Prosecco

Question 1

What is Prosecco principally made from?

Answer 1

Glera. Most are 100% but up to 15% of other local varietals or certain international are permitted

Question 2

Describe Prosecco

Answer 2

• Tank method
• Light - Medium (-) intensity apple/pear
• Light body
• Medium - Medium (+) acidity
• Low - Medium alcohol
• Brut - Demi-Sec with Extra Dry most common
• Fully Sparkling (Spumante) or lower Frizante style.
• Acceptable to good in DOC, Good to Very good in DOCG

Question 3

What is the differnentiation between DOC and DOCG Prosecco

Answer 3

• DOC tends to be acceptable to good while DOCG is good to very good quality
• DOC tends to be light while DOCG is medium intensity with more primary fruit range
• DOC is inexpensive to mid-priced where DOCG is mainly mid priced with some premium examples

Question 4

Prosecco DOCG is what area?

Answer 4

The hilly area between Conegliano and Valdobbiadene.

Question 5

What is the smallest Processco AOP?

Answer 5

Asolo Prosecco (2%) south of Valdobbiadene.

Question 6

Describe the climate of Prosecco DOC/DOCG.

Answer 6

• Warm and moderately continental
• Moderate rainfall
• The flat plain of DOC is affected by fog
• The hillier DOCG benefits from altitrude and higher diurnal range (longer ripening, higher acidity)

Question 7

Why do the flatter plains produce lighter intensity wines?

Answer 7

The soils are more fertile, contributing to higher yields.

Question 8

How is Glera trained and why?

Answer 8

• Long, typically vertically trellised with 8-12 buds because the first 2 do not produce much fruit.

Question 9

Describe the harvest in the DOC/DOCG areas

Answer 9

• The DOC is largely flatter land and so machine harvested.
• The DOCG land must be hand harvested on the steeper hills but producers can choose hand/machine otherwise.
  
  • Cartizze, Rive and sui lieviti wines must be hand picked.

Question 10

What is the fermentation temperature/time for Prosecco?

Answer 10

• Base wine is 18C for around 15-20 days.
• MLF is blocked to preserve acidity.
• Second fermentation is one month @ 12-15C

Question 11

What is the aging requirements for Prosecco?

Answer 11

None. Emphasis is on freshness.

Question 12

Describe the secondary fermentation for quality focused winemakers.

Answer 12

Some will slow the process by lowering the temperature and/or age the wines on lees for complexity.

Question 13

What is Charmat lungo?

Answer 13

A longer form of tank method, keeping the wine in contact with the lees for at least 9 months.

Question 14

Can sweetness be adjusted in Prosecco?

Answer 14

Traditionally no dosage was used, but since 2014, yes.

Question 15

What is Prosecco Col Fondo?

Answer 15

• A lightly cloudy dry, frizzante style wine.
• Second fermentation in bottle
• Undisgorged
• Bone dry