The main grape of Prosecco Superiore is Glera. Wines range from the traditional bubbly Extra-Dry to the cloudy and natural Sui Lieviti.
Extra-Brut and Brut Prosecco Superiore
Expect dry wines with tropical fruit, yellow apple, and ripe peach flavors.
These wines taste great with many cuisines because they're dry. Try pairing Brut Prosecco Superiore with seafood risotto or pork with polenta. A fantastic international cuisine pairing is Thai.
Winemakers look for grapes with slightly lower acidity and ripe fruit, ensuring the wines don't taste too sharp and feel well-balanced. The grapes come from warmer, south-facing slopes. Expect ripe yellow apple and tropical notes.
Extra-Dry and Dry Prosecco Superiore
These off-dry styles generally have floral, grapefruit, lemon, and mineral flavors.
These wines are perfect for an aperitif, or the dry styles are great for pairing with light fruit desserts.
Winemakers look for high acid grapes with a salty, mineral note. Thus, grapes come from cooler vineyards that might be lower in the valley or facing slightly north.
Rare Finds: Sui Lieviti and Tranquillo
Dry, cloudy, savory, wines with biscuit and bread aromas.
If you’ve ever heard of Col Fondo, Sui Lieviti is very similar. It's how Prosecco was made in the 1800s before the Martinotti Method – it's been an official Prosecco Superiore category since 2019.
Sui Lieviti's carbonation takes place inside the bottle. That means it's cloudy with yeast (Lieviti) but also sparkling. It tastes less fruity and more savory with bread and biscuit notes.
Dry, non-sparkling wines with apple, pear, almond, and honeysuckle notes.
This style is a very rare, non-sparkling Prosecco Superiore. If you can find one, they are interesting to see what Prosecco Superiore is like without the bubbles.
Conegliano Valdobbiadene Wine Facts
- The most planted grape variety is Glera, known as Prosecco until 2009.
- There were 104 million bottles of Prosecco Superiore produced in 2021.
- Extra-Dry is the most common sweetness level in Prosecco Superiore.
- The permitted grape yield in the vineyards is 13.5 tonnes per hectare.
- Almost 40% of Prosecco Superiore production is exported.
- Only 109,000 bottles of Still Prosecco Superiore were made in 2021.
- The Martinotti Method is used to make Prosecco Superiore sparkling.