The world is clamouring for the uncomplicated but sophisticated sparkling wine from the cool hills and alluvial plains of Prosecco in north-east Italy.
Prosecco is made from Glera, a grape variety native to the region, but small amounts of other approved varieties are allowed. To receive the hallowed “Prosecco DOC” label, the wine must be made from Glera grown in the municipal regions of Veneto and Friuli Venezia Giulia.
This is a relatively large area, so there is a diversity of soils and terrain, though many vineyards are planted on alluvial soils. Protected by the Alps to the north and moderated by breezes off the Adriatic Sea, this is Italy’s premier region for light and elegant white wines. Cool nights in late summer and autumn help create and preserve the delicate aromatics that are so desirable.
Prosecco can be spumante, frizzante or tranquillo (sparkling, semi-sparkling or still), though the best known and sought-after style is spumante. The secondary fermentation (the process that makes the bubbles) takes place in tank, which means Prosecco can be produced more economically than other sparkling wines where the secondary fermentation occurs in bottle. Price has been a decisive factor in Prosecco’s meteoric rise in popularity – who doesn’t love an affordable fizz that can be enjoyed at any occasion?
Among the most popular tourist destinations in the world, the unique canal city of Venice was the epicentre of international politics and commerce for hundreds of years. The area is renowned for its cultural, historical and gastronomic gifts.