Iāve never seen anyone in Italy drink plain procecco. They gulp it down in the lake country but itās loaded up with 1/4 aperol or Campari. A spritzer, ridiculously sweet. Pretty good if made with just a splash served with olives and potato chips.
The procecco quality has no impact, cheap is better.
Thereās plenty of good prosecco, much of it bone dry, thatās worth paying up a bit for and is not for mixing. However yours is the popular perception, which is why some of the producers quoted in the article want to abandon the prosecco name altogether.
Like every area. The vast majority is crap.
Wines like Costadila 330slm are not crap.
I think the crap to non crap ratio is not great though.
Exactly, ā90% of everything is crapā.
There is a huge difference between the best Prosecco and the commercial swill, and I know which Iād rather be drinking.
Really well-written and entertaining article. I find myself siding with the silly knights who want to carve out their own identity for high-quality sparkling Glera.
Are there $500 bottle of Prosecco?
I enjoy Adami Prosecco quite a bit. I generally donāt think of Prosecco as being very good, but the Adami Extra Brut really impressed me.
Not yet, but hope springs eternal
Iāll sell you a bottle for $500. 
Iāve had a number of Conegliano Valdobbiadene Proseccos that were really interesting wines ā decent acidity, dry or close to it, and with a nice minerality. Itās a small zone with steep hills that you can see on the DOCG website ā completely different from the dead flat vineyards that yield oceans of the bland, sweet plonk.
Itās a pity they picked a tongue-twisting name for the DOCG.
Agreed. It suffers from the Gewurtzraminer struggle. People wonāt ask for it because they canāt pronounce it.
I speak wine tourist Italian, and I can never remember this one. Itās right up there with the likes of SchloĆbƶckelheim Felsenberg and Brauneberger Juffer-Sonnenuhr.
Most people just say Valdobbiadene, which I agree still looks intimidating but is really not so bad. Val-do-bia-den-ay.
I got the chance to visit back in 2019, and itās just as beautiful in person as it is in that photograph. Also, there are many producers making serious, quality wine there. Itās a shame so much plonk is what gets imported.
When I worked at Trader Joeās I heard many a āmurr-lotā I didnāt judge, but yea linguistics is not many customerās specialty. 
Le Bertole makes a wonderful very dry Valdobbiadene. Also Ruggeri if like a bone dry style.
Our producer, Sorelle Bronca, has is now making 3 different single-site Proseccos that I think are wonderful sparkling wines (and not just because I have them in inventory). Once this plague season is over Iāll host a tasting of them, if there are enough Bay Area takers. We could even do a blind tasting first to demonstrate the difference between real wine and commercial crap, if necessary. They are all Brut, which is striking, as the best Prosecco has historically always been Extra Dry (and my everyday bottle is still Extra Dry).
Any interest?
Iāll take you up on that offer next time Iām in the Bay Area, Oliver.
I think them just calling the original hills DOCG Prosecco Superiore or something would make much more sense.
Iām sure the quality producers wanted to distinguish their product more than that.