There’s a name that stands at the top of the list of best-selling sparkling wines in the world, dominating the tables of those who want to celebrate the most important moments with a lively sparkling wine that's both accessible and prestigious: Prosecco.
To discover its characteristics and the reason for its enormous success, here's a guide to Prosecco, with insights into terroir, production methods and pairings!
Between Friuli and Veneto: Prosecco's terroir
Dotted with villages of great historical value and patches of woodland, the Prosecco production area is first and foremost a feast for the eyes. The gentle hills and vast plains hide something that sight cannot detect: a magic that makes up the precious terroir of this sparkling wine, a worthy representative of Italian sparkling wines.
Commonly known as a wine from Veneto, Prosecco (in its DOC designation) is produced specifically in 5 provinces of this region (Padua, Belluno, Treviso, Vicenza and Venice) and in 4 provinces of Friuli (Trieste, Udine, Gorizia and Pordenone). Despite geographical differences, these areas give Prosecco vines a similar terroir, characterised by a fairly temperate climate. The position is strategic, as the presence of the Pre-Alps and the proximity of the Adriatic keep extremes at bay, providing warm summers and mild winters, adequate ventilation, excellent sun exposure and good moisture levels. In some areas (the plots are located at a minimum of 50 m and a maximum of 500 m above sea level) there are significant temperature variations which amplify acidity, structure and aromatic complexity.
The soils are mostly calcareous and clayey, excellent for storing water to release to the plants during drier summers, but also capable of ensuring good drainage and thus maintaining root health. The combination of these soils, rich in minerals, also ensures pronounced aromatic complexity and an acidic note.
Prosecco grape varieties, types and designations
The main protagonist in the process of making Prosecco is Glera grape, which - according to regulations - must be used in a minimum percentage of 85%, together with other grape varieties (Bianchetta Trevigiana, Verdiso, Perera, Chardonnay, Pinot Grigio, Pinot Bianco, Pinot Nero). The selection of supporting grape varieties is useful for playing with organoleptic nuances, but the predominance of Glera is fundamental in giving Prosecco its own typical characteristics.
The berries with straw-yellow skins contain intense and fruity aromas, which can take on different nuances depending on the specific growing area. Generally, aromas of green apple, citrus, but also floral hints stand out, lending a touch of delicate elegance.
Prosecco can be white or rosé depending on colour, Tranquillo if it has no bubbles, Frizzante if it has a light effervescence and Spumante if this is more pronounced. It is also possible to distinguish this wine according to residual sugar: the less sweet versions are Brut Nature (0-3 g/l), Extra Brut (0-6 g/l) and Brut (< 12 g/l), whilst the slightly sweeter versions are Extra Dry (12-17 g/l), Dry (17-32 g/l) and Demi-Sec (32-50 g/l).
Finally, there is an important distinction for Prosecco designations, regulated by strict production specifications:
- Prosecco DOC: includes all vineyards cultivated in the plains of Veneto and Friuli-Venezia Giulia. Includes labels that are immediate and not overly characterised.
- Prosecco DOC Treviso: produced from grape varieties that grow on low-altitude hills and in the plains of the province of Treviso.
- Prosecco DOC Trieste: includes labels produced and packaged within the province of the same name.
- Asolo Prosecco DOCG: produced in the province of Treviso in the municipalities surrounding Asolo.
- Prosecco di Conegliano del Valdobbiadene Superiore DOCG: produced on the hills of Valdobbiadene, within 15 municipalities, a restricted area indicated by the designation "Superiore". The permitted yield is limited, in favour of quality. If Prosecco of this type is produced using vines from a single municipality, grown on steep hills, it is called Rive DOCG.
- Valdobbiadene Superiore di Cartizze DOCG: this is the most prestigious Prosecco, the ultimate expression of local winemaking. Produced in a restricted cru, it includes labels of great quality.
How is Prosecco produced?
From vine cultivation to bottling, the production stages of Prosecco - typical of the Charmat Method - follow strict quality criteria, which give life to a convivial, but also highly classy sparkling wine:
- Pressing: after arrival at the winery, the Glera grapes - ripened between August and September - undergo gentle pressing. A brief resting period follows to further separate the must from the solid waste. In the case of Prosecco rosé, a blend of Glera and Pinot Noir vinified as a red wine is made instead.
- First Fermentation: the must is fermented in contact with selected yeasts for a maximum of 20 days, at a controlled temperature of approximately 18°C. In this way, the transformation of sugars into alcohol takes place.
- Filtering: the wine obtained from the first vinification is filtered to remove residual yeasts, in a stage that is also defined as clarification.
- Second Fermentation: the wine is moved into large steel containers, called autoclaves, at controlled pressure. Other yeasts initiate the prise de mousse, for a duration of 30 days for the classic spumante and frizzante version, and for a maximum of 60 for Prosecco Rosé.
- Bottling: once compliance with production standards has been verified, the certified product is bottled, labelled and placed on the market.
