Properties of Prosecco wine

How much does Prosecco wine cost (average price for 1 piece)?

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The Italian variety of dry sparkling wine Prosecco or Prosecco can be included in the list of the most popular drinks not only in its homeland, but throughout the world. It is worth noting that Prosecco wine is used not only as an independent drink, but also as an ingredient in cocktails. For example, the classic recipe for the famous Bellini cocktail involves the use of Prosecco sparkling wine, as well as peach puree.

Prosecco sparkling wine is made from a special grape variety called Glera or Prosecco. In addition, the wine can be made from a mixture of several varieties of high-quality grapes, such as Bianchetta, Verdiso, and also Perera. Currently, Prosecco wine is produced in 9 regions of Italy. Often, Italian sparkling wine Prosecco is used as an alternative to more expensive French champagne.

The history of the modern form of Prosecco began in the 1960s of the last century. When the drink production technology was revised. Initially, Prosecco wine was practically no different from the sweet Asti Spumante, which was produced in Piedmont. After the technological process for producing Prosecco wine was improved, the drink became a dry sparkling wine.

Such changes had a positive impact on the popularity of the drink among consumers. Currently, various types of Prosecco are in stable demand due to their taste and consumer characteristics, as well as the affordable price of the drink. Prosecco wine differs from champagne not only in its main characteristics, but also in its production method.

Types of Prosecco

When making Prosecco wine, the so-called Charmat method is used, which involves secondary fermentation of the drink in special tanks made of stainless steel. Among all types of Prosecco wine produced in Italy, the most popular and sought-after varieties of the drink can be distinguished:

• sparkling wine Prosecco Spumante;
• lightly carbonated wine Prosecco Friedzante;
• Prosecco wine Gentile;
• Prosecco wine Spumante.

In addition, Prosecco is classified depending on the percentage of sugar in the drink into:

• Brut Prosecco wine contains 15 grams of sugar per liter of drink;
• dry Prosecco wine contains 35 grams of sugar per liter of drink;
• Extra dry Prosecco wine contains 20 grams of sugar per liter of drink.

In Italian tradition and culture, Prosecco is called a drink “for all occasions.” In other countries, Prosecco wine is often served as an aperitif and as a substitute for champagne. Like other types of sparkling wine, Prosecco is served chilled.

Unlike champagne, Prosecco wine is recommended to be consumed “young”, i.e. the drink must be no older than two years. Otherwise, Prosecco wine is considered “old” and has lost its distinctive taste and consumer characteristics. Prosecco wine differs from other sparkling wines by its relatively low alcohol content, only 12%. Professional tasters note that the bouquet of Prosecco aromas and flavors is distinguished by fresh floral aromas of apple, peach and pear.

Unlike champagne, Prosecco sparkling wine is distinguished by the brightness of its primary aromas. The wine stands out for its relatively simple and uncomplicated taste. As mentioned earlier, Prosecco is used both as an independent drink and as an ingredient in such cocktails as Bellini, Spritz, Mimosa, and Sgroppino.

We continue our “sparkling” series of articles for beginner wine lovers. Next up is the world's most popular Prosecco from Italy. It is no coincidence that this aperitif has become a regular at social parties and fashionable events: the freshness, cheerful carefreeness and fruity-floral aroma instantly captivate, and the play of bubbles and a slight bitterness in the aftertaste fascinate even more with each new sip.

First there were grapes

Italian sparkling Prosecco is made from the aromatic white variety Glera. The grape was once called the same as the wine - Prosecco, but in 2009 it was renamed Glera, and the former name of the variety was given to the production zone, which occupies a vast territory in two northern Italian regions - Veneto and Friuli Venezia Giulia. From that moment on, the word Prosecco is only allowed to be used to refer to sparkling wines produced in the wine-growing area of ​​the same name, and not everywhere in Italy, as was the case before.

The Glera variety typically produces sparkling wines with a fairly simple, but very pleasant fruit bouquet with hints of apple, apricot, white peach and rose. Unlike champagne, there are no notes of bread crust or pastry, since the production technology of Prosecco is fundamentally different.

Not champagne, but with bubbles

Sparkling Prosecco is produced using the Charmat method, which is more economical and faster than champagne technology. Its essence lies in the fact that secondary fermentation, during which bubbles appear, occurs not in bottles, but in huge tanks. Just a few days later, the fermentation process is interrupted by sudden cooling, and voila - sparkling wine is ready!

It is believed that high-speed technology was invented by the Italian Federico Martinotti, and finalized and successfully patented by the Frenchman Eugene Charmat. Today, the simplified method is usually called Sharma, less often - Martinotti-Sharma. By the way, this is the method used to make about 90% of all sparkling wines in Italy these days.

Main varieties

Prosecco can vary in degree of sparkling:

• spumante (sparkling);
• frizzante (fizzy, with less pronounced bubbles);
• tranquillo (quiet).

Most variants are of the first and second type, but occasionally silent versions with the same name can also be found in Italy.

As for the degree of sweetness, it can also vary, but the most common sparkling examples of Prosecco are most often dry (Brut, Extra Dry, Dry), and sparkling examples are sweet (Dolce, Amabile). Still wines, rare for the Prosecco zone, are found in both dry and sweet versions (Secco and Amabile).

