National Prosecco Week Is Here: Here's What To Drink

Forbes

24-05-2025

Waiter serving a glass of sparkling white wine
Prosecco may be Italy's most joyful export—bubbly, bright, and effortlessly charming—but don't let its easygoing nature fool you. Behind the fizz is a category rich in history, layered with tradition, and increasingly serious about quality. Just in time for National Prosecco Week (June 24–30), the Prosecco DOC Consortium is raising awareness for this beloved wine through in-store promotions, restaurant events, and tastings across the U.S., including a recent Raleigh, North Carolina event hosted by Master of Wine Sheri Morano.
Speaking to a room of sommeliers, writers, and retailers during the trade and media tasting, Morano offered both an education and an enthusiastic endorsement. 'People think they know Prosecco because they've had a spritz,' she said. 'But there's so much more to explore in terms of history, production, and expression.'
A sparkling wine bottle sits on a table next to filled wine glasses and an ice bucket.
Prosecco's roots stretch back nearly two millennia. The Roman author Pliny the Elder praised wines from the northeastern corner of modern-day Italy in 77 A.D., specifically those from the village of Puccino, which many historians consider the ancestral home of Prosecco. By the 16th century, the wine's name begins to appear in written records (with the slightly clunkier spelling 'Proseccho'), and by the 18th century, the Prosecco we know today was fully in development.
Yet the sparkling style itself didn't become dominant until the late 19th and early 20th centuries, when innovations like the Charmat method (also known as the Martinotti method) allowed for efficient, large-scale production of fresh, aromatic sparkling wines. Compared to Champagne's labor-intensive, bottle-fermented style, Prosecco's secondary fermentation happens in pressurized stainless steel tanks, which helps preserve delicate floral and fruit aromatics.
Waiter pouring prosecco from bottle in glasses
Today, for a wine to bear the name Prosecco DOC, it must come from a protected region stretching across nine provinces in Veneto and Friuli Venezia Giulia, and be made primarily from the Glera grape (formerly referred to simply as the Prosecco grape). Most bottlings are 100% Glera, though up to 15% of other native and international grapes (like Verdiso, Perera, Chardonnay, or Pinot Noir) may be used.
Prosecco DOC wines are categorized by sweetness levels (Brut, Extra Dry, Dry) and by color—since 2020, Prosecco Rosé DOC has been an official category, made with a minimum of 85% Glera and 10–15% Pinot Noir. 'It was a logical move,' said Morano. 'Over half the growers were already making rosé sparkling wines—they just couldn't call them Prosecco.'
The resulting wines range from bone-dry and structured to fruity, floral, and slightly sweet. What unites them is freshness, a gentle sparkle, and food-friendly acidity—qualities that make Prosecco both versatile and endlessly drinkable.
A founding house in the modern Prosecco movement, Mionetto was established in 1887 and remains one of the category's most recognizable producers. Their classic Brut expression showcases 100% Glera and clocks in at 12 g/L residual sugar—right at the top end of the Brut scale.
Tasting notes: Green apple, pear, lemon zest, and a bright pop of acidity. Crisp, dry, and classically styled.
Produced by a cooperative of over 570 growers, this wine blends Glera with a touch of local varietals. Slightly sweeter and more rounded than the Mionetto, it's a textbook example of the Extra Dry style that once defined the Prosecco category.
Tasting notes: Juicy pear, white peach, and a soft, floral finish. Friendly and generous on the palate.
Arguably one of Prosecco's biggest U.S. success stories, La Marca represents over 5,000 growers and offers wide accessibility without sacrificing quality. With 17 g/L residual sugar, this wine leans into ripe fruit and crowd-pleasing charm.
Tasting notes: White flowers, green apple, and soft honeyed pear. Slightly sweet, balanced by gentle bubbles and bright acidity.
This elegant rosé is crafted from 90% Glera and 10% Pinot Noir, fermented separately and blended prior to secondary fermentation. It undergoes a cold soak for enhanced aromatics and freshness.
Tasting notes: Cranberry, pomegranate, raspberry leaf. Dry and zippy, with a clean mineral finish.
True to its name ('the joyous one'), La Gioiosa is all about celebration—and fitness, apparently. The winery even offers a vineyard gym. Their rosé is pale, pretty, and subtly floral, with just enough sweetness to feel indulgent.
Tasting notes: Wild strawberry, rosewater, cherry blossom. Silky mousse, soft finish.
Named after one of Verona's oldest noble families, this 85/15 blend of Glera and Pinot Noir leans into red berry charm with a whisper of sweetness.
Tasting notes: Strawberry pastry, fresh raspberry, and a creamy bubble texture. Balanced and softly aromatic.
A waiter is pouring prosecco into glasses at the restaurant. High end luxury restaurant.
Now in its sixth year, National Prosecco Week isn't just an excuse to pour another glass—it's a reflection of how far the category has come. Once dismissed as the lighter, simpler cousin to Champagne, Prosecco has carved out its own place in the wine world, thanks to its food-friendly style, range of expressions, and growing regional protections.
For producers and importers, the week is a chance to tell Prosecco's story more fully—beyond the brunch table and spritz glass. And for consumers, it's a reminder that behind the bubbles is a complex, evolving region with deep historical roots and increasing attention to sustainability and site.
'There's more here than people expect,' Morano said. 'Prosecco isn't just a style of wine—it's a place, a grape, and a community.'
Whether you're diving into the DOC Rosé category for the first time or rediscovering a classic Brut, National Prosecco Week offers a reason to explore with a little more intention—and maybe a little less orange juice.