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Chaos continues to reign in the world of Prosecco.
So here are some facts about Prosecco that I’d like to share with you to give you a better understanding of what it is.
1. Prosecco is made from Glera grapes.
2. There are two categories of Prosecco: the DOC (Treviso and Trieste) and the DOCG (Asolo and Conegliano-Valdobbiadene).
3. Most Prosecco DOC is produced from vineyards in the flatlands; Prosecco DOCG is produced from hillside vineyards.
4. Cartizze is also made from Glera grapes (as is Prosecco) but it is obtained from a particular production zone inside the Valdobbiadene zone.
5. Prosecco cannot be sold in kegs or demijohns (nor can Cartizze).
6. “Vino con bollicine” or “wine with bubbles” is not a synonym for Prosecco.
7. Prosecco can be classified as “frizzante” (when the pressure is less than 2.5 atmospheres; “spumante” (metodo Martinotti), “metodo classico (like the wines made in Champagne, Franciacorta, or Trento DOC), or Colfòndo (second fermentation in bottle).
8. When Prosecco DOCG is made as a “spumante,” it is also labeled as “superiore.”
9. The base wine for Prosecco spumante can be “cut” with up to 15% of indigenous grapes (Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga) or international grape varieties (like Chardonnay, Pinot Bianco, Pinot Grigio, or Pinot Nero that has been vinified as a white wine).
10. Given the fact that the wine is worth roughly €2 plus tax at the winery, I would try to avoid wines that cost €2.50 at the supermarket (considering that that price includes tax, markup, transportation, and packaging).
grape grower, winemaker