Prosecco's identity card: characteristics and pairings
There would be so much to say about Prosecco, but the best thing is to move on to tastings. To get to know more closely the most loved sparkling wine for celebrations and aperitifs, Svinando has selected some of its finest labels, varying in designation and sugar content!
Prosecco Valdobbiadene Superiore DOCG Millesimato Brut 2020
We begin with one of the most prestigious and versatile types of Prosecco, perfect for various occasions: Prosecco Valdobbiadene Superiore DOCG Millesimato Brut 2020.
Produced from pure Glera grapes, this sparkling wine is the ideal companion for rich Sunday fish menus, accompanying with a persuasive aromatic profile both starters and finger food and main courses, such as grilled salmon, seafood pie, smoked haddock fillets, fisherman's pie and baked fish.
Its adaptability to these seafood dishes is due to its fresh taste and lively effervescence, capable of cleansing the palate from the briny flavours of these recipes. Characterised by a delicate straw-yellow colour, it enchants the nose with citrus notes and a floral hint. On the palate it offers a dry and fresh taste.
Prosecco DOC Rosé Brut Millesimato 2020
Excellent in its white version, Prosecco displays elegance and quality also in its rosé variations, as this Prosecco DOC Rosé Brut Millesimato 2020 testifies. Presented in an eye-catching bottle that hints at a bold wine, this sparkling wine is produced from a 90-10 proportion of Glera and Pinot Nero, carefully selected.
The first noteworthy element is precisely the enchanting aromatic profile obtained from this blend. Whilst Glera imparts its typical citrus aroma, Pinot Nero vinified as a red wine adds a touch of vivacity thanks to notes of red fruits, with great elegance. The sip is refreshing and satisfying, excellent for accompanying both fish dishes and recipes based on white meat. Try it with the timeless roast chicken, but also with chicken pies, white meat stews, chicken strips, nuggets and fried wings or classic chicken sandwiches.
Vigna La Rivetta Cartizze Brut
There are occasions that cannot be celebrated with just any sparkling wine, but require unforgettable labels. For a gourmet dinner, a refined marriage proposal or to give a gift to someone important, there's no need to turn to a luxurious Champagne, but you can rely on this Vigna La Rivetta Cartizze Brut, the king of Veneto sparkling wines.
Sophisticated from the packaging onwards, this bottle carries with it all the qualities of the most prestigious designation in the Prosecco area, offering an experience that is both refined and versatile. In the glass it captivates the eye with its delicate straw-yellow colour, whilst the nose can enjoy enchanting notes of golden apples and acacia flowers. Critics have also identified aromas of herbs and spices such as sage and cloves, which lead the tasting towards a refreshing and smooth sip, which echoes the fruity identity.
The pairings with this Prosecco DOCG also cannot help but be elegant and refined: gratinéed or lightly seared scallops accompanied by a citrus sauce (which echoes the notes of the wine), lobsters or langoustines, fresh oysters or tuna or salmon tartare.
Prosecco Tradizione "Primo Franco" Valdobbiadene Superiore DOCG Dry
The guide to pairings with Prosecco continues with its Dry version, which opens the way to sweet pairings thanks to the higher sugar content compared to other types (17-32 g per litre)
In a glass of Prosecco Tradizione "Primo Franco" Valdobbiadene Superiore DOCG Dry you'll find the ideal characteristics for a dessert wine, without cloying excesses.
The brilliant straw-yellow appearance conceals an enchanting aromatic bouquet, amongst notes of exotic fruit, apple, candied citrus and a hint of almond that enriches everything.
On the palate it echoes these fruity sensations, accompanied by a perfect balance between sweetness and acidity. Fresh and easy to drink, this Prosecco pairs well with aperitifs, starters and fish courses, as well as with vegetarian recipes, but gives its best at the end of the meal, alongside pastries, cakes and tarts, strictly fruit-based!
From wine for everyone to local excellence: a brief history of Prosecco
The motherland of the world's most popular sparkling wine has been known since ancient times as an area favourable for winemaking, suffice it to say that in his writings Pliny the Elder celebrates one of the local wines - Pucino - describing it as a product much appreciated by the Empress Livia Drusilla, wife of Augustus. Legend has it that it was thanks to the beneficial properties of this wine that the woman had the opportunity to live a long life.
Other mentions of great significance appear during the 18th century, but the true origins of Prosecco date back to the 19th century, when it took on its present identity thanks to new sparkling wine production processes. First produced following the dictates of the Metodo Classico, which provided for secondary fermentation in the bottle, towards the end of the century the creation of the Martinotti Method with refermentation in autoclaves helped to streamline the processes, guaranteeing the distribution of a sparkling wine that was more economical and quicker to produce.
A symbol of modern and popular sparkling wine production, Prosecco obtained its first DOC designation in 1969 and DOCG recognition in 2009, gaining worldwide fame and an increasingly sophisticated reputation!
Now that Prosecco holds no more secrets for you, all that remains is to prepare the glasses for a tasting! Explore the Svinando catalogue and find the bottle most suited to your celebrations!