Prosecco is the Italian sparkling wine produced in the regions of Veneto and Friuli Venezia Giulia, mainly around Conegliano and Valdobbiadene, in the hills north of Treviso.
It is predominantly made from Glera grapes, formerly known also as Prosecco, but other grape varieties such as Bianchetta Trevigiana may be included.
It tends to be quite fruity and flowery and as the wines are produced in large tanks with less pressure, the bubbles are light. Finer versions wines often exhibit notes of tropical fruits, banana cream, hazelnut, vanilla and honeycomb. It is a wedding toast favourite!
The climate is classified as warm and temperate. There is significant rainfall throughout the year, and even the driest summer months still have a lot.
The region is made up of different soils type, but is generally a mixture of limestone, clay, marl and marine sandstone. Together with the temperate climate, it makes it the perfect conditions to grow the Glera grape.
Prosecco has three categories, from driest to sweetest: Brut (including Extra Brut and variously named zero-sugar styles), Extra Dry and Dry.
The lightly sparkling, bottle-refermented Frizzante can be labelled in various ways, but is commonly referred to as ‘col fondo’, meaning ‘with lees’. Since the lees are not removed, the wine is slightly cloudy with a tangy biscuit, citrus and saline quality.
The identification of individual terroir characters has been a theoretical possibility since the Rive sub-zones were introduced in 2009.
Based on administrative boundaries, they were initially viewed as an abstract concept rather than a real guide to terroir, but this could be changing.
Freshness and ripeness are both requirements for making quality Prosecco, and so the best drier styles originate from sitesat higher elevations with greater day-night temperature variations, sometimes on more calcareous soils.
In a radical break from tradition, Brut wines are also starting to appear from Cartizze, which was held in such high regard when production norms were first laid down in 1971 that it was granted its own DOC, and has since been elevated to DOCG status.
Sitting in a natural amphitheatre facing southeast, a high proportion of old vines stand in the calcareous clay and sandy soils of Cartizze. Its superior-quality fruit commanded a premium long before Cartizze gained official recognition.
The wines have long been Dry in the legal sense, with 17-32g/l residual sugar, but Villa Sandi was perhaps the first to break ranks with its genuinely dry, perfumed and richly textured Vigna La Rivetta Brut.
Silvano Follador has followed suit with his Cartizze- sourced Metodo Classico Brut Nature, while Bisol and Garbara make non-dosage Cartizze wines and, in 2018, Ruggeri launched its first edition of a Cartizze Brut.
Quick Links Panel tasting: Best Prosecco Conegliano Valdobbiadenes | Prosecco & Venice: where to stay, eat and shop | Top 10 Prosecco | Prosecco wine tour | Why does my ‘extra dry’ Prosecco taste sweet? – ask Decanter
Magnums of Prosecco and Champagne surged in popularity over Christmas, according to UK supermarket Sainsbury's, with several retailers including Majestic and Tesco reporting higher festive wine sales versus 2012.
UK wine retailer Majestic expects strong sales momentum for Prosecco to continue, after drinkers' thirst for the Italian sparkling wine proved a highlight of its financial half-year.
Italian authorities have employed a local oenologist to combat the rising problem of 'fake' Prosecco being sold in the Veneto region.
Prosecco emerged as the wine favourite among shoppers in the UK at Christmas, with soaring sales of the Italian sparkler reported by Majestic, Waitrose and Tesco.
The continuing success of Prosecco is good for Champagne, Lanson managing director Paul Beavis has said.
Looking at the gentle hills of the DOCG Valdobbiadene district, not far from Venice, it is remarkable how the sinuous lines of vineyards mark the boundary between earth and sky. This is a true terroir, sheltered by the Dolomites to the north and protected by the mild climate of the Adriatic sea to the south. When the sun shines at harvest time the vineyards shimmer like gold, with brilliant purity, and the region yields up its precious cargo of grapes. The great winemaking traditions of the area do the rest.
The Prosecco region estimates it will grow to almost five times its current size by 2035.
The sound of corks popping will soon herald the advent of the festive season – but it doesn’t have to be Champagne every time. Susie Barrie MW finds there’s great style, flavour and value to be had in Cava, Prosecco, Crémant and New World sparkling wines
The current Prosecco di Conegliano e Valdobbiadine DOC zone will become a DOCG from 1 August.
The Prosecco DOC di Conegliano-Valdobbiadene Consorzio has applied to the Italian government for promotion to the higher DOCG status.
The Prosecco wine route may not be the slickest operation, but SARAH WOODWARD urges a visit for the mesmerising scenery, fantastic food and fresh mountain air
Is there such a thing as 'premium' Prosecco? And where do you have to look? RICHARD BAUDAINS answers questions often asked about this Italian fizz.
