For many people, Prosecco still carries an unfair reputation as simply a “mimosa wine”—something reserved for brunch, orange juice, and casual celebrations. And while Prosecco certainly excels in those moments, that narrow view barely scratches the surface of what this extraordinary sparkling wine can be. Anyone who has spent time in northeastern Italy, particularly in the hills of Conegliano Valdobbiadene, quickly realizes that Prosecco is a wine of place, craftsmanship, and quiet complexity. I’ve been fortunate to visit the region multiple times, walking the steep vineyards, tasting with producers, and experiencing Prosecco not as a trend—but as a way of life. Truthfully, I could drink Prosecco morning, noon, and night, and sparkling wine remains my favorite category because of its versatility, energy, and ability to elevate any moment.

Understanding Prosecco begins with geography and classification. Prosecco DOC covers a broad area across Veneto and Friuli-Venezia Giulia, producing approachable, fruit-forward wines designed for easy enjoyment. Prosecco DOCG, on the other hand, represents the highest quality tier, centered in the historic hillside zones of Conegliano and Valdobbiadene. These dramatic, UNESCO-recognized slopes are steep, often terraced, and entirely hand-harvested—a far cry from the flat vineyards many people imagine. Within DOCG, you’ll find even more precise designations, such as Rive, which highlight fruit from a single commune or hillside, and Cartizze, the most prestigious subzone, known for extremely low yields and intensely expressive wines. These distinctions matter, because they translate directly into texture, aromatics, and depth in the glass.

At the heart of all great Prosecco is the Glera grape. Naturally high in acidity and aromatics, Glera thrives in these hills thanks to a unique combination of soils and climate. The vineyards sit on ancient marine soils rich in limestone, sandstone, and clay, while constant mountain and Adriatic winds help regulate temperatures, preserve freshness, and reduce disease pressure. This interplay of soil and wind gives Prosecco its signature brightness—notes of pear, green apple, white flowers, and citrus, while allowing individual sites to express subtle differences. When handled with care, Glera is anything but simple; it’s refined, expressive, and deeply tied to its environment.

The wines I’ve had the pleasure of tasting for this feature all come from the top hillside vineyards of Valdobbiadene DOCG, many sourced from Rive sites and the celebrated Cartizze area. These are hand-harvested wines with low yields and a true sense of terroir, and I’m grateful to the producers for sharing such beautiful expressions of Prosecco’s range and potential.

In the Extra Brut category, the “70th ANNIVERSARY” Valdobbiadene D.O.C.G. Prosecco Superiore Extra Brut: Millesimato Rive di Col San Martino is striking in its precision and restraint. Bone-dry, energetic, and mineral-driven, it showcases how Prosecco can feel serious and gastronomic without losing its charm. Alongside it, Villa Sandi 120 Valdobbiadene La Rivetta offers a similarly refined expression, balancing crisp acidity with delicate orchard fruit and a long, polished finish. These wines are exceptional with raw seafood, crudo, oysters, or simply on their own, where their structure and finesse can fully shine.

Moving into Brut, Sommariva Conegliano Valdobbiadene Prosecco Superiore DOCG Brut delivers classic elegance with lifted florals, citrus, and a beautifully clean palate. La Tordera BRUNEI Brut Valdobbiadene Prosecco Superiore DOCG leans slightly richer, with more pronounced fruit and texture while maintaining freshness and balance. These Brut styles are incredibly versatile at the table, pairing effortlessly with antipasti, fried vegetables, light pastas, or roast chicken—wines that adapt seamlessly from aperitivo to dinner.

The Extra Dry style, often misunderstood, is where Prosecco’s charm and approachability truly come alive. Nani Rizzi Valdobbiadene Extra Dry offers gentle sweetness balanced by vibrant acidity, creating a harmonious, crowd-pleasing wine that never feels heavy. This style is particularly beautiful with spicy dishes, prosciutto and melon, or creamy cheeses, where a touch of residual sugar enhances the pairing rather than overpowering it.

At the richer end of the spectrum, Nino Franco Primo Franco Valdobbiadene Prosecco Superiore DOCG represents the Dry style in its most polished form. This is a benchmark wine—aromatic, layered, and expressive, with ripe fruit, floral notes, and a silky texture that lingers. It’s a reminder that Prosecco can be contemplative and luxurious, equally suited to sipping slowly or pairing with elegant dishes like lobster, scallops, or refined vegetable preparations.

In an ever-changing wine world filled with new trends and rediscovered regions, Prosecco continues to deserve its spotlight—not because it’s popular, but because it’s authentic, expressive, and endlessly versatile. When you look beyond the mimosa glass and into the hills of Valdobbiadene, you find wines shaped by steep vineyards, cooling winds, living soils, and generations of craftsmanship. These Proseccos are not background wines; they are statements of place. And for me, they remain a constant reminder that great sparkling wine doesn’t need to shout, it simply needs to be understood.

Always remember, eat what you like and drink what you love. Please pair responsibly!