Prosecco

What is Prosecco

Pronunciation: pro-seh-co 

Italy’s preeminent sparkling wine, Prosecco is produced primarily with Glera grapes grown in the Veneto and Friuli-Venezia-Giulia Regions in northeastern Italy.

Prosecco gets its bubbles through the Charmat, or tank method, in which the base wine along with sugar and yeast are added to a stainless-steel tank. As the yeast then consumes the sugar and releases carbon dioxide, pressure is created in the tank. With nowhere to escape, the gas carbonates the wine.

This method of producing sparkling wine is more affordable than the traditional method, which is used to make Champagne, where secondary fermentation takes place within each individual bottle. The lower production cost does not mean the quality of the sparkling wine is compromised. In fact, the tank method helps to preserve the distinctive fruity and floral qualities found in these wines.

Prosecco Regions

Prosecco is produced in Northeastern Italy, mainly in the Conegliano, Valdobbiadene and Asolo areas of the Veneto region. The name Prosecco is protected by Italy’s Denominazione di Origine Controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG) classifications, the latter being more rigorously and geographically controlled. Two key DOCGs for Prosecco are Conegliano Valdobbiadene and Asolo. While Glera is the primary grape used in Prosecco, DOC and DOCG rules do permit some blending of Chardonnay, Pinot Grigio, Pinot Blanco and, even, Pinot Noir, so long as it’s vinified as a white wine. 

Prosecco Tasting Notes

Prosecco is known for its light body and refreshing acidity. On the palate, Prosecco presents white fruit flavors such as honeydew, pear and white peach, as well as vanilla cream and orange blossom. Prosecco can be made in a frizzante (fizzy) or spumante (fully sparkling) style. It can also be bottled with four different sweetness levels, starting with Brut (the driest), getting sweeter as it moves into Extra Dry, Dry and Demi-Sec (the sweetest).