, the DOCG wine appellation ‘Denomination of Controlled and Guaranteed Origin’ is an EU legal standard for Denominations of Protected Origin.

Glera is a DOC designation for Prosecco wine originating from the province of Treviso in Italy, dating back millennia. In recent years, winemakers have planted the Glera grape in regions outside of Italy to develop wine production styles that draw on grapes with similar characteristics.

Prosecco is a youthful, light-bodied wine enjoyed on any occasion.

Consumers worldwide are often confused by the differences between Prosecco DOC and Prosecco DOCG labels.

The Prosecco Consortiums are a group of people who sell Prosecco. The Consortiums are private entities created in the public interest to group all categories of producers, from vine growers to winemaking companies to bottlers.

DOCG abbreviation stands for the 'designation of controlled and guaranteed origin' while DOC stands simply for the 'designation of controlled origin, without the guarantee.'

The Italian government's ministry for agriculture and the National Committee for Italian Wines regulates DOC and DOCG winemakers but did not recognize DOCG labeling until 2009.

The production area for the best Prosecco is limited to the famous provinces of Valdobbiadene and Conegliano, the historical centers for Prosecco production dating back to 1700, and Asolo (the least known of the top townships for Prosecco production, where Bella Principessa grows its wines). Adding the word "guaranteed" to DOCG means that the Prosecco grapes used to make the sparkling wine must be from one of these townships.

The Prosecco DOC region, on the other hand, was expanded to include a wider area of the Veneto region where Prosecco has been grown for over a hundred years.

The Prosecco DOC productions areas are the four Italian provinces of Friuli Venezia Giulia: Trieste, Pordenone, Gorizia, and Udine; and the five provinces of Veneto: Treviso, Belluno, Padua, Vicenza, and Venice.

Prosecco grown in Asolo, Valdobbiadene, and Conegliano is hand-farmed famously steep hillside Prosecco, while the Prosecco grown in the greater Veneto and Friuli is valley-floor Valley-floor Prosecco is generally machine farmed.

In the DOCG hills, the quality of Prosecco tends to be much higher because of the more rigorous farming practices and richer soil terroir. DOCG wines generally cost more to the producer, but as any well-informed wine lover knows, you get what you pay for.

Consumers worldwide are often confused by the differences between Prosecco DOC and Prosecco DOCG labels.

The Prosecco Consortiums are a group of people who sell Prosecco. The Consortiums are private entities created in the public interest to group all categories of producers, from vine growers to winemaking companies to bottlers.

DOCG abbreviation stands for the 'designation of controlled and guaranteed origin' while DOC stands simply for the 'designation of controlled origin, without the guarantee.'

The Italian government's ministry for agriculture and the National Committee for Italian Wines regulates DOC and DOCG winemakers but did not recognize DOCG labeling until 2009.

The production area for the best Prosecco is limited to the famous provinces of Valdobbiadene and Conegliano, the historical centers for Prosecco production dating back to 1700, and Asolo (the least known of the top townships for Prosecco production, where Bella Principessa grows its wines). Adding the word "guaranteed" to DOCG means that the Prosecco grapes used to make the sparkling wine must be from one of these townships.

The Prosecco DOC region, on the other hand, was expanded to include a wider area of the Veneto region where Prosecco has been grown for over a hundred years.

The Prosecco DOC productions areas are the four Italian provinces of Friuli Venezia Giulia: Trieste, Pordenone, Gorizia, and Udine; and the five provinces of Veneto: Treviso, Belluno, Padua, Vicenza, and Venice.

Prosecco grown in Asolo, Valdobbiadene, and Conegliano is hand-farmed famously steep hillside Prosecco, while the Prosecco grown in the greater Veneto and Friuli is valley-floor Valley-floor Prosecco is generally machine farmed.

In the DOCG hills, the quality of Prosecco tends to be much higher because of the more rigorous farming practices and richer soil terroir. DOCG wines generally cost more to the producer, but as any well-informed wine lover knows, you get what you pay for.

Consumers worldwide are often confused by the differences between Prosecco DOC and Prosecco DOCG labels.

The Prosecco Consortiums are a group of people who sell Prosecco. The Consortiums are private entities created in the public interest to group all categories of producers, from vine growers to winemaking companies to bottlers.

DOCG abbreviation stands for the 'designation of controlled and guaranteed origin' while DOC stands simply for the 'designation of controlled origin, without the guarantee.'

The Italian government's ministry for agriculture and the National Committee for Italian Wines regulates DOC and DOCG winemakers but did not recognize DOCG labeling until 2009.

