Prosecco

The name Prosecco for certain sparkling wines comes from the (white) grape variety of the same name.

Historically, this grape variety is associated with the highlands around Treviso in the wine-growing region of Veneto (Italy). The small region, located around 50 kilometres north of Venice between Conegliano, Follina and Valdobbiadene, has gained a good reputation among many sparkling wine lovers, especially in the last century with its high-quality Prosecci.

Inferior imitations with the name (and variations of the name) Prosecco from other parts of the world force connoisseurs to look at the labels on this Sparkling wine special attention.

Prosecco sparkling wines are not particularly sweet in terms of flavour. The residual sugar in many high-quality Proseccos is only 7 to 10g/litre. Among champagnes, this would correspond to the dosage of a brut.

Without exception, they are characterised by remarkable fruity aromas. Prosecco wines come as a simple still wine (Prosecco tranquillo), semi-sparkling (Prosecco frizzante or a semi-sparkling wine) or sparkling (Prosecco spumante or a sparkling wine). During the production process, the wine undergoes a second fermentation in large pressurised steel tanks. Sugar and cultured yeasts are then added to the (still) wine to trigger this second fermentation.

After this fermentation, the now sparkling wine is bottled under pressure, corked and delivered. The alcohol content is around 10 -11%.

The ideal drinking temperature is 6-9°C. This sparkling wine is often served in standard champagne glasses. In general, Prosecco should be drunk young, i.e. it should not be stored for long.

 

 

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