Prosecco  

Veneto and Prosecco Production

The Veneto region in north-eastern Italy stands out as the beating heart of Prosecco production, an area where wine tradition blends harmoniously with innovation. This region, characterised by a breathtaking landscape ranging from undulating hills to vast plains, offers the ideal climatic and soil conditions for growing Glera grapes. Prosecco production in Veneto is mainly concentrated in the provinces of Treviso, Venice, Vicenza, Padua and Belluno, with a particular focus on the area between Conegliano and Valdobbiadene, where the most prestigious vineyards are located. Here, winemakers combine traditional methods with cutting-edge techniques to create Prosecco that not only reflects the richness of the terroir, but also the passion and skill of its producers. Every bottle of Prosecco from Veneto is a tribute to the region's history, its cultural heritage and the unparalleled dedication of its winegrowers, who work tirelessly to maintain the high standards of quality that have made Prosecco famous globally.

Conegliano and Valdobbiadene: Heart and Soul of Prosecco

The hills of Valdobbiadene and Conegliano represent the epicentre of Prosecco production, a sun-kissed area that embodies the very essence of this renowned sparkling wine. These hills, located in the province of Treviso in the Veneto region, are a mosaic of lush vineyards scattered along gently sloping slopes and fertile valleys. Valdobbiadene, known for its rich and varied soils, is the birthplace of some of the best Prosecco Superiore DOCG. Here, the art of viticulture is handed down from generation to generation, creating wines that fully express the complexity and finesse of the terroir. Conegliano, on the other hand, known for its prestigious oenological school founded in 1876, stands out for its scientific and innovative approach to Prosecco production. The collaboration between the tradition of Valdobbiadene and the innovation of Conegliano results in Proseccos of extraordinary quality, characterised by a perfect balance of lively acidity and delicate fruity notes. These hills not only define the physical landscape of the region, but also delineate a cultural and historical landscape, where each vineyard tells a unique story of dedication, passion and excellence.

Difference between Prosecco DOC and DOCG

The distinction between Prosecco DOC and DOCG lies at the heart of the quality and authenticity that defines this Italian sparkling wine. Prosecco with the Denominazione di Origine Controllata (DOC) designation represents a vast production area encompassing nine provinces spread across the regions of Veneto and Friuli Venezia Giulia. This denomination ensures that Prosecco is produced according to specific standards, guaranteeing consistent quality and a distinctive character that reflects the qualities of the wider territory.

At the highest level, we find Prosecco with the Denominazione di Origine Controllata e Garantita (DOCG), which applies to two specific areas: Conegliano Valdobbiadene Prosecco and Asolo Prosecco. These areas, known for their unique geography and ideal microclimate, produce Prosecco that is considered of superior quality. Prosecco DOCG is often produced in vineyards located on steep hillsides, where the grapes are harvested by hand. This attention to detail, combined with stricter production standards, results in wines with more complex aromatic profiles, better structure and a finesse that is immediately recognisable on the palate.

Prosecco types and classification

The world of Prosecco is distinguished by its wealth of varieties and types, each with unique characteristics that reflect the art and science of winemaking. Prosecco classification is mainly based on the residual sugar in the wine, which determines its taste profile, from dryness to sweet intensity.

Prosecco Brut: this variety has the lowest residual sugar content, between 0 and 12 grams per litre, offering a decidedly dry and clean taste. Brut is known for its elegance and ability to bring out the natural flavours of the grape without adding sweetness.

Prosecco Extra Dry: with slightly higher residual sugar, between 12 and 17 grams per litre, Extra Dry offers a perfect balance of sweetness, acidity and freshness. It is the most widespread and popular type, characterised by a harmonious taste that makes it versatile for various occasions.

Prosecco Dry: despite its name, Prosecco Dry has a higher level of sweetness, with 17-32 grams of residual sugar per litre. This variety is known for its aromatic richness and smoothness, ideal to accompany desserts or to be enjoyed on its own as a meditation wine.

Prosecco Demi-Sec: even sweeter, Demi-Sec is less common but appreciated for its richness and intense aromatic profile, making it an excellent choice for special occasions or for pairing with sweet and spicy foods.

