Prosecco

Question 1

Prosecco

Answer 1

In recent years Prosecco has seen a rise in popularity as consumers have taken to its truly and mainly off dry style.

Question 2

Location- Prosecco

Answer 2

Conegliano Valdobbiadene- Prosecco DOCG- Limited to 15 communes between the towns of Conegliano and Valdobbiadene within the province of Trentino (Veneto)

Prosecco DOC- Grapes can be sourced from the province of Treviso (Veneto) and (Trieste) Friuli- Venezia Giulia.

Question 3

Climate- Prosecco

Answer 3

Warm, continental climate with sea breezes and cool winds from the Alps.

Question 4

Vineyard- Prosecco

Answer 4

Within the DOCG zone the vineyards are on steep slopes at up to 500m. The best sites on south facing slopes benefit from a wide diurnal range and range of thin well drained soils which contain the vigour of Glera and maintain a good acid/ sugar balance

Yields:

• 13.5 tonnes/ hectare for DOCG
• 18 tonnes/ hectare for DOC

Grapes must have a minimum of potential alcohol of 9.5% abv.

Question 5

Grape Varieties (DOCG and DOC)- Prosecco

Answer 5

Glera- 85% minimum.

Local varieties, Pinot varieties and Chardonnay- 15% maximum

Question 6

Winery- Prosecco

Answer 6

The vast majority of wines are made using the tank method but bottle fermentation is also permitted.

• Maximum juice yield 70L/ 100kg grapes (DOCG and DOC)
• Minimum maturation period including second fermentation is 30 days.

Question 7

Important Labelling Terms (DOCG)- Prosecco

Answer 7

Over 90% of production is spumante (fully sparkling) with a small proportion of Frizzante also made.

DOCG and DOC wines can be made in Brut, Extra Dry and Dry styles (in ascending order of sweetness).

Rive + name of village- These are wines made from grapes from approved village or municipality. There are stricter controls on yield.

Superiore di Cartizze- This is a small cru of 106h. Even stricter yields apply.

Question 8

Frizzante

Answer 8

Italian wine term for semi-sparkling wine (as opposed to Spumante, which is used for fully sparkling wines). Frizzante wines generally owe their bubbles to a partial second fermentation in tank, a sort of interrupted Charmat process (although see also Prosecco Col Fondo). A wine labelled frizzante must have between 1 and 2.5 bar pressure, and spumante at least 3 bar.