Prosecco is Italy's answer to Champagne — but it's its own thing entirely, not a copy. Made primarily from the Glera grape (with up to 15% other permitted grapes), Prosecco is produced using the Charmat method, where the second fermentation happens in pressurised tanks rather than individual bottles. This approach is faster and cheaper than traditional method, and it produces a lighter, fresher, more fruit-forward wine than Champagne. Prosecco's strength is approachability — pear, apple, white peach, and floral notes, with light bubbles and modest alcohol (typically 11–11.5%). It's the world's most-consumed sparkling wine, and its rise has been one of the great stories in wine over the last 20 years.

Serve well-chilled — 6–8°C. Use a tulip glass or flute. Prosecco is best within 1–2 years of release; it doesn't age well and is meant to be drunk fresh. The classic Prosecco cocktail is the Aperol Spritz (Aperol, Prosecco, soda water, served over ice with an orange slice). The Bellini (Prosecco with peach purée) is the other essential. Prosecco also works as a casual celebration wine — same atmospheric impact as Champagne at a fraction of the cost.