Prosecco DOC is a large area in Northwest Italy that extends to the Slovenian border, encompassing Friuli-Venezia Giulia and Veneto. The area of some of the best Prosecco is on the hillside of Conegliano Valdobbiadene, which has been elevated to a DOCG status. The hill of Cartizze has wines considered to be the “Grand Cru” of Prosecco. These are placenames for specific areas, just as Champagne, Bordeaux, Burgundy, Barolo are all protected regions.
Prosecco – The Basics
Prosecco is made from the glera grape. In order to be labeled Prosecco, it must have at least 85% glera with the other 15% comprised of other locally grown white grapes. Dubbed with the geographical indication status of DOC (Denominazione di Origine Controllata), protects the product which is from a specific place of origin and must follow certain standards & rules. It protects the winemaking methods, the final products, has rules for what goes in the wine and what does not. A delicate wine with very floral notes, Prosecco is often thought to be a sweet wine. In fact, it has different degrees of sweetness, including the brut (0-12 g/L RS) and extra dry (12-17 g/L RS).
Many people mistakenly call all sparkling wines Champagne. Luckily, the popularity of Prosecco has broken down this misnomer, mostly because people ask for it by name. While they may both be sparkling, the differences are stark. For starters, the appearance in the glass is a bit different. The bubble size, the head is different. Prosecco’s bubbles are a tad bit larger than found in Champagne. This occurrence is from the method of secondary fermentation. In Champagne, secondary fermentation occurs in the bottle. Prosecco uses the Charmat (Martinotti) or tank method. A large vat of Prosecco is where the secondary fermentation happens. The pressure of carbon dioxide doesn’t build in the tank nearly as much as in an enclosed, individual bottle. The foam of the prosecco in the glass will be much frothier than the foam of Champagne. The glera grapes show characters of flowers & delicate fruit of green apple, pear & melon, making Prosecco a delicate, easy drinking wine. Prosecco is fun, festive, light, and delicious!
Wines I tasted through:
- Savino Prosecco DOC – Extra Dry
- Lamarca Luminore Conegliano Valdobbiadene DOCG – Brut
- Bellussi Prosecco Rosé DOC
- Mongarda Glera, Coll Trevigiani Col Fondo IGT – crown cap (not allowed in DOCG areas)
Bellussi Prosecco Rosé has just been introduced to the world as new appellation beginning January of 2021. Prosecco makers have been making a rosé version of their sparkles for a long time, but they have not been able to label it as Prosecco Rosé.
Now of course, the aforementioned Charmat production is a relatively modern invention (1895!) But Prosecco has been made for over 300 years. Col Fondo Prosecco goes back to the ancient style of making Prosecco by having the secondary fermentation occurring in the bottle…as in Champagne! Col Fondo translates to “with the bottom” implying that the lees are on the bottom of the bottle. The spent yeast cells in the secondary fermentation are in the bottom of the bottle. Traditionally, sparkling wines such as Champagne are disgorged or opened to release the sediment from the bottle. Disgorgment allows for a clear product. Col Fondo keeps the sediment for a funkier, yeastier flavor that is unique. Mongarda Glera Col Fondo is the perfect example of this natural, ancient method.
Mongarda Glera, Col Fondo Colli Trevigiani IGT
This prosecco is made in the “old school” method, the style before the Charmat was invented. It has zero residual sugar yielding a very dry wine – Brut Nature, Brut Zero, Sans Dosage. Choose a large wine glass for this Mongarda. As you pour the wine into the glass, watch as the bubbles froth immediately. I find that the larger bowl of the wine glass allows you to experience the frothiness and fragrance of this wine. The bubbles subside after a short time. When you put your nose in the glass, you can definitely detect the lees, or spent yeast cells, as a slightly bready note. In tasting this wine, you will also experience the lees and the salinity. The Mongarda Col Fondo has ZERO residual sugar, making this wine perfect for prosciutto, salami, boquerones, or other fatty, salty snacks. Perhaps even raw oysters! The Mongarda is perfect with a rich and creamy cheese such as La Tur. The dry wine is a perfect contrast to the creaminess of the La Tur.
Savino Prosecco DOC
This is an everyday Prosecco. Light and easy drinking, not too sweet and not too dry, exactly as you would imagine a Prosecco should be. Savino is considered an extra dry style. Pretty floral notes with hints of delicate pear and green apple. I find the Savino to work well in Prosecco cocktails like an Aperol Spritz or a Sgroppino.
LaMarca “Luminore” Congeliano Valdobbiadene Prosecco Superiore DOCG
LaMarca is a powerhouse brand seen almost everywhere. Its Tiffany Blue label is certainly eye catching and evokes the imagery of class and sophistication. The Luminore contains grapes sourced from the prestigious hillsides of Conegliano and Valdobbiadene. The vines on the steep hillsides struggle a bit more than on the flatter plains in the larger Prosecco DOC area. Because of this stress and because of the sun exposure, more flavor can be concentrated in the grape yielding a finer wine. This elegance is evident in the Luminore. Delicate, floral with notes of peaches. Luminore possesses a lot more complexity. It is also considered to be brut. This dry wine is a perfect compliment to salty cheeses such as halloumi, feta, Pecorino Moliterno al Tartufo and other salty snacks like potato chips. It paired fantastically with an earthy lentil salad with blistered red bell peppers and vinaigrette.
Bellussi Prosecco Rosé DOC
A new kid on the block! Yes, Prosecco makers have been producing a rosé, but until May of 2020, they have not been allowed to label the wine as Prosecco Rosé. The Italian Consorzio began to allow the addition of Pinot Nero to the glera and producers can label the wine as Prosecco Rosé DOC. The first release was January 2021.
The Bellussi is very eye catching. The bottle is bumpy, kind of like avocado skin. It looks like the bubbles are permanenly on the exterior of the bottle. The label is a showstopping fuchsia. When pouring the wine, the glass builds with pretty, frothy bubbles and the wine is a tantalizing cotton candy pink! As you take a sip, the complexity of the addition of pinot nero adds more body than a regular light bodied Prosecco, especially with its light raspberry notes. Pretty amazing with Gorgonzola Dolce.
The Cheese
I have mentioned cheeses throughout this post because I put together a wine & cheese tasting. Check out a picture of the cheeses artfully arranged on a small 10″x10″ board:
From these four distinctive types of Prosecco, a perfect Prosecco tasting can be accomplished. Each of these four examples showcases important points of each wine:
-Mongarda – brut nature (driest style), sediment present on bottom (Col Fondo), crown cap – not allowed in DOCG
-Savino – extra dry, great for cocktails
-Luminore – brut, from the specific area of Conegliano Valdobbiadene
-Bellussi Rosé – a rosé (new to Prosecco)
What Prosecco do you enjoy? Have you tried any of the 4 Prosecco above?