Contrary to popular belief, grabbing a bottle of prosecco for mixing up Aperol Spritzes is not as easy as choosing the lowest-priced bottle on the shelf. Here at Liquor.com, we thoroughly believe in using high-quality base ingredients, no matter what the ingredient may be—and wine is no exception. “When making an Aperol Spritz, using a high-quality prosecco adds another layer of fresh fruit aroma and flavor, enhancing the overall experience,” says Daniel Warrilow, brand ambassador for Aperol. However, in a sea of prosecco options, knowing which to choose is key.
We tasted, tested, and enlisted the help of industry pros to help us narrow down some of the best bubbles for mixing into this warm-weather favorite. The results are in! Here are the best prosecco brands for Aperol Spritzes to get right now.
Best Overall: Bisol Crede Valdobbiadene Prosecco Superiore Brut
Region: Conegliano Valdobbiadene, Veneto, Italy | ABV: 12.5% | Tasting Notes: Green apple, Pear skin, Cream
In the world of prosecco, Bisol is the cream of the crop. This high-quality estate’s rich history dates back to 1542—meaning that the Bisol family is no stranger to the region, its vineyards, and of course, its globally-recognized winemaking. Additionally, the Bisols cultivate more than 20 vineyards across an array of sustainably-farmed and highly designated (DOC and DOCG) plots.
This delicious prosecco comes from one of the region’s top growing sites and is loaded with flavors of green apples, pear skin, and cream. When crafting your spritz, be sure to sip a splash solo to really get a grasp on how tasty this wine is on its own!
Best Dry: Sommariva Conegliano Valdobbiadene Prosecco Superiore Brut N.V.
Region: Conegliano Valdobbiadene, Veneto, Italy | ABV: 11.5% | Tasting Notes: Lemon zest, Apple blossom, Yeast
This sustainably produced prosecco comes from The Conegliano-Valdobbiadene Superiore region of the Veneto, which renowned importer Kermit Lynch describes as one of the most “qualitative terroirs for glera (the prosecco grape).”
For those seeking a dryer spritz, this is the way to go. Sommariva’s vineyards are dominated by well-draining soils, located at high altitudes, which help to keep the grapes’ natural acidity intact—a key factor in curbing the sweetness in an Aperol Spritz. Expect flavors of lemon zest, apple bosom, yeast, and white flowers to jump from the wine’s textured and tasty palate.
Best Sweet: Riondo Prosecco Frizzante N.V.
Region: Veneto, Italy | ABV: 10.5% | Tasting Notes: Ripe yellow apples, Sweet citrus, Peach skin
We’re letting you in on a secret. It turns out that prosecco’s dryness—sweetness scale is a bit more complicated than you may think. The range of classifications (from driest to sweetest) is as follows: zero dosage / nature (0-3 g/L), extra brut (0-6 g/L), brut (0-12 g/L), extra dry (12-17 g/L), dry (17-32 g/L), demi-sec (32-50 g/L), and dolce (50+ g/L). We know what you’re thinking–extra brut is drier than dry? Yes, but hey, we didn’t make the rules.
That being said, Riondo’s Cuvée Frizzante clocks in at 18 g/L (that’s grams per liter of sugar), making this “dry” bottling actually relatively sweet. Notes of ripe apples, sweet citrus, peach skin, and a touch of cloudlike sweetness jump from the wine’s easy-drinking palate. If you can’t get enough moscato, and prefer your spritzes on the fruitier side, this is likely to be the prosecco for you!
Best Semi-Sweet: Sorelle Bronca Valdobbiadene Prosecco Superiore Extra Dry
Region: Veneto, Italy | ABV: 11% | Tasting Notes: Salty melon, Honey, Canned pears
Now that we’ve got the whole dryness/sweetness thing under control, you’ll see why we chose an extra dry bottling for our best semi-sweet pick. Sorella Bronca’s bottling clocks in at 16 g/L, meaning it’s just one gram short of being labeled dry—which, yes, is actually kind of sweet. Expect fruit-driven flavors of salty melon, honey, and canned pears to ooze from this delicious bottle of (relatively sweet) bubbles.
“The Charmat method [secondary fermentation in tank, as opposed to bottle] allows for the production of much more crisp and fresh, fruit-driven flavors," notes Warrilow.
Best Splurge: Bisol Cartizze Valdobbiadene Prosecco Superiore Dry
Region: (Cartizze) Conegliano Valdobbiadene, Veneto, Italy | ABV: 11.5% | Tasting Notes: Nectarines, Honeysuckle, Crushed stones
Forget the stereotypes you’ve heard about prosecco. Although they may be few and far between, extremely high-quality bottles exist, and Bisol is at the forefront of this up-and-coming category. Fruit for their Cartizze cuvée comes from the eponymous, legendary slopes in the hills of Conegliano Valdobbiadene, which are dubbed the best sites for glera in all of the Veneto.
This layered, high-quality sparkler is loaded with flavors of ripe nectarines, crushed stones, honeysuckle, and a touch of hay. For an out-of-this-world Aperol Spritz (as well as a delicious pick for sipping solo on the side), look no further than this one-of-a-kind bottle.
Best Budget: Avissi Prosecco
Region: Veneto, Italy| ABV: 11.5% | Tasting Notes: Asian pear, Starfruit, Lime zest
Looking to create Aperol Spritzes for a group? Then choosing an affordable option is the way to go. Avissi’s budget-friendly pick is noted with flavors of Asian pear, starfruit, and lime zest which lead to a mildly sweet finish.
