Prosecco is one of the most well-known sparkling wines in the world. You will encounter it at toasts, in aperitifs, in cocktails like the Spritz or Bellini, at weddings and on ordinary Friday evenings. This very accessibility and popularity, however, has led to a market where wines of vastly different quality all carry the Prosecco name. From industrially produced cheap bottles to wines from the finest slopes of Valdobbiadene that hold their own against many Champagnes.
The question, then, is what makes Prosecco good and how to tell a quality bottle from an average one. The answer is not in the price or the label design. It lies in several specific elements that together form the anatomy of a perfect Prosecco. Origin, grape, production method, sweetness level, and flavour profile. Once you understand these five components, you can navigate both the shelves and the price tags.
In this article, we will go through these elements one by one. We will look at why origin matters so much, why not every sparkling wine made from Glera is Prosecco, and how to correctly read the DOC and DOCG designations. At the end, we will show one specific example from the Solo Spirits range that ticks all the boxes of a quality Prosecco.
Origin: why it matters
Prosecco is not a grape variety but a protected designation of origin. It is produced exclusively in northeastern Italy, across nine provinces of the Veneto and Friuli Venezia Giulia regions. Any sparkling wine made from Glera outside this area cannot be called Prosecco.
Within this territory, there are three quality tiers. The lowest is Prosecco DOC, which covers the largest production area and accounts for the vast majority of bottles on the market. A higher tier is Prosecco Superiore DOCG, encompassing two specific zones: Conegliano Valdobbiadene and Asolo. These hilly regions have been listed as a UNESCO World Heritage Site since 2019. The highest tier is Rive and Cartizze, which designate specific slopes with exceptional terroir.
When you see DOCG on a bottle, it means stricter cultivation rules, lower yields per hectare, and higher quality control standards. The price difference between DOC and DOCG is justified and noticeable in the glass.
The grape: Glera and its character
Prosecco is made from at least 85% Glera. The remainder can include traditional varieties such as Verdiso, Bianchetta, Perera, or Glera Lunga. Glera is a variety with thin skin, higher acidity, and a delicate aromatic profile. That is precisely why it suits sparkling wines in the style we know Prosecco for.
Young Prosecco is dominated by notes of green apple, pear, white flowers, and sometimes citrus and gentle herbs. Unlike Champagne, which gains its complexity through long lees ageing, Prosecco is built on freshness, fruitiness, and immediate drinkability. It is drunk young, ideally within two to three years of the vintage.
Production method: Charmat and its consequences
Prosecco is made using the Charmat method, also known as Martinotti. The secondary fermentation, which gives the wine its bubbles, takes place in sealed stainless steel tanks rather than in individual bottles as with Champagne (the classic method). This process is faster, cheaper, and preserves the freshness and primary fruit aromas of the grape.
This is a meaningful distinction. Champagne seeks complexity, layering, and notes of bread, yeast, or nuts. Prosecco takes the opposite path. The goal is freshness, clarity, and fruit-driven directness. Neither is better; they are two different styles with different aesthetics.
A quality gradient within the Charmat method does exist, however. Longer secondary fermentation in the tank, more careful grape selection, and slower processing lead to finer and more persistent perlage, deeper profile, and better balance. These details are what separate premium Proseccos from average ones.
Sweetness levels: what to watch for
On the Prosecco label, you will find a designation that tells you how much residual sugar the wine contains. This is one of the most overlooked pieces of information, even though it fundamentally shapes both the taste and the wine’s use.
Brut Nature (0 to 3 g/l of sugar) is the driest style, showing the wine in its purest form. Without a sugar veil, fully exposed to its origin and grape quality.
Extra Brut (up to 6 g/l) is also very dry, with just a touch more softness.
Brut (up to 12 g/l) is the most widespread style and the most versatile with food.
Extra Dry (12 to 17 g/l), despite its misleading name, is a slightly sweeter style often used in cocktails.
Dry (17 to 32 g/l) is distinctly sweet and relatively rare today.
For most situations, especially for standalone drinking and food pairing, the Brut and Brut Nature styles are recommended. This is where the wine’s quality shows most clearly.
Ako rozlíšiť dobré Prosecco?
When choosing, pay attention to four things.
Označenie DOCG instead of DOC. The price difference is a few euros, the difference in the glass is significant.
