But we were even more thrilled to read what she wrote about the Prosecco DOCG in general.
“Not all Proseccos are created equal,” she writes. The best “are made by farmers and smaller family run estates who grow and select the best grapes by hand.”
One way “to identify the best Prosecco is to keep your eyes peeled for one of these two notes on the label: Conegliano-Valdobbiadene or Asolo. They’re the names of the two Denominazione di Origine Controllata e Garantita (DOCG) zones in which Prosecco is produced, both of which mandate higher standards of production and quality control than their less assiduously monitored DOC. brethren.”
Sadly, there is still so much confusion in the American market place as to the difference between Prosecco DOCG and DOC.
For the record, DOCG stands for Denominazione d’Origine Controllata e Garantita (controlled and guaranteed origin designation) where DOC is simply Denominazione d’Origine Controllata (controlled origin designation).
In general, it’s not necessarily true that DOCG is better than DOC. But in the case of Prosecco, the DOCG is sourced exclusively from hillside vineyards while the DOC is sourced from the valley floor.
Hillside generally tends to be higher in quality because of the altitude and the exposure. But the elevated quality is also due to the fact that the extremely steep slopes of the appellation tend to have to be farmed by hand.
It’s so great to see a wine professional like her write about this.
Here’s what she had to say about our wine:
“This Asolo-made Prosecco has a classic peachy-apricot aroma, but it’s more subtle than most, capturing the actual fresh fruits instead of a whiff of sweet gummy candies… Overtly juicy and fruit-driven, it has a frothy foam and bright — but not aggressive — green apple tartness. It makes a great welcome-to-the-party glass, especially when it’s served with a platter of goat cheese crostini.”
Happy New Year, everyone! Thanks for all your support in 2015.