PROSECCO

Obtained from Glera grape, Prosecco is distinguished for its fruity and fragrant wine characteristics with a delicate nose. The Prosecco vine is hardy and vigorous with quite large, long grape clusters of golden yellow. The wine itself demonstrates a straw-yellow colour with greenish hue overlay. The nose offers a fragrant bouquet, including golden apples, citrus fruits and fresh plants, interspersed with lilac and acacia flowers.

The Veneto region was granted DOCG status in 2010 because it is the ideal home for Prosecco. With the right soil composition, hills well exposed to sunlight, abundant and frequent rainfall, constant mild temperatures between April and October, and marked temperature changes during the ripening season, there simply is no better place to produce this wine.

This perfect blend of climate, morphology, and soil composition combined with the long history of winemaking has resulted in superior wines of exceptional substance. In fact, there’s yet to be found any other wine area so perfectly suited to developing wines with the fragrant, complex aromas of Prosecco.

History
Bibliographic records trace the Prosecco grape in the Treviso Province to the Pucinum wine of ancient Rome. Pliny describes the Pucino as one of the great wines at the tables of Roman dignitaries. They believed it gave them longer life. Records of correspondences between the Duke Foscari and the Podestà of Conegliano further demonstrate that the origins of wine on our hills date back to before 1400.

Some writers believe the Pucino derived from the “Glera”, a white wine grape still cultivated today in the areas near the village of “Prosecco”. Only later did the Prosecco make its way into the hills between Valdobbiadene and Conegliano.

Taste & Style
Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante) varieties. Depending on their sweetness, Proseccos are labelled “brut” (up to 12 g of residual sugar), “extra dry” (12-20g) or “dry” (20-35g).

Unlike champagne, appreciated for its rich taste and complex secondary aromas, most Prosecco variants have intense primary aromas and are meant to taste fresh and light. The flavour has been described as intensely aromatic and crisp, bringing to mind yellow apple, pear, white peach, apricot and even lilac and acacia flowers. The nose offers a fragrant bouquet, including golden apples, citrus fruits and fresh plants, interspersed with lilac and acacia flowers

Consumption
Italians treat Prosecco as a wine for all occasions. Outside Italy, it’s most often drunk as an aperitif, similar to Champagne. Like other sparkling wines, Prosecco is served chilled. Prosecco does not ferment in the bottle and therefore should be drunk as young as possible.

Prosecco Wine Production

The worldwide success of Prosecco began in an area bordering 15 municipalities between Conegliano and Valdobbiadene. Since its inception in 1969 it has never enlarged its boundaries. Because of that, there are only 6,000 hectares of vineyards designated for the Prosecco Superiore and 106 for the Cartizze. The latest data estimates in 2016 approximately 90 million bottles of DOCG were produced, marking an 8% increase over the previous year. The area is home to more than 150 wineries which are all represented by a Consortium of Conservation.