Special categories

The relatively young appellation (wine-growing area) Prosecco DOC covers a vast territory of 20,000 hectares, which includes more prestigious parts: Prosecco di Treviso, Conegliano-Valdobbiadene (6,000 hectares) and Cartizze (107 hectares). The last two belong to the highest quality category according to the Italian classification - DOCG.

Sometimes you can also find the Rive label on the bottles, denoting single-vineyard Prosecco, which corresponds to the French concept of cru. For this category, manual harvesting of grapes is required, as well as indication on the label of the year of harvest and the name of the hill on which the vineyard grows.

The delicate play of bubbles in cru prosecco glasses is extremely reminiscent of the perlage of French champagne and other sparkling drinks created using classical technology. And this is not surprising: Rive samples can be aged on lees for a long time.

Aperol spritz everyone!

Perhaps Prosecco is the most common aperitif in Italy, and sparkling wine owes much of its popularity to the Aperol spritz cocktail, which began to be made in Venice and Verona, and then the fashion for it spread to all Italian bars. The cocktail is based on three ingredients: prosecco, Aperol orange liqueur and tonic. A glass with bright orange contents in itself already creates a sunny mood in any weather. And it is always decorated with a slice of orange or red grapefruit.

No. Prosecco is a dry sparkling wine produced in Italy from the Glera grape variety, known as Prosecco until 2009 (according to EU regulation No. 1166/2009, the variety is now called Glera, but the name “Prosecco” can only be used in relation to to wine). In addition to Glera, other grape varieties can be included in the wine (no more than 15%). The name comes from the Italian village of Prosecco near Trieste, where Glera grapes probably began to be grown.

This is, of course, interesting, but how does prosecco differ from champagne?

The simplest and most obvious answer: I make champagne in France, and prosecco in Italy. But there are other differences that true sparkling wine fans should know.

Champagne

Champagne is a sparkling wine made in the Champagne region of France, 130 km northeast of Paris, near the city of Reims.

• For production, Chardonnay, Pinot Noir and Pinot Meunier grapes are used.
• Produced using a labor-intensive and expensive traditional technology known as "Méthode Champenoise", where secondary fermentation occurs directly in the bottles.
• Due to the complex production process, a bottle of entry-level champagne costs about $40.

A standard glass of champagne contains 128 calories and 12% alcohol.

Prosecco

Prosecco is a sparkling wine made in the Veneto region of Italy, 24 km north of Venice, near the city of Treviso.

• For production, Glera grapes are used.
• It is mainly produced by the accessible Charmat method, when secondary fermentation takes place in stainless steel tanks, and then the finished drink is bottled.
• Thanks to the Charmat method, the price of entry-level prosecco is significantly lower than the price of champagne - around $12-14.

A standard glass of Prosecco contains 121 calories and 11% alcohol.

That’s clearer, thank you, but how do these differences affect the taste and aroma of wine?

Of course, due to differences in secondary fermentation technology, the flavor and aroma profile of both drinks is very different.

Flavor and aroma profile of champagne

Tasting notes.

Since champagne is in contact with the yeast sediment for longer (at least 12 months, after which the drink is subjected), its aroma clearly shows notes of cheese crust, more often toasted bread crust or biscuit. The wine is aged in bottles under high pressure, so the champagne bubbles are long lasting and “sharp”. The palate is dominated by citrus, white peach, white cherry, almond and toast.

Flavor profile of Prosecco

Tasting notes.

Prosecco has more pronounced fruity and floral aromas that come from the grapes. Due to aging in tanks with less pressure, Prosecco bubbles are “light” and foamy. A typical Prosecco has notes of green apple, pear, banana cream, honeysuckle, hazelnut, vanilla and honey.

Because Champagne is mostly dry and has high acidity, it pairs well as an aperitif with shellfish, raw oysters, pickled vegetables and crispy fried appetizers. Sipping champagne with potato chips may seem crazy, but it's a good combination (the chips must be unflavored, of course).

Gastronomic accompaniment.

Prosecco is sweeter than Champagne, so it pairs perfectly with fruit and cured meats. Traditional appetizers include melon wrapped in prosciutto. Asian dishes also go well with prosecco, in particular Chinese noodles, sushi and spicy-sweet salads. Brut versions of Prosecco often accompany pizza and pasta with seafood, acting as a digestif.

What about the classification? They say everything is complicated.

Yes, that is right. In France, the production of all regional wines is controlled by the AOC system (well, these are all those appellations and other tricky rules, because of which cognac and champagne can only be made in France, and the rest is brandy and sparkling wines). So, in Italy there is a system for this DOC(Denominazione di origine controllata). Prosecco DOC produced in nine provinces, including Veneto And Friuli Venezia Giulia regions. These are mainly young vineyards in the valley bed in Treviso.

