How to serve Prosecco in summer: a practical guide for the perfect toast

Prosecco should be served at 6–8°C: warmer wine loses freshness, while excessive chilling suppresses its aromas. Refrigerating a bottle for at least three hours is advised. During service, an ice bucket containing both ice and water maintains even cooling. For faster chilling, coarse salt can be added; the bottle should reach serving temperature in approximately 10–15 minutes.

A tulip-shaped glass is preferred to a narrow flute because it allows aromas to open while preserving effervescence. Masottina’s Sparkle glass has seven engraved nucleation points at its base to promote a continuous stream of bubbles.

The cork should be controlled rather than released with a loud pop. Tilting the glass slightly while pouring reduces disturbance of the bubbles. The guide also recommends attentive table presentation and fresh seasonal dishes.