Prosecco

Prosecco is the protected Italian designation for predominantly sparkling white wine from the north-east of the country. Its DOC covers nine provinces in Veneto and Friuli-Venezia Giulia, extending from the plains around Treviso to areas near Trieste; the name comes from the village of Prosecco near Trieste. The Adriatic moderates the climate, while the Alps and Dolomites offer partial protection. This generally preserves the acidity and aromatic clarity that give the wines their easy, lively character.

The most highly regarded origins are the hills between Conegliano and Valdobbiadene and those around Asolo. Vineyards here can be exceptionally steep and are divided among many small holdings. Soils vary markedly, including clay, limestone, marl, sandstone and conglomerate. This diversity helps explain the difference between a straightforward Prosecco DOC and a wine from a particular hillside. Within Conegliano Valdobbiadene, Rive wines come from named, steep local areas; Cartizze is its best-known and particularly small hillside zone.

Glera is the principal grape and must account for at least 85% of the blend. Permitted complementary varieties may include Verdiso, Perera, Bianchetta Trevigiana, Chardonnay and Pinot varieties. Most Prosecco is made by the tank, Martinotti or Charmat method, in which the second fermentation takes place in a pressurised vessel. This method highlights floral and fruit-led aromas. Spumante is more fully sparkling than frizzante, while still Prosecco is also permitted. Extra Brut, Brut, Extra Dry and Dry indicate increasing residual sweetness, so Extra Dry is sweeter than Brut.

Conegliano Valdobbiadene Prosecco and Asolo Prosecco are the DOCG hill appellations, subject to stricter rules; their sparkling wines are often described as Prosecco Superiore. Typical notes include apple, pear, white peach, citrus and acacia blossom, sometimes with a gentle almond-like finish. Most bottles are at their best when young and fresh, although serious DOCG and Rive examples can develop further nuance over a few years. Serve chilled as an aperitif or with light, savoury food.