What is real prosecco?
You can tell the real Prosecco The vines that produce Prosecco are found exclusively in north-east Italy, in Veneto and Friuli-Venezia Giulia, between the Dolomites and the Adriatic Sea. The particular interaction between the climate, the soil and the winemaking tradition gives rise to Prosecco DOC, a unique wine.
What makes a prosecco a prosecco?
Prosecco is made from a blend of grapes that must be at least 85% glera, with the rest being local and international varieties including verdiso, bianchetta trevigiana, perera, chardonnay, pinot bianco, pinot grigio and pinot noir. The majority of prosecco is produced using the Charmat method.
Is prosecco really bad for you?
Recommended. Drinking excessive quantities of prosecco may be bad for your health, a doctor has now claimed. In particular, the combination of carbonic acid, sugar and alcohol present in the drink could do damage to your teeth if drunk in sufficient amounts.
Where did the grapes for Prosecco come from?
Speaking of which, Prosecco has ancient history. The Glera grape, which grew well in the Prosecco region and became the basis for Prosecco, was grown in Ancient Rome.
How many bottles of Prosecco are there in the world?
According to the Sparkling Wine Observatory (and yes, there is such a thing ), Prosecco sold 307 million bottles to Champagne’s 304 in 2013. The likely cause for the victory is the affordability of quality Prosecco compared to the higher price point for decent entry-level Champagne.
When did Prosecco become known as bubble wine?
In fact, Prosecco didn’t bubble until the 19th Century. The Romans may have loved it, and Italians continued to love it, but it wasn’t until Antonio Carpenè first subjected the still white wine to a second fermentation that Prosecco acquired it’s now lasting association with bubbles.
What kind of fermentation is used to make Prosecco?
Well, one kind of Prosecco can be (the Conegliano Valdobbiadene in the DOCG). But the rest is made in the “charmat” method, AKA the “tank method,” where the fermented wine goes through its secondary fermentation in big steel tanks, rather than the bottle.