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08 Aug 2024

August 13th is International Prosecco Day

Sparkling wines

The most popular sparkling wine among young wine enthusiasts in Italy and around the world is the fresh and light Prosecco. The global demand for this easily drinkable, effervescent wine has grown so much that in 2008 the production area was expanded. To protect their precious Prosecco from imitation, producers, in collaboration with the Consorzio (the local organization that oversees the quality and market of the Prosecco designation), renamed the grape “Glera” and registered the original name “Prosecco” as a geographical indication to prevent “copies” made from the same grape in other regions.

However, not all Proseccos are mass-produced. The finest examples of this wine come from the hilly heart of this vast region, qualifying as Conegliano Valdobbiadene DOCG (which may also be labeled as Prosecco Superiore), with the Cartizze hill enjoying an especially high reputation.

To the immediate south lies the Asolo Prosecco DOC, which also stands out for its quality.

In the spring of 2020, the Consorzio introduced a new category – Prosecco DOC Rosé.

Rosé Prosecco itself is not new, but its protected designation means that producers must follow specific production and marketing rules and undergo quality control.

Producers who comply with the new regulations can label their wines with the DOC Rosé designation. To achieve the rosé color, Glera is allowed to be blended and macerated (the process of extracting color and flavor from the grapes) with the fine and noble Pinot Noir. This results in the otherwise simple and floral Glera gaining considerable structure and depth.

And of course, the bubbles. Nearly all Prosecco is made using the Charmat method, undergoing secondary fermentation in stainless steel tanks. As a result, Prosecco generally has a much fresher and lighter character compared to many other famous sparkling wine appellations. This process typically takes around 30 days. Prosecco DOC Rosé must spend a minimum of 60 days in the tank, though many producers extend this period. The result is a wine with very fine and persistent “perlage” (Italian for pearl – referring to the bubbles). In other words, longer fermentation gives the wine a layered, refined taste, vibrant color and silky bubbles.

Enjoy!

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