A Rough Guide To Prosecco
While it is true that prosecco has made a name for itself for its bubblier and affordable sparkle, there is a lot more to this unexplored and fascinating Italian wine.
Prosecco is an excellent drink – you can have it for celebrations, as an aperitif, as a cocktail, or pair it with a meal.
Just know that Prosecco has been here for a while (you’ll soon find out how long), has scored an unusual fame in the recent years, and it is here to stay. And it’s the perfect time to get clued up on Prosecco.
To help you out, we’ve put together a rough guide to prosecco, answering your most routinely asked questions about this luring Italian asset.
So, without further ado, let’s begin!
What is Prosecco?
Think of Prosecco as a cousin to Champagne, but with double fermentation. In other words, Prosecco is a sparkling Italian wine but it’s fizzier than champagne. Like we said, you may pair it with your meals, notch up your themed celebrations with fancy prosecco cocktails, enjoy it however you want to.
Difference Between Champagne and Prosecco
You might have heard of the Battle of the Bastards. Now get ready for the battle of the sparkling wines. Everybody has their own preference – we’ve got the Champagne-ans at one end of the spectrum and the Prosecco-ers at the other.
However, the truth lies somewhere in the middle. They’re both lovely, bubbly, and sparkly wines. No matter what you call it, whether it is champagne or prosecco, it is a little glass of heaven to those who want it.
Nonetheless, if you are an aspiring sommelier, here are a few interesting facts to get you on pace:
Champagne | |
| Champagne comes from the champagne region in France. Champagne is double fermented. It’s left to ferment for a longer period but it goes through the decantation process in the bottle it is sold in. Champagne has a very firm taste.It has a side light of orange and almond with base notes of biscuits and toast. Champagne can be made from Pinot Meunier, Chardonnay, and Pinot Noir grapes. Champagne is typically more expensive than prosecco because of its second fermentation process. If there is anybody who is keen on champagne, it’s almost always because they are hooked to the richer taste of it. Champagne has a bit more elegant vibe associated to it. It can be a bit dry. And a bit tart. But that’s okay as long as you’re up for it. |
Prosecco
Prosecco has risen up to reign from Italy.
Prosecco goes through the process of double fermentation as well. However, it is decanted into a steel drum for the second round.
Prosecco is made with Glera Grapes. It naturally has a very neutral taste with floral, fruity, and fizzy notes.
Prosecco is mainly made with Glera Grapes. However, some finer versions now may also have Bianchetta Trevigiana.
Prosecco is very cost-effective because of its bulk fermentation process.
Prosecco is an excellent choice for those who don’t have a tongue for the distinct flavor of champagne and fancy the fizzier, floral, and fruity highlights for the celebrations.
Because of its vibrant flavors, prosecco is excellent for brunch, parties, festivities, or a casual Sunday outdoors for a meal accompaniment.
Where Prosecco is Made?
Prosecco comes from the Veneto Region and Friuli Venezia Giulia of Italy. It’s like 15 miles North of Venice. To be precise, it’s mainly in the hills of Treviso, around Valdobbiadene and Conegliano. Sounds dreamy.
The regions where prosecco is made are primarily warm, experience significant rainfall, and even the driest of months face abundant rain. The soils are marine sandstone, limestone, clay, marl, and mixture of all these. However, when combined with the climate, it gives above-favorable circumstances for a fruitful growth of glera grape.
There are administrative boundaries in the region. However, the identification of best sites in the region is now becoming a more familiar phenomenon and individual terroir characters are now more than a theoretical occurring for the region.
How Prosecco is Made?
You must have a basic idea by now, the glera grape, the double-fermentation and all. However, there’s more to the process.
Prosecco is made using the Metodo-Charmat-Martinotti, that’s what they call it in the Italy. The Charmat Martinotti Method – sometimes shortened as Metodo Martinotti in Italian. It’s a well-known, locally familiar wine production process.
Don’t tell this to the champagne lovers but here’s a whisper: France has copied this method and they call it Methode Charmat.
With the champagne, after the first fermentation is done, they place the wine in separate pressurized bottles. When it comes to prosecco, the second fermentation process comprises of stainless-steel drums and that’s where the magic happens.
It’s interesting, the production process of Prosecco costs far less and the savings are enjoyed by the consumer. Yet, the taste is still very rich, with unique and bright flavors, and of course we are going to mention the bubbles again, duh.
