Ruggeri: Elevating Prosecco from party staple to gastronomic delight

Prosecco has been the undisputed vinous success story of the past couple of decades, synonymous with a night out, the quintessential party drink. And it's easy to see why. Fresh, fruity and well-priced, it's a wine style that's incredibly easy to like. But, sometimes people forget, it's also a wine with serious history and, at its best, serious ambition.

A legacy rooted in tradition and innovation

Indeed, this is the story of Ruggeri. At the heart of the winery’s approach is a careful balance between honouring tradition and modernity. Giustino Bisol founded Ruggeri in 1950 with a vision to honour centuries of local winemaking while continuing to refine quality and style. That ethos runs through the entire operation, where long-standing vineyard practices meet contemporary techniques to produce wines that reflect both place and progress.

A focus on sustainability and ongoing research underpins their work, supporting both wine quality and the health of the land. The result is a range of wines known for their finesse — wines that enhance, rather than compete with, delicate food, and respected the world over.

Italy's globally famous sparkling wine comes mostly from vineyards 50 or so kilometres north of Venice, made from the Glera grape. There are three quality levels: Prosecco DOC, which comes mostly from the flatter vineyards and which makes up the majority of production; Prosecco di Conegliano-Valdobbiadene DOCG, from the stunning slopes around the villages of the same name, rising to about 500m above sea level at their peak; and the most prized Cru Cartizze – just 106 hectares on a single hill near Valdobbiadene, at the heart of the DOCG appellation.

The best vineyards are those on the hills, where exposure means more sunshine, riper grapes and richer flavour, while altitude brings cooling breezes and colder nights which helps preserve freshness. These challenging hills, with their patchwork of forests and strong biodiversity, are part of the recently recognised UNESCO World Heritage site. And here lie the venerable vineyards of Ruggeri.

The land itself is a key factor. Around Valdobbiadene, you’ll find a unique microclimate and a complex, mineral-rich soil mix of clay, limestone, and the famous Crede soil — a marine sandstone terroir that retains enough water for the vines to thrive through dry summers, while contributing minerality and sapidity to the wines. What truly elevates Ruggeri’s wines is their unwavering pursuit of quality over quantity. Unlike many mass-market Proseccos, Ruggeri’s wines are predominantly DOCG-certified and largely sourced from old vines with low yields and high flavour concentration. The winery employs modern winemaking techniques, using the traditional Charmat method for the second fermentation. This ensures gentle pressing, controlled fermentation, and precise blending, all aimed at preserving the grape’s floral and tempered fruit character without sacrificing depth or structure — delicate precision combined with aromatic finesse.

The flagship wine, Giustino B, is a benchmark for high-end Prosecco. Made from grapes grown in the finest Valdobbiadene vineyards and aged on the lees longer than typical Prosecco, it offers extra richness, mouthfeel, and complexity. Elegance shines alongside a creamy mousse, with notes of pear, white peach, citrus blossom, and brioche. Try this wine and you’ll be entering a world rarely associated with everyday Prosecco.

Why Ruggeri wines shine with food

Prosecco is often enjoyed as an aperitif, but Ruggeri wines are crafted with the structure and finesse to be truly food-worthy. Their flavours, textures, and aromas elevate fine cooking, while moderate alcohol, a bright attack, and a clean finish mean they pair well with a wide variety of dishes — never overpowering them.

Ruggeri’s Brut and Extra Dry Proseccos, for instance, are versatile and balanced with just enough acidity and residual sugar to pair with everything from delicate seafood and sushi to richer fare like creamy risottos or fried appetizers. They also pair beautifully with complex dishes such as roasted chicken with herbs, shellfish pasta, or Asian-inspired cuisine with a hint of spice. The fine perlage and subtle, nervy minerality cleanse the palate, making every bite feel fresh and new.

Ruggeri’s Proseccos are not weighed down by autolytic (yeasty) flavors, so they are especially well-suited to delicate, seasonal ingredients where subtlety matters, acting as amplifiers rather than competitors for food. In a world where we don’t always make room for quality, Ruggeri stands as a reminder that this sparkling wine can be nuanced, terroir-driven, and truly gastronomic. 

Where to enjoy Ruggeri in London

Discover the food pairing potential of Ruggeri Prosecco at these fantastic London restaurants, complete with pairing notes from their in-house experts.

