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The story of prosecco

Prosecco is a sparkling wine that is made from the Glera variety. Just as the Champagne region gives its name to Champagne, Prosecco also has its own distinctive region. The origin of this delicious drink dates back to Roman times. The ancient Romans used Glera grapes to make a delicious drink called Pucino. The grapes of the Glera variety used for its production grew in a small village called Prosecco. The village of Prosecco lies in the hills above Trieste. In Italy during the 18th century, the cultivation of this delicious Glera grape spread over the hills and into neighboring towns and villages in northern Italy in the Veneto and Friuli Venezia Giulia regions.

Slovo „Prosecco“ sa prvýkrát objavilo v roku 1754 a v knihe „Il roccolo Ditirambo od Aureliana Acantiho, ktorý napísal: “And now I’d like to moisten my mouth with that Prosecco, his apple bouquet”.

From the 20th century it was the production of Prosecco in Veneto and Friuli, where the sparkling drink we all know today is created. Prosecco isproduced according to traditional procedures, with the help of modern fermentation technologies. The Glera grape variety used to make Prosecco was called Prosecco until 2009. We divide Prosecco according to its region of origin into Valdobbiadene Superiore Di Cartizze DOCG, Valdobbiadene Superiore DOCG, DOC Treviso, DOC Trieste, DOC. The best quality grapes ripen on the hilly slopes of fifteen villages between the cities of Conegliano and Valdobbiadene. The most prestigious Prosecco of the highest quality comes from the Cartizze area with an area of only about 110 hectares.

from Berry to Bubble

1. Most of the time prosecco grape harvesting is done by hand and starts when the grapes are ripe enough according to the Consorzio di Tutela del Prosecco di Conegliano Valdobbiadene.
2. Grapes can be crushed in the collection area only after being put into production in accordance with the rules. One hundred kilograms of grapes are processed extremely sensitively, while a maximum of only 70 liters of wine is obtained.
3. Undesirable sludge is separated from the newly pressed must by settling. The cleaning procedure lasts 10 to 12 hours in a stainless steel tank at a temperature of 5 to 10 °C. The clean juice is then pumped into another stainless steel container.
4. Sugar is naturally transformed into alcohol, carbon dioxide and other substances that give the wine its aroma during the first fermentation. During the fermentation process at a temperature of 16-20 °C, 15-20 days will pass.
5. The wine will eventually become clearer after additional aging over the winter. This causes cold, which accelerates the precipitation of deposits. The result is a simple wine with 10% alcohol and no sugar.
6. Winemakers can produce unique flavors either in the form of 100% glera or in conjunction with other types by blending or “prise de mousse” of different vintages, locations or varieties.
7. The addition of a combination of yeast and sugar helps produce CO2, or as we know it from the glass, effervescence during a second fermentation of at least 30 days in autoclaves or giant pressure tanks. The Charmat or Martinotti-Charmat method is the name for this industrial technique.

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