Prosecco is a Sparkling wine produced in the Veneto and Friuli Venezia Giulia regions of North West Italy, and is named after the village of Prosecco in the province of Trieste in the Friuli region. The grape variety used primarily is called Glera which is a highly aromatic white grape which produces a light-bodied, vibrant sparkling wine with flavours and aromas of apples, pears, honeysuckle, melon and peach. The grape is not suitable for lees aging and should be enjoyed young, fresh, and fruity.
The Rise of Prosecco
Prosecco has experienced extraordinary growth since the region was classified as a DOC in 2009 by the Italian Government’s agricultural ministry and the National Committee for Italian Wines, (which regulates the DOC and DOCG systems), and heavily contributes towards the region’s economy. Over 500 million bottles are produced each year and there are 23,000 hectares under vine (by comparison Champagne produces less than two thirds this amount). Prosecco sales have recently surpassed those of Champagne to make it the world’s best-selling sparkling wine. 75% of production is exported to the UK and USA. Wineries continue to innovate and improve quality which is vital in maintaining their market share.
Prosecco Rose DOC was approved in 2020. Pinot Nero (Pinot Noir) has to make up 10-15% of the wine, the rest has to be Glera. Yields are heavily regulated. The secondary fermentation has to take a minimum of 60 days in stainless steel tanks which results in elevated flavour and aromas.
History of The Glera Grape
The Glera grape is thought to have originated in Croatia or Slovenia. It has been cultivated in the Veneto region since the 18th century. In 1876 the Oenology institute was set up in Conegliano where the Charmat production method was first conceived where the still wine goes through a secondary fermentation in a sealed tank which creates the bubbles whilst preserving the freshness and the primary fruit character of the grape. Until the 1960s Prosecco was a sweet sparkling wine like Asti.
Winemaking Method - Charmat
The grapes are usually harvested in the first week of September, brought into the winery and crushed to remove the skins and then fermented for 15-20 days at cool temperatures to preserve the aromatics. After the first fermentation is complete, the wine is racked and filtered before the second fermentation under pressure in a sealed stainless-steel tank for a minimum of 30 days to allow the bubbles to develop. This is in stark contrast to the required 9 months + for most sparkling wine made in the traditional method. The wine does not rest ‘sur lie’ (on the dead yeast cells) for a long period of time, so the fruitiness of the Glera grape is maintained, rather than being replaced with a bready character from the yeast.
Quality Levels DOC and DOCG
There are 2 distinct quality levels in the Prosecco region which customers should look out for. Prosecco DOC stands for Denominazione di Origine Controllata or ‘Designation of Controlled Origen’ which covers the wider Prosecco region and makes up 80% of total production. The higher quality level; DOCG stands for Denominazione di Origine Controllata e Garantita or ‘Designation of Controlled and guaranteed Origen’. The production area of DOCG is restricted to the hillside townships of Conegliano and Valdobbiadene in north-east Italy 50km from Venice and a UNESCO world heritage site. This is an elevated area where the vineyards are planted on steep terraced slopes and the Prosecco produced here is considered "superior." The wines are more terroir driven, complex, intense, mineral and have more depth of flavour.
Prosecco Labelling Terminology
Brut – up to 12g/l residual sugar -The term means dry although due to the fruity aromatic nature of Glera they are often perceived as having some sweetness. Champagne labelled as ‘Brut’ will taste much drier.
Extra dry – 12-15g/l residual sugar – This term is slightly confusing because the wine will taste off dry and you will detect some sweetness on the palate. Prosecco was traditionally a sweet sparkling wine (up until the 1960s) so the term means it is ‘extra dry’ compared to the traditional style of Prosecco which was sweet.
Spumante – (meaning ‘foaming’ in Italian) A classification of Sparkling Wine produced in Italy. Spumante can be produced in any region of Italy from any grape variety and if you see the word on a label, it indicates that the wine will be sparkling.
Frizzante – Indicates a semi sparkling or gently sparkling wine. These wines are less effervescent than those labelled as ‘Spumante’ but have a similar a flavour profile and often sealed with a screw cap. They are defined as semi sparkling by law and are classified and taxed as still wines.
Food to Pair with Prosecco
Always serve Prosecco chilled in a flute glass, it makes a perfect aperitif but pairs surprisingly well will Sushi, Thai noodle dishes, cured meat and cheeses.
Our Exclusive Prosecco Range
Terre Di Sant’Alberto Prosecco DOC Brut
Charming nose of golden apple, peach and apricot. Medium-boded with a delicate, consistent mousse providing great structure and mouthfeel, complemented by further green apple and white stone fruits with underlying touches of honey.
Terre Di Sant’Alberto Prosecco DOC Rose
Crafted from 85% Glera and 15% Pinot Noir to produce a delightfully fresh and fruity Prosecco that fills the glass with red summer berries and white flowers. Beautiful aromas of raspberry, red cherry and redcurrant fuse together with hints of white flowers. Impressive complexity, structure and purity are supported by fresh acidity and a creamy, luscious mouthfeel.
