You may think all Prosecco is alike—a fruity sparkling wine that adds a refreshing dose of bubbles to cocktails like Mimosas, Bellinis, and oh-so-trendy Aperol Spritzes.

However, not all Prosecco is created equally, and these fizzy wines come in a wide range of quality. Among them, one stands out for its excellence: Prosecco Conegliano Valdobbiadene Prosecco Superiore DOCG.

Yes, the name is a mouthful, but learning to say it is most definitely worth the effort! (Conegliano Valdobbiadene: KOH-neh-L’YEE’ah-noh VAHL-dohb-BEE'AH-deh-neh)

Same but Different

Prosecco has two key classifications: DOC (Denominazione di Origine Controllata) and DOCG (Denominazione di Origine Controllata e Garantita). While they share similarities, the distinction lies in the details.

For the most part, the two types, DOC and DOCG, are made from the same grape, Glera, and by the same method, Charmat, a winemaking process that traps bubbles in wine inside large pressurized steel tanks. Both classifications also regulate grape growing and wine production, with the guidelines for DOCG wines being more stringent.

However, the crucial factor differentiating Conegliano Valdobbiadene Prosecco Superiore DOCG from its DOC cousin is the situation of the vineyards.

Location, Location, Location

The DOC vine-growing area is large, spanning nine provinces in Veneto, mostly flatlands, the wines from this area tend to offer, at best, a pleasantly fruity style of effervescence and a low price, less than $15 a bottle retail. At worst, they are overly acidic, bitter, and cloyingly sweet.

Conegliano Valdobbiadene Prosecco Superiore DOCG, on the other hand, is in a whole different league. Its vines grow on a relatively small area of extremely steep hills between the Veneto towns of Conegliano and Valdobbiadene. Here, the cool mountain breezes and ample sunshine allow the grapes to ripen with balance and finesse.

Called Superiore for a reason, these wines are worth seeking out for aperitivo hour or to savor with a delicious meal. They show lively acidity, gentle bubbles, and a good balance between fruit and floral notes—a dose of alpine freshness with every sip.

Recently I was hosted by the Consortium of Conegliano Valdobbiadene Prosecco Superiore for a delicious dinner and wine pairing at The Lobster Club, a swanky Japanese restaurant in midtown Manhattan. The wines' refined bubbles and vibrant acidity complemented the spicy, savory, and sweet dishes and were a match made in heaven with coconut rock shrimp, spicy cucumber salad, yuzu-marinated black bass, and Wagyu skirt steak.