9. Prosecco

Question 1

Comment on Prosecco

Answer 1

1. IGT to DOC
2. 9 provinces
3. Veneto and Friuli
4. Trieste vincenza
5. Mountains hills, but plains.
6. 2400 ha
7. Geographical indication Triviso and Trieste may add. Prosecco
8. Trieste more important.
   9 82%
   10, warm, moderately continental and moderately rainfall
9. Flat, moist fog, spray.
   12, soil type vary but fertile in Doc, less intensity.

Question 2

What is congeliano valdobbiadene.

Answer 2

1. Hilly historic
2. 2009 to DOCG
3. 8100 ha
4. Either or both congeliano valdobbiadene.
5. Spumante
6. Superior, Prosecco omitted
7. No difference winemaking.
8. 15 %
9. Cooling from altitude
10. More intense fruit, acid
11. Higher diurnal, slow ripening
12. 200-320

Question 3

Describe Asolo Prosecco DOCG

Answer 3

1. Separate
2. Hilly
3. South valdobbiadene
4. 2000 ha
5. 3%(2020)
6. Higher altitude, cooling
7. High diurnal
8. Fruit intensity, acidity.

Question 4

Describe Asolo Prosecco DOCG

Answer 4

1. Separate
2. Hilly
3. South valdobbiadene
4. 2000 ha
5. 3%(2020)

Question 5

Describe Asolo Prosecco DOCG

Answer 5

1. Separate
2. Hilly
3. South valdobbiadene
4. 2000 ha
5. 3%(2020)

Question 6

Comment on the viticulture in Prosecco

Answer 6

1. Glera
2. High yield, semi aromatic, vigorous
3. Millerandange
4. Powdery, downy
5. Grapevine yellow.
6. Drought in summer.
7. First 2 buds no fruit,
8. Cane 8-12 downward.
9. Low to medium density 3000 vine per ha, vigour
   10 scientific 3 Prosecco.
10. 100 glera but up to 15% blend.ok

Question 7

Describe prosecco

Answer 7

1. North east.
2. Tank method
3. Glera.
4. Medium apple, pear citrus. Light bodied, medium + acidity. Acceptable to good.
5. DOCG. Conefliano valdobbiadene.
6. Spumante 3 bar Frizzante1-2.5 bar

Question 8

Comment on the training system in Prosecco

Answer 8

1. Sylvoz
2. High cordon.
3. Canes downward.
4. Fertile, vigorous site.
5. High yield.
6. Prosecco and some in Congeliano Valdobbiadene.
7. Easy establish
8. Min winter pruning.
9. Machine
10. Reduce cost.
11. Monitor over cropping
    12 canopy trimming, shading
12. Difficult cluster distribution even.
13. Reduce frost, high cordon.
14. Guyot, flatter land Prosecco
15. Machine
16. Reduce cost.

Question 9

Discuss the training in conegliano valdobbiaden.

Answer 9

1. Double arch.
2. Ben’s into arche.
3. Evenness, fruitfulness
4. Ventilation, reduce fungal
5. Quality.
6. Tie individual cost .
7. Open canopy requires regular trimming .

Question 10

Discuss the vineyard in Conegliano Valdobbiadene

Answer 10

1. South facing.
2. Poor soil, drainage.
3. Concentrated fruit.
4. High diurnal,
5. Altitude 200-320.
6. Slow ripening, high acid, fruit intensity.
7. Lower yield
8. Ciglione, cost
9. Hand operation, or machine (flatter)
10. Cartizze, Rive, Sui lieviti hand

Question 11

Discuss the winemaking method in Prsecco

Answer 11

1. Hand pick- whole bunch.
2. Machine, crush destwm
3. Base wine in tank 15-20 days 18c.
4. Fruit intensity.
5. Block MLC.
6. 2nd ferment in tank 12- 15C. One month.
   7.short time on lees (weeks)
   8.chill filtered and bottle
7. Traditional, no dosage, calculated sugar, co2 and RS during tirage.
   10.2014, dosage ok, racking.
8. Conegliano valdobbiadene slow ferment by reduce temp
9. Age on lees in tank months.
10. Chamat lungo

Question 12

Discuss other types of Prosecco

Answer 12

1. Prosecco col Fondo.
2. Lightly cloudy, dry, Frizzante
3. Rifermentazione in bottiglia
4. Un disgorged , crown,
5. Sediment
6. Age short
   7 wine bar specialist.
7. SUI Lieviti required on label, conegliano valdobbiadene.

Question 13

Discuss wine laws of Prosecco

Answer 13

1. Yield prosecco 125hL/ha
2. Conegliano Valdobbiadene 94.5
3. Rive 90
4. Catizze 85.
5. No lees age, primary fruit.
6. Rive, slope
7. 43 commute vineyard.
8. Rive di soligo