In 2009, several Prosecco-producing IGTs in Veneto and Friuli Venezia Giulia were combined to form a new, higher-quality denomination: Prosecco DOC. The name “Prosecco” was typical throughout the rest of Veneto, while in Friuli Venezia Giulia it was known as “Glera”. In Padova (south Veneto), the locals knew it as “Serprino”. As often happens, the same grape is known under different local names. It is thought to originate from the town of Prosecco in Trieste (part of Friuli Venezia Giulia). Until 2009, Glera was known under the official name ‘Prosecco Tondo’. When fully ripe, they have an attractive golden-green colour, often with small dark dots. The berries of Glera are round, and of medium size. Glera is a semi-aromatic grape native to Friuli Venezia Giulia. Glera: the grape behind Prosecco’s success
Whether you think Champagne or Prosecco is best is down to personal preference. These wines are made in different ways and are intended to taste different. Italian wines crafted in the same way include Franciacorta, Alta Langa DOCG and Trento DOC. This adds complex flavours of bread, biscuits or brioche. It stays in the same bottle for several years, in contact with its lees (dead yeast cells). The first fermentation also happens in tanks, but then the wine undergoes a second fermentation in bottle. Read more about how the tank method works.Ĭhampagne, on the other hand, is produced using the traditional method. They have fruity flavours of pear, peach, melon and candy. This preserves the natural freshness of the grape to create lively, youthful wines intended to be drunk young. It doesn’t spend any time ageing on its lees (dead yeast cells). Prosecco is produced using the tank method. How is Prosecco different from Champagne and other sparkling wines? It’s a dry (Brut) Prosecco with vibrant flavours of red fruits – with a touch of peppery spice. I was really delighted because they liked this wine as well, and then wrote about it in Decanter magazine and in Forbes. It’s so good, we sent it to some of the best wine journalists to review. The blush colour and red fruit flavours come from the addition of Pinot Nero grapes.Īn excellent example is this Prosecco Rosé from Treviso that I personally selected for our store. It has aromas of wild strawberry, cranberry, fresh raspberry, and often has a sweet smell of candy. Prosecco Rosé is a fragrant sparkling rosé wine with a delicate pink hue. It has high acidity and low to medium levels of alcohol (10-12% ABV). Common tasting notes include pear, peach, melon, honeysuckle, jasmine and pear drop candy. Prosecco makers aim to preserve the natural aromas of the grape, so the resulting wines burst with youthful, fruity flavours.
The process starts in stainless steel tanks, where CO2 bubbles form naturally in the wine. Prosecco is a dry or off-dry sparkling wine made using the tank (Martinotti) method. Prosecco is prized for its fresh and fruity primary flavours, whereas Champagne is enjoyed for its complex secondary notes of toast and brioche. The difference is that these two famous sparkling wines are produced using different methods. Prosecco is not better nor worse than Champagne. Superiore di Cartizzeis considered the highest quality Prosecco on the market. These appellations are famous for premium wines with more concentrated flavours. Conegliano Valdobbiadene – Prosecco DOCG and Asolo Prosecco DOCG both sit upon hills in the province of Treviso.
Prosecco DOC is the largest, covering the north of Veneto and all of Friuli Venezia Giulia. The name ‘Prosecco’ is protected by law, so this sparkling wine can only be made in certain appellations. Prosecco has high acidity and low to medium levels of alcohol. Made using the tank method, Prosecco has youthful, fruity flavours like pear, peach, melon, honeysuckle and jasmine.
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How to choose the best Prosecco wine: use this “Guide to Prosecco wine” to learn everything you need to know about Italy’s most successful sparkling wine.
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