a b Blyth, Mark (31 December 2021). "How the politics of prosecco explain what took the fizz out of the Democrats". The Guardian. Approximately 150 million bottles of Prosecco were produced in 2008. [3] Huge subsequent growth meant this figure approached 600 million bottles in 2018. [26] The method of vinification, the true distinguishing feature of the original Prosecco, spread first in Gorizia, then– through Venice– in Dalmatia, [15] Vicenza and Treviso. [13] Tasting Notes: A fruity nose with hints of pear and plum, as well as lovely overtones derived from the oak-aged reserve wines which go into the blend. The palate is fresh with a mixture of toast and fruit that remain lively and light, the finish has great length, with a touch of lemon that lingers on the palate.

The unique regional geography and microclimate help produce Prosecco’s characteristic fruit flavors. In addition, the grape-growing practices for Prosecco include highly traditional vine-training methods, using historic forms like the double-arched cane, the Sylvos or Sylvoz system, also known as the hanging cane, as well as Burgundy’s traditional Guyot vine-training method. These traditional forms help to create extremely aromatic fruit, often with rich notes of fresh apples, peaches, pears, and melon, as well as jasmine flowers, acacia blossoms, nuts, and fresh-baked bread.

Accademia Prosecco Red Details

Except for Col Fondo and any Método Classico Prosecco, most Prosecco does not ferment in the bottle. Usually, it should be drunk young, [41] preferably within three to five years [43] of its vintage. However, high-quality Prosecco may be aged for up to seven years. [44]

Moryson, F. (1908). An Itinerary. Containing His Ten Yeeres Travell through the Twelve Dominions of Germany, Bohmerland, Sweitzerland, Netherland, Denmarke, Poland, Italy, Turky, France, England, Scotland & Ireland. Vol.IV. Glasgow. pp.80, 103. {{ cite book}}: CS1 maint: location missing publisher ( link) A bottle of Prosecco di Conegliano spumante extra dry and a glass of Prosecco frizzante, which stops forming bubbles soon after it is poured Matias, Neil (26 December 2008). "Bubbling over into '09". The Herald News . Retrieved 28 December 2008. palate. It is a blend of 40% Pinot Noir, 30% Chardonnay, 30% Pinot Meunier selected from 8 different terroirs; and includes 10% reserve wines aged in large oak casks (foudres).In 1754, the spelling Prosecco appears for the first time in the book Il Roccolo Ditirambo, written by Aureliano Acanti in Novoledo, in the municipality of Villaverla located in the Province of Vicenza. The wine was then known by the local Slovene-speaking population as Prosegker or Prosekar and was grown on the Adriatic coast near the villages of Contovello, Prosecco, Santa Croce and the former Roman villa town Barcola.

You could also freshen things up with a Spritz Veneziano, a refreshing mix of Prosecco with a shot of Aperol, Campari, Cynar, or another bitter liqueur, topped with a splash of soda water. Or lighten your Negroni to a Sbagliato (or a “mistaken” version) by substituting 1 ounce of Prosecco for gin, and gently stirring in the sparkling wine with equal pours of Campari and sweet vermouth. The unique regional geography and microclimate help produce Prosecco’s characteristic fruit flavors. For the suburb of Trieste, Italy, see Prosecco, Friuli-Venezia Giulia. For the Dalmatian wine, see Prošek.In Trieste at the beginning of the sixteenth century, the local wine " Ribolla" was promoted as the recreation of the Pucinian [12] celebrated by Pliny the Elder in his Natural History and praised for its medicinal qualities by Livia, the wife of Emperor Augustus. [13] The need to distinguish the "Ribolla" of Trieste from other wines of the same name, produced in Gorizia and at lower cost in Istria, led, at the end of the century, to a change in name. Following the supposed place of production in antiquity, the wine was referred to as "castellum nobile vinum Pucinum", after the castle near the village of Prosecco. [13] Conegliano Valdobbiadene Prosecco Docg, Prosecco Superiore Dal 1876". Archived from the original on 24 September 2015 . Retrieved 18 December 2012. Prosecco ( / p r ə ˈ s ɛ k oʊ, p r oʊ-/; [1] [2] Italian: [proˈsekko]) is an Italian DOC or DOCG white wine produced in a large area spanning nine provinces in the Veneto and Friuli Venezia Giulia regions, and named after the village of Prosecco, which is in the province of Trieste, Italy. [3] It is made from the Prosecco grape (renamed "Glera" in Italy in 2009) but denomination rules allow up to 15% of the wine to be other permitted varieties. [4] Prosecco is almost always made in sparkling or semi-sparkling style ( spumante and frizzante, respectively), but a still wine ( tranquillo) is also permitted. [5] Within the larger designation are two small DOCG areas, Conegliano Valdobbiadene Prosecco in the hills between the towns of Conegliano and Valdobbiadene, and Asolo Prosecco around the nearby town of Asolo. [6] [7] Prosecco Superiore is always spumante and comes only from these DOCG areas. [8]