So, that is pretty much how they make this bubbly tipple in Italy.
Styles of Prosecco
Prosecco is primarily produced in two varietals; Frizzante and Spumante. The latter translates to fully sparkling and Frizzante (Fizzy) refers to a prosecco version that packs a light sparkle.
It goes without saying but the Spumante Prosecco is the more expensive version. It would normally come in the traditional wine bottle and would have gone through the second fermentation process. On the other hand, the Frizzante Prosecco is sold in both cans and bottles and packs more of a casual prosecco vibe compared to Spumante.
Apart from these two primary varietals, there’s a third version of prosecco and that one is a still (fizz-wise). It’s called Tranquillo or Calmo, made from glera grapes, but contributes to a very tiny percentage of the total Prosecco production in Italy. The Tranquillo/Calmo is only available in Italy unless there is some private exportation going on that we might not be aware of.
The History of Prosecco
There’s a lot of mystery when it comes to the actual lineage of Prosecco. While some sources claim prosecco to have been around for over 2000 years, the first known mention of Prosecco is attributed to an Englishman who visited Northern Italy in 1593.
To be precise, he made notes and particularly used the word ‘Prosecho’ for the sparkling wine we now absolutely adore.
So, prosecco might be a relatively newer phenomenon in the western world but it has definitely been around for quite sometime now.
If we go further back to the beginning of the 16th century, there was Livia, the wife of Emperor Augustus. She happened to appreciate the local wine called ‘Ribolla’ for its medicinal qualities. Later on, the wine was referred to as the ‘castellum nobile vinum Pucinum’ after a castle that was situated near the village of Prosecco.
It’s also said that the glera grape was grown in the surroundings of the village of Prosecco. That area was previously known as Puccino. It’s when the cultivation of glera grape became popular, that’s when the whole phenomenon for the actual Prosecco was kickstarted.
The actual spelled ‘Prosecco’ appeared for the first time in 1754, in the book II Roccolo Ditirambo. The book was written by Aureliano Acanti in Novoledo.
Taste-wise, up until the late 20th century, the Prosecco tasted rather sweet and wasn’t much distinguishable from the Asti wine that is produced in Piedmont. However, since then, the prosecco production techniques started to improve, enabling the locals to produce the high-quality wine that’s produced today.
Moving forward, the process of secondary fermentation came to light which paved way for the production of Prosecco DOC. The global sales of Prosecco experienced a spike after 1998 and the sale has continued to rise since then.
Many newspapers, including the New York Times, covered the popularity of Prosecco in 2008. It made history and thanks to Prosecco, the economy of Italy received a significant positive impact. The newspapers emphasized on the facts that this popularity for Prosecco is because of its low price as compared to other sparkling wines and not to mention, it’s luscious taste.
Once Prosecco hit the US market in 2009, the DOC labeled wine was given an even grander status as a DOCG wine. The Italian Ministry of Agriculture also further geared up its protective laws and issued an order and changed the name of the grape to glera. In addition to more laws so no other country could call their wine Prosecco. Now, even the word Prosecco serves as an indicator for the geographical location of this sparkling wine.
Today, there are over 8000 estates, 300 producers, and production of over 200 million bottles of Prosecco every year. We know, it’s pretty fascinating.
What Does Prosecco Taste Like?
Prosecco abides by the EU Sweetness of Wine Regulations. The prosecco that comes from well-known regions of the Italy is normally labelled in the following manner:
Dry:
This Prosecco indicates a sweetness level in the range of 17g – 32g per liter of residual sugar.
Extra Dry:
This Prosecco indicates a sweetness level in the range of 12g – 17g per liter of residual sugar.
Brut:
This Prosecco indicates a sweetness level in the range of 12g per liter of residual sugar.
We also want to take this moment to mention how much we love prosecco, all thanks to its rich profile and numerous cost-effective benefits. The fruity exhibits, the hazelnut, vanilla, honeycomb, flavors. It’s love.
Confused? Well, this should clear things up a bit;
Is prosecco sweet?
Firstly, Prosecco is a highly aromatic, crisp, and a fresh sparkling wine. It has frothy bubbles. The acidity is moderate-to-high.
It would normally taste of either pear, melon, honeysuckle, apple, or maybe a few dry fruits. Does that make it sweet? Well, not exactly. And this is where the Dry, Extra Dry, and the Brut part comes in.
