Exploring the World of Prosecco: From Glera Grapes to Unique Terroir and DOCG Zones
Prosecco is a sparkling wine that is made in the hills around the towns of Conegliano and Valdobbiadene in the Veneto region of Italy. Glera, which used to be called Prosecco, is the type of grape used to make Prosecco. In 2009, the official name of the grape variety was changed to “Glera” so that it wouldn’t be confused with the name of the wine.
It is a light, super fruity, and compelling wine with a thin body, fine bubbles, and a refreshing taste that makes it a versatile wine that pairs well with a variety of foods. It is usually served cold in a flute glass and can be drunk as a drink before a meal or as a side dish.
How is Prosecco made?
The Charmat method, which is also known as the tank method, is used to make Prosecco. In this method, the wine is fermented in large stainless steel tanks at controlled temperatures instead of in individual bottles, which is how Champagne has always been made. After the wine has been fermented, it is put into bottles under pressure with a small amount of yeast and sugar. This makes bubbles.
DOC VS DOCG
Prosecco comes in two main types: DOC and DOCG. The one with the DOC (Denominazione di origine controllata) label is easier to find and costs less. DOCG Prosecco must be made from at least 85% Glera grapes, but DOC Prosecco can be made in a larger area. The one with the DOCG (Denominazione di Origine Controllata e Garantita) label is of higher quality and costs more. DOCG Prosecco must be made with at least 85% Glera grapes and can only be made in a small part of the Veneto region.
Prosecco is a versatile wine that goes well with a wide range of foods. It goes really well with light appetizers, sushi, and seafood. It goes well with spicy foods because it is acidic and has bubbles, and it goes well with sweet desserts like fruit tarts and pastries because it has fruity notes.
How should it be served?
Prosecco should be served cold, between 45 and 50 degrees Fahrenheit. Usually, it is served in a flute glass to show off the bubbles and keep the drink cold.
What is the difference between Prosecco and Champagne?
Prosecco and Champagne are both sparkling wines, but there are some big differences between the two. The traditional way to make Champagne is to let the second fermentation happen in the bottle. Prosecco, on the other hand, is made using the Charmat method. The second fermentation happens in large stainless steel tanks. Champagne is made from a mixture of grapes, mostly Chardonnay, Pinot Noir, and Pinot Meunier. Prosecco, on the other hand, is made from the Glera grape. Champagne is usually more expensive than Prosecco and has more alcohol in it.
When it comes to the land where the wine was grown, Prosecco and Champagne are very different. Prosecco is mostly made in the hills around the Italian towns of Conegliano and Valdobbiadene, which are in the Veneto region. This area is known for its unique terroir, which is made up of clay and limestone soils that are perfect for growing the Glera grape. On the other hand, Champagne is made in a part of France called Champagne, where the soil is mostly chalk. This type of soil is known for being able to hold water and drain well, which makes it perfect for growing the Chardonnay, Pinot Noir, and Pinot Meunier grapes that are used to make Champagne.
If you store Prosecco in the fridge the right way, it can last for 3–5 days after it has been opened. Most Prosecco has between 11 and 12% alcohol by volume.
Can Prosecco be used in cocktails?
Prosecco can also be used in cocktails. It gives drinks a nice fizz and a light fruity flavor. The Bellini, which is made with Prosecco and peach puree, and the Aperol Spritz, which is made with Prosecco, Aperol, and soda water, are two popular Prosecco cocktails.
Where is made?
About 80% of all Prosecco is made in the provinces of Veneto, excluding Rovigo and Verona, and about 20% in the provinces of Friuli-Venezia Giulia.
This zappy and juicy wine is produced in the Veneto region of Italy, specifically in the hills surrounding the towns of Conegliano and Valdobbiadene. These hills, known as the Prosecco DOCG zone, are located in the northeastern part of the country and are considered to be the historical and traditional production area.
Conegliano and Valdobbiadene are the two sub-zones of the Prosecco DOCG zone: Conegliano is recognized for making wines with a flowery and fruity flavor, whilst Valdobbiadene is known for creating wines with a mineral and citrus flavor.
Asolo DOCG is one of the most well-known DOCG areas for Prosecco. It is in the province of Treviso, on the hills, and is known for making wines with a unique and refined taste. The wines of Asolo DOCG have a floral and fragrant smell, a fruity and balanced taste, and a good amount of acidity.