… what is Prosecco, besides the cheap version of champaigne. Let’s reveal the joys of Italy’s version of light and bubbly in order not to be a philistine anymore.
Although the name is derived from that of the Italian village of Prosecco near Trieste, where the grape may have originated, DOC Prosecco is produced in the regions of Veneto and Friuli Venezia Giulia, traditionally mainly around Conegliano and Valdobbiadene, in the hills north of Treviso.*
‘And now I would like to wet my mouth with that Prosecco with its apple bouquet’ wrote Aureliano Acanti in 1754. But Prosecco was already produced as far back as Roman times using the Glera grape which initially grew near the village of Prosecco on the Karst hills above Trieste and was then known as Puccino.**
Types of Prosecco**
Prosecco DOC can be SPUMANTE (sparkling), FRIZZANTE (semi-sparkling) and TRANQUILLO (still) depending on the perlage.
PROSECCO DOC SPUMANTE, the most famous and popular variety, has a fine long-lasting perlage. Prosecco DOC Spumante can be BRUT, EXTRADRY, DRY or DEMI-SEC depending on the sugar content.
PROSECCO DOC FRIZZANTE has a light, less lingering perlage.
PROSECCO DOC TRANQUILLO is a still wine (with no perlage).
What am I enjoying? A Prosecco wine made with The Martinotti method.
Invented by Federico Martinotti at the end of the 1800s, is the method used to obtain sparkling and semi-sparkling wines. Thanks to the natural secondary fermentation of the wine in large containers known as autoclaves, which keep the wine under pressure, we can enjoy these wines with their distinctive flowery and fruity notes. Antonio Carpenè, one of the founders of the School of Oenology in Conegliano in 1876, was the first person to use this method to produce sparkling Prosecco, which has the characteristics we still love today. Prior to this, secondary fermentation in the bottle was used to produce these wines.**
Photo source: http://www.keepcalm-o-matic.co.uk