Whether it’s in an Aperol Spritz, Kir Royale, French 75, or a simple glass of fizz, all across the United States, people are raising glasses of Prosecco DOC.

From June 15-21, National Prosecco Week is returning for its 9th year, and the Prosecco DOC Consortium is asking bartenders to go bubbly by entering the 2026 National Prosecco Week Cocktail Competition.

This one-of-a-kind cocktail competition officially launches on May 15, showcasing fizz-focused creativity. Bartenders around the country will battle it out by creating a drink that best represents and celebrates Prosecco DOC by using the iconic Italian sparkling wine as a key ingredient. 

Prosecco DOC: Sharing the Italian Way of Life 

Knowing what differentiates Prosecco DOC from other sparkling wines will be essential to success. After all, not all bottles of Italian bubbles have the privilege of being labeled as Prosecco DOC. As one of Italy’s revered Controlled Designation of Origin products, Prosecco DOC is subject to strict quality regulations that ensure authenticity and consistently high standards of quality. 

For starters, the Prosecco DOC designation is given only to sparkling wines produced following specific rules within the Veneto and Friuli-Venezia Giulia regions of northeast Italy. These wines must also contain at least 85% Glera grapes. Native to the area, these high-acid, semi-aromatic grapes are responsible for the crisp, light and bright flavors of the wine and also contribute fruity, floral aromas. 

Many producers choose to use 100% Glera, though regulations allow for a 15% blend of other local varieties like Perera, Verdiso, and Bianchetta Trevigiana. For Prosecco DOC Rosé, the signature pink hue comes specifically from Pinot Nero, which is the only red grape used in the blend alongside Glera.

After primary fermentation and blending, Prosecco DOC is required to undergo the Charmat fermentation method as a secondary fermentation for a minimum of 30 days (or 60 days for Prosecco DOC Rosé). This period of fermentation in stainless steel tanks (rather than say, in the bottle, like the Classic Method) is crucial for preserving the characteristics of Prosecco. 

Uncorking America’s Favorite Sparkling Wine

Veneto and Friuli-Venezia Giulia’s nine provinces are home to 350 sparkling wine houses who work to produce all 667 million bottles of authentic Prosecco DOC. Each bottle proudly showcases its DOC labeling with a label representing the region where it’s produced down the neck, “Prosecco DOC” printed on the front labels, and “Product of Italy” on the back. 

Depending on the residual sugar content in a bottle of Prosecco DOC, it will be given one of six classifications — Brut Nature, Extra Brut, Brut, Extra Dry, Dry, and Demi-sec (listed from lowest to highest residual sugar content). The most common types of Prosecco DOC imported in the United States are Brut and Extra Dry, though with Prosecco DOC’s growing popularity, options are expanding in tandem with the consumer palate. 

When it comes to cocktails, knowing how the different classification styles of Prosecco DOC can affect the flavor profile of a drink is essential (and will give savvy bartenders entering the National Prosecco Week Cocktail Competition an edge over the rest). For example, Brut Nature and Extra Brut, the driest bottles, pair best with earthy herbs and botanical spirits, while a Brut remains dry but will still add a subtle fruitiness that works well with liqueurs and fresh juices. To complement stone fruits or warm spices, the best bet is an Extra Dry in a glass, while dessert drinks often benefit from the delicate sweetness of a Dry or Demi-sec.

Recognizing the natural potential of Prosecco DOC in anchoring a drink and moving beyond the typical top-offs is the name of the game here. The judges are looking for ways the contestants guide Prosecco DOC toward its leading role as a core cocktail component, not just a complementary ingredient. The idea is to find the perfect cohorts that allow the characteristics of America’s favorite sparkling wine to, well, sparkle, showing off the possibilities of Prosecco DOC as the star.

Get stirring and shaking! The deadline for submissions is June 8. All eligible entries will be reviewed by a panel of judges led by Livio Lauro, past president of the United States’ Bartenders Guild and author of the cocktail book Liquid Legacy, who will select the ten cocktails that best embody Prosecco DOC to move onto the final round. 

The ten finalists will be announced on June 15 and featured on the National Prosecco Week website. During National Prosecco Week, the general public will have the chance to vote for their favorite bubbly drink. Finalists will also be featured on the social media channels for National Prosecco Week and Prosecco DOC, giving the bartenders bragging rights and industry recognition. 

The Prosecco DOC Consortium will select one participant to lead an official National Prosecco Week content feature. This collaboration will center on a dedicated showcase of the creator’s cocktail on the National Prosecco Week Instagram, providing a national platform to highlight their unique approach to the category.

This article is sponsored by Prosecco DOC.