The ultimate guide of prosecco wine

The ultimate guide of prosecco wine

Prosecco is a type of sparkling wine that originates from the Veneto region of northeastern Italy. The history of Prosecco dates back to the Roman times, where it was known as “Puccino,” a still wine made from the Prosecco grape.

However, it wasn’t until the 19th century that Prosecco began to gain popularity as a sparkling wine. At that time, the method of making sparkling wine using the Charmat method was developed, which involved fermenting the wine in large stainless steel tanks instead of in the bottle.

This new method allowed Prosecco to be produced more quickly and affordably than traditional Champagne, making it a popular alternative. In fact, by the early 20th century, Prosecco had become the preferred sparkling wine of the Veneto region.

In 1969, the Prosecco DOC appellation was established, which defined the geographic area and production methods for Prosecco. Then in 2009, the appellation was upgraded to the higher-quality Prosecco DOCG designation.

Today, Prosecco is enjoyed all over the world and is known for its light, refreshing taste and affordable price point. It is often served as an aperitif or paired with seafood or light pasta dishes.

How prosecco is produced

Prosecco is produced using the Glera grape, which is the primary grape variety used in the production of this wine. The production of Prosecco follows a specific method known as the Charmat method or Metodo Italiano, which is different from the traditional method used to produce Champagne.

Here are the basic steps involved in producing Prosecco:

Harvesting: The Glera grapes are harvested by hand or machine in September and October.
Pressing: The grapes are pressed gently to extract the juice, which is then stored in tanks.
Fermentation: Yeast is added to the juice, which begins the process of fermentation. This step usually takes between 10-15 days.
Blending: Different batches of wine are blended to achieve the desired taste and consistency.
Second Fermentation: Sugar and yeast are added to the blended wine, which is then transferred to pressurized tanks for the second fermentation. This process creates the bubbles in the wine.
Aging: The wine is aged in tanks for several months to allow the flavors to develop.
Filtration and Bottling: The wine is filtered to remove any remaining sediment, and then bottled under pressure to preserve the bubbles.
Labelling: The final step is to label the bottle with the appropriate designation and information, such as DOC or DOCG, vintage, and producer.

Prosecco is typically produced and bottled to be enjoyed young, so it is not aged in the bottle like Champagne. The entire process of producing Prosecco typically takes about 6-12 months, depending on the type of Prosecco being produced.

Prosecco and UNESCO hills

The Prosecco Hills of Conegliano and Valdobbiadene is a hilly area in the Veneto region of northeastern Italy, where the Glera grape is grown to produce Prosecco. In 2019, this area was designated a UNESCO World Heritage Site, recognizing its cultural and historical significance, as well as its unique landscape and agricultural practices.

The Prosecco Hills area includes the towns of Conegliano and Valdobbiadene, as well as the surrounding hills and vineyards. The area has a long history of winemaking, dating back to the Roman times, and the unique landscape and agricultural practices have been preserved and passed down through generations of winemakers.

The UNESCO designation recognizes the importance of the Prosecco Hills as a cultural landscape that reflects the connection between people and the environment, and the importance of preserving this connection for future generations. It also highlights the high-quality Prosecco produced in the area and the role it plays in the cultural and economic identity of the region.

The designation has also led to increased tourism in the area, as visitors come to explore the vineyards, taste the local wines, and appreciate the beauty of the landscape. The Prosecco Hills of Conegliano and Valdobbiadene is now one of Italy’s 55 UNESCO World Heritage Sites, and it is an important cultural and natural asset of the country.

Conegliano prosecco

Prosecco Conegliano is a type of Prosecco that is produced in the Conegliano Valdobbiadene DOCG, which is a designated wine-growing region in the Veneto region of northeastern Italy. Conegliano is one of the two towns that gives its name to the DOCG, the other being Valdobbiadene.

Prosecco Conegliano is made from the Glera grape variety, which is the primary grape used to produce Prosecco. The wine is produced using the Charmat method, which involves the secondary fermentation of the wine in stainless steel tanks rather than in the bottle. This method results in a wine that is light, fresh, and effervescent.

Prosecco Conegliano is known for its high quality and is considered one of the finest Prosecco wines. It is produced in the hilly area of Conegliano Valdobbiadene, which has a unique microclimate and soil composition that is ideal for growing the Glera grape.

Prosecco Conegliano is characterized by its delicate floral and fruity aromas, with notes of green apple, pear, and white flowers. It is typically dry or extra-dry, and has a lively, refreshing acidity that makes it an ideal aperitif or pairing with light dishes.

