Prosecco, Italy’s most famous sparkling wine, has over recent years become the sparkling wine of choice for many in the UK. Hardly surprising, given its drinkability, fruity flavours, versatility in terms of food pairing and, of course, its affordability. Prosecco comes from the northeastern Italian regions of Veneto and Friuli-Venezia-Giulia and is made principally from the Glera grape variety, which must make up at least 85% of the blend. This grape variety did in fact used to be called Prosecco, but in 2009 its name was changed to Glera and thus Prosecco could be registered in EU law as the DOC. which meant other regions could no longer use the name. At House of Townend, we are extremely selective in all the wines that we stock, so it goes without saying that we endeavour to source only the best quality Prosecco.
As Prosecco is registered as the DOC, any sparkling wine that is not from Veneto or Friuli Venezia Giulia, Italy (or from Champagne, France) is just sparkling wine and cannot legally be called Prosecco!
In short, sparkling wine can be produced in any area using any grape variety, whereas Prosecco wine has to be produced in Veneto or Fruili-Venezia-Giulia using Glera grapes. So, although all Prosecco is sparkling wine, not all sparkling wine is Prosecco.
The Prosecco region is made up of different soil types, but is generally a mixture of limestone, clay, marl and marine sandstone. This, together with the temperate climate, makes for the perfect conditions to grow the Glera grape.
The grapes are harvested from September, when they have reached the right degree of ripeness and acidity. Glera is a very delicate type of grape because of its extremely thin skin. Once harvested, and after careful monitoring and selection, the grapes finally arrive at the winery for the pressing and vinification process. First of all, the grapes undergo a light and gentle pressing phase in order to extract the free-run must. This is then filtered, clarified and left to settle, before the first alcoholic fermentation is activated by the addition of natural yeasts, resulting in the base wine.
The base wine is then transferred to pressurised stainless steel tanks (or autoclaves), where additional yeast and sugar are added to initiate the second fermentation This process produces carbon dioxide, which gives Prosecco its bubbles. This takes around 30 days for most Prosecco, but longer timeframes can be used to produce higher quality styles.
It is at the point of the second fermentation where Prosecco wine production differs from that of Champagne and some other sparkling wines. The Charmat method (also known as the Martinotti Method or Tank Method) used to produce Prosecco, involves conducting the second fermentation (which creates the bubbles) in large pressurised tanks, resulting in a wine with bright fruit flavours, floral aromatics, and a lighter, fresher profile. In contrast, Champagne and some sparkling wines are made using the Traditional Method (Méthode Traditionnelle or Méthode Champenoise), where the second fermentation occurs in individual bottles, creating fine and persistent bubbles. Champagne tends to have more complex flavours, a creamy mouthfeel and the potential for ageing.
After the secondary fermentation, the wine is filtered to remove the yeast and other sediment, then chilled and stabilised to halt fermentation. The Prosecco is now ready to be bottled. Prosecco is generally consumed young and fresh, so it is not aged for long after bottling and is therefore released early onto the market. However, some higher-end Prosecco may be aged for a few months.
Prosecco wine can be labelled as either Frizzante or Spumante - both authentic Proseccos and both sparkling, although it is Prosecco Spumante that is more common and more popular.
The only difference between the two is the level of effervescence – in other words the amount and strength of the bubbles. Whereas Prosecco labelled as ‘Frizzante’ is only gently sparkling, Prosecco labelled as ‘Spumante’ has far more fizz. Although both styles have similar flavours, the difference in carbonation affects the overall drinking experience. Spumante with more fizz is more celebratory and livelier, while Frizzante offers a gentler, more casual experience.
According to EU regulations, Frizzante wines must have 1–2.5 bars of pressure at 20ËšC. Frizzante Prosecco is defined as semi-sparkling by law and is classified and taxed as a still wine. Spumante wines on the other hand have a minimum of three bars of pressure at 20ËšC, but usually have about 4.5–5 bars.
There is also a third type of Prosecco, which is still and called Tranquilo, but this is not very common in the UK.
Prosecco wine can also be found in various levels of sweetness, from Brut (dry) to demi-sec (sweet).
Prosecco has a relatively short shelf life compared to other sparkling wines, like Champagne. Standard, non-vintage Prosecco should be consumed one to two years after purchase to enjoy its fresh, fruity character, whereas vintage or premium Prosecco (often labelled Prosecco Superiore DOCG) can last slightly longer, up to three years from bottling, but is still best enjoyed young.
Store Prosecco in a cool, dark pace, ideally at a temperature of 10–15ËšC and away from direct sunlight or heat. It is also best to keep Prosecco on its side if it has a cork, to prevent the cork from drying out.
Once opened, Prosecco should be stored in a fridge with a proper sparkling wine stopper and consumed within one to two days. After that, it will lose its bubbles and freshness.
Prosecco is best served chilled at a temperature of 6–8 ËšC, which enhances its crisp, refreshing qualities and brings out its fruity and floral aromas. Therefore, make sure to place your Prosecco in the fridge three to four hours before serving. However, if you need to chill it quickly, place the bottle in a bucket filled with ice and water for about 20–30 minutes.
Although it is important to serve Prosecco chilled, as serving it too warm may make it less refreshing, serving Prosecco too cold can mute its flavour. Therefore, keeping it within the above temperature range ensures the best drinking experience.
Prosecco is versatile and can be enjoyed on various occasions:
Prosecco is commonly served as a pre-meal drink, especially in Italy. Its light, refreshing nature makes it a great palate cleanser and a fantastic way to start a meal or event.
Like other sparkling wines, Prosecco is often enjoyed during special occasions such as weddings, birthdays, holidays or parties. Its festive bubbles make it perfect for raising a glass.
Thanks to its affordability and approachable taste, Prosecco can also be served during casual get-togethers or as a simple drink to enjoy with friends.
Prosecco pairs well with a variety of foods, due to its lightness and acidity. In general, Prosecco's versatility makes it ideal for pairing with foods that are light, fresh or slightly salty, but it can also balance dishes with a touch of sweetness or spice.
Here are some examples of great food to pair with Prosecco wine:
Prosecco is a key ingredient in many popular cocktails, such as the Aperol Spritz, Bellini, or Mimosa. It’s perfect for brunches or social events.
In fact, Prosecco can be served whenever you fancy a refreshing drink. It is an anytime wine—whether it’s a special occasion or just a casual moment. Prosecco is all about fresh fruit, early drinking and exceptional value.
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