Prosecco Pietro — Italian Brut from land and sea, for Spritz and cocktails

Prosecco Pietro DOC Brut is an Italian sparkling wine from Veneto — da Tera e da Mar, from the land and from the sea — with lower-than-average sugar content. It's the prosecco you want behind your Spritz, your Bellini, your Mimosa — and it's also fantastic on its own, chilled, before dinner.

Why Prosecco Pietro is different

Most prosecco you find abroad is industrial Extra Dry: sweet, easy, forgettable. Prosecco Pietro is the opposite. It's a real DOC Brut, with the residual sugar deliberately kept below the category average. The result is a dry, clean, bright sparkling wine — the way prosecco was meant to taste before mass markets turned it into soda.

What makes a great prosecco for cocktails

• Low residual sugar. Cocktails like Spritz, Bellini and Mimosa already get sweetness from Aperol, peach purée or orange juice. A sweet prosecco on top makes the drink cloying. Pick a real low-sugar Brut instead.
• Fine, persistent perlage. Big bubbles that collapse the moment they touch juice ruin the texture of any cocktail. A real Brut prosecco holds its bubbles to the last sip.
• Clean, balanced aroma. No overly tropical, sugar-driven aromatics: they fight with the other ingredients in a drink.

The cocktails it was made for

From the Aperol or Campari Spritz to the Venetian Bellini, from the Mimosa to the alpine Hugo — Prosecco Pietro is built to be in a glass with something else in it. Read the cocktail guide for ratios and recipes.

About the producer

Prosecco Pietro is an Italian winery — "da Tera e da Mar", from earth and sea, the motto of the Veneto coast where the grapes are grown. Careful vineyard work, no shortcuts: this is the way prosecco should still be made. Fear of no one.