The production area for the best Prosecco is limited to the famous provinces of Valdobbiadene and Conegliano, the historical centers for Prosecco production dating back to 1700, and Asolo (the least known of the top townships for Prosecco production, where Bella Principessa grows its wines). Adding the word "guaranteed" to DOCG means that the Prosecco grapes used to make the sparkling wine must be from one of these townships.

The Prosecco DOC region, on the other hand, was expanded to include a wider area of the Veneto region where Prosecco has been grown for over a hundred years.

The Prosecco DOC productions areas are the four Italian provinces of Friuli Venezia Giulia: Trieste, Pordenone, Gorizia, and Udine; and the five provinces of Veneto: Treviso, Belluno, Padua, Vicenza, and Venice.

Prosecco grown in Asolo, Valdobbiadene, and Conegliano is hand-farmed famously steep hillside Prosecco, while the Prosecco grown in the greater Veneto and Friuli is valley-floor Valley-floor Prosecco is generally machine farmed.

In the DOCG hills, the quality of Prosecco tends to be much higher because of the more rigorous farming practices and richer soil terroir. DOCG wines generally cost more to the producer, but as any well-informed wine lover knows, you get what you pay for.

Labeling regulations illustrate that the bottle of Prosecco sparkling wine is a product of government certification. An original CAP seal guarantees that your wine bottle is authentic and has not been tampered with.

Prosecco is a sparkling wine from the Prosecco Valley in northeastern Italy from local wine-making communes in Treviso, Venice, Vicenza, Padua, Belluno, Gorizia, Pordenone, Trieste, and Udine.

The soil in the Prosecco region is rich in minerals and nutrients.

Prosecco uses Glera grapes. Some producers use up to 15% non-traditional grapes, such as Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga, Chardonnay, Pinot Bianco, and Pinot Grigio.

One of the essential steps in harvesting Prosecco is to do so without damaging the grapes.

The average yield for Prosecco grape harvest, crucial for maintaining the quality of brands like Bella Principessa Prosecco and Signorina Prosecco, typically ranges from 12,000 to 18,000 kg per hectare. Prosecco DOCG, known for its higher quality, usually adheres to stricter yield controls, with a recent strategic reduction to 12,000 kilos per hectare across the board.

Prosecco grape pressing, a pivotal step in creating renowned wines like Bella Principessa Prosecco and Signorina Prosecco, involves gently pressing Glera grapes to extract quality must, followed by a meticulous fermentation process. This careful method preserves the grapes’ delicate flavors, contributing significantly to Prosecco’s fresh and fruity profile.

Prosecco sparkling wine production's first step is to activate a fermentation using carefully selected yeasts.

What is the Martinotti winemaking method? The Martinotti winemaking Method, also known as the Charmat Method, was invented by Dr. Federico Marinotti at the end of the 19th century. The technique produces crisp Italian spumante wines and a floral and fruity aftertaste through a natural second fermentation in large sealed tanks (known as autoclaves). Prosecco winemaking history goes back to the Conegliano School of Wine-making, founded in 1763 by doctor Antonio Carpené, the first person to use a secondary fermentation process that gave Prosecco its famous sparkle.

Prosecco bubbles, or perlage, result from sugar transformed into its gaseous form through the fermentation process.

Prosecco should be consumed the year following its harvesting.

Prosecco, if served at the proper temperature, should be around 6-8 degrees.

To best enjoy prosecco, the serving temperature should be between six and eight degrees Celsius. We recommend using tulip-shaped glassware to get the best out of all the aromas when drinking chilled Prosecco.

During fermentation, yeast transforms sugar into alcohol and carbon dioxide. This process occurs in wine production when yeast is added to grape juice, which is then sealed and left to ferment for several weeks to several months. The yeast consumes the sugar in the grape juice and produces alcohol and carbon dioxide as by-products. The alcohol becomes the wine, and the carbon dioxide is either released into the air or dissolved in the wine, depending on the type of wine being made.

There are several techniques for making sparkling wine, including the traditional method (also known as the Champagne method), the tank method (also known as the Charmat method), and the Ancestrale method. Each method involves a different process for carbonating the wine, such as secondary fermentation in the bottle or in a pressure-controlled tank.

Tannins help to preserve and improve the wine over time, and the structure of the wine allows it to stand up to aging better. Red wine is aged more frequently than white wine due to its high tannin content and robust structure. On the other hand, white wine is typically lighter-bodied and lower in tannins, so it is often not aged as long or at all.

