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DipWSET - D4 - Sparkling Wine > 5. Prosecco > Flashcards

5. Prosecco Flashcards

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1
Q

What is the principal grape variety for Prosecco?

A

Glera

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2
Q

Describe a typical Prosecco.

A

Light to Med- intensity flavours of apple and pear
Light body
Med to Med+ acid
Low or Med Alc.

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3
Q

What is the most common style of sweetness level for Prosecco?

A

Extra Dry (12-17 grams / medium dry)

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4
Q

What are the typical differences between DOC and DOCG levels for Prosecco?

A

Quality, intensity/complexity, price.
DOC - acceptable to good quality, light intensity, mid-priced but some inexpensive
DOCG - good to very good quality, medium intensity, mid-priced but some premium

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5
Q

When were the DOC/DOCG regulations changed in Prosecco and why?

A

2009, to respond to the huge commercial success of the category in the early 00s

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6
Q

What are the three PDOs for Prosecco?

A

Prosecco DOC
Congeliano Valdobbiadene DOCG
Asolo Prosecco DOCG

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7
Q

Where is Prosecco DOC?

A

It is a large, vast region that was once a IGT, but changed in 2009 with the rest of the PDOs. Covers 5 provinces in Veneto and 4 in Friuli.

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8
Q

Where are grapes planted in Prosecco DOC?

A

Mainly on the flats

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9
Q

What are the two possible named GIs in the Prosecco DOC?

A

Treviso and Trieste

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10
Q

Where are the vines planted in Conegliano Valdobbiadene - Prosecco?

A

Mostly between 200-320m

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11
Q

In the Conegliano Valdobbiadene Prosecco DOCG, what is permitted for labelling in the Spumante category?

A

The addition of the term ‘Superiore’ or the omission of the term ‘Prosecco’
Eg. Valdobbiadene Superiore

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12
Q

What percentage of production do each of the PDOs account for?

A

Prosecco DOC - 82%
Conegliano Valdobbiadene Prosecco DOCG - 16%
Asolo DOCG - 2%

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13
Q

Describe the climate in Prosecco

A

Warm, and moderately continental. Moderate rainfall.

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14
Q

What are the geographical differences between Prosecco DOC and Prosecco DOCG?

A

The altitude gained in the DOCG areas helps to increase diurnal temperature range. In the DOC the flat lands can have a lot of moisture from fog and therefore disease pressure.

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15
Q

What are the soils like in the Prosecco region?

A

Varied, it’s so large. But generally more fertile on the plain

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16
Q

What are the key characteristics of Glera?

A
  1. Vigorous
  2. Semi-aromatic
  3. Susceptible to Millerandage, powdery, downy, drought and grapevine yellows
  4. First two buds don’t bear much fruit, so must be trained long. (8-12 buds)
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17
Q

What are the varieties permitted for Prosecco?

A

Up to 15% other local varieties. There are three different varieties known as Prosecco, but they are generally blended.

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18
Q

What are the three common trellising methods?

A
  1. Sylvoz
  2. Double arched cane
  3. Guyot (single or double)
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19
Q

Describe Sylvoz trellising method.

A

High cordon with canes that hang vertically. Well sutied for DOC area aiming for high yields.

  1. Inexpensive
  2. Minimises winter pruning
  3. Suitable for machine harvesting
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20
Q

What are the positives for using the Sylvoz trellising method?

A
  1. Inexpensive to set up
  2. Minimising winter pruning
  3. Suitable for machine harvesting
  4. Gets a high yield
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21
Q

What are the negatives for using the Sylvoz trellising method?

A
  1. Can encourage overcropping
  2. Requires canopy management to avoid over-shading
  3. Difficult to distribute the clusters evenly
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22
Q

Describe the Double-arched cane trellising method.

A

Replacement can pruning where the canes are bent into arches.

23
Q

What are the positives of using the Double-arched cane pruning?

A
  1. Increases ventilation in the canopy
  2. Improves evenness of growth
  3. Suitable for high quality
24
Q

What are the disadvantages of using Double-arched cane pruning?

A
  1. Every cane has to be hand tied (expensive)

2. Shoot thinning needed to maintain open canopy

25
Q

Where are why would a vineyard manager chose to use Guyot pruning?

A

On the flats where after winter pruning, mechanisation is possible.

26
Q

What are the differences between vineyard management in the DOC and the DOCG?

