Prosecco is made from vineyards that encompass more than 39,000 hectares and are largely planted with Glera grapes. In 2024, 660 million bottles were produced, the majority of which were exported. In the United States, they accounted for 31% of total Italian wine sales in terms of value. This success spans all Prosecco types. Alongside the basic DOC, which is also commonly used in cocktails, there are more distinguished versions of Prosecco, each protected by its respective Consortia: Conegliano Valdobbiadene Prosecco DOCG, led by Franco Adami, representing the highest quality tier with over 94 million bottles produced, and the smaller, more refined Prosecco Asolo Montello, overseen by Michele Noal, which accounts for approximately 33 million bottles on the market. The three types of Prosecco together constitute 39,100 hectares of vineyards. According to the UIV Vinitaly Observatory, the Prosecco trio presently accounts for 87% of Italian sparkling wine sales in the United States. It's no coincidence that Veneto, the birthplace of Prosecco, is consistently Italy's greatest exporter.