Prosecco is the hot sparkling wine in the world. According to Vinexpo CEO, Guillaume Deglise, “Prosecco sales would outgrow all other types of sparkling wine, increasing by over 36% over the next five years from 25.2m cases to 34.4m cases (or 412.8m bottles), giving the Italian fizz a 9.2% share of the global sparkling wine market.”
Where is Prosecco Made?
“Conegliano Valdobbiadene Prosecco Superiore is a D.O.C.G. sparkling wine produced exclusively in the hills of the Conegliano Valdobbiadene zone in Northeast Italy; it is made from the Glera grape variety. The denomination is made up of 15 communes (municipal areas), and takes its name from the zone’s twin capitals: Conegliano, the cultural capital, which was responsible for the creation of the Prosecco phenomenon thanks to being the site of Italy’s first School of Winemaking, where this wine’s production method was perfected; Valdobbiadene, the heart of production in the zone”. http://www.prosecco.it/en/prosecco-superiore-docg/types-of-wine/
For Prosecco you can enjoy Brut, Extra Dry and Dry versions. But Dry or Extra Dry is not necessarily as dry as you think. Brut is allowed up to 12 g/l of residual sugar; Extra Dry between 12 – 17 g/l, and Dry between 17-32 g/l. If you compare that to Champagne at <2 g/l for Brut; <2.8 g/l for Extra Dry, and <5.3 g/l for Dry, there is a big difference; all 3 categories fall within the Brut Prosecco category. That being said, Prosecco is liked by many people in part due to it’s off-dry character.
Recently the Consorzio di Tutela del Vino Congeliano Valdobbiadene Prosecco visited Vancouver and offered us a selection of their Proseccos for us to try. Below are my selections for you.
My Prosecco Selections
Bacio Della Luna Valdobbiadene Superiore di Cartizze DOCG Dry – Cartizze is a special area within the DOCG and is said to produce the best quality Prosecco. Think “Grand Cru”. Specifically, “Cartizze comes from a sub-zone that has had its own specific regulations since 1969. It covers just 107 hectares of vineyards, in the shape of a pentagon, lying amidst the steepest hillsides of San Pietro di Barbozza, Santo Stefano and Saccol, in the commune of Valdobbiadene.” http://www.prosecco.it/en/prosecco-superiore-docg/types-of-wine/
This wine has a light apple nose. It’s off-dry and soft, with medium bubble. Light crisp apple flavour with a hint of lemon. A nice elegant wine. –
Bellenda Congeliano Valdobbiadene Prosecco Superiore DOCG Brut “Sei Uno” Rive di Carpesica 2016 – In the DOCG region Rive means “The term “Rive” indicates, in the local way of speaking, the slopes of the steep hills that are characteristic of the zone. This category of wine highlights the diverse expressions of Conegliano Valdobbiadene. Rive wines are often obtained from the most precipitous, high-quality vineyards, from grapes grown in a single commune or area thereof, thus underlining the characteristics that a particular terroir gives to the wine. Within the denomination there are 43 Rive, and each one expresses a different and distinctive combination of soil, exposure and microclimate. In the Rive, yields are reduced to 13 tonnes of grapes per hectare, the grapes are picked exclusively by hand and the vintage is always shown on the label.” http://www.prosecco.it/en/prosecco-superiore-docg/types-of-wine/
This Prosecco is different from the norm; its second fermentation takes place in the bottle like Champagne. The wine has a blend of stone fruit and lees on the nose. It is medium bodied, with small creamy bubble. The wine shows salty minerality and apples. It does have some bitterness as well. An organic wine.
Ca’ Di Rajo Congeliano Valdobbiadene Prosecco Superiore DOCG Brut Millesimato “Cuvee del fondatore” – Cuvee del fondatore means Cuvee of the founder, and is dedicated to Marino Cecchetto the founder of the family business, born in 1931 and still involved in the viticulture practices. This wine has light floral and stone fruit aromas in the glass. Smooth with lower acidity. Flavours of flowers and bruised apples. Some bitterness and peach as well. This wine has only 6 g/l of residual sugar which is extremely low for Prosecco. If you want a dry Prosecco give this one a try.
Ca’ Di Rajo Congeliano Valdobbiadene Prosecco Superiore DOCG Extra Dry Millesimato – Ripe stone fruit nose. Between dry and off-dry. Higher acidity, but still round. Small bubbles. Bruised apple flavour. Very nice.
Conte Collalto Congeliano Valdobbiadene Prosecco Superiore DOCG Extra Dry – Light apple nose. Slightly off dry, with small creamy bubble. Apple and stone fruit flavours.
Drusian Valdobbiadene Prosecco Superiore DOCG Brut – Light apple nose along with sweet spice. Dryish. Small creamy bubble. A mix of citrus, in particular orange, and some bitterness.
Drusian Valdobbiadene Prosecco Superiore di Cartizza DOCG Dry – This wine is a “Late Harvest” style wine made from grapes from a single hill. 20 g/l of residual sugar, compared to the Ca’ Di Rajo at 6 g/l. The wine has a light apple nose. It is off-dry with small creamy bubble. Soft acidity. Red apple flavour. Elegant.
Perlage Congeliano Valdobbiadene Prosecco Superiore DOCG Extra Dry “Quorum” – The Perlage Winery has been organic since 1985 and is vegan since 2016. This wine has light lees and stone fruit aromas. Off-dry with small bubble; almost creamy. Apples and peaches on the palate.
Latest posts by mywinepal (Posts)
- Say Olá to Adriano Ramos Pinto – Vinhos S.A. at VanWineFest 2018 - November 20, 2017
- New Wine Releases from Okanagan’s Evolve Cellars and McWatters Collection - November 19, 2017
- Phantom Creek Acquires Acclaimed Golden Mile Bench Vineyard - November 10, 2017