The Prosecco is being revalued (also from abroad)proseccando
Very often we meet people who are not so convinced about Prosecco. We are so passionate about it that we always engage in long discussions about the quality that you can find in some Prosecco bottles. The important thing is to know how to chose Prosecco.
So we also write down here what we think: Prosecco is not only a cheap sparkling wine to be added to Aperol in order to do a Spritz cocktail.
Behind every Prosecco bottle there is hard work of many people. Do you know that the harvest in the Prosecco DOCG ares is called “heroic” because of its difficult conditions?
DOC o DOCG?
Some sources are indicating as quality indicator the Italian system for categorizing the quality of the wine production areas. For the Prosecco we have he D.O.C. (Denominazione d’Origine Controllata) and the D.O.C.G. (Denominazione d’Origine Controllata e Garantita) as well explained by the recent article written by Robb Report
The rules in the Prosecco DOCG specifications actually seem to be more detailed:
– a smaller production area, between the towns of Conegliano and Valdobbiadene, compared to the wide area of the Prosecco DOC (includes Veneto and Friuli Venezia Giulia regions)
– the wine is tasted in order to be guaranteed for the quality
– moreover the additional classifications of Rive and Cartizze are sharply identifying some “Cru” produced into the DOCG area.
However we have found some excellent Proseccos in the D.O.C. area and DOC Treviso.
Here are some examples:
Perlage is producing excellentsOrganic Prosecco DOC. We already told you something about this winery in our blog post – LINK
MARTINOTTI OR CHARMAT METHOD
An usual objection to Prosecco is also related to the production method. People who love other sparkling wines (for example, Champagne or Franciacorta) are telling that the Prosecco is being produced with an industrial technique.
Since the bottle re-fermentation (also called “metodo classico” or champenoise) is not appropriate for the Glera grape (the grape for the Prosecco), Mr. Carpenè (founder of the today winery Carpenè Malvolti) back in the XIX century started to use the Charmat method. The second fermentation is done in big autoclaves: for the Prosecco, they are not a cheap method to make sparkling wine but they are used to preserve freshness and wine perfumes.
In order to demonstrate the high value of Prosecco, also Brian Freedman of Forbes has recently chosen Adami Col Credas Brut Valdobbiadene DOCG Prosecco Superiore Rive di Farra di Soligo 2016 as wine of the week describing it as: “My white Wine of the Week is exactly that sort of Prosecco—the kind that surprises, charms, and goes very easy on the wallet”. Article about Prosecco on Forbes – LINK
The ancient technique of refermentation or “sur lie”
In the Prosecco production area there are also some purists who are loving the ancestral production method: so you can also find the “col fondo” and “sui lieviti” wines that are re-fermented in bottle without the disgorging procedure.
Here are some excellent examples:
Having said about those excellences, we want to underling that wine international wine experts are looking at the Prosecco as a quality wine, it is not only the massive product.
Another example is the recent Prosecco tour made by the wine journalist Michaela Norris: she visited the Prosecco hills and she shared some enthusiastic posts on her social media channels (discover the very beginning of her Prosecco hills tour – LINK).
We are very lucky because we are living right in the middle of the Prosecco DOCG land (between Conegliano and Valdobbiadene) and we can visit and get to know the different wineries of the region. Thanks to the Web this knowledge can be at your fingertips, just follow us because this is our mission. Have you already seen the other blog post about the Prosecco world in our blog? https://www.proseccando.it/blog/