In addition to Prosecco Conegliano, there are also other types of Prosecco produced in the Conegliano Valdobbiadene DOCG, such as Valdobbiadene Prosecco Superiore, which is made from grapes grown in the higher altitude vineyards of the region.

Valdobbiadene prosecco

Valdobbiadene Prosecco is a type of Prosecco that is produced in the Valdobbiadene region, which is one of the two towns that gives its name to the Conegliano Valdobbiadene DOCG. Valdobbiadene is located in the Veneto region of northeastern Italy, and is known for producing high-quality Prosecco wines.

Like all Prosecco wines, Valdobbiadene Prosecco is made from the Glera grape variety, which is grown in the region. The wine is produced using the Charmat method, which involves a secondary fermentation of the wine in stainless steel tanks, rather than in the bottle. This method results in a wine that is light, fresh, and effervescent.

Valdobbiadene Prosecco is characterized by its delicate floral and fruity aromas, with notes of green apple, pear, and white flowers. It is typically dry or extra-dry, and has a lively, refreshing acidity that makes it an ideal aperitif or pairing with light dishes.

Valdobbiadene Prosecco is considered one of the finest Prosecco wines, and is highly regarded for its quality and distinct flavor profile. The hilly terrain and unique microclimate of the Valdobbiadene region provide ideal growing conditions for the Glera grape, and contribute to the wine’s exceptional quality.

In recent years, Valdobbiadene Prosecco has become increasingly popular around the world, and has become a symbol of Italian wine culture.

Asolo prosecco

Asolo Prosecco is a type of Prosecco that is produced in the Asolo DOCG, which is a designated wine-growing region in the Veneto region of northeastern Italy. Asolo is a town located in the foothills of the Italian Alps, and is known for producing high-quality Prosecco wines.

Like all Prosecco wines, Asolo Prosecco is made from the Glera grape variety, which is grown in the region. The wine is produced using the Charmat method, which involves a secondary fermentation of the wine in stainless steel tanks, rather than in the bottle. This method results in a wine that is light, fresh, and effervescent.

Asolo Prosecco is characterized by its delicate floral and fruity aromas, with notes of green apple, pear, and white flowers. It is typically dry or extra-dry, and has a lively, refreshing acidity that makes it an ideal aperitif or pairing with light dishes.

The Asolo DOCG is known for its strict regulations on winemaking, which ensures that only the highest-quality grapes are used to produce the wine. This, combined with the unique soil and climate conditions in the region, contributes to the exceptional quality of Asolo Prosecco.

In recent years, Asolo Prosecco has gained popularity around the world, and has become known as one of the finest Prosecco wines. It is often sought after by wine enthusiasts who appreciate its distinct flavor profile and exceptional quality.

Cartizze wine

Cartizze wine is a type of Prosecco Superiore that is produced in the Cartizze area of the Conegliano Valdobbiadene DOCG, which is a designated wine-growing region in the Veneto region of northeastern Italy. The Cartizze area is located in the hilly terrain between the towns of Valdobbiadene and Santo Stefano, and is known for producing some of the finest Prosecco wines.

Cartizze wine is made from the Glera grape variety, which is the primary grape used to produce Prosecco. The wine is produced using the Charmat method, which involves a secondary fermentation of the wine in stainless steel tanks, rather than in the bottle. This method results in a wine that is light, fresh, and effervescent.

Cartizze wine is characterized by its complex aromas and flavors, with notes of ripe fruit, honey, and toasted almonds. It is typically dry or extra-dry, and has a creamy, velvety texture that is distinctive from other Prosecco wines.

Cartizze wine is considered one of the finest Prosecco wines, and is highly sought after by wine enthusiasts around the world. The unique microclimate and soil composition of the Cartizze area, combined with strict regulations on winemaking, contribute to the exceptional quality of Cartizze wine.

Due to its limited production and high demand, Cartizze wine is often more expensive than other Prosecco wines. It is typically enjoyed on special occasions or paired with gourmet cuisine.

Prosecco cocktail

There are many ways to enjoy Prosecco beyond just drinking it on its own! Here is a simple recipe for a classic Prosecco cocktail:

Prosecco Cocktail Recipe:

Ingredients:

1 bottle of chilled Prosecco
1/2 cup of chilled orange juice
1/4 cup of chilled Triple Sec or other orange liqueur
Orange slices for garnish

Instructions:

In a large pitcher, combine the chilled Prosecco, orange juice, and Triple Sec.
Stir gently to combine.
Pour the cocktail into glasses and garnish with a slice of orange.
Enjoy your delicious Prosecco cocktail!

