Prosecco is a sparkling wine that originates from Italy and is made primarily from the Glera grape. When it comes to sweetness, Prosecco can vary depending on the style and level of residual sugar in the wine. The sweetness levels of Prosecco are categorized into different terms such as Zero, Extra Brut, Brut, Extra Dry, and Dry.
– Zero: This is the driest style of Prosecco, where no additional sugar is added during the winemaking process. It results in a bone-dry taste with minimal sweetness, allowing the natural flavors of the grape to shine through. Zero Prosecco is relatively rare, and not many producers offer this style.
– Extra Brut: This is the next level of dryness in Prosecco. It contains a very minimal amount of residual sugar, usually below 6 grams per liter. The term “Extra Brut” indicates that the wine has a crisp and sharp taste, with little to no perceptible sweetness. It is an excellent choice for those who prefer a drier and more refreshing style of Prosecco.
– Brut: The term “Brut” is commonly used in the production of Prosecco, and it represents the most popular and widely available style. Brut Prosecco typically has a residual sugar level between 6 and 12 grams per liter. It is still considered a dry wine but may have a touch of sweetness to balance the acidity and fruit flavors. This is the style that most people associate with Prosecco, and it offers a harmonious balance between dryness and fruitiness.
– Extra Dry: Despite the name, “Extra Dry” Prosecco is not actually dry in the traditional sense. It falls into the off-dry to semi-sweet category, with a residual sugar level between 12 and 17 grams per liter. This style of Prosecco has a slightly sweeter taste compared to Brut, but it still maintains a refreshing and lively character. The sweetness in Extra Dry Prosecco enhances the fruit flavors, making it an attractive choice for those who enjoy a touch of sweetness in their sparkling wine.
– Dry: The term “Dry” in Prosecco may sound counterintuitive, but it actually indicates a sweeter style compared to Extra Dry. Prosecco labeled as “Dry” can have a residual sugar level between 17 and 32 grams per liter. It falls into the semi-sweet to medium-sweet range, offering a noticeable sweetness that balances the acidity and fruitiness of the wine. This style appeals to those who prefer a sweeter and more indulgent Prosecco.
It is important to note that the sweetness levels in Prosecco are regulated by the DOC (Denominazione di Origine Controllata) and DOCG (Denominazione di Origine Controllata e Garantita) regulations in Italy. These regulations define the permissible range of residual sugar for each style, ensuring consistency and quality across the production of Prosecco.
In my personal experience as a sommelier, I have found that the majority of Prosecco available in the market falls into the Brut and Extra Dry categories. These styles offer a versatile range of sweetness levels that can appeal to a wide range of preferences. However, it is always a good idea to check the label or consult with a knowledgeable wine professional to determine the sweetness level of a specific bottle of Prosecco before making a purchase.
Prosecco can be enjoyed in various sweetness levels, from bone-dry to semi-sweet, allowing wine lovers to find the perfect style that suits their palate and occasion.