Perfect Prosecco

So what's Prosecco anyway?

Move over Champagne; Prosecco has entered the building. In recent decades, Prosecco has gone from a well-loved Italian sweet sparkling wine mainly drunk canalside in Venice (and often in a spritz) to now overtaking Champagne as a global queen of bubbly. What separates Prosecco from other traditional sparkling is how the bubbles are formed, with the second fermentation happening in a stainless steel tank (known as the tank or Charmat method) rather than a bottle. What does this mean? Well, unlike Champagne, where there is a long, complex process including yeast plugs and the weird job title of ‘riddler’, Prosecco’s tank method means you end up with a much fresher and fruity fizz (and fast)! This modern process also helps preserve the floral aromatics and the delicate lemon and green apple Prosecco flavours. Stir in a little sweetness (which most Prosecco also has), and you have one of the most thirst-quenching bubblies on the planet!

3 crisp Prosecco to discover

In this special pack you'll enjoy: Wangolina 'Birds of a Feather' Prosecco 2024 Fizz meets finesse in this lively Prosecco from the Limestone Coast. Bursting with green apple, pear, and a zingy twist of lemon zest, it’s got a super fine bubble and a creamy, soft mousse that dances across the palate. Dry, fresh, and oh-so-sippable, this bottle brings just enough complexity to keep it interesting, without stealing the show. M + B Wines Hilltops Prosecco 2025 Crafted from the Freeman Vineyard in the NSW Hilltops, vibrancy is the name of the game here, with a sparkling wine that is driven by fresh aromas of pear and citrus with a smooth, creamy finish. There's an effortless balance here between vital appley liveliness and a crisp finish. Marnong Estate Prosecco Rosé NV Prosecco/Glera grapes are green (and make white wine), so winemaker Alex Beckett cleverly adds in a little Pinot Meunier to make this delicious Prosecco rosé a lovely shade of pale pink. Here, there's a lovely delicacy with a floral flourish plus cherry and pear. It's a gently frothy number too, with a late flourish of raspberry and pear. Very nice drinking here!

Interesting to note

For over 400 years, Prosecco has had a happy home around the hilly Prealps towns of Conegliano & Valdobbiadene. However, in 2009, the Italians decided they wanted to own Prosecco, so they changed it from the name of a grape to that of a region (the Prosecco DOC), expanding where Prosecco could be grown in Italy to a giant area that spanned all the way to the Slovenian border. They also started referring to the grape as ‘Glera’, which no one had used ever. Naturally, this annoyed every other country where Prosecco was made, especially Australia, where the winemakers of NE Victoria had been growing Prosecco grapes for decades. When the Italians tried to force the world to also start using Glera as the grape name instead, the Aussies went into battle, and ever since, it has been a trade-deal-scuppering, epic wine feud that may never end.