Prosecco Rosé is the newest entry in the universe of the world's most famous and best-drinking Italian bubbly; the possibility of creating the rosé sparkling wine was introduced with the 2019 harvest, and it has been an immediate and extraordinary success, with bottles literally flying off the shelves, despite the fact that something like 15 million “Prosecco Rosé” have been produced. “Prosecco Rosé” can be made in the same provinces of North Eastern Italy where “Prosecco DOC” originates, that are the provinces of Treviso, Padua, Venice, Belluno and Vicenza in the Veneto region, and the provinces of Pordenone, Udine, Gorizia and Trieste in Friuli.

“Prosecco Rosé” is proving, as can be seen from the various wine-tasting sessions held by wine critics, that it has its own identity; thanks to the balanced addition of “Pinot Noir”, vinified in red, this allows the bubble to acquire a rose colour, with a tonality that recalls the rosé wines of Provence, without however losing its organoleptic features. “Pinot Noir” can be added for a minimum quantity of 10% and a maximum of 15%, with a predominance of basic wine from “Glera” grapes.

Curiosity: “Glera” is an ancient synonym for “Prosecco”; until not many years ago, in fact, the grape variety was identified with the name “Prosecco” (which is also the name of a village in the Carso, in the province of Trieste), while “Glera” is nothing more than an ancient synonym of Slovenian origin.

“Prosecco Rosé” can only be made from a preponderance of base wine of the same year, with the mention “Millesimato” on the label; it is obtained by a second fermentation in autoclave, following the typical Charmat or Martinotti method, and a minimum stay of 60 days in the autoclave, which is not the case for other “Prosecco DOC” wines. The prolonged stay on the lees in autoclave allows the sparkling wine to settle its colour and give it greater roundness and depth on the palate, without losing its typical freshness and drinkability.

“Prosecco Rosé” is an extraordinarily versatile sparkling wine: it is perfect as an aperitif, with cold cuts and cheeses as it counterbalances their typical fatness, or with finger food, fried or even raw fish as it enhances their freshness. As first and second courses, “risotto” with vegetables, simple first courses or easy fish dishes are equally ideal partners for Prosecco Rosé.

From “Colesel” to “Bottega”, from “Filare Italia” to “Montelvini”, scroll down and discover our catalogue of some of the best “Prosecco rosé” wines.