5 Prosecco Rosé producers to try

What makes a Prosecco Rosé, how to read the label, five producers who make one, and what to eat with it.

Alper Billik · Advanced Sommelier

Updated October 2026 · 3 min read · Edited with AI

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What is Prosecco Rosé?
Read the sweetness on the label
5 Prosecco Rosé producers to try
Prosecco Rosé with food
Questions people ask

The short answer: Prosecco Rosé is a pink Prosecco made from Glera with a little Pinot Nero, approved by the Prosecco DOC in 2020. Five houses worth trying are La Gioiosa, Mionetto, Bisol, Bottega and Bellussi. Before the list, here is what the rules say, because they tell you a lot about what is in the bottle.

What is Prosecco Rosé?

Grapes: at least 85% Glera, the white grape of Prosecco, with 10–15% Pinot Nero (Pinot Noir) made as a red wine. The Pinot Nero gives the colour and red-berry notes.
Method: like all Prosecco, its bubbles come from the Martinotti (Charmat) method, a second fermentation in a sealed tank. For the rosé it lasts at least 60 days.
Always a vintage: every bottle says Millesimato with the year, and at least 85% of the grapes come from that harvest.
Always sparkling (spumante), from Brut Nature to Extra Dry.
A DOC wine: the rules belong to Prosecco DOC, across Veneto and Friuli Venezia Giulia.

Pink sparkling wines from the Prosecco area existed before 2020, but they could not be called Prosecco. If a pink bottle says Prosecco DOC Rosé and a vintage, it follows these rules.

Read the sweetness on the label

Label	Taste
Brut Nature	Bone dry, no added sugar
Extra Brut	Very dry
Brut	Dry: the best choice with food
Extra Dry	Off-dry: softer and fruitier, despite the name

Brut Nature: TasteBone dry, no added sugar

Extra Brut: TasteVery dry

Brut: TasteDry: the best choice with food

Extra Dry: TasteOff-dry: softer and fruitier, despite the name

5 Prosecco Rosé producers to try

La Gioiosa: a Treviso house tied to the Moretti Polegato family, named after the old name of the province, the Marca Gioiosa. Its Prosecco DOC Rosé Millesimato is widely sold, including in UK supermarkets.
Mionetto: one of the best-known names of Valdobbiadene, sold in many countries. It launched its Prosecco Rosé DOC Millesimato in 2020, the year the category was approved.
Bisol: a family name with deep roots in the Valdobbiadene hills, best known for Prosecco Superiore. Its Prosecco Rosé is called Jeio.
Bottega: the Treviso house famous for its mirrored gold bottle. Its Prosecco Rosé belongs to the Il Vino dei Poeti range.
Bellussi: a Valdobbiadene house known for its Prosecco Superiore DOCG, now with a Prosecco DOC Rosé alongside.

What I look for on the shelf: Brut if you will drink it with food, the most recent vintage (Prosecco Rosé is made to be drunk young and fresh), and a producer whose white Prosecco you already like.

Prosecco Rosé with food

As an aperitif, with olives, crisps and cicchetti.
Charcuterie: prosciutto, mortadella and salami.
Fish and seafood: prawns, crudo, salmon, fritto misto.
Summer food: salads, tomatoes and burrata, pizza.
Strawberries and light fruit desserts, with an Extra Dry.

Serve it well chilled, in a universal glass rather than a narrow flute, so the fruit can show. How does it compare with Champagne? See Prosecco vs Champagne and Champagne vs sparkling wine. For other pink wines, read what is rosé wine.

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Questions people ask

What grapes are in Prosecco Rosé?

At least 85% Glera with 10–15% Pinot Nero, according to the Prosecco DOC rules.

When was Prosecco Rosé approved?

In 2020, as part of the Prosecco DOC.

Is Prosecco Rosé sweet?

It ranges from Brut Nature (bone dry) to Extra Dry (off-dry). Brut is dry.

Is Prosecco Rosé the same as sparkling rosé?

It is one kind of sparkling rosé, made under the Prosecco DOC rules: Glera and Pinot Nero, tank method, always vintage-dated. Other sparkling rosés, such as rosé Champagne, follow their own rules.

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