8 things you should know about Prosecco
31st March, 2015 by Lauren Eads
Anyone that has failed to notice the stratospheric success of Prosecco over the past few years is likely to have been living in a cave.
Far from a poor-man’s Champagne, Prosecco is building a reputation as a premium sparkling wine the world over with global sales overtaking those of Champagne for the first time in 2013.
In the UK the Italian sparkler achieved a 74.6% uplift in the year to 20 July 2014, according to figures from Kantar Worldpanel, while one of the country’s biggest on-trade suppliers, Bibendum, reported a 295% surge in super-premium Prosecco sales with a 150% rise for premium Prosecco.
The category is also on the up in the US with 18 million Americans now said to drink sparkling wine at least once a week, according to a report by Wine Intelligence. While Champagne has long been the dominant sparkling import in the US, it is facing fresh competition not only only Italy, but from Australia and New Zealand, boosted by a growing habit among Americans of “everyday celebration”. The increased prominence of imported sparkling wine styles, especially Prosecco, appears to be driving the trend, pushing sales past 20 million cases a year.
As the corks continue to pop, will the current Prosecco boom turn out to be one of the great success stories, or is the bubble set to burst? As industry commentators place their bets, db has rounded up some must-know facts for navigating Italy’s premium fizz market.
Click though for a crash course on the Italian sparkler…