Everything you need to know about Prosecco

3. Sugar levels

Prosecco DOC and DOCG sparkling wine has varying levels of residual sugar, which are indicated using the terms Brut to Demi-Sec.

Notably, the results of extensive Prosecco tastings by db show that the ‘sweet spot’ for this Italian fizz appears to be the Extra Dry category, particularly those examples with around 15g/l of residual sugar.

Drier styles of Prosecco can also be delicious, but they must contain enough of the ripe peachy fruit that makes this type of fizz so popular.

And be aware that, somewhat confusingly, Extra Dry is used to indicate a style of fizz that is sweeter than Brut, which is used for Proseccos that have 12g/l of sugar or lower – see the classifications below.

BRUT: when the sugar content is less than 12g/l

EXTRA DRY: when the sugar content is between 12 and 17g/l

DRY: when the sugar content is between 17 and 32g/l

DEMI-SEC: when the sugar content is between 32 and 50g/l

It should also be noted that by law, Prosecco DOC must have a minimum alcoholic strength by volume of 11% and a pressure higher than 3 bar.

One Response to “Everything you need to know about Prosecco”

  1. margaret watkins says:

    which prosecco should i buy if i don’t want the grape that makes pinot grigio in the prosecco as the wine makes me ill.and i like prosecco but have been ill over the last few bottles i have tried, and then found it had that grpe in the wine

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