Prosecco

Question 1

Glera must make up how much of the blend of Prosecco?

Answer 1

85%.

Question 2

How much of a Prosecco blend is permitted to NOT be Glera and what can they be?

Answer 2

15%. Local or international grape varieties e.g. chardonnay.

Question 3

What are the characteristics of Glera?

Answer 3

Apple, pear, stone fruit, high acidity, light bodied.

Question 4

Is Glera low or high yield?

Answer 4

Very vigorous, high yield.

Question 5

Total hectare of Prosecco?

Answer 5

24,450ha

Question 6

Which two regions is Prosecco produced?

Answer 6

Veneto and Friuli-Venezia-Giulia

Question 7

Two recognised sub regions within Prosecco?

Answer 7

Trieste and Treviso

Question 8

Conegliano Valdobbiadenne DOCG key points?

Answer 8

Historic area between the two towns, hillier sites between 200-320m, reduced fertility but better drainage, cooler/longer diurnal range for production of higher acidity and greater concentration, higher flavour concentration.

Question 9

Asolo Prosecco DOCG key points?

Answer 9

2,000ha of gentle hills, similar in style to CV DOCG.

Question 10

Maximum yields for Prosecco?

Answer 10

DOC: 125hl/ha
DOCG: 94.5hl/ha
Rive: 90hl/ha
Cartizze: 85hl/ha

Question 11

Where is hand harvesting compulsory in Prosecco?

Answer 11

Rive & Superiore di Cartizze

Question 12

Is there traditional method in Prosecco?

Answer 12

Yes, labelled as ‘‘Metodo Classico’’

Question 13

At what level is both spumante and frizzante permitted?

Answer 13

DOC

Question 14

How is Prosecco Rosado made?

Answer 14

Glera and 10-15% Pinot Nero