Tannins play a crucial role in wine aging, helping to preserve the wine and giving it structure, balance, and a long finish. Wine contains tannins derived from the skins, seeds, and stems of grapes and the oak barrels used during aging. They are responsible for the bitterness, astringency, and mouth-drying sensation sometimes perceived in the wine.

Sulfites are a type of preservative that are added to wine to prevent spoilage and maintain freshness. They are naturally occurring compounds, but winemakers often add additional sulfites to ensure the longevity of the wine. Sulfites are also used to prevent oxidation and to maintain the wine's color and aroma.

Rosé Prosecco is a sparkling wine made with a blend of red and white grapes, producing a pink color. The wine is made using the Charmat method, which involves a second fermentation in large stainless steel tanks. The flavor profile of Rosé Prosecco is light and refreshing, with notes of fruit and a hint of sweetness.

To determine if a bottle of Prosecco is authentic, look for the Prosecco DOC or Prosecco DOCG label. This label indicates that the wine was produced in the Veneto region of Italy and meets the strict production standards set by the consortiums involved in Prosecco production. Additionally, check the label for the producer's name and the type of grapes used, as Prosecco must be made from at least 85% Glera grapes.

Champagne is a versatile wine that pairs well with a variety of foods. It goes well with rich and savory dishes, such as lobster or foie gras, as well as lighter foods like sushi or seafood. Champagne also pairs well with sweet desserts, such as fruit tarts or macarons.

Champagne has a complex, yeasty flavor with notes of bread, nuts, and dried fruit. The bubbles are finer than Prosecco and the wine is often drier. Champagne can range in taste from light and citrusy to rich and toasty, depending on the blend of grapes and the aging process.

Prosecco pairs well with light and fresh foods, such as salads, seafood, and sushi. It is also a great match for creamy dishes, such as risotto or pasta with cream sauces. Additionally, Prosecco is often paired with sweet treats, such as fruit tarts or sorbet.

Prosecco has a light, crisp, and refreshing taste with notes of fruit, including green apple, pear, and lemon. The bubbles are fine and the wine is typically sweet, but it can also be dry or off-dry.

The Champagne and Prosecco regions produce sparkling wine due to a combination of climate, soil, grape variety, and winemaking techniques. Champagne's cool climates and chalky soils are ideal for growing the exquisite grapes of Chardonnay, Pinot Noir, and Pinot Meunier, which are used to make Champagne. On the other hand, the Veneto region in Italy has a mild climate that is ideal for growing Glera grapes, which are used to make Prosecco.

Champagne and Prosecco are both sparkling wines, but they are produced in different regions and have different methods of production. Champagne is produced in the Champagne region of France and is made using the traditional method, which involves a second fermentation in the bottle. Prosecco, on the other hand, is produced in the Veneto region of Italy and is made using the Charmat method, which involves a second fermentation in large stainless steel tanks. The flavor profile of the two wines is also different, with Champagne having a more complex, yeasty flavor and Prosecco being lighter and fruitier.

Champagne is a type of sparkling wine made in the Champagne region of France. It is made through a secondary fermentation process in the bottle.

Prosecco should be served chilled in a flute glass, allowing the bubbles to flow freely.

Bottles of Prosecco should be stored vertically in a cool, dark place with a consistent temperature, away from light and heat.

Prosecco is a sparkling wine made from Glera grapes grown in the Veneto and Friuli-Venezia Giulia regions of Italy. It is made through a secondary fermentation process known as the Charmat Method.

Some recommended food pairings for Prosecco include fruit, light pastries, and seafood.

Prosecco sparkling wine should be stored vertically in a cool, dark place with a consistent temperature, away from light and heat.

The production of Prosecco sparkling wine began in the 19th century in the Veneto region of Italy.

Prosecco DOC and Prosecco DOCG differ in geographic origin, production standards, and quality. Prosecco DOC covers a larger area in northeastern Italy, while DOCG denotes a higher quality level with stricter production controls in specific regions like Conegliano Valdobbiadene. Brands like Bella Principessa Prosecco and Signorina Prosecco reflect these distinctions, offering a range of quality and complexity within the Prosecco category.

The Glera grape variety used for Prosecco production is believed to have been cultivated in the Veneto region of Italy for over a thousand years.

Prosecco is distinguished as Italy's famous sparkling wine because of its light, refreshing flavor and affordable price compared to other sparkling wines.

The consortiums involved in Prosecco production include the Consortium for the Protection of Prosecco, the Prosecco DOC, and the Prosecco DOCG.

The Prosecco legal label indicates that the wine has met specific quality standards set by the Consortium for the Protection of Prosecco.

