Prosecco is an Italian sparkling wine made primarily from the Glera grape in northeastern Italy, especially Veneto and Friuli-Venezia Giulia. The best-known Prosecco denominations are Prosecco DOC, Conegliano Valdobbiadene Prosecco Superiore DOCG and Asolo Prosecco DOCG. Most Prosecco is made using the tank method, which preserves fresh fruit and floral aromas.
After the base wine is made, the second fermentation generally takes place in a pressurized tank, known as the Charmat or Martinotti method. The wine is then filtered and bottled under pressure. This differs from the traditional method used for Champagne and Cava, where the second fermentation takes place in the bottle and the wine ages on its lees.
Glera is the principal grape, with other permitted varieties allowed in limited proportions under the relevant denomination rules. Prosecco is produced as Spumante (fully sparkling) and Frizzante (lightly sparkling), and may also be made as still wine in some categories. Sweetness terms include Brut Nature, Extra Brut, Brut, Extra Dry and Dry; “Extra Dry” is actually sweeter than Brut.
Prosecco DOC covers a broad area of Veneto and Friuli-Venezia Giulia. Conegliano Valdobbiadene DOCG is a historic hillside zone, with the prestigious Cartizze subzone. Asolo Prosecco DOCG is another recognised production area.
Fresh Prosecco pairs well with aperitivo snacks, shellfish, fried seafood, light salads and delicate appetizers. Its fruit and acidity can also work in cocktails such as the Bellini and Aperol Spritz.
Example: serve Brut Prosecco with oysters, fried calamari or antipasti, or use it in a Bellini with peach purée.
Chef’s note: check the sweetness level and whether the wine is Frizzante or Spumante. Prosecco is not automatically dry or made by the same method as Champagne.
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