Collins, Guy (17 May 2016). "Prosecco 2016 Output Seen Up as Much as 20% as U.K. Sales Surge". bloomberg.com . Retrieved 15 October 2017.

This sparkling wine has its origin in an area with a unique microclimate and soil composition, where vines find their ideal conditions for ripening. a b c d e f g Cortese, Amy (26 December 2008). "Italian Makers of Prosecco Seek Recognition". The New York Times . Retrieved 28 December 2008. Prosecco has a minimum of 10.5–11.5% alcohol by volume, depending on the DOC/DOCG rules. [34] The flavour of Prosecco has been described as aromatic and crisp, bringing to mind yellow apple, pear, white peach, and apricot. [19] [34] Most Prosecco variants have intense primary aromas [34] and are meant to taste fresh, light and comparatively simple. [28]Tribaut Brut Origine is a fresh and fruity Champagne, middle to full-bodied, that shows great length and good balance on the In Trieste at the beginning of the sixteenth century, the local wine " Ribolla" was promoted as the recreation of the Pucinian [12] celebrated by Pliny the Elder in his Natural History and praised for its medicinal qualities by Livia, the wife of Emperor Augustus. [13] The need to distinguish the "Ribolla" of Trieste from other wines of the same name, produced in Gorizia and at lower cost in Istria, led, at the end of the century, to a change in name. Following the supposed place of production in antiquity, the wine was referred to as "castellum nobile vinum Pucinum", after the castle near the village of Prosecco. [13]

You could also freshen things up with a Spritz Veneziano, a refreshing mix of Prosecco with a shot of Aperol, Campari, Cynar, or another bitter liqueur, topped with a splash of soda water. Or lighten your Negroni to a Sbagliato (or a “mistaken” version) by substituting 1 ounce of Prosecco for gin, and gently stirring in the sparkling wine with equal pours of Campari and sweet vermouth. The unique regional geography and microclimate help produce Prosecco’s characteristic fruit flavors. A bottle of Prosecco di Conegliano spumante extra dry and a glass of Prosecco frizzante, which stops forming bubbles soon after it is poured In Italy, Prosecco is a ubiquitously used wine. [3] Outside Italy, it is most often drunk as an apéritif. As with other sparkling wines, Prosecco is served chilled. [34]

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fermentation occurs in cuve close at a controlled temperature of 15 °C, to preserve the primary aromas of the grapes.

The first known mention of the name Prosecco is attributed to the Englishman Fynes Moryson, who used the spelling Prosecho. Moryson, visiting the north of Italy in 1593, notes: " Histria is devided into Forum Julii, and Histria properly so called... Here growes the wine Pucinum, now called Prosecho, much celebrated by Pliny." He places Prosecco among the famous wines of Italy: "These are the most famous Wines of Italy. La lagrima di Christo and like wines neere Cinqueterre in Liguria: La vernazza, and the white Muskadine, especially that of Montefiaschoni in Tuscany: Cecubum and Falernum in the Kingdom of Naples, and Prosecho in Histria." [14] While Prosecco is Italy’s most famous sparkling wine, not just any Italian sparkling can call itself Prosecco DOC. The wine enjoys a protected geographic designation label of DOC, short for Denominazione di Origine Controllata, or “controlled designation of origin.” Depending on their sweetness, in accordance with the EU Sweetness of wine Regulations for Terms used to indicate sweetness of sparkling wine, Proseccos are labelled "Brut" (up to 12grams per litre of residual sugar), "Extra Dry" (12–17 g/L) or "Dry" (17–32 g/L). [28] Extra-Dry has been the dominant style made, but the amount of Brut is now increasing. 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. Most Prosecco, whether DOC or DOCG, is made as Spumante sparkling wine or Frizzante (semi-sparkling). Prosecco DOC Spumante is the most famous and popular variety, with longer-lasting bubbles. Prosecco DOC Frizzante has bubbles that linger for a shorter time. A small proportion is made as Tranquillo (still wine), with no bubbles. [5] Tranquillo amounts to only about 5% of production, [21] and this wine is rarely exported.

Approximately 150 million bottles of Prosecco were produced in 2008. [3] Huge subsequent growth meant this figure approached 600 million bottles in 2018. [26] palate. It is a blend of 40% Pinot Noir, 30% Chardonnay, 30% Pinot Meunier selected from 8 different terroirs; and includes 10% reserve wines aged in large oak casks (foudres).

What better time to reach for a glass of Prosecco DOC than during National Prosecco Week, which runs June 3-9, 2019! Learn more about National Prosecco Week events, in-store opportunities, by-the-glass Prosecco specials and more at CasaProsecco.

Accademia Prosecco Red Details

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. Matias, Neil (26 December 2008). "Bubbling over into '09". The Herald News . Retrieved 28 December 2008.