So, You Think You Know……

PROSECCO!!

In preparation for this year’s International Prosecco Day (August 13th), we thought this the perfect time to change the perceptions on this wine! Prosecco is so much more than a fresh and fruity, budget-friendly sparkling wine produced in the Veneto region of northern Italy. There is so much diversity in the types, styles and sweetness levels, and in the aromas and flavors one can experience when sipping, ranging from florals, citrus, green and stone fruit accented by beautiful minerality and crisp acidity.

Let’s get to know Italy’s most popular sparkling wine!

History

The word ‘Prosecco’ originally referred to both the sparkling wine AND to the main grape used in its production, named after the village of Prosecco in Friuli in Northeast Italy. Early Proseccos were produced by the ancestral method, where primary fermentation is interrupted before completion, and then transferred into bottles for secondary fermentation (during which bubbles are formed and trapped in the wine). The final wines were initially sweet and low in alcohol, similar to Moscato d’Asti. With the creation of the quality designations Prosecco DOC* and Conegliano-Valdobbiadene DOCG* in 2009, the name of the grape was changed to Glera, to protect the name of the wine and its production region and preclude producers from other regions in Italy and across the world from labelling their wines as Prosecco!!

Location

The grapes used in Prosecco production must be grown exclusively in North-East Italy, in Veneto and Friuli-Venezia Giulia, between the Dolomites and the Adriatic Sea. Covering more than 35,000 acres, the considerable size of the Prosecco DOC area means there is considerable diversity of microclimates, soils, topographies and exposure, resulting in myriad organoleptic characteristics of the grapes and in the aroma and flavor intensities and structural characteristics of the wines. For example, the landscape in the Conegliano-Valdobbiadene area is quite hilly, sometimes requiring steep, terraced vineyards, while much of the land in Prosecco DOC is flat. Prosecco made from grapes grown in Conegliano-Valdobbiadene tend to be of higher-quality than those made from those grown in Prosecco DOC, often with fresh floral and just-ripe fruit, higher acidity and more elegance and finesse (and sometimes minerality) on the palate.

The Grape Varieties

While the Glera grape must be at least 85% (and is oftentimes 100%) of the wine, indigenous varietals Glera Lunga, Verdiso, Perera and Bianchetta Trevigiana varieties are also allowed, along with international grapes Pinot Bianco/Blanc, Pinot Grigio and Chardonnay and Pinot Nero/Noir for the production of Prosecco Rosé (officially approved as of May 2020).

Production

Most Prosecco is produced by the Charmat (also known as the Martinotti) method, with bubbles created by a natural re-fermentation process in pressurized tanks known as autoclaves. Though most Prosecco is ‘spumante’ (more than 3 bars of pressure), there are also ‘frizzante’ (2.5 bars of pressure or less) and ‘tranquillo’ (still) versions. In recent years, there has been a return the ancestral method, especially among low-intervention or “natural” producers. This style, called “col fondo” (with sediment), is made by bottling still-fermenting wine, with the bubbles trapped in the wine. The sediment adds texture and yeasty flavor to the wine and, as the wines do not receive a dosage, they are dry. Some Prosecco DOCG wines are produced by the traditional Champagne method, where a second (full) fermentation occurs in the bottle.

Styles

The “universe of Prosecco” is more than Prosecco DOC and Prosecco DOC Treviso and the very well-known Conegliano Valdobbiadene Prosecco Superiore DOCG. The lesser-known styles include:

- Asolo Prosecco DOCG are produced in the Colli Asolani (Asolo Hills) and can be Spumante Superiore or ‘Sui Lieviti’ (with sediment). Both are typically of premium quality, with the latter style is slightly cloudy, with broad and complex aromas and flavors of toasted bread or bread dough co-mingled with ripe fruit flavours.

- Conegliano Valdobbiadene Prosecco Superiore Rive DOCG are single vineyards wines produced in one of 43 ‘rives’, especially steep areas with varying macroclimates, soils and exposures. Grapes from these high-quality vineyards produce super-premium wines offering complexity in floral and fruit aromas and flavours, elegance and finesse!

- Valdobbiadene Superiore di Cartizze DOCG Prosecco are the best in quality, coming from the subzone of Cartizze, a hill of 107 hectares in Valdobbiadene. Considerably more expensive than the other styles, these wines are well-balanced and very elegant, offering complexity in aromas and flavors underpinned by delicate, fine bubbles!

AND the recently approved Prosecco DOC Rosé! Production of Prosecco DOC Rosé was approved by relevant Italian Government bodies as of August 2020. The wine must be made from at least 85% Glera and 10 - 15% Pinot Nero, can only be made Spumante and with the drier sweetness levels (from Brut Nature to Extra Dry).

Sweetness Levels

Prosecco DOC is produced at various levels of sweetness, measured in grams per liter (g/l). Each sweetness level denotes a unique flavor profile, allowing individuals to choose the Prosecco that best aligns with their taste or food pairing preferences.

• Brut Nature (Between 0 - 3 g/l). Bone-dry (no added sugar).

• Extra Brut (Between 0 - 6 g/l). Extremely dry.

• Brut (Less than 12 g/l). Dry, crisp and refreshing flavor, with a subtle touch of sweetness.

• Extra Dry (Between 12 - 17 g/l). Off-Dry with a touch of sweetness.

• Dry (Between 17 - 32 g/l). Slightly sweeter than Extra Dry.
  

With such a breadth of styles and qualities, there are so many opportunities to explore and enjoy Prosecco! Go beyond the Mimosa, Bellini and Aperol (or Campari) Spritz (though these are especially delicious and refreshing) and enjoy Prosecco on its own as an apéritif or digestif! Whether a Treviso DOC or Asolo DOCG, be sure to enjoy it well-chilled (between 6 and 8°C) and responsibly (of course)!

FOOTNOTE

*DOC and DOCG are Denomination of Controlled Origin and Denomination of Controlled and Guaranteed Origin, indicating the second highest and highest quality standards (respectively) a wine can receive from the Italian government. These designations serve as an indication of the geographic region(s) in which the wines were produced, as well as the methods used in the production and the quality standards each wine meets.