Note: You can also add other fruits or flavors to your Prosecco cocktail to create your own unique variation. Some popular additions include strawberries, raspberries, or a splash of cranberry juice.

Prosecco food paring

Prosecco is a versatile wine that pairs well with a variety of foods, particularly those that are light and refreshing. Here are some food pairing suggestions for Prosecco:

Appetizers: Prosecco pairs well with a variety of appetizers, such as bruschetta, antipasto platters, and seafood cocktails.
Salads: Prosecco complements salads with light dressings, such as mixed greens with vinaigrette or a simple caprese salad.
Seafood: Prosecco pairs well with seafood dishes, such as grilled shrimp, scallops, or white fish.
Pasta: Prosecco pairs well with pasta dishes, particularly those with light sauces, such as pasta with olive oil, garlic, and herbs.
Poultry: Prosecco pairs well with chicken dishes, such as grilled chicken or chicken piccata.
Cheese: Prosecco pairs well with soft and creamy cheeses, such as brie, camembert, or goat cheese.
Fruit: Prosecco pairs well with fresh fruit, such as berries, peaches, and apricots.

Overall, Prosecco is a versatile wine that pairs well with a variety of light and fresh flavors.

Risotto with Prosecco

Risotto with Prosecco is a delicious and elegant Italian dish that highlights the flavor of Prosecco in a savory and creamy way. Here is a simple recipe for making Risotto with Prosecco:

Ingredients:

1 cup Arborio rice
1/2 cup Prosecco
4 cups chicken or vegetable broth
1 small onion, finely chopped
2 tablespoons olive oil
2 tablespoons butter
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley or basil for garnish

Instructions:

In a large saucepan, heat the olive oil and butter over medium heat until melted.
Add the chopped onion and sauté until soft and translucent.
Add the Arborio rice and stir until the rice is coated with the oil and butter.
Pour in the Prosecco and stir until it is fully absorbed by the rice.
Begin adding the chicken or vegetable broth, one cup at a time, stirring constantly until each cup of broth is fully absorbed before adding the next cup.
Continue stirring and adding broth until the rice is cooked al dente, about 20-25 minutes.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Remove from heat and let the risotto rest for a few minutes before serving.
Garnish with fresh parsley or basil.

Enjoy your delicious Risotto with Prosecco!

Prosecco where to taste

Prosecco is primarily produced in the Veneto and Friuli-Venezia Giulia regions of Italy, and there are several places where you can taste and experience the wine:

Conegliano: This is the birthplace of Prosecco and is located in the heart of the Prosecco region. It is home to the Scuola Enologica di Conegliano, a renowned wine school, and the Museo del Vino Prosecco, a museum dedicated to the history and production of Prosecco.
Valdobbiadene: This is another important town in the Prosecco region and is known for producing some of the best Prosecco wines. There are several wineries and tasting rooms in the area where you can taste and purchase Prosecco.
Asolo: This picturesque hilltop town is also located in the Prosecco region and is known for producing high-quality Prosecco. The town is surrounded by vineyards and there are several wineries that offer tastings and tours.
Venice: Venice is not located in the heart of the Prosecco region, but it is a popular destination for tourists and is known for its vibrant wine bar scene. There are several wine bars in Venice that offer Prosecco tastings and pairings with local cuisine.
Prosecco Road: This is a scenic route that winds through the hills and vineyards of the Prosecco region, passing through several picturesque towns and offering stunning views of the landscape. There are several wineries and tasting rooms along the route where you can stop and taste Prosecco.

Overall, there are many places in the Prosecco region where you can taste and experience the wine, from small family-owned wineries to larger, more commercial operations.

Prosecco road

Prosecco Road, also known as Strada del Prosecco, is a scenic route that winds through the hills and vineyards of the Prosecco region in Veneto, Italy. The route spans about 50 km (31 mi) and passes through several picturesque towns, including Conegliano, Valdobbiadene, and Asolo.

The road is dotted with vineyards, wineries, and tasting rooms, and offers stunning views of the surrounding countryside. Visitors can stop at various wineries along the route to taste Prosecco and learn about the wine-making process. Many wineries offer guided tours of their facilities and vineyards, as well as tastings of their wines.

