Prosecco

Question 1

Question 2

Prosecco is primarily made from what grape?

Answer 2

Glera

Question 3

What is the production method for Prosecco wine? Name all 3 variations of the naming convention?

Answer 3

Tank, Charmat, or Martinotti

Question 4

Due to Prosecco’s success in the commercial market, there was a revision to _____________ in 2009?

Answer 4

DOC/DOCG Regulations

Question 5

Prosecco DOC

Answer 5

Previously an IGT that cover 9 provinces in the regions of Veneto & Friuli, the DOC now covers the region from Trieste (Tree-es-tay) to Vicenza (Vih-Sense-Zah).

Question 6

Although Prosecco DOC does contain some mountains and hills, most grapes are grown _________________?

Answer 6

On large, fertile plains.

Question 7

How Many hectares are planted in Prosecco DOC?

Answer 7

About 23,000ha.

Question 8

Conegliano Valdobbiadene - Prosecco DOCG (Con-Egg-Lee-Ano - Val-Doh-Bee-Ah-Din-Aye)

Answer 8

Hilly area bettween Conegliano & Valdobbiadene (7,700ha) in the Veneto region. Recently Promoted from DOC to DOCG. Produces must state one or both of the towns on the label.

Question 9

Asolo Prosecco DOCG

Answer 9

Separate DOCG, only 1,800ha Planted.Hilly area just south of Valdobbiadene.

Question 10

The grape ___________ was previously known as Prosecco. The name Prosecco was changed so that Prosecco could be use to designate defined areas that were entitled to use the name to prevent other regions or countries from exploiting the success of the name (see Australia).

Answer 10

Glera

Question 11

Question 12

What is the climate of PRosecco DOCG?

Answer 12

Warm/Moderate Continental

Question 13

In the hillier areas of Prosecco, cooling influences from altitude create?

Answer 13

Higher diurnal shift.

Question 14

Is there a specific soil composition from Prosecco DOC?

Answer 14

No, there are several soil composites throughout the vast region. In general, the majority or wines are made from vast, fertile plains which contribute to higher yields and lighter intensity wines (perfect for sparkling wines).

Question 15

Glera

Answer 15

Vigorous, semi-aromatic varietal. Capable of VERY high yields. There are technically 3 separate varieties called “Prosecco”
but in practice, they are all blended equally and there is no major distinction between the three.

Question 16

Training, Pruning, & Trellising for Glera?

Answer 16

The first two buds don’t bear much fruit, so it has to be trained long, vertically, and on trellised systems with 8-12 buds. Low to medium planting densities are typical (3,000 plants per ha) due to the vigor of the variety.

Question 17

Sylvoz Training System

Answer 17

High cordon system with shoots that hang down. Well suited to high vigor sites such as fertile, flatter land of Prosecco DOC. Its inexpensive to create & maintain. It also allows for machine harvesting. Both of these drastically reduce cost of goods.

Question 18

Double-Arched Cane Pruning System

Answer 18

Replacement cane pruning, where the canes are bent into arches. This increases the growth and fruitfulness of Glera, as well as ventilation to the canopy. Much more common on hilly sites in Prosecco DOCG. Higher cost due to heavy maintenance.

Question 19

Guyot

Answer 19

Standard single or double guyot training. Good for mechanical harvesting.

Question 20

What are the 3 common vine training systems in Prosecco DOC/DOCG?

Answer 20

Sylvoz, Double -Arched Cane & Guyot

Question 21

Most wines in the flat, fertile plains of Prosecco DOC are harvest by what means? Why?

Answer 21

Mechanical. Due to “economy of scale,” high yielding grapes, low maintenance viticulture and mechanical harvest allow for much lower costs of goods.

Question 22

Vineyard Management in the DOCG

Answer 22

The best wines in the DOCG come from south-facing hillsides and lead to more concentration in the final wine. Poorer soils & higher diurnal shift contribute to more concentrated wines. Most harvesting on hillsides is done by hand, increasing cost but also increasing quality, however, mechanical harvesting is permitted.

