Prosecco continues to increase its production and sales. In 2024, 660 million bottles of Prosecco DOC were produced, an increase of 7% compared to the previous year. Prosecco is made in northeastern Italy, in Veneto and Friuli-Venezia Giulia regions.
The vineyard area is around 30,000 hectares, almost the same surface as Champagne, but Champagne only produces around 300 million bottles annually, less than half of Prosecco. Spanish cava production also lags far behind prosecco.
Exports account for almost 80% of the prosecco production. The United States is the primary export market for Prosecco DOC and accounts for 23% of total exports in value.
It is impossible to say how much of all the prosecco ends up in an Aperol Spritz, but the drink has clearly contributed to prosecco’s great success. A prosecco is rarely completely dry. More than half of prosecco wines are extra dry, which in bubble language means between 12 and 17 grams of sugar, in other words, fairly sweet.
One wonders for how long this deluge and expansion of prosecco can continue.
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