Prosecco

Is a sparkling wine made in the Italian regions of Veneto and Friuli-Venezia Giulia. It is made from the white grape varietal known as Glera (minimum of 85%) and can be blended with other varietals as Bianchetta Trevigiana and Verdiso (15% maximum). Prosecco is made by the Charmat-Martinotti or Tank method, where both fermentations takes place in temperature controlled stainless steel tanks. The base wine obtained from the first fermentation maximixe the delicate and aromatic floral expression that Glera wines are typical of. These wines usually does not undergo MLF or oak aging and does not show notes of yeast autolysis which is a faster and less expensive option than the traditional method. Proseccos are made in different levels of dryness, from Extra Brut (the dryest) to Dry (the sweetest), but thanks to the carbon dioxide and the acidity, the wine never seems sweet. There are four denominations of Proseccos forming a pyramid of quality. The base of the pyramid is Prosecco DOC which includes mostly plain and fertile soils. The next level is Prosecco Treviso, a DOC wine that can be made of grapes from 95 different townships with wide-ranging quality depending on the soils. The two most important categories are Prosecco Asolo DOCG (or dei Colli Asolani) and Conegliano Valdobbiadene Prosecco Superior. These areas include the best and usually most austere (hilly) terroirs of the region.