A

DOC - can be machine harvested, cost saving, higher yields, less concentration.
DOCG - Machines allowed, but mostly bu hand for quality but also accessibility.

27
Q

Where are the best sites in the DOCG? Why?

A 
South-facing hillsides. 
Reduced fertility (controlling vigour and increasing concentration).
28
Q

What is the name of the grassy banks that seperate the terraces in the DOCG?

A

Ciglione

29
Q

How are grapes pressed in Prosecco?

A

If picked by hand they can be either whole bunch or destemmed. If machine harvested they must be destemmed and pressed

30
Q

Describe the primary fermentation

A

Constant, moderate temp (18C) to preserve primary fruit flavour.
About 15-20 days.
No malo.

31
Q

Describe the secondary fermentation

A

In tank, cooler stil (12-15C)

About 30 days.

32
Q

What are the ageing requirements for Prosecco?

A

There are none in either DOC or DOCG appellations. fresh fruit is the focus.
Most are aged on lees for about 3 weeks before filtering and bottling.

33
Q

Does Prosecco add dosage?

A

Traditionally no, but it has been allowed since 2014

34
Q

What are some quality producers choosing for second fermentation?

A

Longer slower ferment, increased time on lees.

Charmat lungo - typically at least 9 months on lees.

35
Q

What is Prosecco Col Fondo?

A

Typically lightly cloudy, dry, frizzante. Must say:
refermentazione in bottiglia
Second fermentation in bottle and the wine is bone dry, and undisgorged. Crown seal.
Will need to be labelled ‘Sui Lieviti’ in the DOCG from 2020.

36
Q

What is Tranquillo?

A

Still wine made in Prosecco.

37
Q

What are the maximum yield levels for each PDO?

A

DOC - 125hL/ha
DOCG - 94.5hL/ha
DOCG Rive - 90hL/ha
DOCG Superiore di Cartizze or Cartizze - 85hL/ha

38
Q

What are the labelling requirements for vintage?

A

If a wine is labelled with a vintage it must be 85% of the vintage.

39
Q

What does Rive mean?

A

Local word meaning ‘slope’

40
Q

How are Rive wines labelled?

What is required?

A

With the word Rive followed by a place name eg Rive di Soligo.
Hand picked and must be vintage.

41
Q

What is Superiore di Cartizze or Cartizze?

A

A 108 hectare single vineyard in Valdobbiadene.
Must be made in Spumante.
Produces higher quality, fuller bodied styles.
Typically not also called Prosecco.

42
Q

Generally what are the trends for the Prosecco business?

A

Growth. Even in the smaller categories such as Asolo which has increased production 12-fold in five years up to 2018

43
Q

What proportion of DOC production is spumante vs frizzante?

A

spumante - 75%

frizzante - 25%

44
Q

Describe the ownership of different parties in Prosecco production.

A

Fragmented. There are roughly 10000 growers but only 1200 producers of base wine and 350 makers of sparkling wine. Including some very big companies.

45
Q

What role do Co-op play in the supply chain?

A

Co-ops make a large amount of still wine that they on-sell to private companies to finish.

46
Q

When can a Prosecco be labelled Treviso?

A

When not only the grapes are grown there but the entire production process must occur in the region.

47
Q

What are domestic sales like?

A

Growing steadily, half and half split between on premise and off premise

48
Q

What are export sales like?

A

Triple in the decade up to 2014. Markets are UK, USA, Germany (2/3 of all export by volume)

49
Q

What has contributed to the strength of the Prosecco brand?

A

Cocktails

A perception of everyday luxury and an alternative to cheap Champagne

50
Q

What opportunities are being explored as new options for growth of Prosecco?

A

Brut Nature and Extra Brut which were added in 2019.

Prosecco Spumante Rose - 15% Pinot Noir blended as still, Brut Nature - Extra dry only

51
Q

What threats are present to the Prosecco market?

A

Brand protection - Australian producers using the Prosecco to label their wines. Cheap alternatives being offered on tap and called Prosecco

52
Q

What is the ownership like in the DOCG regions?

A

32 large companies account for nearly 90% of all production.

Just over half consumed locally, 40% exported.

53
Q

What limitations is the DOCG facing?

A

No more room for planting.

Must gain recognition for increased quality against consumers with a view of Prosecco as a generic brand.

DipWSET - D4 - Sparkling Wine (18 decks)

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