5 W's of Prosecco wine

Prosecco is an Italian sparkling wine from the region Veneto. Located to the northeast of the country and has long been considered the poor man’s Champagne. This couldn’t be further from truth, both because there are some great, refined (and expensive) Proseccos that do exist, and because the production method is different from Champagne, which is made according to traditional methode Champenois, while Prosecco is made according to Charmat-Martinotti method. This means that the second fermentation takes place in autoclaves, instead of in single bottles, and that process has completely different aromas develop. Champagne has aromas of bread crust and yeast while Prosecco is semi-sweet or nearly dry, energetic, and fresh—the perfect Venetian aperitivo, as well as a component of the classic Bellini cocktail.

What is Prosecco made of?

Prosecco is mainly made from the Glera grape, an indigenous white grape variety typical of the area of Conegliano, in the province of Treviso. If the wine is not at DOC level, the name Prosecco may no longer be used on labels, and the grape is listed under its historical name—Glera

Where is Prosecco produced?

The area within which Prosecco is produced is very large, if compared with other Italian wine sub-regions, because it runs from the province of Vicenza, in central Veneto, to the province of Trieste, by the border to Slovenia. This is the DOC production area, which is the area where quality sparkling wine is made from Glera grapes, variety is allowed to be called “Prosecco DOC”, as long as it is made according to Italian Wine Laws.

There is also Two DOCG zones in place for Prosecco from the 2009 vintage onward: Conegliano Valdobbiadene Prosecco DOCG and the more obscure Asolo Prosecco DOCG, formerly known as Prosecco Montello e Colli Asolani. While both may produce still wine in addition to sparkling, the focus is on the frizzante and the spumante superiore styles. Fully sparkling superiore wines from both appellations may be produced from brut to demi-sec in sweetness; in practice the wines are principally extra dry or brut. The semi-sparkling styles sometimes undergo secondary fermentation in the bottle—a style indicated on the label. The hilly zone between the communes of Conegliano and Valdobbiadene represents the historical heartland of Prosecco production; in accordance with the area’s new recognition as DOCG, the producers’ consorzioambitiously aims for the development of crus in the region.

What are the main Prosecco production guidelines?

If we talk about DOCG guidelines, Prosecco must be made at least of 85% of Glera grape variety, while the remaining 15% can be composed both of indigenous and international non-aromatic white varieties, such as verdiso, perera and bianchetta trevigiana on one side, and pinot gris, pinot blanc and chardonnay on the other one. The only mandatory peculiarities of the added grapes consist in being grown in the same production area and being part of the historic “recipe” of Prosecco, by being a traditional local farm. Most Prosecco is released as non-vintage; the wine may be released with a vintage date if the wine is comprised from a minimum 85% of the stated year’s harvest. The Prosecco grape makes up a minimum 85% of the wine from both DOCG zones. While the DOCGs represent a renewed effort in establishing quality and image, the majority of wine is released below even the blanket Prosecco DOC level. If the wine is not at DOC level, the name Prosecco may no longer be used on labels, and the grape is listed under its historical name—Glera

Why Enjoy Prosecco?

Prosecco is usually considered a wine that should be drunk as an aperitif (the habit of having a drink a couple of hours before dinner is something typical of Italian lifestyle), because it’s fresh and light, but top quality Proseccos can be drunk throughout the meal, if well paired. Prosecco should be chosen anytime a sparkling wine is needed, but the bakery scents of sparkling wine produced with a classic method (not only Champagne, but Cremant, Franciacorta and Cava, too) should better be replaced with fruity, fresher ones.

What should be paired Prosecco?

Pairs perfectly with grilled fish, smoked trout, grilled vegetables, vegetarian salads and Asian dishes, such as spring rolls or chicken satay. This versatile wine can be served as an aperitif and anche pairs well with desserts like tiramisu or spicy Asian foods like massaman curry.

My favorite Prosecco producer is Zardetto.