Specific village or slope named on the label. If you see names like Valdobbiadene, Cartizze, Rive di, or Asolo, this points to a more precise origin and higher quality.
Sweetness level. Brut Nature and Brut are a reliable choice for those who want to get to know the wine without a sugar filter.
Fineness and persistence of the perlage. You cannot tell from the bottle, but you can in the glass. Quality Prosecco has small, dense, lasting bubbles, not coarse and quickly vanishing ones.
Solo Spirits tip: La Tordera Prosecco Otreval DOCG Zero
From the current selection, La Tordera Prosecco Otreval DOCG Zero stands out. It comes from the Italian winery La Tordera, located at the heart of the Valdobbiadene Superiore DOCG area, between Venice and the Dolomites. It is, therefore, a Prosecco of the highest quality category.
Otreval is in the Brut Nature style, meaning zero residual sugar. The wine has a brilliant straw-yellow colour with greenish reflections and a very fine, persistent perlage, exactly the type of bubbles that characterise quality Prosecco. On the nose, it opens with delicate floral notes that evolve into fuller fruity aromas, with the signature Nashi pear and white apple blossom. On the palate, it is fresh and elegant, with lively acidity, juiciness, and a refined fruit character.
Basic wine parameters:
Volume: 750 ml
Alcohol: 12 %
Residual sugar: Brut Nature (dry)
Origin: Valdobbiadene, Italy
Price: €21.00 incl. VAT
It works well as an aperitif, with light starters, seafood, sushi, young cheeses, or for a quiet summer evening when the wine is not an accompaniment to food but a standalone experience.
How to serve Prosecco properly
The optimal serving temperature is 6 to 8 °C. Prosecco that is too warm loses freshness, while too low a temperature closes off the aroma. The glass should be tulip-shaped or a narrow wine glass, not a flat coupe, which lets the bubbles escape quickly.
The bottle should be opened carefully, with a gentle twist, not a loud pop. A quiet sound on opening is a mark of professional handling and preserves both the wine and the bubbles. Serve immediately after opening; once opened, Prosecco rapidly loses its perlage.
A quality Prosecco does not deserve to be lost in a cocktail. Try it on its own first, in a proper glass and at the right temperature. Only then will you understand why the anatomy of this wine is composed of exactly what it is composed of.
For the full selection of sparkling wines, visit solo-spirits.com.
With the arrival of warmer days, what we pour into our glasses begins to change as well. Heavy red wines step aside, making room for rosé. Rosé season has officially begun, and it is worth knowing what to expect from a good bottle of rosé. For a long time, rosé struggled to find its place among wines. Some consumers viewed it as something between white and red wine, a neutral option for those who could not decide. That perception is long outdated. Today, rosé is a fully established category with its own production methods, its own regions, and its own place in gastronomy. Winemakers devote the same level of attention to rosé as they do to white and red wines, and in recent years many rosés have emerged that can easily stand up to more demanding tastings. Seasonality in wine is not just a marketing concept. In warmer temperatures, both our bodies and our taste buds react differently, naturally seeking freshness, lower alcohol content, and better drinkability. This is exactly where rosé performs best. It offers a fruity profile, lightness, and enough structure to pair beautifully with food. Seasonal ingredients such as asparagus, strawberries, goat cheese, fresh fish, grilled vegetables, and light Mediterranean meats complement rosé naturally. In this article, we will look at how rosé is actually made, what to pay attention to when choosing one, and which specific wine from Solo Spirits deserves your attention at the start of the new season.
What Is Rosé?
Rosé wine is not a blend of white and red wine. It is made from red grape varieties, with the grape skins remaining in contact with the juice for only a short period, ranging from several hours to one day. The length of this contact determines the wine’s color, structure, and aroma.
There are also different production methods. The best known are direct pressing (pressurage direct), where the grapes are pressed immediately after harvest, and the saignée method, where part of the juice is removed from a tank intended for red wine production. Each method creates a different color and flavor profile.
Why Rosé Has Its Season?
During warmer weather, we naturally crave different flavors. The body and palate respond better to freshness, acidity, and lightness. Full-bodied tannic red wines can feel too heavy in the heat. Rosé fits perfectly between white and red wine, offering fruit-forward character together with enough structure and acidity to stay refreshing.