If you’re an American, you’d know that a ‘dry wine’ refers to something that’s not sweet. In case of Prosecco, a dry wine is actually the sweetest – as clear by the 17g – 32g per liter of residual sugar. The extra dry wine is a moderate one. And the brut? Well, that’s the most common type of prosecco on the market. It’s bubbly and the ‘driest’ one out there.
It’s also important to note that the Prosecco that comes from the well-known regions of Italy is normally labelled such as well. For instance, the Prosecco that comes from Conegliano is referred as Prosecco di Conegliano. Other similar examples would be Prosecco di Valdobbiadene, or Prosecco DOC if the prosecco is made in Friuli.
Let’s break that down a little more.
Types of Prosecco: Tips Around Finding the Highest Quality Prosecco
Prosecco DOC
DOC stands for ‘Denominazione di Origine Controllata’. It’s actually the signature stamp for the broadest geographic area where high-quality prosecco can be produced and hence, the prosecco produced in that area is named after this quality assurance designation.
DOC roughly translates to ‘Controlled Designation of Origin’. If you go to a supermarket, the most commonly available prosecco that you will find will probably say ‘Prosecco DOC’.
Think of it like a quality assurance stamp. It basically says that this bottle of prosecco has come from this genuine area and it’s guaranteed that the bottle has gone through the required winemaking production methods and meets the standards.
Prosecco DOCG
As you might have already guessed, the ‘Prosecco DOCG’ is actually the highest quality prosecco. It comes from an exclusive and much smaller area and the rules for this prosecco are stricter and more aligned.
DOCG stands for ‘Denominazione di Origine Controllata e Garantita’ and it translates to ‘Controlled and Guaranteed Designation of Origin’. How is it guaranteed? Well, the wine produced in these smaller areas goes through a special phase where it is tasted by a committee prior to it’s bottling. The prosecco that doesn’t qualify is not labelled as Prosecco DOCG.
Besides the tasting, there are a couple more rules for Prosecco DOCG. For instance, this prosecco may only be produced using the glera that specifically belongs to these smaller and exclusive regions. And the glera must be harvested by hand. These couple of rules ensure that the Prosecco DOCG stays the highest quality one! Yummy, we know.
Asolo Prosecco DOCG
The Asolo Prosecco DOCG, again, involves a geographic area and this type of Prosecco came around in 2009. The Asolo Prosecco DOCG was also officially called Colli Asolani up until 2014.
The Asolo Prosecco DOCG graces the wine portfolio of the Veneto region and is one of the growing DOCG rafts, thanks to its fully-sparkling (spumante) aura and 11 percent alcohol richness. Almost all the wines produced in this region qualify for the Superiore adjective, also referred as Spumante Superiore Sui Lieveti wines.
In some cases, the Spumante Superiore Sui Liveti wines also go secondary fermentation process in bottles, unlike the other prosecco that goes with the tank method.
The Colli Asolani is a hilly area in Northern Veneto and this is where the Asolo Prosecco DOCG is made. It’s an 8-kilometer spine where there are peaks rising up to 1500ft. The finest vineyards line on the southern side of these hills. The area has sunny slopes with gentle gradient – excellent for drainage.
Conegliano Valdobbiadene Prosecco Superiore Rive DOCG
The extensive details in the world of wine can be highly rigorous. That’s exactly why the famous hotels value their sommeliers – they’re walking wine encyclopedias.
Firstly, the identity of Conegliano Valdobbiadene Prosecco is its particular delicateness and richness.
The togetherness of this denomination is because of the obvious prevalence of glera grown throughout these regions. Many producers (aziende) have developed interests in particularly all of the territory. There are a couple of producers who have vineyards in, let’s say Conegliano. However, they also have territories in other regions like Vittorio, Tarzo, and even Valdobbiadene.
So, the passion, rules of delicacy, and fondness towards wine production are homogeneous. The Conegliano Valdobbiadene Prosecco is basically the result of a territory where you basically see all 15 commune administrations sit together and develop similar regulations. And that’s how the culture of a territory is established.
The Conegliano Valdobbiadene Prosecco Superiore Rive DOCG is a result of such a culture. The term ‘Rive’ followed by the prosecco name refers to something special and indicates a supreme, premium quality prosecco. There are around 43 communes that can be labelled as such.
