Glera or Prosecco grapes are grown in different regions of Italy, but to be used in this drink, they must come from the region of Friuli-Venezia Giulia and Veneto. These grapes are grown in other parts of the world such as Brazil, but the wines produced from these grapes can not be called prosecco.
Prosecco is known to be one of the main ingredients of Bellini, and some people use it as a cheap and excellent quality substitute to champagne.
In the 1960s, the prosecco was so soft that it was difficult to distinguish it from Asti Spumante produced in Piedmont, but gradually the production techniques have evolved and with them, the quality of prosecco we currently consume.
Unlike the Champenoise method for champagne, for prosecco, according to the Charmat or the Italian method, the second fermentation takes place in stainless steel tanks.
Introduced to the U.S. market in 2000, Prosecco went on to become popular around the world with its original DO Prosecco Valdobbiadene – Conegliano Valdobbiadene Prosecco di Conegliano and Prosecco di.
Types of Prosecco
Prosecco wine is mainly produced in sparkling versions: Spumante and Frizzante Gentile (slightly sparkling)
The non-foaming version of prosecco (calm or tranquillo) is made with grapes Glera, but only 5% of the total annual production.
Have you ever tasted the prosecco ? Today we recommend you:
Foss Marai Prosecco Di Valdobbiadene Extra Dry