Prosecco

About

Light, joyful, and irresistibly fresh. Prosecco brings Italian sparkle to every occasion with bright fruit, fine bubbles, and easy versatility. Made primarily from the Glera grape in northeast Italy, Prosecco is crafted by the Charmat tank method which preserves aromatic fruit and a crisp, clean finish. From everyday bottles to DOCG hillside sites, there is a Prosecco for every taste, spritz, and celebration. What is Prosecco? Origin: Veneto and Friuli Venezia Giulia in northeast Italy. Grape: Mostly Glera with small amounts of other permitted varieties. Method: Charmat tank fermentation for lively, fresh aromatics. Style: Fragrant and fruit driven with soft, persistent bubbles. How Prosecco is Made Base wine: Glera is fermented to a still wine. Second fermentation: Yeast and sugar are added in a pressurised tank to create bubbles. Bottling: The wine is filtered and bottled under pressure to retain freshness and fizz. Taste and Sweetness Levels Typical aromas: Green apple, white peach, pear, citrus, acacia. Palate: Light to medium bodied with crisp acidity and a clean, refreshing finish. Sweetness guide: Brut 0 to 12 g/L. Extra Dry 12 to 17 g/L. Dry 17 to 32 g/L. Brut tastes the driest, Extra Dry shows a touch more fruit roundness. Prosecco Rosé Prosecco Rosé blends Glera with a small portion of Pinot Noir and is made by the Charmat method. Expect pale pink colour, red berry notes, and a crisp finish that suits aperitivo hour and brunch. Serving and Pairing Serve: 3 to 7 °C in a tulip or white wine glass to lift aromatics. Pair: Antipasti, prosciutto, fritto misto, arancini, sushi, tempura, Thai and Vietnamese dishes, creamy cheeses, and salty snacks. Prosecco for Cocktails Spritz: 3 parts Prosecco, 2 parts bitter aperitivo, 1 part soda over ice with an orange slice. Bellini: Prosecco with white peach purée. Mimosa: 2 parts Prosecco, 1 part chilled orange juice. Quality Levels Prosecco DOC: The broad appellation across Veneto and Friuli Venezia Giulia. Conegliano Va