PROSECCO WINE AND AWESOME SECRETS

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Prosecco wines are Italy’s number one sparkling wines typically coming from Northeastern Italy and using a distinctive winemaking method different from Champagne. The best Prosecco wines are produced in the hills of Valdobbiadene, an area famous for Italian wine heaven. So, what’s so special about Prosecco Wine, let’s discover it together.

Some foods that should be served with Prosecco wine

Prosecco is a super food-friendly sparkling wine that goes well with antipasto, frozen meats, almonds. This is also an indispensable drink with spicy Asian food.

Prosecco’s sweetness level

Prosecco wine has 3 levels of sweetness:

Normal: With 0–12 g/L of residual sugar, you should expect these wines to contain up to 1.75 carbs per glass (5 oz serving).
Sweet: With 12–17 g/L of residual sugar, the wine will contain 1.75–2.5 carbs per glass (5 oz serving).
Sweeter: With 17–32 g/L of sugar left, the wine will contain 2.5–5 carbs per glass (5 oz serving).
The Prosecco region is the only place where “Extra Brut” is allowed on the label as Prosecco Asolo DOCG (with up to 3 g/L or just 0.4 carbs per serving).

Is Prosecco a grape?

Originally Prosecco was the name of a grape! However, in recent times, the name of this grape has been changed to Glera to give the name of the Prosecco region in Italy its own character.

What you may not know is that Glera is not the only grape used to make Prosecco wines! It is possible to blend 15% of other indigenous grapes grown in the area to produce Prosecco wines. These include the likes of Bianchetta, Verdiso, and Perera!

Quality of Prosecco

If you are a wine connoisseur, or want to learn about the quality of wine, you can observe a little bit about the information on the label that says about the region of production or the particular place that produced it. Let’s take a look at some special lands.

Prosecco DOC

This is a basic Prosecco wine. It can be produced throughout the Northeastern region of Italy. Some of the Prosecco wines are of excellent quality, most of which are judged as if but you need to try a little to see what it is like, it’s great.

Prosecco Trieste DOC & Prosecco Treviso DOC

These two areas are half a step up from the basic Prosecco. The wines from here are produced in a much smaller area so the quality is more carefully controlled.

Conegliano Valdobbiadene Prosecco Superiore DOCG

“Ko-nee-lee-AH-no Val-do-bee-ah-DEN-aye” This area is smaller and more hilly than Treviso. It also has more stringent quality standards. It has thus earned the right to be one of the 73 Italian DOCG wines! In this area you’ll find some of the best Prosecco, which probably goes by two other sub-names that locals here call it.

Conegliano Valdobbiadene Prosecco Superiore Rive DOCG

Rive means “bank” or “slope” in Italian and refers to the 43 hilly localities in the Conegliano Valdobbiadene that produce exceptional grapes. This sub-region is very small compared to other regions and very hard to find!

Valdobbiadene Superiore di Cartizze DOCG

Voted “knee bees” by many people when it comes to Prosecco. This tiny 264-acre (107-hectare) site is a vineyard just outside the town of Valdobbiadene. Cartizze produces a very small amount of Prosecco, making it worth knowing the region and its wines.

Asolo Prosecco DOCG

The area is rarely talked about but its location just below the Piave River (a major dividing line during the Second World War) makes it a particular choice among Italians. There are two hill spots that produce great quality Glera (along with some other very rare grapes) and produce great tasting Prosecco.

Asolo Prosecco DOCG is the only one in the region that allows “Extra Brut” cooking (with only 0.4 carbs per serving).

Prosecco Winemaking

One of the biggest differences between Prosecco and other sparkling wines is the way it is made.

Prosecco uses a “tank method” that uses several high-tech fermentation tanks. Tanks were first developed in the industrial era in the late 1800s and are capable of producing wine with pressures up to 4 atmospheres! And, they are huge!

How to make Prosecco wine

The base wine and a special mixture of sugar and yeast (called “tirage”) are added to the tank. As the yeast eats the sugar and ferments it, it releases CO2 which increases the pressure of the storage tank. Since pressure has no effect, it will carbonate the alcohol. That’s it! An explosive wine!

Once the process is complete, the wine rests (usually for about 3 months), then is filtered, dosed (with explorer liqueur), bottled and sent to a grocery store near you!

Wines from the tank method have a much more “fresh” flavor with a stronger yeast-dominated aroma. This is why “lager” or “beer” is often used as a flavor descriptor for Prosecco.

However, some producers take this process very seriously and extend the aging time to create a wine with a more creamy (and less yeasty) taste. This is something to watch out for when enjoying Prosecco wines.

See more:

4 FUN THINGS ABOUT MONTEPULCIANO WINE

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