Bubbly, light and served fresh, prosecco is one of the most famous Italian wines all over the world. It is mainly produced in Conegliano-Valdobbiadene area. This wine region is located in northern Italy, one hour drive from Venice. Of course, you can find it pretty much everywhere in the country, since it is among the most common drinks for aperitif. Moreover, it is the base of the renowned cocktail Spritz, made with Campari or Aperol and soda water. The grape Glera
Prosecco is made of a peculiar grape type, called Glera. The wine is produced using the Charmat method. According to it, the second fermentation occurs in a stainless-steel tank. Throughout this process, the fruity notes will come out and provide the typical freshness. It has been produced since the Roman era. Back then it was known as Puccino and the grapes used were coming from the city of Prosecco – this is where it took its name from – in Trieste area. During the centuries, this grape type was cultivated also in Veneto region. It has a moderate acidity, that provides aromas of white flowers, pears, peaches and melons.
Although it is generally believed prosecco is a white wine only, there are also good rose labels. The taste is not too different from the white. This version gets an extra red fruity flavour and perfume. Drinking the best rose prosecco will let you feel the raspberry, honey suckle, strawberry, apples and pears and white floral aromas. Depending on the Glera blend, it will taste creamier on your palate and with similar acidity level.
Drinking prosecco wine
Based on the amount of sugar, the alcohol percentage of Prosecco can shift between 8.5% and 12.5%. The ideal temperature to serve this wine is between 6 and 8 degrees. The best glass tasting Prosecco is the champagne tulip, since this shape will allow the wine bouquet to be released. Depending on the perlage, there are three types of Prosecco: Sparkling (Spumante), Semi-Sparkling (Frizzante) and Still (Tranquillo).
The difference between prosecco and other sparkling labels
The distinguishing factor between Prosecco and any other sparkling wine is the way to get CO2 in the bottle. It’s this element that generates the typical bubbles. According to the technique applied to the majority of wines, known as traditional method, the winemakers fill the bottle with still wine and then they add sugar and yeast. After it’s sealed, the second fermentation starts inside the bottle. For Prosecco the second fermentation takes place before sealing in the bottle, in large tanks. This method is known as Charmat-Martinotti or Italian method. Following it, producers put still wine in a pressure tank, then they add yeast and sugar in order to stimulate the process. Here the yeast consumes the sugar and produces carbon dioxide. Once the right pressure is reached the wine is cooled down to stop the fermentation. With this technique, winemakers are able to maintain the freshness and the perfumes of Glera grape.