Here’s Why Prosecco is So Popular (VIDEO)


3 Essential Reasons You Can Drink Prosecco All Day

Prosecco is officially the toast of the town. Prosecco recently beat out Champagne as the most popular sparkling wine in the world. There is no better time like the present to get to the bottom of the Italian bubbly. Wine Oh TV’s Monique Soltani headed to San Francisco’s hidden hotspot Marianne’s at The Cavalier to sit down with Fabrizio Gatto, the winemaker for La Marca the number one selling prosecco in the United States. The affordability, low alcohol levels, light bubbles and easy pronunciation are just a few examples of why prosecco is just so easy to swallow.

  1. Another reason prosecco is so popular is that it’s thought of a a social drink for every day events not just for special occasions.
  2. Prosecco is normally made from the Glera grape which is the main ingredient of the Bellini cocktail.
  3. Millennials and wine lovers of all ages are turning to prosecco which typically costs less than 20 dollars a bottle as an affordable alternative to the former french favorite Champagne.
  4. Americans consumed close to 300 million cases of wine last year and drank more Italian wines than the Italians did with prosecco leading the pack.
  5. Italy is the world’s largest wine exporter and Italian varieties are the top imported wines in the United States.

Prosecco 101


Geographically, Prosecco is associated with the area to the north of the city of Treviso, which is located within the region of Italy known as the Veneto, northwest of Venice. This is an area of undulating hills, varying in elevation and steepness. The soil here is shallow, with bedrock close underneath, composed of a mix of clay and chalk, and usually well-drained. The climate can be characterized as moderate, with cold winters and warm summers that are fairly dry. Though some outlying areas may be hot during the summer, in nearly all regions cool nights prevail, an ideal combination for expressing the characteristic fruit of the Prosecco grape. The heart of the area stretches from the town of Conegliano due west to the town of Valdobbiadene.


Prosecco from this central area may be sold under the DOC (Denominazione di Origine Controllata) of Prosecco di Conegliano-Valdobbiadene, Prosecco di Conegliano and Prosecco di Valdobbiadene. These were promoted to the higher level DOCG (Denominazione di Origine Controllata e Garanitia) in 2009.

Prosecco is also produced in a wider region that was once under the designation of IGT (Indicazione Geografica Tipica) Veneto. In 2009, this IGT was replaced with a new DOC that covered the provinces of Treviso, Vicenza, Venezia, Padova and Belluno in the Veneto region and the provinces of Pordenone, Udine, Gorizia and Trieste in the neighboring region of Friuli-Venezia Giulia – ultimately comprising the entire region. The Veneto provinces of Rovigo and Verona are not included. The result is one contiguous region comprising much of the northeastern corner of Italy.

Legal considerations and appellations aside, 90 percent of all Prosecco is produced in the province of Treviso, either within the prime Conegliano-Valdobbiadene area or very close by.

Fabrizio Gatto Bio

Winemaker Fabrizio Gatto was introduced to the world of wine at an early age. He grew up in the small town of Latina in central Italy, where his father owned a small vineyard and taught him the basics of winemaking.

At age 14, Fabrizio was accepted into the viticulture program at the prestigious Conegliano Veneto School of Enology in the heart of the Treviso province. It was here, at Italy’s foremost wine school and viticulture research center, that Fabrizio found his passion for crafting contemporary wines. He seized every opportunity to master cutting-edge vinification techniques, augmenting his studies at R.H. Phillips Winery and the Martin Brothers Winery in California.

Fabrizio continued his formal wine education at the University of Milan, where he focused on enology. While attending the university, Fabrizio was honored with a scholarship to the prestigious Cave Yves Cuilleron in France, where he directed the vinification of Viognier, Marsanne and Syrah.

Upon completion of his formal schooling, Fabrizio accepted a position as enologist at the Cantina di Microvinificazione at the Agrarian Institute of San Michele all’ Adige. There, he conducted experiments in vinification and winemaking on over 1,000 Italian grape varieties.

Fabrizio’s contemporary winemaking techniques and cutting-edge wines have helped him become one of the most respected winemakers in Italy. Today, Fabrizio is a consulting winemaker for La Marca, crafting well-balanced Italian wines with inviting flavors and exceptional food compatibility.

La Marca

La Marca was founded more than 40 years ago, named for “La Marca Trevigiana,” one of the most prestigious grape growing regions in Italy. La Marca Prosecco is crafted from 100% Glera grapes grown on the coveted hillside vineyards of the Treviso region undered the revered designation of DOC (Denominazione di Origine Controllata). La Marca Prosecco joins tradition and innovation, ensuring a consistent and high quality product.

Photo Credits: The Drinks Business and Patricia Chang

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PUBLISHED DATE: April 8th, 2014 | WINE CATEGORY: Videos, Wine Education
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