Many see Prosecco as a less-expensive, less-elegant, wilder cousin of Champagne, but there’s more to her if you’re willing to look deeper.
At first glance, many see Prosecco as a less-expensive, less-elegant, definitely wilder cousin of Champagne, but there’s more to her if you’re willing to look deeper. Prosecco, while offering all the fun and fizz a coupe can contain, is becoming increasingly cerebral.
In 2009, when the Italian government officially promoted Prosecco’s quality designation from Indicazione Geografica Tipica to Denominazione di Origine Controllata , the perception of the classic party drink slowly began shifting. IGT and DOC are part of the Italian wine classification system, which was launched in the 1960s. IGT is a tier above Vino da Tavola, or table wine.
In 2020, the labeling of Prosecco Rosé was approved on DOC bottlings, with 85 percent Glera and 10 to 15 percent Pinot Noir grapes. In the DOCG regions, vineyards enjoy the long, sunny days of the valley and cooler evenings, which lock in brighter flavors. The soils in the DOCG regions are primarily mineral-rich clay loam and calcium-rich marl. These soils are widely believed to produce wines with fresher flavors, greater depth and complexity of flavor.All bubbles are not created in the same method. Champagne, and sparkling wines made in the traditional Champagne method, become bubbly through a second in-bottle fermentation.
Here’s what happens: Still wine is put in a pressurized tank, sugar and yeast are added and the fermentation process begins, typically lasting two to three weeks. As the yeast eat the sugar, the “burping” begins and the wine is carbonated on a faster and larger scale than it can be when the traditional method is deployed. The wine is cooled when the desired pressure and sugar level has been reached, which stops fermentation.
When his father, Nino, died in 1983, Franco took the reins. Around that time, Franco discovered old Prosecco bottles from the 1940s and 1950s, sourced from hillside sites in Valdobbiadene. He was inspired by what he found inside the bottles, which, despite fading, showed vibrance and verve.He began focusing on showing off Glera’s brightness and beauty by bottling single-vineyard sites and acting as an unofficial, unpaid ambassador from Valdobbiadene to the world.
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