For the toast, is Prosecco Brut, Dry, or Extra Dry better?

To celebrate the 72nd anniversary of the Liberation, what better way than a toast with one of the symbols of Italy's wines? We are talking about Prosecco, the Italian wine most exported abroad and best known worldwide! However, to choose the right Prosecco, you need to understand some differences between the various types. Some of you are surely experts, but others may have come across one of these words on the back of the bottle without knowing what they mean: Brut, Dry, and Extra Dry. Now, let's explain the difference between these three types of Prosecco.

Prosecco DOC or Prosecco DOCG: the difference

Let's start in order. First of all, there are Prosecco DOC (here we have extensively discussed the difference between Prosecco and Franciacorta) and Prosecco DOCG. The difference between the two types of wine is mainly linked to a geographical factor: DOC is produced throughout Friuli Venezia Giulia and in 5 provinces of Veneto, which are Venice, Padua, Belluno, Treviso, and Vicenza; while DOCG, also known as Prosecco Superiore, has a narrower radius on the Treviso hills with only two denominations, "Conegliano Valdobbiadene" and "Colli Asolani".

Prosecco Brut, Dry, Extra Dry: the difference

The difference between Brut, Dry, and Extra Dry, however, is related to the duration of refermentation, which determines the sugar content and thus the sweetness. The more a wine is sweet, the more it provides sweet sensations on the palate. This aspect is very important because it suggests to us how and when to consume that type of Prosecco and in what occasion.

In Prosecco Brut, the refermentation stops when the remaining sugar is very low, about 12 grams per liter: thus, it is the least sweet version of Prosecco, but definitely more masculine, with a light straw-yellow color, an elegant floral bouquet, and a harmonious taste, slightly fruity, acidic, and dry. A wine of this type is ideal for a meal; in fact, it is excellent when served with delicate first courses, young cheeses that are not overly flavorful, but also with white meats or risottos.

The Prosecco Extra Dry, on the other hand, has a misleading name because it has a sugar residue that ranges from 12 to 17 grams per liter. It is the most classic version, much softer than a Brut. The Extra Dry has a fine and persistent perlage, with a light straw-yellow color, its taste is harmonious, savory, and slightly acidic. This wine is ideal to enjoy as an aperitivo, but also to accompany delicate dishes such as white meats and fish.
Discover our selection of Extra Dry.

The Prosecco Dry is the sweetest and softest, with a sugar residue ranging from 17 to 35 grams per liter. It is not sweet enough to accompany all types of desserts, but it can easily pair with dry pastries. In this type of wine, the color can reach a brilliant straw-yellow, with a fine and persistent perlage and an elegantly fruity bouquet. Excellent with fruits, but also with mussels and seafood.

The difference between the various Prosecco is always very subtle, but we must still note that the true keys that determine the quality and taste of the various wines are always the passion of those who produce them, the land that has grown the grapes, and the air that the plant has breathed. Not only that: we could add the traditions, the specifics of the territory, the aging methods, the type of harvest, the water used for irrigation, etc. All unique and unclassifiable characteristics that can make a Prosecco an ordinary wine or a true rare pearl.

We at Spaghetti & Mandolino invite you to celebrate this 72nd anniversary of the Liberation with true specialties: the Prosecco from the Giusti Wine cellars, wines that have won many medals at the “Prosecco Master” of “The Drink Business”, one of the most severe competitions in the world.

Cheers! Italy has awakened!