Following are the names of few Prosecco Rive Wines, although most of them might not be available outside of Italy:
- Bepin di Eto Rive di Rua Conegliano-Valdobbiadene Prosecco Superiore DOCG Brut
- Frozza Rive di Colbertaldo Valdobbiadene Prosecco Superiore DOCG Brut
- Marsuret Rive di Guia Valdobbiadene Prosecco Superiore DOCG Brut
- Val D’Oca Rive di San Pietro di Barbozza Valdobbiadene Prosecco Superiore DOCG Brut
Valdobbiadene Superiore di Caritzze DOCG
Delicate-ing the process even further, think of the Cartizze as an extra topping on the normal Conegliano-Valdobbiadene Superiore DOCG version. How? Well, this rare prosecco comes from a 45-year-old vine yard in the region, known as Col Maset.
This beautiful bottle of wine is intensely fragrant with wildflowers, orange peel, subtle apples, and peach. The off-dry sweetness, delicacy, the light and deft mousse and palate with an elixir of natural acidity are to die for.
Think of this bottle of wine as an all-rounder. It’s got a bit of everything. From wildflowers, fruity fragrances, luscious tastes, to chamomile and almond, it is heaven in a bottle.
Similarly, any other similar prosecco variation you may find, know that it will have an epic backdrop geographic story to it.
Ingredients In Prosecco
Prosecco is a very refreshing wine and by now, you might already have an idea about the flavors it has to offer.
When it comes to its nutrition information, around 150ml of serving includes a total of 123 calories. Moreover, one serving of 150ml primarily includes 147g of Potassium, 4g Carbohydrate, 1g Sugars, and around 7mg Sodium.
Prosecco Cocktail Recipes
As we mentioned in the beginning, you can make hundreds of cocktails using prosecco. Topping up your cocktail with Prosecco adds a sparkling finish to it, makes it look much more elegant, and makes your average cocktails taste a 100x better!
Of course, we are not suggesting you to include prosecco cocktails on your daughter’s graduation party – unless she and her friends are all 21 years old. But you can almost always use prosecco to make luscious cocktails and add fireworks to your in-house celebrations!
We’ve perfectly curated recipes for 100s of yummilicious prosecco cocktails, you can start from these ones:
How To Serve Prosecco
Prosecco tastes best when it is served cold, 3° – 7°, would do just fine. Also, we like to go with a sparkling tulip glass because it’s fancy, delicate, and pretty. Just like prosecco. However, if you don’t have a tulip glass, you may go with any wine glass that is slender and tall. The aim is to serve in a glass that helps preserve the bubbles’ finesse. Similarly, the goblet or tulip like shape on top would help preserve aromas of your favorite prosecco so there’s that as well.
Prosecco Brands
We’ve compiled a list of few top brands so you know where to start if you are looking for nothing but the supreme prosecco!
Italian Prosecco
There are 20 wine producing regions in Italy, 100s of producers, and dozens of brands! The competition is tough with so much premium quality prosecco coming out of these lands every year.
Adami Vigneto Giardino
The Adami Vigneto Giardino vineyard is almost a century old – since that’s when they purchased it (back in 1920). It’s a south-facing, natural amphitheatre-shaped vineyard that takes pride in producing pure magic. Our personal favorite is the Adami Vigneto Giardino Prosecco Superiore Rive di Colbertaldo Asciutto that only costs around $22.
Andreola
The Prosecco Superiore Valdobbiadene Col del Forno – Rive di Refrontolo by Andreola packs aromas of sweet oranges and a saline spice, nectarines, and white cardamom taste is so wholesome that it can make you cry. The wine is born in steep vineyards and laborious slopes, always a treat to drink.
Bianca Vigna
Every Italian who is a prosecco lover knows Bianca Vigna. Why? Because the brand offers the most flavorful and taste-buds-satisfying wines. According to Bianca Vigna, they owe their success to the generosity of the exceptional terroir. The hills between Pieve di Soligo and Conegliano give flavor to their wines.
Mionetto
Costs a lot less less and tastes much more elegant. The Mionetto Prosecco Brut is our personal favorite – tastes excellent on its own but serves as a total blast on Aperol Spritz. They have been in Valdobbiadene, in the heart of the prosecco area for over a century.
Santa Margherita
They began their divine production back in 1935 in an abandoned land of the Italy’s Veneto region. However, almost 86 years later, they’re producing crisp and vibrant wines like the Santa Margherita Prosecco Superiore DOCG – Italy’s highest-quality wine classification.