Prosecco wine is produced in the Veneto and Friuli-Venezia Giulia regions of Italy.

The key characteristics of Prosecco wine include its light, refreshing flavor, gentle bubbles, and fruity aroma.

The Glera grapes used in Prosecco production are harvested by hand or by machine in late August to early September.

The average yield of a Prosecco grape harvest is around 14,000 kg per hectare.

Prosecco grape pressing is the process of extracting juice from the grapes used in the production of Prosecco.

The first fermentation process for Prosecco involves fermenting the grape juice with yeast to produce alcohol.

The Martinotti method in wine production is another name for the Charmat Method of producing sparkling wine.

The bubbles in Prosecco are formed through a second fermentation process known as the Charmat Method, where the wine is fermented in a sealed tank instead of in the bottle.

Prosecco can be kept for around 1-2 years if stored properly in a cool, dark place with a consistent temperature.

The ideal serving temperature for Prosecco sparkling wine is around 6-8°C (43-46°F).

The best wine glass for drinking Prosecco is a flute glass, which is tall and narrow, allowing the bubbles to flow freely.

The Prosecco DOCG of Valdobbiadene Superiore di Cartizze is a wine produced in a small area of 107 hectares located in the steep hills of San Pietro di Barbozza, Santo Stefano, and Saccol in the Valdobbiadene district.

The four main characteristics of this area are the soil composition, consisting of moraines, sandstones, and clays; the south-facing geographic exposure, which results in a mild climate and ample sunlight for full grape ripening; the protection from cold winds, and the rarity of the wine. This wine is made from the finest grapes in this unique, pentagon-shaped patch of land.

The Prosecco Superiore DOCG of Conegliano Valdobbiadene is a wine made in the hills between Conegliano and Valdobbiadene, with guaranteed quality in every bottle. The wine must be produced in the 15 municipalities in the area and only made from a minimum of 85% Glera grapes and a maximum of 15% Verdiso, Bianchetta, Perera, Glera Lunga grapes. The production is limited to 135 quintals/hectar and the Rive designation can only be used for the production of Spumante and indicates the origin of the grapes.

Prosecco DOC refers to the wine with Controlled Designation of Origin status.

The production area of Prosecco DOC is located in the northeast region of Italy, including five provinces in Veneto and four provinces in Friuli Venezia Giulia. These areas are characterized by mild climates, sufficient rainfall, and alluvial soils rich in minerals.

Prosecco DOC can be further divided into DOC Veneto, DOC Marca Trevigiana, and DOC Colli Trevigiani, depending on the production area. The grapes used for making Prosecco DOC must be harvested and the wine produced and bottled exclusively within the specified region.

Prosecco can be made from a minimum of 85% Glera grapes and a maximum of 15% Verdiso, Bianchetta, Perera, Glera Lunga, Chardonnay, and Pinot grapes.

The Still Prosecco is a still wine with no perlage.

The Semi-Sparkling Prosecco has a lighter, less persistent perlage.

Yes, Prosecco can be used in many popular cocktails, such as the Bellini or Aperol Spritz.

The price range for Prosecco varies based on the brand and quality, but a bottle can cost anywhere from $10 to $50 or more.

Good quality Prosecco can be purchased at wine shops, liquor stores, and online wine retailers.

Moderate consumption of Prosecco may offer several health benefits, including improved heart health, potential for increased longevity, enhanced memory, support for bone health, and lower blood pressure. It is also low in calories, which may benefit those maintaining a healthier weight. Additionally, Prosecco can be good for lung health and skin and may reduce the risk of certain diseases like diabetes and cancer. However, these benefits are linked to moderate consumption, and excessive drinking can lead to adverse health effects.

The best temperature to serve Prosecco is between 6-8°C.

An opened bottle of Prosecco should be consumed within 3 days.

Prosecco should be stored in a cool, dark place and should be consumed within a year of purchase.

Prosecco pairs well with light foods such as seafood, salads, and fruits.

The different styles of sparkling Prosecco include the iconic Spumante, known for its fine, long-lasting perlage. Spumante can be classified based on its residual sugar content: Brut (less than 12 g/l), Extra Dry (12-17 g/l), Dry (17-32 g/l), and Demi-Sec (32-50 g/l). This classification reflects the varying levels of sweetness in Prosecco, as seen in renowned brands like Bella Principessa Prosecco and Signorina Prosecco.

