Prosecco

Question 1

Introduction of Prosecco.

Answer 1

• In recent years, significant revival in its global popularity as consumers like its fruity and mainly off dry style.
• The region underwent significant reform in 2010. Grape name was changed from Prosecco to Glera and the region was split into a DOCG and a DOC.

Question 2

Location of Prosecco.

Answer 2

1) Conegliano Valdobbiadene-Prosecco DOCG: limited to 15 communes between the towns of Conegliano and Valdobbiadene within the province of Treviso (Veneto).
2) Prosecco DOC: grapes can be sourced from 9 provinces in Veneto and Friuli-Venezia Giulia in north east Italy.

Question 3

Climate of Prosecco.

Answer 3

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

Question 4

Vineyard of Prosecco.

Answer 4

• Within DOCG: vineyards on steep slopes at up to 500m. Best sites on south facing slopes benefit from a wide diurnal range and range of thin well drained soils which help to control the vigour of Glera and maintain a good acid/sugar balance.
• Yields are high: for DOCG = 13.5 t/h; for DOC = 18 to/h.
• Grapes must have a minimum potential alcohol of 9.5% abv.

Question 5

Grape varieties of Prosecco.

Answer 5

• Glera: 85% minimum

* Local varieties, Pinot varieties and Chardonnay: 15% maximum

Question 6

Winemaking of Prosecco.

Answer 6

• The vast majority of wines are made using the tank method, but bottle fermentation also ok.
• A maximum juice yield is set, slightly higher than in Champagne.
• Minimum maturation period including second fermentation is 30 days.

Question 7

Important labeling terms of Prosecco DOCG.

Answer 7

• Over 90% of production is Spumante (fully sparkling) with a small proportion of Frizzante also made.
• DOCG and DOC can be made in Brut, Extra Dry and Dry styles (in ascending order of sweetness).
• Rive + name of village: wines made from grapes from approved village or municipality. Stricter controls on yield.
• Superiore di Cartizze: this is a cru of 106h. Even stricter yields apply.