In addition to wine tasting, Prosecco Road offers visitors the opportunity to explore the charming towns and villages along the route. Conegliano, for example, is home to a wine school and a museum dedicated to the history and production of Prosecco, while Valdobbiadene is known for producing some of the best Prosecco wines in the region. Asolo, another town along the route, is a picturesque hilltop town surrounded by vineyards and known for its high-quality Prosecco.

Prosecco Road is a popular destination for wine lovers and tourists looking to explore the beautiful countryside of Veneto. It is easily accessible by car and is located within a short drive of Venice and other major cities in the region.

The best prosecco

Choosing the “best” Prosecco can be subjective, as it often depends on personal taste and preferences. However, there are a few things to look for when selecting a high-quality Prosecco:

DOCG designation: Prosecco that is labeled as “DOCG” (Denominazione di Origine Controllata e Garantita) has undergone rigorous testing and meets strict quality standards. Look for Prosecco that bears the DOCG designation on the label.
Production method: Prosecco made using the traditional “Charmat” method, where the wine undergoes secondary fermentation in stainless steel tanks, tends to have a fresher, fruitier flavor compared to those made using the more industrial “Martinotti” method.
Region: Prosecco produced in the Conegliano-Valdobbiadene region tends to be of higher quality, due to the unique climate and soil conditions in the area.
Vintage: Look for Prosecco made from a specific vintage year, rather than a blend of multiple years. Vintage Prosecco tends to have more character and complexity.
Producer: Finally, it’s always a good idea to research the producer before making a purchase. Look for producers with a good reputation for quality and sustainability practices.

Some popular and highly-regarded Prosecco producers include Adami, Bisol, Nino Franco, and Valdo. However, it’s always a good idea to try a variety of Proseccos to find the one that best suits your tastes.

Prosecco varities

Prosecco is typically made from the Glera grape variety, but there are a few other grape varieties that are occasionally used in Prosecco production. Here are some of the different types of Prosecco:

Prosecco DOC: This is the most common type of Prosecco and is made from at least 85% Glera grapes. Other grape varieties, such as Verdiso, Bianchetta, and Perera, may also be used in small amounts.
Prosecco Superiore DOCG: This is a higher-quality Prosecco that is made from grapes grown in the Conegliano-Valdobbiadene region. Prosecco Superiore must be made from at least 85% Glera grapes, with the remainder made up of Verdiso, Bianchetta, and/or Perera.
Prosecco Col Fondo: This is a traditional style of Prosecco that undergoes a secondary fermentation in the bottle, resulting in a naturally sparkling wine with a slightly cloudy appearance.
Prosecco Frizzante: This is a lightly sparkling Prosecco that has a lower level of carbonation than traditional Prosecco.
Prosecco Spumante: This is the most common type of Prosecco and is a fully sparkling wine with a higher level of carbonation than Frizzante.
Cartizze: This is a small area within the Valdobbiadene region that produces Prosecco from grapes grown on a single hillside. Cartizze Prosecco is considered to be the highest quality and most prestigious type of Prosecco.
Rive: This is a subcategory of Prosecco Superiore DOCG that indicates the wine was made from grapes grown on a specific hillside vineyard.

Overall, Prosecco offers a variety of styles and flavors to suit different preferences and occasions.

Prosecco the different levels of sugar

rosecco is available in different levels of sweetness, which are determined by the amount of residual sugar left in the wine after fermentation. Here are the most common levels of sweetness for Prosecco:

Brut: This is the driest style of Prosecco and has the lowest amount of residual sugar, typically between 0-12 grams per liter. Brut Prosecco has a crisp, refreshing taste and is the most versatile style for food pairings.
Extra Dry: Despite its name, Extra Dry Prosecco is actually slightly sweeter than Brut, with a residual sugar content of 12-17 grams per liter. It has a soft, creamy texture and a delicate fruitiness that makes it a popular choice for cocktails and aperitifs.
Dry: This style of Prosecco has a higher level of residual sugar than Extra Dry, typically between 17-32 grams per liter. Dry Prosecco has a richer, rounder flavor with notes of ripe fruit and honey.

It’s worth noting that while these terms are commonly used to describe the sweetness level of Prosecco, they are not always consistent across different brands and producers. Some Prosecco producers may use different terms or label their wines with specific levels of sweetness, such as “Brut Nature” (completely dry), “Extra Brut” (very dry), or “Demi-Sec” (slightly sweet). It’s always a good idea to check the label or consult with a knowledgeable wine professional to determine the sweetness level of a particular Prosecco.

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