La Marca
The Italian brand La Marca packs a more of a modern-day vibe. They released this Luminore Prosecco Superiore a couple of years ago and we have been fans since then. It’s one of those versatile prosecco bottles, perfect for any occasion, be it a celebration or a Sunday brunch.
Does All Prosecco Come From Italy?
So, this one’s a bit tricky. Objectively, Prosecco is Italy’s response to France’s Champagne. Most prosecco does come from Italy. In fact, Italy was the largest producer of wine in 2019, producing 21.6 million hectoliters of wine in one year.
Subjectively, Australia is one other country that has actively been producing prosecco for quite sometime now. However, The E.U wants to ban Australian winemakers from using the term Prosecco and the matter has been going on for quite sometime now.
The European Union basically claims that the term ‘Prosecco’ is a protected geographic indication. So, basically, any prosecco that’s sold in E.U Must come from the Prosecco region of Italy. At least, that’s what E.U is working on currently. However, the matter is problematic for countries like New Zealand and especially Australia which currently exports around 60 million AUD worth of Prosecco.
Australian Prosecco
Like we mentioned, Australia has been producing prosecco for decades now.
Dal Zotto Wines
One of the pioneers of prosecco production in Australia are Dal Zotto Wines who have been in this business since 1999.
Pizzini Wines
Other popular prosecco producers are Pizzini Wines, a family-owned winery, and Brown Brothers.
Prosecco NZ
Around four years ago, a news broke that Steve Voysey, a well-known name in the New Zealand’s wine production, claimed that the vines were imported from the King Valley in Australia and they are to produce sparkling wine by the same name. He worked for New Zealand’s largest wine business, known as Indevin.
He claimed the company would be called ‘Prosecco NZ’ and they plan to plant 100s of acres of grape within the next two years. However, since then, there hasn’t been any significant update about Prosecco from this side of the world.
French Prosecco
So, last year, there happened to be an announcement by a famous hotel chain named ‘Domaine de Fontenille’ about their first Prosecco from Provence, named Les Impatients. It was a press release by Luberon Estate that also happened to own 40 hectares of vineyards.
However, a spokesperson from their side did acknowledge the fact that they were not allowed to call it Prosecco and it is illegal to do so.
It looked like they were aiming to be controversial to gain popularity. However, there hasn’t been any update about it since then. So, that’s the closest French have been to Prosecco.
But that does not change the bright, vibrant, and sparkling fact that is Champagne. After all, France is in-fact the second-highest wine exporting country in the world.
British Sparkling Wine
Prosecco is pretty famous in The Britain. It’s currently the second largest importer of Prosecco in the world. The popularity of Prosecco actually witnessed its pioneer spike among the British in 2009. They love prosecco and the cocktails they can make with it.
That’s probably why they came up with this wine, they like to call it the British Sparkling Wine and it has been made using the same production methods as prosecco.
America Prosecco
Well? America loves prosecco. They love it. The United States is the largest importer of Prosecco. During the first half of 2020, the imports of Italian Prosecco to the US amounted to a total of 440.4 million Euros.
If you want to find some of the best bottles of Prosecco in the United States, check out this wine shop.
Tips on Pairing Prosecco with Food
Prosecco grows on top of a neutral flavor. It’ll be your best friend at a buffet, brunch, a picnic, or even the thanksgiving dinner.
It goes well with a lot of foods – it does exquisitely well with cheeses, fresh berries, fresh fruits, seafood, and more!
It won’t clash with any of the foods on the table. Only got some fancy cookies and a bottle of prosecco? Sure, that’ll do for your guests. Planning to prepare a feast?
Prosecco will aid your cuisine’s grandeur.
How Long Does Prosecco Last?
So, if you have opened a bottle of prosecco, you need to find a wine stopper or an effective wine preserver to replace its cork. Only then you can place it in the fridge and even then, the prosecco must be consumed within 3-4 days.
The more it stays, the more the prosecco will lose its fizz, aromas, taste, and instead it’ll start developing a vinegary taste.
Is Prosecco Gluten Free?
You sound like a newbie in the wine world. Why? Because all wines are gluten-free. Prosecco is definitely gluten-free and you can make it a part of your diet as well.
What Is The Alcohol Content Of Prosecco?
