Venetian Spritz

According to the Italian Wikipedia, the proportions are 7.5 cl wine, 5 cl Select bitter, 2.5 cl sparkling water. I don't know where to get Select here in Switzerland, so I found it an inspiring idea to use Campari-style bitter instead, or simply Campari. Prepared like this, the drink reminds me a lot of the Negroni, just less strong and complex.

I agree a Venetian Spritz is better with a base of an acidic white wine and a splash of soda. I find the result to be more refreshing. I think in Venice some 20 years ago, at the places our venetian friends frequented, the barkeepers asked whether wine or prosecco was desired. I am not sure, but also think something less sweet than Aperol and maybe also less bitter-sweet than Campari was used - probably Select.

I think the (Aperol/Campari/Cynar) Spritz in its now ubiquitous form (Prosecco base and 3:2:1 ratio) without question has its place. Its immense popularity has given it quite the cultural impact, from the current hype for mediterranean-inspired aperitivo culture (no shade, I love it) to the creation of variations.
Probably this is a case where it makes sense to have the different entries? The traditional venetian one, the Campari Company one that found such broad international appeal, and maybe even a third, Difford® one with adjusted measures?
It may be interesting to experiment with measures in a spritz and bases of verious wines, with splashes of soda and/or prosecco, or half/half wine/prosecco base and soda splash...
For Science!

made with pinot grigio, cynar & soda, 60/25/25 and liked it better than the proseco & campari version

Not being big fans of red bitter liqueur, we went with Orange Colombo instead, and added a couple of dashes of Orange Bitters. We also upped the Prosecco a tad at the expense of the soda. Our elderly, favourite aunt loved it, bless her.

Pretty good, but isn't as good as an Americano IMO. I think that I'd use the prosecco in a cocktail I enjoy more (like the White Negroni Sbagliato).

Try both, Campari and Select. Similar but different. The Campari version is the snobbish relative that will look you up and down at Xmas lunch. The Select version is the crazy uncle who takes you from one seedy bar to the next in the backstreets of Venezia. You will love both, just in different ways.

Had the remainder of a bottle of Pinot Grigio, so was able to sample this variation, with a fresh bottle of select. Very nice! I added a splash more soda water for the extra fizz.

Veneziano only with Select of course

Better with "Select Aperitivo"

Too bitter for me but I can see where it would hit a spot. Maybe when the weather is warmer here and with a better prosecco.