Beyond the personal tastes, we should recognize the great success gained by the italian Prosecco!
Asking for a “Prosecco” in a wine bar (a term that identifies a sparkling italian wine produced in north-east of Italy) is a trend and Prosecco often represents the italian aperitif; it’s a result that many Wine Associations and cellars would like to achieve.
The numbers are consistent with that too: in 2013 Prosecco exceeded Champagne in terms of number of bottles sold worldwide. Of course we should also check the profits considering that the average price of Prosecco is much lower. However its success is evident and this is also demonstrated by the fact that, before regulations have been (recently) introduced, Prosecco was produced everywhere in Italy (and not only in north-east of Italy) and even abroad! That’s why regulations became indispensable.
So, now the regulation has delimited the proper area which makes Prosecco unique: Prosecco DOC can be produced in a wide area which includes 9 italian districts located in Veneto and Friuli regions. Then, in the heart of this area, there is Treviso district which includes, the two DOCG appellations: “Asolo” and “Conegliano Valdobbiadene” (DOCG is the top italian recognition for wines).
“Conegliano-Valdobbiadene” classification: which identify the area included between the 2 towns of Conegliano and Valdobbiadene, is, in particular, the historic area of production that makes the product “Superior(e)” according to the name of the appellation itself: “Conegliano Valdobbiadene Prosecco Superiore DOCG” (hard to be pronounced out of Italy but important). Yet, on the highest hills of this historic area, a cru is produced, it is named “Cartizze”.
(Same story for Chianti in Tuscany somehow, which brough to the current distinction between Chianti and Chianti Classico).
Several manufacturing companies: from the historic Carpenè Malvolti, to the notorious Villa Sandi for example, make a great job along with smaller wineries which are gaining a good success also experimenting new products and different sugar contents.
- What is Prosecco?
Italian white wine, light and with a very nice bouquet, which is produced mainly in the sparkling version. Prosecco is the name of the wine, the grape is called “Glera” (white).
- What is the difference between Prosecco and Champagne or Franciacorta?
– Production area evidently (Champagne is produced in Champagne – in France, Franciacorta in the area Franciacorta, in Lombardy, north west of Italy);
– Grapes (Champagne: mainly Chardonnay and Pinot Noir; Franciacorta: mainly Chardonnay, Pinot Blanc, Pinot Noir)
– Production method: sparkling wines -in general- require a second fermentation in order to obtail bubbles by adding sugar and yeast. Now, for Champagne and Franciacorta the socalled “Classic Method” is used so the second fermentation happens in each bottle; for Prosecco, is preferred “Martinotti method” (or “Charmat”), realizing the re-fermentation in big containers to speed up the process, keep freshness and the typical notes of this grape/wine and obtain uniformity.
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