TOZI, Victoria

What: A warm, polished and refined foodie haven in Victoria, Tozi charms with timeless Italian flavours, stylish interiors and classic Italian flair. Hotel restaurant by name, neighbourhood gem by nature.
Where: 8 Gillingham Street, SW1V 1HJ
Book now: TOZI Victoria

Perfect pairing: Ruggeri Argeo Prosecco with Seafood Crudi and Buffalo Ricotta Ravioli with Black Truffle

'Ruggeri’s Prosecco, with its fine perlage, crisp acidity and delicate notes of white peach, green apple and citrus blossom, provides a beautifully balanced counterpoint to the clean, fresh flavours of our seafood crudi,' says Senior Restaurant and Bar Manager Stefano Meloni.

'The Tuna Tartare, subtly seasoned to preserve the purity of the fish, and the Yellowfin Tuna Carpaccio, drizzled with fragrant olive oil and a touch of citrus, are both elevated by the wine’s bright minerality. The bubbles cleanse the palate between bites, allowing the nuanced character of the raw fish to shine through with clarity.'

But Ruggeri’s elegance doesn’t stop at the sea. 'Our signature Buffalo Ricotta Ravioli with Black Truffle is a dish rooted in indulgence — rich, creamy, and deeply aromatic', continues Meloni. 'Here, the Prosecco brings harmony: its gentle acidity cuts through the ricotta’s richness, while its subtle floral notes enhances the earthy complexity of the truffle, enriching the dish without overwhelming it. This is Italian flavour at its sparkling best.' 

Obicà, Canary Wharf

What: From stracciatella with truffle to gnocchi with pear and gorgonzola, Obicà redefines mozzarella’s place on the modern Italian table.
Where: Unit 1, West Wintergarden, 35 Bank Street, E14 5NW
Book now: Obicà Canary Wharf

Perfect pairing: Ruggeri Argeo Prosecco with Tagliolini and Black Summer Truffle

'At Obicà we put the highest quality ingredients at the heart of everything we do,' says Restaurant Manager Sylwia Stempin.

'And nothing elevates a dish quite like the perfect wine pairing. Ruggeri Prosecco ‘Argeo’, with its fine mousse and vibrant notes of pear and white flowers, is the perfect match for our Tagliolini with Black Summer Truffle. Its natural acidity cuts through the richness of the dish, enhancing every layer of flavour and offering a refined, perfectly balanced experience. It’s a sparkling tribute to the best of Italy.'

La Barca Ristorante, South Bank

What: La Barca is a slick, family-run gem where classic Italian cooking meets warm hospitality, all served with effortless charm.
Where: 80-81 Lower Marsh, SE1 7AB
Book now: La Barca Ristorante

Perfect pairing: Ruggeri Valdobbiadene Quartese with Spaghetti La Barca

'Summer is all about the bubbles at La Barca - and no one does Prosecco better than Ruggeri', says Sommelier Tanya Davoli.

'The freshness and the fruitiness of Ruggeri Valdobbiadene ‘Quartese’ is the perfect match with our house speciality, Spaghetti La Barca. Its crisp minerality cuts through the richness of the tomato sauce and beautifully highlights the abundance of seafood in the dish.

'It also pairs brilliantly with mussels in tomato and Nduja di Spilinga - a little taste of Calabria – where it balances the spicy heat and richness with a refreshing lift to the palate. It’s elegant and versatile, too, and can be enjoyed with almost anything on the menu, as a perfect aperitif, or even in one of our delicious cocktails. However you choose to enjoy this outstanding example of traditional Italian winemaking, it never fails to impress.'

Zafferano, Belgravia

What: This Belgravia evergreen may be a veteran of the capital’s gastronomic scene but it still exudes youthful energy and polished finesse in every aspect of this beautifully run operation
Where: 16-18 Lowndes Street, SW1X 9EY
Book now: Zafferano

Perfect pairing: Ruggeri Quartese with Sogliola alla Mugnaia (Dover Sole with butter sauce, capers and lemon sauce)

'From our dinner menu, I love pairing the roasted Dover sole with the Quartese Prosecco Superiore,' says Sommelier Michele Cimino.

'The delicate, sweet, briny flavours of the dish require a wine with finesse and matching weight. The Quartese’s freshness and fine bubbles cut through the richness and the natural oils in the fish, providing a perfect textural contrast. The wine’s fruit sweetness and citrusy notes echo the natural creaminess in the sauce. And the citrus and herbal notes in both the wine and the dish are a perfect example of flavour mirroring. Heaven!'