The second reason is gastronomic. Seasonal ingredients such as asparagus, strawberries, goat cheese, grilled vegetables, fish, and light Mediterranean meats pair exceptionally well with rosé, often better than with many other wine styles.
What to Look for When Choosing Rosé?
Pri výbere kvalitného rosé sú dôležité tri veci:
There are three important factors when selecting a quality rosé:
Origin: Great rosés come from France, Italy, Spain, Lebanon, and Cyprus. The region and growing conditions influence the final wine more than the grape variety itself.
Vintage: Rosé is a wine meant to be enjoyed young. It tastes best within two years of the vintage. Older vintages tend to lose their freshness.
Color is not an indicator of quality: A paler rosé is not automatically better. Color depends on the grape variety, production method, and the winemaker’s style. Focus on aroma and taste rather than the shade itself.
Solo Spirits Recommendation: Terroir de Bacchus Rosé 2023
One standout from the current selection is Terroir de Bacchus Rosé 2023. It comes from Lebanon, specifically from the village of Ainata, where the vineyards are located at an altitude of 1,650 meters. The wine is made from Syrah and Cabernet Sauvignon grown on clay-limestone and rocky soils. The high altitude means warm days and cool nights. This temperature difference helps the grapes retain their acidity and aromatic freshness. The wine offers delicate aromas of red fruit with floral notes. On the palate, it is balanced, fuller-bodied, yet still vibrant thanks to its refreshing acidity. The finish is clean and refreshing.
Wine Specifications:
Volume: 750 ml
Alcohol: 13.5%
Residual sugar: Dry
It pairs beautifully with salads, light Mediterranean dishes, grilled vegetables, and seasonal cuisine.
How to Serve Rosé Properly?
The ideal serving temperature is between 8 and 10 °C. Wine served too cold loses its aroma, while wine served too warm feels heavier. The glass should be thin-walled and medium-sized to allow the wine to open up properly. Rosé is best enjoyed fresh, ideally immediately after opening, or within two days if stored correctly in the refrigerator.
Rosé season has officially begun. For a complete selection of rosé wines, visit solo-spirits.com.
When the glass plays a role as important as the wine
When it comes to wine, we often focus on origin, grape variety, or the winery behind it. Much less attention is given to the glass itself, even though it can significantly influence the overall experience. That is precisely why the collaboration between Solo Spirits and Zaltoglas was created. Zaltoglas is considered one of the most respected producers of professional wine glasses. Wine can be exceptional, but for it to truly shine, it needs the right glass.
Zaltoglas a séria Denk’Zaltoglas and the Denk’Art seriesArt
Zaltoglas is best known for the iconic Denk’Art series, introduced in 2004 by wine expert and taster Hans Denk. His goal was to design a glass not based on a specific grape variety, but on the character of the wine itself.
The development involved countless tastings where proportions, shapes, and angles of the glass were carefully tested. The result is a design that allows wine to open naturally, highlight its aromatics, and preserve its structure.
After more than 20 years, the Denk’Art series has become one of the most successful handmade functional wine glass collections in the world. Its quality has also been recognized by the Unimprovable Award from The Wall Street Journal.
Collaboration with Solo Spirits
Solo Spirits focuses on a curated selection of wines from different parts of the world. From small wineries to limited productions, always with an emphasis on quality and character. The collaboration with Zaltoglas therefore came naturally. Together, we created two types of glasses designed to allow the wine to express itself exactly as the winemaker intended. It is not only about design. It is about function. The right glass can significantly influence how we perceive wine.
Prvýkrát na evente Vineyard to Table
The new glasses were first introduced at the Vineyard to Table event, where they became a natural part of the tasting experience. During the service, it was easy to notice the difference the right glassware can make. Aromas open more clearly, the structure of the wine becomes easier to understand, and the overall tasting experience feels more balanced. That is why we see the glass not just as an accessory on the table, but as an important element of how wine truly tastes and expresses itself.
Wine deserves the right glass
Wine is a combination of terroir, vineyard work, and the philosophy of the winemaker. For that character to reach the person at the table, the right conditions are essential. And one of them is the glass.
If you would like to learn more about the collaboration between Solo Spirits and Zaltoglas or about the glasses used at our tastings and events, feel free to contact Solo Spirits and we will be happy to share more.