Question 23

Prosecco Winemaking

Answer 23

If hand picked, the winemaker can chose either to press whole bunches, or de-stem and press. Fermentation of base wine takes 15-20 days. Typically wine is fermented at 64F to preserve primary fruit. MLF is typically blocked to retain fresh acidity to balance fruit. Second fermentation in tank takes about 30 days, and is done at 54-59F to preserve fruit. After a few weeks on the lees, wines are then chilled, filtered, and bottled under pressure.

Question 24

Is there an aging requirement for Prosecco DOC/DOCG?

Answer 24

No, this is to preserve freshness.

Question 25

Is it common for Prosecco to have dosage?

Answer 25

No, Most wines are produced naturally in the Brut category (usually around 8-9g/l residual sugar). Although in 2014 a process was developed to adjust the sweetness or wine when it is racked off the lees of the second fermentation.

Question 26

Prosecco Col Fondo

Answer 26

(Pet-Nat) Traditional style, producing lightly cloudy, dry wines in a frizzante style. Can be DOC or DOCG. Must include the phrase “rifermentazione in bottiglia” (refermentation in the bottle). Wine is undisgourged & is bone dry. Finished with crown cap, and contains sediment.

Question 27

Prosecco DOC maximum yield?

Answer 27

125 hL/ha

Question 28

Prosecco DOCG maximum yield?

Answer 28

94.5 HL/ha

Question 29

Asolo Prosecco maximum DOCG yield?

Answer 29

94.5 hL/ha (same as Prosecco DOCG)

Question 30

Most Prosecco is not vintage dated, but if it is, what percent of the wine must come from the stated vintage?

Answer 30

85%

Question 31

Rive + place name?

Answer 31

Rive is a local word meaning slope or steep hill. There are 43 approved Rive for Prosecco production. Rive’s act as a single commune or vineyard. All grapes must be hand harvested, lower max yields, and vintage must be shown on the bottle.

Question 32

Superiore di Cartizze DOCG or Cartizze DOCG (Car-tee-zay)

Answer 32

A historic, delimited single-vineyard. 108 ha in size, located in Valdobbiadene with a requirement for lower yields and ONLY made in the spumante style. Regarded as the highest quality area in Prosecco. Wines do however typically have higher levels of residual sugar then typical brut style.

Question 33

Wine Business: Prosecco

Answer 33

Prosecco DOC/DOCG have both seen tremendous growth in the market, mostly lead by its export sector. Asolo has rapidly expanded to more then 1,800ha. Thought production is still small, there was a 12x increase in total production from just 2013-2018!

Question 34

Wine Business Prosecco (DOC)

Answer 34

Prosecco DOC accounts for roughly half of Italy’s considerable sparkling wine production. Production has more then doubled from just 2011 - 2016. 3/4 of DOC is Spumante, 1/4 is frizzante. Average size of vineyard holdings is small (2.5ha per grower). Most grapes are sold directly to merchants & co-ops. 10,000 growers grow the grapes, while only 1,200 companies produce base wines, and only 350 producers actually produce the final wines.

Question 35

Name two large producers of Prosecco DOC?

Answer 35

Zonin & La Marca.

Question 36

What percent of Prosecco DOC juice is made from cooperatives?

Answer 36

Just over 50%

Question 37

What percent of wine is bottled by private companies in Prosecco DOC?

Answer 37

about 75%

Question 38

What percent of Prosecco wine is sold domestically in Italy?

Answer 38

25%. This is split between hospitality and retail sectors. The domestic market is growing.

Question 39

What percent of Prosecco is exported?

Answer 39

75%. Exports have tripled from 2004-2014. Main export markets are UK, USA & Germany. These markets equate to 2/3rds of the export market.

Question 40

What categories were added to Prosecco DOC in 2019?

Answer 40

Brute Nature & Extra Brute. Following the trend of many other sparkling wine regions around the world.

Question 41

What issues is Conegliano Valdobbiadene currently having? What is it doing to solve its problem?

Answer 41

CVDOCG is trying to improve the recognition of its higher quality among consumers. Many everyday consumers see Prosecco as a generic name and producers are trying to elevate quality and winemaking standards to develop CVDOCG into a more premium product.