1. IT IS THE "NUMBER 1" ITALIAN WINE FOR EXPORTS
The number 1 Italian wine for export volumes. It exceeds the consumption of Champagne in some markets!
2. IT IS NOT A GRAPE VARIETY
Prosecco wine is made with Glera grapes. The Glera grape variety was called Prosecco until 2009. From 2009 onwards this grape was identified with the name Glera, already synonymous with it, leaving the Prosecco name exclusively to the wine. Prosecco, in its traditional version, can only have a maximum of 15% other specific grape varieties in it.
3. THE NAME OF A CITY
The name comes from the city of Prosecco, in the province of Trieste, where a wine made from Glera grapes was produced since Roman times.
4. DIFFERENT NAMES WITH UNIQUE CHARACTERISTICS
The production area of Prosecco DOC extends from Veneto to Friuli Venezia Giulia, in the provinces of Treviso, Venice, Vicenza, Padua, Belluno, Gorizia, Pordenone, Trieste and Udine. Within this territory there are the two DOCGs of Conegliano Valdobbiadene and Asolo.
- 3 types within the DOCG "Conegliano Valdobbiadene Prosecco Superiore": the DOCG "Superiore Cartizze"; the DOCG Rive, the DOCG "Conegliano and Valdobbiadene".
- The “Asolo Prosecco” DOCG includes the following categories: DOCG Asolo Prosecco, DOCG Asolo Prosecco Sparkling and DOCG Asolo Prosecco Spumante Superiore.
5. ALMOST ALWAYS SPARKLING WINE
It is consumed mainly in the form of sparkling wine (vinified with the Martinotti/Charmat method), but it can also be found in small quantities as a still wine. The Martinotti method is a faster system, compared to the Champenois/traditional method, and is ideal for wines such as Prosecco whose main distinctive characteristics are its freshness and varietal aromas.
6. FRUIT AROMAS, BUT NOT ONLY
At the aromatic level, Prosecco is characterized by hints of green apple, flowers, ripe fruit and Mediterranean spices. These aromas largely reflect the characteristics of the Glera grape and the territory.
7. NOT ONLY BRUT
Prosecco Superiore ExtraBrut and Pas Dosé are gaining ground, characterized by high minerality and a low sugar residue, which make them particularly suitable as wines to pair with a meal.
8. COL FONDO
Prosecco Superiore Col fondo is a particular type characterized by the traditional sur lie production method. The production sur lie, a French term that translates as “on the lees”, involves refermentation in the bottle which makes the Prosecco cloudy and with more marked hints of yeast.
9. GLASS ONLY AND MANDATORY LABEL
Prosecco DOC / DOCG must be produced and marketed exclusively in glass bottles and not on tap or in other containers. Prosecco to be called such must have the band label with the State Mark applied on the closure of the bottle, so that the bottle cannot be opened without breaking the band.
10. TULIP GLASS
To taste a Prosecco it is recommended to use the tulip-shaped glass developed specifically for this wine so that it can best express all the aromatic potential.