But that's not all. In 2009, a consortium of Prosecco producers proposed raising the status of the drink to the so-called DOCG(Denominazione di Origine Controllata e Garantita), which included the elite growing areas of Glera - a conditional region between the towns of Valdobbiadene in the west and Conegliano in the east. This is how it appeared Prosecco Superiore DOCG, which comes in two versions: actually, Prosecco Conegliano Valdobbiadene Superiore DOCG, as well as less common wine Asolo Prosecco Superiore DOCG, which is made from grapes grown near the city of Asolo.

It’s complicated, but it’s enough to understand that Prosecco DOC is an ordinary sparkling wine that is produced in large quantities and not much care is taken about its high quality (for example, vineyards in Prosecco DOC “burn out” in 15 years due to the consumer approach). Another thing is Prosecco DOCG, the grapes for which are grown in the hills (the vineyards live for several decades), and the people who produce it care about the traditions and quality of the drink. But this is all lyrics. For us, a slightly different classification is more important. So, prosecco, depending on the saturation of carbon dioxide, is divided into:

• Spumante(sparkling wine)
• Frizzante(semi-sparkling wines)
• Tranquillo(still wines)

Prosecco Spumante is the most widespread and expensive, but Tranquillo is exotic (the production share is only 5%), and only a few producers export it. Also, Prosecco DOC and DOCG, in accordance with EU requirements, is divided according to sugar content into: “ Brut"(up to 12 grams per liter of residual sugars), " Extra Dry" (12–17 g/l) or " Dry"(17–32 g/l). All prosecco wines not protected by DOC are labeled “IGT-Veneto” - they are cheap, but you can’t beat the quality.

Okay, it's time to run to the store. Just first tell me how to drink prosecco correctly?

Like regular champagne and any other sparkling wine: chilled from flute(champagne glass, flute). In Italy, Prosecco is considered a wine for every occasion. Unlike champagne, the fermentation process in a bottle with prosecco does not continue and the wine simply ages, losing its light fruity undertones, so it should be drunk young, preferably no older than 2 years. Prosecco is also used to prepare numerous cocktails, among which the leader, of course, is Bellini (prosecco and peach puree, and if you replace the puree with strawberry, you get Rossini). In recent years, it has been gaining popularity, which has become truly iconic in Europe. In other cocktails, prosecco can replace champagne; for example, such a replacement is used everywhere to reduce the cost of a mixed drink.

Prosecco is a white sparkling wine produced in the northeast of Italy: in the regions of Veneto and Friuli. Prosecco is often the name given to the grape variety from which this wine is made. But, since 2009, the grape variety has a different official name - Glera, and the concept of "Prosecco" is applied directly to the designation of the drink.

It is believed that in real Prosecco, Glera grapes make up at least 85%, and the remaining 15% are local grape varieties: Verdiso, Bianchetta, Perera, as well as Chardonnay, Pinot Blanc, Pinot Noir, Pinot Grigio.

Until the 1960s, Prosecco was known as a fairly sweet champagne, very similar to Asti, which is made in Piedmont. But production technologies are changing and now Prosecco is a special alcoholic drink that stands out from other wines.

Prosecco at a Glance

All variants of this sparkling wine are characterized by a yellow straw color. Overall, the taste is fruity and pleasantly fresh. According to the level of sweetness, Prosecco can be divided into:

Brut

Up to 12 g of sugar per 1 liter of drink. This is the newest version of sparkling, which has a refined citrus aroma, complemented by floral and plant notes.

Extra-dry

For 1 liter of wine there are 12–17 g of sugar. Classic option. Its aroma is full of fruity notes, apples and pears. The taste is soft and dry at the same time.

Dry or dry

17–32 sugar per 1 liter of sparkling wine. It has a distinctive piquant taste and a pleasant fruity aroma with tropical undertones.

The classic drink is good as an aperitif. It should be cooled to 6–8°C before use.

The average calorie content of Prosecco champagne is 120 kcal.

Prosecco is a versatile drink that goes well with a number of dishes: appetizers, first courses, pastas, white meats, fish and cheeses.

• Famous Italian sparkling wine
• The highest quality category DOCG
• Delicious aperitif or alternative to champagne
• The best Veneto producers are on sale

Real Prosecco from the Conegliano-Valdobbiadenne region is a top-class wine, since 2009 it has been awarded the DOCG category. The name of the best Prosecco contains the word Cartizze - this is a small village in the province of Treviso where it is produced. The combination of the stunning character of the wine and low cost leads to the fact that Prosecco is gaining more and more fans!

How to drink Prosecco?

Prosecco is one of the most delicious aperitifs, perfect for fish and seafood dishes, desserts and fruits. It exhibits its best quality when cooled to 8°C and served in a narrow elongated glass for sparkling wines.

The aroma and taste of this wine are reminiscent of summer and sunny fruits - yellow apples, peaches, apricots. Fresh, cool prosecco wine is best drunk on hot summer days.

To get to know Italian champagne - prosecco - you can follow the 33-kilometer tourist route “Strada del Prosecco” through the towns of Conegliano and Valdobbiadene. And you can simply buy Prosecco in our stores and enjoy its taste within a few hours after choosing it!

Prosecco - price in WineStyle

Sparkling wine Prosecco can be purchased in WineStyle stores for prices starting from 521 rubles. — this is how much, for example, Martini Prosecco DOC costs in a miniature 200 ml bottle.