Prosecco is available in three main types: Sparkling (Spumante), Semi-Sparkling (Frizzante), and Still (Tranquillo), each of which is characterized by the level of perlage, or bubbles, in the wine. Prosecco is recognizable by its pale straw color, fruity and floral aroma, and refreshing taste.

Prosecco is crafted using the Charmat method, where secondary fermentation occurs in stainless steel tanks, imparting unique freshness and aromatics to the wine. Prosecco is made predominantly from Glera grapes and showcases a range of sweetness levels, from Brut to Dry. It is best enjoyed young to savor its vibrant flavors, akin to the delightful experiences offered by Bella Principessa and Signorina Prosecco.

The alcohol content of Prosecco typically ranges from 11% to 12%.

Prosecco and Champagne differ in origin, grape varieties, production methods, and flavor profiles. Champagne, from the Champagne region of France, is made from Chardonnay, Pinot Noir, and Pinot Meunier grapes using the traditional method, resulting in complex flavors like bread, brioche, and citrus. Prosecco, from Italy’s Veneto region, primarily uses the Glera grape and is produced using the tank method, leading to a fruitier profile with notes of pear, apple, and honeysuckle. Both sparkling wines have their unique appeal, with Prosecco offering a more accessible option compared to the often more luxurious Champagne.

The grape used to make Prosecco is called Glera. In 2009, the Glera grape became synonymous with Prosecco to protect the origin of the wine and prevent counterfeiting. The wine produced in the Conegliano Valdobbiadene zone is now a DOCG wine, or Wine of Controlled and Guaranteed Origin.

Prosecco is made in the Veneto region of Italy.

Prosecco wine is from the Veneto region of Italy, specifically the north-eastern region of the country around the city of Treviso. It is made from the Glera grape variety and is produced using the Charmat method.

Yes, Prosecco can get you drunk as it contains alcohol. The alcohol content of Prosecco typically ranges from 11% to 12%.

Rosé prosecco, like golden prosecco, is made using glera grapes native to northeast Italy. Still, pink prosecco gets its rosy hue by adding up to fifteen percent Pinot Nero grapes (pinot noir). The result is a deliciously refreshing, pretty pink wine with fine, persistent bubbles.

"We love making our Prosecco pink," said Prosecco.com's Ralph Goldstein. "Pink Prosecco offers an affordable alternative to pink champagne which has made it very popular. The colour change is easy to do and adds a little extra zing to the taste. We've added rose petals in ours, which helps give it that little bit extra".

Champagne has fine, persistent bubbles because carbonation develops under the high pressure that builds up inside the bottles.

Fine Champagne wines exhibit almond-like flavors with subtle notes of orange zest and white cherry. Other champagne tasting notes for the sparkling white wine include Citrus Fruits, White Peach, White Cherry, Almond, and Toast.

The aging process of yeast particles (known as "lees")  gives non-vintage Champagne slight aromas of cheese rind. At the same time, finer, vintage-dated Champagnes have scents that smell more like toast or biscuits, similar to great non-vintage Prosecco.

Prosecco,  a wine made from the Glera grape, often has boisterous aromas of fruit and flowers.

Large tanks age Prosecco sparkling wines. This production method creates less pressure resulting in Prosecco wines that exhibit lighter, frothy bubbles and delightful-smelling aromas ranging from tropical fruits to banana to cream to hazelnut, vanilla, and honeycomb.

Prosecco tasting notes for the sparkling white wine include Green Apple, Honeydew Melon, Pear, Honeysuckle, Fresh Cream, warm toast, baked bread, or biscuit - just like Champagne. 

Champagne is a prestigious sparkling wine produced exclusively in the Champagne region of France, known for its unique production method, the “méthode champenoise,” and specific grape varieties such as Chardonnay, Pinot Noir, and Pinot Meunier. It is distinguished by its complex flavor profile, ranging from crisp and citrusy to rich and toasty, and is synonymous with celebration and luxury. While Champagne holds a special place in sparkling wines, other varieties like Bella Principessa Prosecco offer delightful alternatives with their unique characteristics.

Prosecco is not simply a cheaper version of Champagne. While sparkling wines differ in their origins, grape varieties, production methods, and flavor profiles. Champagne, produced in France using a traditional fermentation method, tends to be more complex and expensive. Prosecco, made using the tank method from Italy’s Veneto region, is more affordable and has a fruitier and lighter flavor. The quality of Prosecco, as exemplified by brands like Bella Principessa Prosecco, is not diminished by its lower price, making it a distinct and valued sparkling wine in its own right.

Prosecco is a wine, not Champagne. It is a sparkling wine produced in the Veneto region of Italy.