21 Dec Prosecco: facts of interest
Prosecco: facts of interest
Different Proseccos: DOC Prosecco and DOCG Prosecco Superiore
Wines produced under the DOCG regulations (Controlled and Guaranteed Designation of Origin) are the most strictly controlled in Italy: these are considered to be the most prestigious wines in the country. This goes for Prosecco too.
The “Conegliano Valdobbiadene Prosecco Superiore DOCG” zone is celebrated for the quality of its grapes and is the historical growing area. Here grapes grow on hillside vineyards, where yields are naturally lower than grapes grown on flat land.
The most prestigious vineyard area for Prosecco is located in the very heart of the DOCG area, in Valdobbiadene city: its name is Cartizze. “Prosecco DOCG Superiore di Cartizze” is carachterized by higher complexity and a greater depth of flavors than most other Proseccos.
On the other hand, “Prosecco DOC” is a much larger area where vineyards are cultivated in flat surfaces and the more bendable rules in the production allow for higher yields than Prosecco DOCG.
“Glera” is the name of the grape variety
To stop imitators around the world from using the Prosecco brand, in 2009 Italy has protected and managed the Prosecco production under its DOC and DOCG regulations. It has been in this occasion that the Italian government decided to change the name of the grape: from Prosecco to “Glera”.
Glera is the base variety for the production of Prosecco wine: it must be the 85% at least. Other grapes that can be added to Glera are native varieties (Verdiso, Bianchetta, Perera) or international grapes (Chardonnay and Pinot).
Prosecco is not always sparkling
While iconic Prosecco is sparkling, both the DOC and DOCG versions can be made in sparkling (called Spumante), semi-sparkling (called Frizzante) and even still version (called Tranquillo).
There is Sweet Prosecco and Dry Prosecco
Prosecco Spumante (the most famous version of Prosecco, the sparkling one) can be produced in four different sugar levels:
Brut: 0-12 g/L of sugar
Extra dry:13-17 g/L of sugar
Dry: 18-32 g/L of sugar
Demi-Sec: 32-50 g/L of sugar