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PROSECCO
An Italian sparkling wine that has become a must-have, Prosecco is produced exclusively in northeastern Italy, in the regions of Veneto and Friuli-Venezia Giulia, Treviso, Padua, Vicenza, Venice, Belluno, Pordenone, Udine, Gorizia and Trieste. It covers about 20,000 hectares in DOC (Italian Designation of Origin) and 6,000 hectares in DOCG (Italian Designation of Origin and Guarantee). The maximum allowable yield is 15500 kg/ha in DOC and only 13500 kg/ha in DOCG.
What are the qualities of Prosecco?
It was in 1969 that Prosecco, then produced in Conegliano Valdobbiadene, received the DOC and then in 2009, the DOCG, the highest level of quality for Italian wines, but Prosecco is now produced in several qualities, DOC and DOCG.
Common proseccos can be found under the name Prosecco DOC, produced throughout northeastern Italy, and Prosecco Trieste DOC and Prosecco Treviso DOC, two regional appellations produced in smaller quantities.
The superior proseccos are Conegliano Valdobbiadene Prosecco Superiore DOCG, Conegliano Valdobbiadene Prosecco Superiore Rive DOCG, Valdobbiadene Superiore di Cartizze DOCG and Asolo Prosecco DOCG:
- Conegliano Valdobbiadene Prosecco Superiore DOCG is a superior appellation whose wines are produced in small quantities on the hills of Treviso, with very strict quality standards. There are also two tiny sub-appellations with Conegliano Valdobbiadene Prosecco Superiore Rive DOCG and Valdobbiadene Superiore di Cartizze DOCG, the latter spanning just 107 hectares just outside Valdobbiadene and whose proseccos are considered the best in Italy.
- Asolo Prosecco DOCG is a lesser-known appellation located under the Piave River, which produces great proseccos from very high quality Glera vines, blended with a few other local grape varieties. It is the only one that can offer an Extra Brut Prosecco.
Prosecco spumante or frizzante?
Prosecco Frizzante is the most common version, less effervescent with a lighter foam, with a generally low alcohol content around 10.5 to 11 degrees. It can be produced with a second fermentation in the bottle or in closed tanks, with a faster fermentation than for Spumante. Prosecco Spumante offers a more intense perlage, with a foam collar on the surface.
Prosecco Brut, extra dry or dry?
Prosecco Spumante is available in Extra-Brut, Brut, Extra-Dry and Dry dosages, from the driest to the mildest.
Brut is the most widespread and the most suitable for international consumers, with a sugar dosage between 0 and 12 g/l.
The Extra-Dry, with a dosage of 12 to 17 g/l, is more appreciated by Italian enthusiasts, as well as the Dry, dosed between 12 and 32 g/l, produced mainly in the Valdobbiadene Superiore di Cartizze appellation, unanimously recognized in Italy.
The Extra-Brut with a dosage of less than or equal to 3g/l is more recent to meet current international demand and is only produced in the Asolo Prosecco DOCG appellation.
Prosecco grape varieties
Glera is the basic grape variety of Prosecco, the one that gives it its structure. It can be vinified on its own or in blends of at least 85% and therefore with up to 15% of the native grape varieties of the region, Bianchetta, Verdiso and Perera. Verdiso is introduced for its contribution to acidity, especially in very hot years, where it helps to restore the balance of the wine, the Perera offers great aromatic intensity and the Bianchetta is sweeter, ideal for the balance of wines in colder vintages.
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