Ruggeri Sparkling Wine
Prosecco from the Veneto, poured here for decades.
The story behind Ruggeri
Prosecco is a wine of place before it is a wine of style. The DOC and DOCG hills north of Venice, around Valdobbiadene and Conegliano, grow Glera on slopes steep enough to make harvest hard work, and the result is a sparkling wine built on green apple, white flowers and a clean, dry finish. Ruggeri works in that tradition, and the house has long been a steady presence on shelves that take Italian sparkling seriously.
We have poured these bottles for years, and what keeps them here is consistency: the entry Argeo for a Tuesday, the Giall Oro when the table is set, the Giustino when you want the fuller, more structured side of Glera. We do not claim details about the house we cannot verify. We do know how the wine tastes and how reliably it drinks, and that is what we sell.
Explore the Ruggeri range
Three tiers of Ruggeri Prosecco, from the everyday Argeo to the richer Giustino, all Glera based and all dry.
| Expression | Type | Proof / ABV | Tasting notes |
|---|---|---|---|
| Ruggeri Argeo Prosecco 750mL | Prosecco | 750mL | Green apple and white flower, light and dry |
| Ruggeri Giall Oro Prosecco 750mL | Prosecco | 750mL | A step fuller, citrus and pear, fine bead |
| Ruggeri Giustino Prosecco 750mL | Prosecco | 750mL | Riper orchard fruit, more weight, dry finish |
Which Ruggeri is right for you?
The pricing is straightforward. Ruggeri Argeo Prosecco runs $14.99, Giall Oro is $19.99, and Giustino is $29.99, all 750mL. That spread buys you weight and depth rather than a different grape, so start at the bottom if you are mixing spritzes and step up when the glass is the point. Buy online or come by the Commack store and we will pour you through the three.
Light, dry and inexpensive enough to pour into a spritz without flinching.
More body and a finer bead, so it carries from the toast through the meal.
The fullest of the three, worth opening on its own in a white wine glass.
Ruggeri cocktails and pairings
Keep it cold and keep it simple. Prosecco wants salt, fat and acid, not sweetness.