Is Prosecco Safe for Celiacs? Understanding Gluten in Wine

December 3, 2025 •

4 min read

According to Beyond Celiac, most wines, including sparkling varieties like Prosecco, are naturally gluten-free. This is because wine is made from grapes, a naturally gluten-free fruit, and the fermentation process typically does not involve any gluten-containing ingredients.

Quick Summary

This article examines the gluten status of Prosecco, detailing its production process and explaining why it is typically safe for those with celiac disease or gluten sensitivity. It also highlights potential risks from additives and cross-contamination.

Key Points

Naturally Gluten-Free: Prosecco is made from grapes and, in its purest form, contains no gluten.
Low Risk of Contamination: The risk of gluten exposure from fining agents or barrel sealants is minimal and often below detectable levels.
Check for Certifications: For those with celiac disease, looking for a 'gluten-free' certification on the label provides maximum assurance.
Be Wary of Flavored Varieties: Wine coolers or flavored Prosecco cocktails may contain gluten-containing additives.
Manufacturer Contact is an Option: If uncertain, contacting the manufacturer of a specific Prosecco is the most direct way to confirm its status.
Cross-Reference with Reliable Sources: Reputable organizations like Beyond Celiac confirm that sparkling wines are typically safe.

The Gluten-Free Nature of Traditional Prosecco

Prosecco, an Italian sparkling wine, is primarily made from Glera grapes. Since grapes are a fruit and not a grain, they do not contain gluten. The fundamental process of transforming grape juice into wine, which involves crushing, fermentation, and bottling, traditionally does not introduce gluten into the product.

The yeast used in the fermentation of Prosecco is a naturally occurring, gluten-free yeast. This contrasts with the brewer's yeast often used in beer production, which can be derived from gluten-containing grains. As a result, the primary ingredients and core production method of Prosecco ensure it is inherently gluten-free.

Potential Risks of Gluten Contamination

While the base product is safe, rare instances of gluten contamination can occur during the winemaking process. These potential issues are important for individuals with celiac disease, who can be highly sensitive to even trace amounts of gluten (less than 20 parts per million).

The Role of Fining Agents

Fining is a process used to clarify wine by removing unwanted particles to achieve a clearer final product. While many fining agents are gluten-free, such as egg whites, milk protein, or clay, historical practices and rare modern methods could introduce gluten. Some traditional winemakers used wheat gluten as a fining agent. While studies show that residual gluten levels are often below 20 parts per million, it remains a concern for the most sensitive individuals. Most modern winemakers use gluten-free alternatives, but it is a factor to be aware of.

The Use of Wheat Paste in Barrels

Although less common today, some older winemaking practices involved sealing oak barrels with a wheat paste. As wine aged in these barrels, trace amounts of gluten from the sealant could leach into the wine. Most winemakers have transitioned to modern, gluten-free sealants, but the possibility of contamination exists with some small-batch or historical methods.

Flavorings and Additives

Flavored wines or wine cocktails can present a hidden risk. While pure Prosecco is gluten-free, any added flavorings, colorings, or ingredients used in a wine-based cocktail could potentially contain gluten. This is particularly relevant for products marketed as wine coolers or mixed-flavor drinks, which might include gluten-containing components like barley malt.

Gluten-Free Alternatives and Comparison

For those with celiac disease, many other alcoholic beverages are also safe, provided the same precautions for cross-contamination are taken. Distilled spirits, like vodka, gin, and rum, are generally considered gluten-free, even if derived from gluten-containing grains, because the distillation process removes gluten proteins. Cider, which is fermented from apples, is another naturally gluten-free option.

Wine vs. Beer Comparison

To highlight the difference, consider the table below comparing the gluten content of wine and traditional beer production:


Feature	Traditional Wine Production (including Prosecco)	Traditional Beer Production
Primary Ingredients	Grapes	Malted barley, wheat, rye
Natural Gluten Content	No gluten	Contains gluten
Fining Agents	Typically gluten-free (clay, egg whites) but can sometimes contain gluten	Not applicable; gluten is in base ingredients
Risk of Cross-Contamination	Low risk from fining agents or barrel sealants	None, as the base ingredients contain gluten
Gluten-Free Status	Inherently gluten-free, but requires vigilance	Not gluten-free (unless specifically labeled 'gluten-free beer' and made with alternative grains)

Conclusion

In summary, Prosecco is a sparkling wine that is naturally gluten-free due to its production from grapes. For individuals with celiac disease, this makes it a generally safe choice. However, as with all dietary restrictions, vigilance is key. Always check the label for certifications or explicitly stated ingredients if you have severe sensitivities, and be cautious of flavored Prosecco or wine cocktails. Contacting the manufacturer directly is the most reliable way to confirm a product's gluten-free status if you have doubts about fining agents or cross-contamination. Sticking to traditional, unflavored Prosecco is the safest option. For further information and resources, you can visit the Beyond Celiac website, a leading resource on the gluten-free diet.

Lists of Gluten-Free Wine Brands

Several wineries are transparent about their gluten-free practices, with some even carrying specific certifications.

Frey Vineyards: Known for organic and biodynamic wines using only natural, gluten-free fining agents.
Cupcake Vineyards: Offers a variety of gluten-free options and uses stainless steel fermentation.
Bonterra Organic Vineyards: Produces a range of organic, gluten-free wines with verified practices.
Red Truck Wines: Several of their popular wines are confirmed to be gluten-free.

Gluten-Free Alternatives to Wine

Beyond Prosecco and other wines, there are many safe choices for those on a gluten-free diet:

Hard Cider: Fermented from apples and naturally gluten-free.
Distilled Spirits: Distillation removes gluten proteins, making many spirits like vodka, gin, rum, and tequila safe.
Gluten-Free Beer: Specifically brewed with alternative, gluten-free grains.
Homemade Wine Spritzers: Allows complete control over all ingredients.

Frequently Asked Questions

Generally, yes. Traditional Prosecco, made from grapes, is naturally gluten-free. The rare exceptions might be products that use certain fining agents or have cross-contamination during aging, but this is uncommon.

Prosecco is primarily made from Glera grapes. Other minor ingredients may include yeast and sugar, none of which naturally contain gluten.

Yes, although the risk is minimal. Contamination could theoretically occur from gluten-containing fining agents or wheat paste used to seal aging barrels. However, most modern winemaking avoids these practices.

The most reliable method is to check for a 'gluten-free' certification on the label. For extra caution, especially for flavored products, you can contact the manufacturer directly to inquire about their production process.

Yes, the yeast typically used for fermenting Prosecco is a natural, gluten-free yeast. This differs from the yeast used in most beer brewing, which involves gluten-containing grains.

Not necessarily. Wine coolers and some flavored wines may contain additives, such as barley malt, which introduce gluten. It is crucial to read labels carefully for these products.

Fining is a process to clarify wine by removing particles. Some older methods used gluten-containing agents, but modern practices use gluten-free alternatives like egg whites, clay, or pea protein. Studies have shown that even with older methods, gluten residue is typically below safe limits.