→ Prosecco wine is one of the Italian effervescent that is light, frothy and often inexpensive. Prosecco is a white wine with a Denomination of Controlled Origin produced in Veneto and the Friuli-Venezia Giulia regions of Italy. It became known in the nineties as Prosecco (Typical Geographical Indication) and in 2009 it obtained the Controlled Designation of Origin (DOC), increasing its quality.
→ Prosecco is the most exported Italian wine abroad. It is essentially Italy’s version of Champagne and its most well-known alternative. In 2014 it surpassed Champagne for the first time in terms of the number of bottles sold worldwide.
→ Prosecco wine has experienced a real boom since the 90s of the twentieth century, with a surge between 2005 and 2010. More than 8000 wineries and 269 sparkling wine producers are dedicated to the production of this wine, which puts on the market more than 330 million bottles a year - mostly exported - for a total turnover of more than 3 billion euros.
Types and characteristics
There are basically three types of Prosecco:
Prosecco spumante (sparkling), with a minimum alcohol content of 11.00% vol. Prosecco frizzante (semi-sparkling), with a minimum alcohol content of 9% vol.
Since 2020 exist also Prosecco rosé made exclusively from Glera and Pinot Noir grapes.
Colour:In the case of white Prosecco, it has a straw yellow colour.
Nose:it shows fine and fresh aromas of apple, apricot and pear.
Palate:On the palate, the sparkling varies in sweetness from
Brut with 0-12 g/L of residual sugar
Extra-dry with 12-17 g/L of residual sugar
Dry with 17-32 g/L of residual sugar
Grape varieties and cultivation
The main grape variety for the production of Prosecco is Glera, whose grapes must make up at least 85% of the total. Glera gives the Prosecco fresh fruity notes. A small fraction, not exceeding 15% of the total, may consist of Bianchetta trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, Pinot Grigio and especially for the rosé production Pinot Nero.
The soils suitable for the cultivation of the vineyards are those that are well exposed and drained. So, high water or peat soils are not allowed. Each plot must have at least 2,300 vines per hectare. The cultivation and planting techniques are the ''classic'' ones, which do not cause changes in the quality of the grapes and wine.
Prosecco is produced using an affordable and less labour approach; the Charmat method also called the tank method (an Italian speciality) which results in a more reasonable price tag. It is considered to be the best way to produce fruity and aromatic sparkling wines. The wine undergoes a secondary fermentation in stainless steel tanks (instead of the bottle itself) and is bottled under pressure.
The duration of the fermentation affects the quality; longer fermentation helps to preserve the wine's aromas and provides finer, more long-lasting bubbles.
Food pairings with Prosecco
Prosecco is amazingly all-rounder and goes well with a wide range of cuisines. The Brut versions are recommended with cured meats, fish, shellfish or seafood soups; whereas the Extra-Dry can pair well spicy foods and fruit appetizers such as melon wrapped in ham.
Serving temperature & style:
For a guaranteed enjoyment; Prosecco should be served cold (6-8°C) in a tulip style sparkling wine glass.
For the lovers of inexpensive sparkling wines, congratulations! Vinatis proposes you a wide range of Proseccos at affordable prices.