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PROSECCO - THE BARE ESSENTIALS

Prosecco has been grown in the hills near Trieste since Roman times using a Glera variety and is still the main grape used today for Prosecco. 

Originally Prosecco was a still wine until the 19th c when Antonio Carpene put Prosecco through a secondary fermentation process and voila... a new sparkling wine was born.

Prosecco, unlike champagne, begins in steel tanks, after a secondary fermentation process, the bubbles start to form and then the wine is transferred to bottles.

Prosecco comes in 3 levels of ‘perlage’ meaning delicious bubbles, the bubbliest - Spumante, followed by Frizzante and a still version (no bubbles) – Tranquillo.

Valdobbiadene, Prosecco and Conegliano above Trieste are the heart and pulse of the Prosecco wine producing area with over 269 DOC approved wine estates.

Prosecco is the leading Italian wine export. Roughly 150 million bottles of Prosecco are made each year from the nine provinces of DOC approval in the Veneto and Friuli Venezia Giulia regions. (exceeding the quantity of Champagne produced in France)

Prosecco is cheaper to produce than champagne hence the price tag in your local.
Unlike Champagne, which gets better with age, Prosecco does not, due to the fermentation process in stainless steel tanks as opposed to Champagne’s in a bottle.

Prosecco is best drunk as young as possible, ideally within 3 years of vintage. High quality Prosecco's may be aged for up to 7 years.

So what does it taste like?  Aromatic, floral and crisp, with an alcohol content of usually around 11-12%.

Whats in a name... Prosecco is actually Slovenian – meaning ‘path through the woods’ Prosecco is the village near Trieste and after which the Prosecco wine was named.

Join us as we enter the heartland of Prosecco country through the beautiful rolling hills near Valdobbiadene on the famous 'Strada di Prosecco' and sample this delicious drop in its homeland.