In addition to these classifications based on sugar content, Prosecco is also distinguished by the method of production and the origin of the grapes. The Proseccos of Valdobbiadene and Conegliano DOCG, for instance, are renowned for their superior quality, while the DOC versions offer a taste experience that represents the diversity and breadth of the production region. In addition, there are variants such as 'Prosecco Colfondo', a traditional style with re-fermentation in the bottle, which offers a unique experience with a more rustic and authentic profile.

Finally, Prosecco can be classified according to its effervescence: the 'Frizzante' with a lower pressure and lighter perlage, and the 'Spumante', more commonly produced, with livelier and more persistent bubbles. This diversity of styles and classifications makes Prosecco an extremely versatile wine, capable of satisfying a wide range of palates and occasions, reflecting the art of winemaking and the richness of the Veneto region.

How to pair Prosecco

Prosecco's versatility in the world of food pairings is as celebrated as the wine itself. This Italian sparkling wine, with its lively bubbles and aromatic profile, lends itself to a variety of culinary combinations, enhancing flavours and creating unique taste experiences.

Aperitifs and Starters: Prosecco is the undisputed star of the Italian aperitif. Its sparkling and refreshing notes go perfectly with light cold cuts, delicate cheeses, and appetisers such as olives and canapés. Prosecco's lively character cuts through the fat and prepares the palate for the meal.

Fish and Seafood Dishes: Prosecco's freshness and acidity make it ideal to accompany fish and seafood dishes. Whether it is a delicate salmon carpaccio, grilled prawns or a seafood salad, Prosecco will complement these flavours without overpowering them.

Asian and Spicy Cuisine: the sweetness of Extra Dry or Dry Prosecco can beautifully balance the warmth and complexity of Asian cuisines, such as Thai or Japanese. Pairings with sushi, light curries or dishes with a touch of spiciness are particularly effective.

Desserts and Sweets: for a sweet finish, Prosecco Dry or Demi-Sec can be a sublime companion. Its inherent sweetness pairs well with light desserts, dry pastries, or fruit-based desserts.

Creative Cocktails: in addition to traditional pairings, Prosecco is an excellent base for creative and innovative cocktails. From the iconic Spritz to the refined Bellini, it adds a touch of elegance and freshness to any drink.

Cocktails with Prosecco

Prosecco, with its light bubbles and fresh taste, is the ideal ingredient for a wide range of cocktails, from classic mixing to more modern creations. Its liveliness and versatility make it perfect for adding a touch of elegance and sparkle to any drink. Here are some popular and creative cocktails featuring Prosecco:

Aperol Spritz: iconic and colourful, the Aperol Spritz is the quintessential Italian cocktail. Composed of Prosecco, Aperol and a hint of soda, it is the perfect aperitif to start an evening of taste and lightness.

Bellini: a classic Venetian cocktail, the Bellini combines Prosecco with white peach puree. It is an elegant and refined drink, ideal for special occasions or as a refined start to a Sunday lunch.

Mimosa: similar to the Bellini but with a fruitier twist, the Mimosa mixes Prosecco and fresh orange juice. It is a popular cocktail for brunches and morning celebrations.

Negroni Sbagliato: a variation on the classic Negroni, the Sbagliato replaces gin with Prosecco, creating a lighter but equally intriguing cocktail with a perfect balance of sweetness, bitterness and bubbles.

Hugo: a refreshing cocktail originating from South Tyrol, the Hugo is a mixture of Prosecco, elderflower syrup, soda and fresh mint leaves. It quickly became popular for its unique taste and ease of preparation.

Rossini: similar to the Bellini but with a different fruity twist, the Rossini uses strawberry puree instead of peach, offering a sweet, colourful and irresistible drink.

These cocktails demonstrate Prosecco's ability to adapt to different flavours and contexts, making it a key ingredient in contemporary mixology. Whether you are preparing a drink for a big event or simply enjoying a relaxing moment, Prosecco will always add a touch of class and liveliness.