Prosecco pt2 Flashcards
PROSECCO- Vineyard management
common training methods include?
Sylvoz
double arched cane
single or double Guyot
PROSECCO- Vineyard management
describe Sylvoz
high cordon system with shoots that hand downwards
-good for vigor sites (fertile, flatter plains with higher yields)
used in DOC and sometime DOCG areas
-inexpensive to create initially minimizes winter pruning
- suitable for machine harvesting
- height protects from frost
PROSECCO- Vineyard management
disadvantage of Sylvoz?
may encourage over cropping
requires careful monitoring and canopy trimming to avoid excess shading
difficult to distribute cluster evenly
PROSECCO- Vineyard management
describe Double arched cane?
form of replacement cane pruning
canes bent into arches
improves evenness of growth
- increase canopy ventilation- reducing fungal diseases
- used on hillside sites DOCG where quality fruit is goal
PROSECCO- Vineyard management
disadvantage of double arched
individual branches must be tied on every plant – add cost
care to maintain open canopy by repeated shoot trimming
PROSECCO- Vineyard management
describe Guyot?
training used on flatter land where it is possibility to work with machines
reduce costs
PROSECCO- Vineyard management
requirements for the DOC?
in general land is flatter and can be machine worked
-capture economy of scales
high yields of grapes on plains lead to wines of lower concentration
PROSECCO- Vineyard management
Requirements for the DOCG?
best are south facing hillside sites leading to higher concentration
- some slopes are terraced & would require hand harvest
- slope has reduced fertility –poorer soils & more drainage
higher diurnal temp difference, slower growth- long season
-fruit categorized as Cartizze, Rive, and sui lievite must be picked by hand
PROSECCO- Winemaking
What is typical fermentation for Prosecco?
- if whole bunch picked- then choice of whole bunch press or destemmed and pressed
- 1st ferm: 15-20 days at temp 18C (64F) preserve fruit
-MLF blocked
- 2nd ferm: month at temp 12-15C (54-59F)
- short time on lees (few weeks), chilled, filtered, bottles
- no age requirement for either DOC or DOCG
PROSECCO- Winemaking
adjustments to Prosecco?
- traditionally no dosage
- winemaker calculates how much sugar is required as TIRAGE
- for spumante or frizzante
- for Brut, Extra Dry, Dry
- 2014 new rule – adjustment allowed when wine is racked off lees of 2nd ferm
PROSECCO- Winemaking
term for longer tank method
Charmat lungo- lees contact for 9 months, agitating insert
-quality focused DOCG
-slow 2nd ferm down by lowering temp or age on lees longer for increased complexity
PROSECCO- Other styles of Prosecco
describe Prosecco Col Fondo
-traditional style-Pet Nat
- slightly cloudy, dry, frizzante style, DOC or DOCG
- Rifermentazione in bottiglia (must appear on botte)
- 2nd ferm in bottle, no disgorgement, left to go bone dry
- in 2020 DOCG reg require wine to be called sui lieviti (on the lees)
PROSECCO- Wine law
describe requirements of prosecco
all prosecco categories require 85% Glera
High yields are permitted with lower limits for higher quality
no min age req
aim to express primary fruit
vintage must include 85% from that year
PROSECCO- Wine law
define rive + place name?
___ means slope of a steep hill and is followed by a place name eg. Rive di Soligo
- used for single commune or vineyard
- grapes must be grown in ___
- must be picked by hand,
harvested at lower max yield
vintage on label
PROSECCO- Wine law
name the levels of quality for prosecco?
Prosecco DOC – max yield 125 hL/ha
Prosecco DOCG – max yield 94.5 hL/ha
- if Rive then 90 hL/ha
- Superior di Cartizze DOCG or Cartizze max 85
Asolo Prosecco DOCG—max yield 94.5 hL/ha
Superior di Cartizze DOCG or Cartizze DOCG
PROSECCO- Wine law
requirements of Superior di Cartizze DOCG
108 hL
located in Valdobbiadene- lower yield for spumante style
-steep hillside vineyards- good drainage- highest quality area
- produce full body, residual sugar above the Brut
- labelled either Valdobbiadene Superior di Cartizze DOCG or Valdobbiadene Cartizze DOCG
PROSECCO- Wine Business
recent trends in the wine business?
- outstanding growth in DOC and DOCG
- Asolo expanded rapidly to 1,800 ha
- production rose from 1 million to more than 12 million in 2013-2018
PROSECCO- Wine Business – Prosecco DOC
Prosecco Poduction statics for Italy as country?
- accounts for half of all of Italy’s sparking wine production
- world leader in sparking wine by volume
- more than double production from 2011-2016
-3/4 produces spumante ¼ produced frizzante
PROSECCO- Wine Business – Prosecco DOC
Business model?
-average vineyard 2.5H – growers sell to merchants & co-ops
10,000 growers, 1,200 producers of still, 350 producer sparking
-Zonin large producer of sparking
-Co-op account for half fruit grown- make large volumes of base wine they sell to private co to finish
PROSECCO- Wine Business – Prosecco DOC
Treviso
important area for volume production
important area for the sale of base wine to bottling co
can appear on bottles after Prosecco DOC if fruit grown and wine produced in province
PROSECCO- Wine Business – Prosecco DOC
where is processo sold?
Domestic market: 25% of production split between hospitality and retail
Export market: 75% of production – UK, USA, Germany account for 2/3 of by volume
-3/4 produces spumante ¼ produced frizzante
PROSECCO- Wine Business – Prosecco DOC
how marketed?
- seen as everyday luxury
- alt to the cheapest discounted Champagne or alt to still
- alt to inexpensive and mid priced rose
- popularity for cocktails has grown
PROSECCO- Wine Business – Prosecco DOC
new categories in 2019?
Brut Nature & Extra Brut -if looking for a dryer style
sold in full range from Brut Nature to Demi-Sec
looking to add Rose in the DOC with PN for color
PROSECCO- Wine Business – Prosecco DOC
Name challenge?
Australian growers in King Valley are continuing to use the name Prosecco for Glare based sparking wines
need to protect Prosecco is put into bottles and not on tap
PROSECCO- Wine Business – Conegliano Valdobbiadene DOCG
sweetness level produced?
Extra Dry most common -60% production
Brut with 30%
2019, DOCG added Extra Brut (0-6g/L)
PROSECCO- Wine Business – Conegliano Valdobbiadene DOCG
companies that produce?
90% production is from 32 large companies, producing 1 million bottles / year
Domestic market: 60% w/ largest sales in Northern Italy
Export market: 40% Germany, UK, Switzerland
PROSECCO- Wine Business – Conegliano Valdobbiadene DOCG
challenges for the DOCG?
improve recognition of higher quality wine among consumers
DOCG is fully planted, continue growth depends on higher $
historically it has seen growth in volume and price.
