Prosecco has been a well known wine for several centuries, even the Romans recorded their enjoyment of the wine. However, it was not until after the scourge of Phylloxera that the grape’s suitability for sparkling wine was discovered and its subsequent rise in popularity saw major cities such as Venice become capitivated by the new style.
Prosecco is today the most famous sparkling wine made from grapes grown in the moderate climate surrounding the hills of Treviso in the Veneto region.
It is light, soft and refreshing with crisp citrus flavors and is traditionally served chilled (6-8° C or 43-46° F) as an aperitif before the meal or with light lunches and also with Asian foods.
Ageing potential: up to 1 year.
TECHNICAL DATA
Vineyards location: Farra di Soligo, on the hills of Conegliano
Geology: Light soils of volcanic origin
Grape variety: Prosecco
Vines density per hectare: 2,500 to 3,000
Production per hectare/ acre: 13 tons / 5.7 tons
Winemaking process: Destemming, crushing and pressing in a pneumatic press and then fermentation in stainless steel vats
Secondary fermentation method: Charmat
Ageing in cellar: 2-3 months in stainless steel vats
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