When crafting Aperol Spritzes at the Deer Path Inn, chief spirits officer Jorge Centeno reaches for Avissi Prosecco. “[I go for Avissi because of its] balance between dryness and sweetness, and, of course, the level of fizz that it offers,” he says, noting that Avissi Prosecco balances the bitterness of the Aperol, as well as enhances the bubbles of the soda, which creates a refreshing summertime cocktail.
Best Sparkling Alternative: Pra Otto Soave Classico
Region: Soave, Veneto, Italy | ABV: 12% | Tasting Notes: Melon, Apricot, White flowers
For those looking for a less-bubbly spritz, grabbing a bottle of locally-produced still white wine is key. Located in the heart of Soave, Veneto’s prestige still white wine-producing appellation, Pra’s Otto cuvée is produced from 100% garganega.
Expect bright and floral-tinged flavors of fresh melon, apricots, honeysuckle, orange rind, and white flowers to jump from the wine’s mouth-coating. Produced entirely from certified organically-farmed fruit.
Best Easy to Find: Cinzano Prosecco
Region: Veneto, Italy | ABV: 11% | Tasting Notes: Apple, Citrus, White flowers
For an accessible, budget-friendly option, look no further than Cinzano Prosecco. This long-standing brand’s bubbles are crisp, thirst-quenching, and perfect for mixing in with Aperol and soda water. Expect flavors of green apple, citrus, and gardenia petals.
“Cinzano Prosecco DOC is our go-to bottle,” says Warrilow, noting that the Cinzano brand has been in the wine and vermouth making business since 1957. “With that much heritage and history, you can rest assured you’ll be sipping on a high-quality Italian sparkling wine at an incredible value.”
Best Organic: Alberto Nani Organic Prosecco Extra Dry
Region: Veneto, Italy | ABV: 11% | Tasting Notes: Yellow apple, Grapefruit rind, Yeast
For an organic bottle of prosecco that promises to please the masses, look no further than Alberto Nani’s Extra Dry bottling. This pleasantly fizzy bottle of bubbles is loaded with flavors of yellow apples, grapefruit rind, and yeast, marked by slightly nutty undertones. Pair with charcuterie-wrapped melon for a delicious go-to pairing to enjoy at any time of the year.
Francis Schott, co-owner of Stage Left Steak and Stage Left Wine Shop in New Brunswick, doesn’t necessarily reach for a specific brand—however, like Warrilow, he notes that grabbing a DOC or DOCG-designated bottle is key. “The Aperol Spritz is one of those cocktails where the quality and style of the wine can shine through,” he says, noting that there aren’t many other strong flavors obscuring the drink, such as in a juice-heavy cocktail. “You can make a correct and delicious cocktail using any prosecco DOC Brut,” he affirms.
Best for Brunch: Scarpetta Prosecco
Region: Veneto, Italy | ABV: 11.5% | Tasting Notes: Tree fruits, Peach skin, Orange zest
Launched by world-renowned master sommelier Bobby Stuckey, Scarpetta focuses on affordable, go-to wines produced from Italy’s quintessential grapes and regions. This accessible, brunch-friendly prosecco jumps with flavors of tree fruits, peach skin, and orange zest.
Whether sweet or savory dishes are more your style, this refreshing bottle of bubbles is perfect for washing down nearly every brunch time favorite.
When it comes to overall quality, Bisol (view at Drizly) is one of the best in the biz—from the $40+ price mark straight down to the everyday section. Hitting the classics (Cinzano (view at Vivino), Avissi (view at Vivino)) is always a solid solution for cocktail creations at home, though when it comes to sipping a splash on the side solo, we’d spring for organic, more off-the-beaten-path picks, such as expressions from Alberto Nani (view at Vivino) or Sommariva (view at Vivino).
What to Look For
“As with any Italian wine, there are quality levels [to consider],” says Daniel Warrilow, brand ambassador for Aperol. “When searching for a high-quality prosecco, you want to look for either a DOC or DOCG level wine,” he says. Warrilow notes that these labelings indicate that the grapes were harvested from vineyards designated in the top two quality levels in Italian wine production.
How long does prosecco last after opening?
Once the cork is popped (and no closure) is used, prosecco will generally last for the rest of the day, and even overnight, if sealed off. When closed with a sealtight wine sparkling closure, the wine will likely last for an additional 48 hours.
How do you store prosecco?
Like all wine, prosecco is best stored under cellar conditions: 50-60 degrees fahrenheit, away from light, and in an optimally humid place. Once ready to drink (or mix into Aperol Spritzes), prosecco is best enjoyed cold. Pop into the fridge up to a few hours prior to serving and enjoy pleasantly chilled.
What is the best temperature to serve Prosecco?
As with all sparkling wines, prosecco is best enjoyed between 40 and 50 degrees Fahrenheit (that’s 6 and 10 degrees Celsius).
Should I use a dry or sweet prosecco when making an Aperol Spritz?
Depends on your palate! This answer is all about preference—there’s no right or wrong here. When in doubt on a wine’s residual sugar level, look to our trusty dryness—sweetness breakdown above.
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Vicki Denig's writing has appeared in Decanter, Departures, Food & Wine and Wine Enthusiast. She has contributed to Liquor.com since 2020. Splitting her time between New York and Paris, she is a certified wine specialist and has worked in the wine trade since 2013.
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