a b c Colombo, Fulvio (2014). Prosecco. Patrimonio del Nordest (in Italian). Trieste: Luglio Editore. ISBN 978-8868030636.

Base wines and a special sugar and yeast mixture (called the “tirage”) are added to the tank. As the yeast eats the sugar and ferments it releases CO2 which causes the tank to pressurize. Since the pressure has no where to go, it carbonates the wine. Voila! A sparkling wine! You will often hear winemakers here refer to their wines as ‘ruffiano’ … Google is unhelpful when it comes to translating this but ask an Italian what this colloquialism means and they’re likely to mimic the purring, sinuous motions of a cat. Intriguing, no? Ruffiano as I have come to understand it essentially means something sleek and sensual, velvety and seductive, and is the single best word for describing the impact that a great wine has on your tastebuds that I have ever heard. Conegliano Valdobbiadene Prosecco Docg, Prosecco Superiore Dal 1876". Archived from the original on 24 September 2015 . Retrieved 18 December 2012. Un ruolo fondamentale nell'elaborazione del metodo fu giocato dalla Scuola enologica di Conegliano, dove nacque il metodo di spumantizzazione Conegliano Valdobbiadene, messo a punto da Antonio Carpenè, rielaborazione del metodo italiano. Ecco quali sono gli elementi distintivi. Dopo la vendemmia, l'uva, raccolta a mano nei singoli vigneti, è portata in cantina per dare avvio alle lavorazioni. [ senzafonte] Colombo, Fulvio (June 2014). "Storie di vini dell'Adriatico. Nuove indagini sulle relazioni tra il Prosecco e il Prošek dalmata" (PDF). La Ricerca. Bollettino del Centro di Ricerche Storiche di Rovigno (in Italian) (65): 11–13.

Erbazzone is a traditional pie from Italy, that is especially popular in the province of Reggio Emilia. This pie has a humble origin, as it was a part of the “poor cuisine” because it was traditionally made from ingredients found easily in the vegetable garden and on the farm. Flood, Carlos (22 January 2021). "How Long Does Prosecco Last?". EulogyBar.com . Retrieved 11 March 2022. The boundary of the property is of adequate size, and contains the attributes of Outstanding Universal Value within a topographically distinct and intact landform. Despite many changes and challenges posed by pests, wars, poverty, and the industrialisation of viticulture, many of the attributes such as the vineyards, ciglioni and architectural elements demonstrate a good state of conservation, and the patches of forest have been maintained. Ecological processes are critically important for the sustainability of the landscape and the vineyards. Threats are currently managed, although the state of conservation of some elements (particularly architectural and urban elements in the buffer zone) require improvement, and climate change has accentuated the incidence of landslides. The landscape could be vulnerable to irreversible change due to the pressures of production of Prosecco within a growing global market. Agricultural and viticultural techniques for maintaining the integrity of the landscape are continuing, including manual harvesting. After the process has completed, the wine rests (usually for about 3 months), then it’s filtered, dosed (with expedition liqueur), bottled, and sent to a grocery store near you! The Various Types". Consorzio di Tutela del Prosecco di Conegliano Valdobbiadene. Archived from the original on 19 July 2015 . Retrieved 9 October 2015.

Insalata Caprese is a true classic of Neapolitan cuisine, but it works wonderfully with the wines from up north as well. The dish is a perfect combination of ripe tomatoes, mozzarella, and fresh basil. The locals describe it as a simple but delicious salad that comes from the island of Capri, as its name sounds. a b DuBose, Fred; Spingarn, Evan; Maniscalco, Nancy (2005). The Ultimate Wine Lover's Guide 2006. Sterling Publishing Company, Inc. pp. 196. ISBN 1-4027-2815-8.Brut: With 0–12 g/L of residual sugar, you should expect these wines to contain up to 1.75 carbs per glass (5 oz serving). In 1754, the spelling Prosecco appears for the first time in the book Il Roccolo Ditirambo, written by Aureliano Acanti in Novoledo, in the municipality of Villaverla located in the Province of Vicenza. The wine was then known by the local Slovene-speaking population as Prosegker or Prosekar and was grown on the Adriatic coast near the villages of Contovello, Prosecco, Santa Croce and the former Roman villa town Barcola.

L'autoclave si usa, in massima parte, anche per ottenere la versione frizzante. Ovviamente per il tranquillo non serve alcuna elaborazione. a b Burianek, Stephan (10 June 2007). "In dubio Prosecco". Der Standard (in German) . Retrieved 29 December 2008.

Tranquillo

Extra Dry: With 12–17 g/L of residual sugar, expect wines to contain 1.75–2.5 carbs per glass (5 oz serving). Moryson, F. (1908). An Itinerary. Containing His Ten Yeeres Travell through the Twelve Dominions of Germany, Bohmerland, Sweitzerland, Netherland, Denmarke, Poland, Italy, Turky, France, England, Scotland & Ireland. Vol.IV. Glasgow. pp.80, 103. {{ cite book}}: CS1 maint: location missing publisher ( link) Prosecco uses the “tank method” which enlists the use of some very high tech fermentation tanks. The tanks were first developed during the industrial era in the late 1800s and are capable of producing wines with up to 4 atmospheres of pressure! And, they’re huge! These tanks are under some serious pressure! How it works