Should you use Prosecco in cocktails?
Prosecco has become a vital ingredient in some of the world’s most popular cocktails, including the Aperol Spritz. But how do producers really feel about their sparkling wines being used in mixology? Sarah Neish finds out.
Prosecco is enjoying riotous success, whether that’s by the bottle, by the glass, or incorporated into cocktails. As db reported in this month’s cover feature, global Prosecco sales in 2025 amounted to almost 667 million bottles, up 1.1%, or about 7.3m units more than in 2024, with much of this attributed to its growing role in the on-trade, and in cocktails especially.
But how do producers feel when they see the wines they have poured their heart and soul into being blended with other ingredients in cocktails? We asked a number of leading Prosecco makers for their unfiltered opinion.
Hero ingredient
According to Francesca Paladin, owner of Casa Paladin, which has been growing grapes in the Veneto since 1962, as well as in Chianti and Franciacorta, using Prosecco as a cocktail ingredient is not problematic when the wine’s flavour characteristics are allowed to sing. “We are positive about our Prosecco being used in cocktails – provided the approach respects the wine’s identity,” she said. “Mixology is an authentic part of how many consumers enjoy sparkling wine today, and when done thoughtfully it can highlight Prosecco’s freshness and aromatic lift, rather than mask it. A great cocktail always deserves a great wine.”
Sandro Bottega, managing director for Bottega SpA, whose family has been cultivating grapes in what is now the heart of the Prosecco Superiore DOCG since the 17th century, agrees that in order for him to endorse the use of his wine in mixology, Prosecco must be the hero ingredient. “We appreciate seeing our Prosecco used in quality mixology, as long as the wine remains at the centre and the other ingredients enhance its freshness and aromatic balance,” he revealed. “When crafted with respect, cocktails become an excellent way to highlight the versatility and elegance of Prosecco.”
It’s a slightly different story for Federico Dal Bianco, vice president of Masottina, located in the hills of Conegliano.
“We consider our Proseccos to be terroir-driven sparkling wines, designed to be enjoyed on their own rather than blended,” he said resolutely. “They are expressions of origin, precision and balance, and we believe they show best when consumed pure.”
That said, he is far from blind to the booming mixology trend, and as the popularity of cocktails like the Spritz has continued to soar Massotina decided to create “a dedicated collection of wines specifically for this purpose,” said Dal Bianco. The Virage range includes both brut and rosé brut styles, and “their freshness, balance and versatility make them ideal for mixology, pairing particularly well with citrus notes, red berries, light botanicals and modern aperitivo-style ingredients,” he added.
Spin the flavour wheel
Those producers who do support the use of their Prosecco wines in cocktails have strong opinions on which ingredients work best paired with Prosecco in the same drink.
“Among the most successful pairings we have seen for Prosecco are Cognac for depth and roundness; Angostura bitters for aromatic complexity; elderflower and citrus elements to enhance brightness; ginger beer for a more contemporary, gently spiced edge; and classic bitter liqueurs or gin for more structured, aperitivo-style creations,” revealed Mario Vandi, head of marketing, Cantine Riunite. “Ultimately, we see cocktails not as a passing trend, but as part of the ongoing evolution of how Prosecco is enjoyed – a wine that continues to adapt, inspire and bring people together in new and expressive ways.”
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For Sandro Bottega, “Prosecco’s citrus, floral and fruity notes pair naturally with light botanicals, citrus elements and premium Italian liqueurs.” He favours combining Bottega Gold Prosecco DOC with white vermouth and soda, or simply with a shot of limoncello, which he said “enhances the Prosecco’s vibrant citrus character.”
James Dainty, business unit controller for Lanchester Wines, which distributes Prosecco produced by Tombacco, describes Prosecco’s natural profile as “bright acidity, gentle bubbles and approachable fruit”, which he said “lifts citrus flavours, complements bitters and softens herbal notes without overpowering them.” Dainty’s go-to ingredients are “orange, grapefruit and lemon, which sit naturally with Prosecco’s crispness, while floral and herbal elements such as elderflower, basil or rosemary, also work well, particularly in lighter, longer drinks where the Prosecco can shine rather than disappear.”
Quality matters
According to Johnny Pickering, head of sales for the Delevinge sisters’ Della Vite brand, the better quality the Prosecco you use, the better the cocktail. “Inherently, the Proseccos that are usually used within cocktails are favoured on price, as opposed to quality, which can fundamentally lead to a poorer-quality cocktail,” he cautioned. “There are a handful of on-trade customers that are pouring Della Vite in their cocktails and the difference is considerably noticeable.” Della Vite being known for its small/fine bubbles “backed with balanced sweetness” helps to build structure and flavour into the cocktail, Pickering explained.
He is all for the use of Della Vite in cocktails as “it helps to support brand awareness and allows the name Della Vite to sit on the sparkling wine list, as well as the cocktail list,” he said. “Light, refreshing and citrus flavours work extremely well paired with Della Vite Prosecco in a cocktail – sharpness and sweetness is the perfect match.”
Lanchester Wines’ Dainty underscores the quality imperative. “We absolutely welcome the use of Prosecco in cocktails. It’s a fantastic trend, and the ongoing popularity of the Aperol Spritz shows how well embedded sparkling cocktails are in UK drinking culture. However, as one of the great soft drink companies says, if two-thirds of your drink is going to be the mixer, make sure it’s a good one. The same applies to Prosecco. If it forms the foundation of the cocktail, that base wine needs to bring freshness, balance and fruit definition.”
Lower-alcohol cocktails
As more consumers and bartenders seek out lighter cocktails, Montelvini has capitalised on this with its Montelvini 0% Alcohol Free Sparkling. Not only can this be used to make virgin cocktails, but it can also help to lighten drinks that might otherwise be overly potent, allowing the spirits components to bring the alcohol while the Prosecco base is zero per cent.
“We see cocktails as a way to reach new consumption moments while preserving the identity of our wines,” said Alberto Serena, CEO, Montelvini. “The growing interest in mocktails is opening new opportunities for our Montelvini 0% Alcohol Free Sparkling, which allows for refined, non-alcoholic serves that meet the evolving expectations of modern consumers.”
Ultimately, concludes Alessandro Vella, general manager, Italian Wine Brands, which counts Voga among its portfolio, using Prosecco in cocktails “is a natural evolution of wine consumption today. It enhances its versatility and creates new consumption occasions – particularly for a younger, more experimental audience – without compromising identity, provided that balance and quality are respected.”
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