Prosecco’s inexpensive, highly quaffable entry-level wines can mask this Italian sparkler’s great diversity and quality. Patricia Stefanowicz MW reports.

The Prosecco category is flourishing, and any signs of it diminishing in terms of consumer popularity is likely to be a magician’s trick. The relatively low alcohol of Prosecco makes it incredibly appealing, and the Italian sparkling wine has a surprising degree of diversity.

More serious Prosecco Treviso DOC examples in the mid-tier of the pyramid lead onto Superiore DOCG wines from Valdobbiadene-Conegliano and its Cartizze wines, and Asolo, and then to the ultimate in vini di terroir, the rive wines from tiny cru vineyards. This year ’s Prosecco Masters shows that, overall, Prosecco wine quality is high and its consistency provides reliability and security for sparkling wine fans.

Volumes

Production volumes have levelled out over the past couple of years, with around 28,000 hectares of vineyards in the verdant caldera of the Treviso province giving rise to about 600 million bottles annually. While the UK and the US are still the main export destinations, today France is vying with Germany and Belgium as a top market.

At entry level (£10–£15), Veneto DOC wines give vibrant orchard fruits and grape flavours, combined with moderate sweetness and creamy texture. Zesty acidity adds structure, refreshing the palate. Drinking ‘the youngest available’ is really important when choosing a wine from a supermarket shelf. Most of these wines are produced in an ‘extra dry’ style with around 12-17g/l residual sugar, which suits the peach, apricot and greengrape fruit flavours.

At the higher price points around £20–£30, there is a distinctive rise in quality and interest. A large proportion of the Gold and Master medals awarded in our 2024 Prosecco Masters come from these Superiore DOCG wines. The wines themselves, coming from the ‘hogback’ hills in the heart of Treviso around Conegliano-Valdobbiadene and Asolo, are sensational. Most Valdobbiadene DOCG wines are made in a brut style with 10- 15g/l of residual sugar. The Cartizze wines, from the little enclave of Valdobbiadene, are textured, layered, concentrated and well-balanced. Ruggeri is a particularly sensuous example. The rive (individual vineyard site) wines are on the steeper slopes, allowing run-off from rainfall and extra sunlight to ripen the grapes. Elegant, pure and refined, these wines are beautifully structured and well-suited for gastronomy. Particularly good examples from this competition are Andreola Col del Forno Rive di Refrontolo with green fruits, apple and pear with white flower overlay, and Bisol1542 Relio Rive di Guia, which offers fleshy peach, juicy pear, sweet orange and ripe tangerine.

The wines from Asolo often show slightly riper fruit – yellow plum and ripe peach – balanced by a slightly drier style, with around 3-7g/l of residual sugar. Special mention should go to Villa Sandi, Giusti and the high-quality co-operative Cantina Montelliana e dei Colli Asolani. T Pink Prosecco is usually labelled Prosecco Rosé, because rosé is easier to market and sell than rosato. The Prosecco consorzio wisely chose Pinot Nero as the blending variety of choice. Pinot Nero’s vibrant red berry fruit is a perfect foil for Glera’s peaches-and-cream flavours. With lovely colours ranging from pale babypink through peach to salmon, these wines have red berry fruits accenting the rounder apple and white orchard flavours of Glera, with Pinot Noir adding more texture to the mousse. The awarded wines are attractive and well worth drinking.

Prosecco DOC

Prosecco DOCG

Prosecco Superiore di Cartizze DOCG

プロセッコDOCロゼ

コンペティションについて

With high-quality judges and a unique sampling process, The Prosecco Masters provides a chance for your wines to shine. The 2024 competition was judged on 7 March at Fare Restaurant & Bar in London, employing experienced judges.

The top wines were awarded Gold, Silver or Bronze medals according to their result, and those expressions that stood out as being outstanding received the ultimate accolade – the title of Prosecco Master. This report features the medal winners only.

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