National Prosecco Day

Prosecco is Italy’s answer to celebration. Made primarily from the Glera grape in the hilly vineyards of the Veneto and Friuli regions, this sparkling wine is light, aromatic and effervescent. The name derives from the village of Prosecco near Trieste, where the grape and wine were first recorded in Roman times. For centuries, locals made still wines from Glera, but in the nineteenth century producers discovered that secondary fermentation in large sealed tanks (the Charmat method) captured the wine’s natural bubbles. Prosecco became known for its floral and fruity aromas — green apple, pear, white peach, acacia — and its gentle effervescence. It’s different from Champagne (which undergoes secondary fermentation in bottles), often less expensive and more approachable. Because it is bottled to preserve youthful freshness, most Prosecco is best drunk within a year or two of release.

National Prosecco Day on August 13 invites everyone to enjoy this sparkling staple before summer fades. The holiday was created by LaMarca, a major producer, to encourage people to toast to life’s small victories. Prosecco pairs beautifully with brunch foods like smoked salmon and quiche, with appetizers like prosciutto and melon, and with desserts like lemon tart. It is also the base of the famous Bellini cocktail, invented in 1948 at Harry’s Bar in Venice when Giuseppe Cipriani mixed white peach purée with Prosecco. The Aperol Spritz, celebrated earlier in the month, also uses Prosecco. To celebrate, chill a bottle of Prosecco thoroughly (45°F), then pour into tall, tulip‑shaped glasses that capture the bubbles. Look for the D.O.C. or D.O.C.G. labels that indicate the wine comes from certified zones. For a tasting, try a brut version (drier) alongside an extra dry (slightly sweeter) and notice the difference.

While enjoying Prosecco, reflect on the landscape that produces it. The steep hillsides of Conegliano and Valdobbiadene, recognized as a UNESCO World Heritage site, are terraced with vines trained on traditional pergola systems. Harvesting is often done by hand because machines cannot handle the slope. The region’s cool climate preserves the grapes’ acidity, while the limestone soils contribute minerality. Support producers who farm sustainably, preserving the hills for future generations. Raise a glass on National Prosecco Day and clink with someone you love. The bubbles rising in your glass can remind you of all the little moments worth celebrating.