The alcohol content of prosecco can be anywhere around 11% – 13%. Prosecco is a low alcohol by volume wine.
How To Store Prosecco?
Prosecco should only be stored in an upright position, in a fridge that’s cool and dark. A horizontal position might cause the residual to be in an awkward position and mess with the aroma/taste of your wine. Secondly, it must be cooled to 5 – 10°C before you serve it. We personally prefer a chilled prosecco bottle, around 3– 5°C would do.
What Is The Difference Between The Charmat Method and Traditional Method?
The basic difference between the Champagne and Prosecco can be explained by these two methods. For starters, champagne is made through the traditional method and prosecco is made using the Charmat method. What’s the difference, you ask?
Well, after the first fermentation, the base wine is put into empty wine bottles for the secondary fermentation. The bottles used are aged from 10 months to over 5 years and each bottle goes through the riddling process. Bottles are put on the riddling racks, rotated on a specific schedule, the dead yeast is removed from the wine and this is how champagne is made – this is called traditional method.
Now, after the first fermentation, instead of putting the wine into bottles, the wine is poured into a stainless-steel pressure tank and that’s where the wine goes through the secondary fermentation process. It’s a sparkling winemaking process that traps bubbles in wine via carbonation and all of it happens in large tanks.
The Charmat method is much more cost-effective than the traditional method for obvious reasons. Instead of individual bottles, the wine is blessed with its sparkles in a tank and that’s obviously why Prosecco is less expensive than prosecco.
What Can You Do With Leftover Prosecco?
So maybe you opened a bottle of prosecco and you weren’t able to finish it. Now, you’re obviously worried about the prosecco going vinegary. But, given the gift that prosecco is, you don’t really have to worry about the prosecco going bad if you’re creative enough, willing enough, and game for a sneaky celebration. Get what we mean?
Well, check these sneaky ideas that definitely call for a celebration:
Prosecco Cupcakes
Get yourself a cake mix, icing mix, chocolate curls, and of course, your leftover prosecco. Make sure you also get the necessary equipment to bake your cupcakes.
Got a friend’s birthday coming up? Make use of these prosecco cupcakes and surprise them.
Mix the ingredients and as you’re about to pour the batter into the container, add the prosecco syrup layer by layer. Serve with the chocolate curl garnish and a bit of icing and your leftover prosecco will rock your world in no time.
Prosecco Ice-Cubes
So, this is the easiest fix if you have got an opened bottle of prosecco with no hopes of finishing it anytime soon. Freeze it in your ice-cube tray so you have a couple of those to pop open as soon as your friends show up. And when your friends finally show up, just make a quick mint margarita and as the ice alternate, add the prosecco ice-cubes and boom! If you want to have a sparkling look, get yourself a bottle of sparkling water.
You could also experiment with a couple more cocktails and look a lot fancier, just FYI.
Prosecco Sauce
Okay, so hear us out. This is a very sneaky idea, we agree. But it’s unrivaled and absolute magic when poured over shrimps or prawns.
Add some butter in a saucepan and heat a bit. Now add garlic and shallots and let it heat for another 2-3 minutes on low heat. Add pepper, salt, lemon juice, and the leftover glass of prosecco and stir well. Now you’ve got yourself a magic sauce and it best goes with seafood!
You could even pour a glass of prosecco as an acquaintance and enjoy even more!
Prosecco Pancakes
This one’s super easy. Add some sugar and prosecco in a pan and heat it to simmer. There’s your syrup. Now make your mom’s world’s best pancakes but they’ll be even better this time. Use the syrup you just made and pour it over your pancakes. We’ll meet you in your dreams food comma dreams.
Prosecco Poached Pears
Peel a few pears and brush prosecco plus lemon juice over them. Heat them to simmer in a pan, add some simple syrup, and cover the pan for 10-15 minutes. Now, serve the poached pears with a yummy ice-cream, go with vanilla or strawberry and do a sprinkle of cinnamon for garnish.
Prosecco Products
From fizzy sweets, cocktails, and edible items to candles, nail polishes, glasses, signs, and doormats, the world of prosecco products is vast and ever-growing. There are some pleasant products and then there are some outright bizarre ideas but they’re all super unique and we’re totally down for these. Last year on Christmas, we also even spotted some prosecco teabags (alcohol and caffeine free) with an incredible prosecco flavor.
Prosecco Articles
