Prosecco: Breaking out the bubbly

First thing’s first

Some definitions. If you, like me, have ever wondered about all the letters that sometimes follow the word ‘Prosecco’ like a list of qualifications – it’s because they’re exactly that.

DOC
An initialism for Denominazione di Origine Controllata (Denomination of Controlled Origin), ‘DOC’ is an Italian classification label that assures drinkers of the quality and authenticity of the Prosecco in the bottle they’re about to open. These wines are produced following strict regulations and in specific regions of Italy, most commonly made using the Glera grape (previously known as ‘prosecco’).

DOCG
The next level up from DOC (and the highest in this wine classification system) is the ‘DOCG’ category. Meaning Denominazione di Origine Controllata e Garantita, ‘DOCG’ signifies a government guarantee of the superiority of the wine, with production adhering to even stricter rules in very particular parts of the country, and the final product even having to pass an official taste test to earn the title.

While both DOC and DOCG Proseccos are delicious and flavourful, the latter really tend to embody the region from which they originate, reflecting the area’s particular characteristics in their taste and scent.

The four types of Prosecco

Who knew? There are four different branches of the Prosecco DOC family tree, each forming a variation with their own attributes and distinctive perlage (the bubbles that rise in a line to the surface when you pour a glass, so named for their resemblance to a string of pearls).

• Spumante – A golden yellow and the most well-known type of Prosecco, fizzy Spumante has a persistent perlage and foam.

• Rosé – This type of Prosecco is a development of the Spumante variety. Always sparkling and typically drier than its twin, Rosé is easy to spot for its iconic blush-pink colouring.

• Frizzante – Similar in colour to the Spumante, the Frizzante has a less persistent perlage, with gentle bubbles.

• Tranquillo – Sunshine yellow, Tranquillo Prosecco is still (without bubbles).

A brief history of Prosecco, and how it’s made

While history confirms that wine production has been taking place in northeastern Italy for hundreds of years (it first being mentioned in the 1st century) and that the wealthiest families of the Holy Roman Empire served it in their courts, it wasn’t until the 19th century – and the production of sparkling wine – that the journey of Prosecco as we know it truly began.

It was in this period that the Regia Scuola Enologica di Conegliano – a viticultural school – was founded, which taught wine-making processes and techniques, including the new Martinotti Charmat method.

This method has the base wine undergo a second fermentation, creating sparkling Prosecco’s signature fizz. During this stage, sugar and yeast are added to the liquid, which is kept in large tanks called ‘autoclaves’ (rather than in individual bottles as done previously) that trap the carbon dioxide produced by the fermentation process in the wine, creating the famous bubbles.

Since then, Prosecco has gone from strength to strength, increasing in popularity, and earning it protection and quality status – its region of origin becoming a celebrated location.

Welcome to the Prosecco Hills

Now a UNESCO World Heritage Site, this corner of Italy is an enchanting world of forest-green slopes striped with vines and dotted with sunny medieval towns.

Inntravel has introduced a new holiday here for 2026, taking you right to the heart of the sumptuous region, home to Prosecco Superiore DOCG. With countless opportunities to sample this sparkling nectar, the route winds through abundant vineyards and down glorious country paths – the scenery just as special as each sip.

Walk in the Prosecco Hills

Prosecco: Breaking out the bubbly

Our Prosecco Hills holiday

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