Celebrate National Prosecco Day with our must-try bottles for summer

Prosecco continues to be one of the nation’s most-loved sparkling wines, with over 660 million bottles sold globally! Here are some facts about this popular fizz as well as eight must-try bottles.

With National Prosecco Day on Wednesday 13th August, it's the perfect time to pop open a bottle of crisp bubbles. Whether you’re planning a sunny afternoon in the garden, a picnic in the park, or simply toasting to the Italian favourite, Prosecco is always a great idea.

Known for its light, fresh and fruity character, this signature Italian sparkling wine is one of the most popular bottles not just in the UK, but globally, too. In 2024, Prosecco achieved a record year, with 660 million bottles bottled sold globally - a 7% rise on 2023.

In celebration of this much-loved fizz, we’ve gathered eight sparkling facts to impress your guests, as well as eight must-try bottles we’re sure you’ll love.

Eight facts about Prosecco:

Prosecco is produced in Northeast Italy: The enormous Prosecco region encompasses nine provinces across the Veneto and Friuli-Venezia Giulia regions in Italy’s north-eastern corner. Here, the best wines are made on the hillside vineyards north of Trento.

The best Prosecco comes from the sub-region of Valdobbiadene: The town of Valdobbiadene is surrounded by hilly vineyards renowned for producing some of the most delicious and sought-after Prosecco. Strict regulations ensure the wine is of the highest quality.

The primary grape used in making Prosecco is Glera: This ancient grape variety has been cultivated in the region for hundreds of years and is known for its fruity and aromatic qualities. Prosecco was the original name for the grape - it was changed to Glera as part of a push to help protect the region and avoid imitation. Glera must make up at least 85% of the blend, with local indigenous grape varieties permitted for the rest.

Prosecco is made using the Charmat Method: Unlike Champagne, which undergoes secondary fermentation in the bottle called Traditional Method, Prosecco is typically made using the Charmat method. This involves secondary fermentation in large stainless steel tanks, which helps preserve the fresh and fruity character of the wine. The wine is then bottled under pressure to retain the bubble.

While Prosecco has been produced for centuries, Rosé Prosecco has only existed since 2020: Pink sparkling wine is nothing new for the Prosecco region but it’s only recently that it’s been allowed to be called Rosé Prosecco. It’s made under strict rules that govern production methods, grape varieties and more.

Prosecco comes in two main quality levels: DOC (Denominazione di Origine Controllata) and the top tier DOCG (Denominazione di Origine Controllata e Garantita). DOCG Proseccos, like those from Conegliano Valdobbiadene, are produced under stricter regulations to ensure superior quality.

Prosecco is mainly produced in three sweetness levels: Brut, Extra Dry and Dry are all terms you’ll see on Prosecco bottles. Confusingly, Brut contains the least amount of residual sugar, and Dry has the most. So if you’re looking for a ‘dry’ Prosecco, don’t go for Dry on the label!

Prosecco is the base for Italy’s most-loved cocktails: Prosecco's light flavour and delicate bubbles make it an ideal candidate for imaginative mixing. Complimenting the bitter, citrus flavours of Aperol or Limoncello for the perfect summer spritz, it’s a stalwart in every bar and restaurant in Italy.