PROSECCO.

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Young wine consumers very much like fruity, light and invigorating sparkling wines and prosecco fits these requirements well. In addition, prosecco is priced reasonably, so they can afford it more frequently than more elaborate sparkling wiens from other regions in the world.

The production of still prosecco dates back to Roman times under the name of pucino, which, over time, evolved to

Today, Prosecco is always a sparkling wine produced using the Charmat or cuve close method, and which results in adequate and numerous bubbles.

Presently, there are 610 hectares under vines, including superior Cartizze (107 hectares) which enjoy D O C G status along with Valdobbiadene, Conegliano, and Montello Colli Asolani.

There are many soil types, but the most common type is calcareous.

Prosecco must contain a minimum of 85 per cent of prosecco grapes a.ka. glera, plus verdiso, binachetta, perera, chardonnay, and pinot blanc.

Prosecco was granted D O C status in 1969 and DOCG in 2010, for which grapes must be grown in Valdobbiadene, Conegliano, Montello Colli Asolani, and Cartizze.

Prosecco can be brut (15 grams of residual sugar per litre), extra dry (12 – 20), and dry (18 – 35).

In total, the region’s output is approximately 67 million bottles, of which 53 million are

D. O. C. G quality.

Recently during a seminar conducted by Giuseppe Martelli, president of the National Committee of Italian Wine, attendees were offered six prosecco wines.

Brut Valdobbiadene Prosecco Superiore Vecchie Viti, 2009 by Ruggeri and Valdobbiadene Superiore cartizze 2009 by Bisol stood out.

Ruggeri’s Prosecco is blended using glera (90 per cent), verdiso (6), binachetta (2), perera (2) and has a straw yellow colour. Innumerable bubbles support the fruity and floral aromas. A refreshing and invigorating wine.

Bisol Prosecco consists of 100 per cent glera, has a persistent perlage, with flowery and fruity aromas of pears, apples and peaches. The intense flavour and balance are noticeable although the wine has a noticeable residual sugar.

There are many prosecco producers. Those mentioned above and Zonin are well known for their quality.

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Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

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Tags: PROSECCO, SPARKLING WINE

This entry was posted on Friday, December 31st, 2010 at 06:00 and is filed under Food & Wine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

4 Responses to “”
John
December 31st, 2010 at 11:03

I drank that wine! It’s very tasty

Sandra
January 3rd, 2011 at 18:38

I have recently found a new love with I recently read an article at http://betseysblog.com/prosecco-or-not-to-prosecco/ about this type of bubbly and was intrigued. I find your post a little more informative Professor B! I will have to hunt down this Zonin you speak of

Benzo
January 4th, 2011 at 22:48

i had this wine on holiday with my girlfreind it was the best i have ever had, not that i am a big wine drinker!

joeshico
January 5th, 2011 at 07:25

Italy’s Champagne. Although I have been an Italian wine lover for many, many years, It has only been recently than I tasted For many years, Champagne was my bubbly of choice. Now my holiday and special occasion sparkling is Very nice post.

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