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7 Great Bottles of Prosecco to Pop on New Year’s — or Whenever

Here are seven incredible examples of the good stuff — at equally incredible prices.

Good bubbly comes at a price, but there are incredible values to be found in Prosecco if you know what to look for. 

“Thanks to the glut of industrial examples that have transformed it into a billion-dollar industry, most consumers think of Prosecco as something cheap and simple to pour into a Bellini or Mimosa,” says Zachary Sussman, author of the new book, Sparkling Wines for Modern Times.

According to Sussman, these “pop wine” stereotypes come from the fact that to keep up with surging demand, Prosecco’s area of production has rapidly expanded, and its prestige has been hindered by high-yield chemical farming. This mass-market model has obscured the identity of the tiny hillside villages that comprise Prosecco’s ancestral home. 

The best Prosecco is labeled DOCG, or “Superiore,” and comes from a small, mountainous region known collectively as Conegliano-Valdobbiadene. “Here in the ‘Superiore’ sub-zone is where you’ll find Prosecco’s soulful side,” says Sussman. Populated by independent, family-run vineyards and wineries that have been making wine for generations, Sussman has found the wines of Conegliano-Valdobbiadene to offer a stark contrast to the “big brand” mentality that has come to define the Prosecco category. 

Prosecco from the DOCG is harvested by hand, which requires more than three-times as many hours of manual labor to harvest as Prosecco from the plain that yields the more ubiquitous, DOC variety. DOCG Prosecco tastes the way it was originally intended to taste, with rich character from the unique location and organic farming in ancient soils, remarkable dryness thanks to its low residual sugar content, and more nuanced fruit flavors due to thoughtful harvesting. 

If you’re looking to grab a bottle, here are some prime examples of Superiore Prosecco that can be found in the US, all at remarkable values. 

To me, this has the most Champagne-like finish of them all. A rich, lingering quality stood out. Its imported by Kermit Lynch, and when in doubt, you can never go wrong with their wines.

A personal favorite of Zachary Sussman’s, who describes the Mongarda Brut as bright, floral, and softly bubbly… a classic example of Prosecco’s past pointing the way to the future.

The Drusian family has been making Prosecco for three generations, from vines now more than a century old. This Extra Brut has green apple and floral notes, and a dry finish.

A “modern” Prosecco according to its producer. Wine critic Eric Guido of Vinuous described it as silky in texture yet energetic and spry, with mineral-tinged orchard fruits and hints of sour grapefruit that create alluring contrasts.

This single-vineyard Prosecco made by two sisters (Sorelle Bronca means Bronca Sisters, in Italian) has zero residual sugar, notes of floral and pear, and prominent acidity that gives it a “lithe and vertical” taste.

Producer Cinzia Canzian lives by the motto: Life is a bubble. She describes this Rosé Brut as a hippy of a sparkling wine that goes against trends; sweet on the nose but dry in the mouth. Her Prosecco Superiore Brut is also exceptional.

Producers Silvano and Alberta Follador have dedicated themselves to, as Follador writes, respecting the natural physiology of the plant as well as the fertility and microbial life of the soil. This has led to more flavorful grapes. They practice a spontaneous secondary fermentation process that, they say, brings out the true varietal aromas with hints of the minerals found in the soil.