Cocktails with Prosecco extra dry
Prosecco Extra Dry is an Italian sparkling white wine made mainly from Glera grapes and finished at an off-dry sweetness level, despite the "dry" name.
ABV11–12%
How it's used
Used as the sparkling top for spritzes and Champagne-style cocktails — built in the glass and added last so it keeps its fizz. Because Extra Dry already carries real sugar, it’s the go-to Prosecco for a Bellini or an Aperol Spritz, where you don’t want to add extra sweetener on top.
Substitutes for Prosecco extra dry
Any other extra-dry prosecco works one for one. Brut prosecco does too. It is drier, but by no more than 1.7 g of sugar per 100 ml of wine, under half a barspoon of 2:1 syrup. Few drinks will show the difference. Champagne also goes one for one and makes the drink yeastier and less fruity.
Champagne
Fermented in the bottle and aged at least 15 months in the cellar. Prosecco has its second fermentation in a tank, in as little as 30 days.
Brut Prosecco
Under EU rules, brut means under 12 g of sugar per liter and extra dry 12–17. The names mislead: extra dry is the sweeter of the two.
On the label
- “brut”, “extra dry”, “sec”
- The names run backwards. By the EU dosage bands: brut nature under 3 g of sugar per liter, extra brut 0–6, brut under 12, extra dry 12–17, sec 17–32, demi-sec 32–50, doux over 50. So a bottle marked extra dry is SWEETER than one marked brut — and on Prosecco the ladder stops at dry, which is sweeter still.
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