Description 1 of 2

Name of varietal: Prosecco

Common synonyms: Glera
Parentage of the grape: thought to have been first grown in Friuli, then brought to the Veneto region of Italy where it became most popular. 
History of the grape: References to a lightly sparkling wine in the Veneto date back to the 1100s, but it was much sweeter than the popular styles today. The reason for this is that the grape reaches full ripeness relatively late in the harvest season. The grapes would be crushed and set to ferment. However cold temperatures that couldn’t be controlled meant the wine would be bottled often before complete fermentation, which means residual sugar that didn’t get a chance to be converted to alcohol is still in the wine. Come spring, carbon dioxide gets trapped in the bottle, and the wine gets fizzy. The Carpene Malvoti winery under the direction of Antonio Carpene is credited with changing that method in 1868. He employed the French Charmat method to give the wine a secondary fermentation in pressurized tanks instead of the bottle, which ensures complete fermentation and a dryer, more elegant wine. Today, his legacy of quality is passed on to the Proseccos made with the DOC designation Prosecco di Conegliano-Valdobbiadenne which are considered those of the highest quality. This name is a combination of two growing areas: Conegliano from warmer, low-lying areas, tend to produce a fruitier wine and Valdobbiadenne from higher, cooler areas, that produce a drier, crisper version. Prosecco labels each area separately if the wine comes from one or the other or together when it is a blend of both. Prosecco di Cartizze refers to wine made in the highest point of the Valdobbiadene, and are considered the finest of all Proseccos for the complex structure of the grapes. 
Characteristics of the grape: light to full fizz, dry to off dry, lemon, grapefruit, green apple, golden apple, toast, sesame, vanilla. 
Regions where the grape currently is important: Italy, especially the Veneto. Places in the New World where Italians immigrated such as Australia, New Zealand, Brazil. California. 
Type or types of wines the grape produces: dry to off dry sparkling 
– Description from Amanda Schuster

Back to top

Description 2 of 2

From Oz Clarke's 'Grapes and Wines': Both the name of an Italian grape and the wine made from it, Prosecco's most familiar incarnation is as a dry or off-dry sparkling wine with good acidity and a lightly creamy flavour. It is a favorite in Venice and vicinity, and is the proper wine to use in a Bellini. It is not high in alcohol or body and is fresh and rather neutral rather than particularly aromatic - the ideal base for sparkling wine, in other words. There are occasional sweet versions, quite a lot of frizzante or semi-sparkling, and a little still wine. Virtually all Prosecco is grown in the Valdobbiadene and Conegliano zones north of Venice, or in Colli Euganei near Padua. It ripens late, and it was this late-ripening that originally gave rise to the spumante tradition. The fermentation tended to stop in the Autumn, leaving some carbon dioxide and perhaps some residual sugar in the wine, which would begin to ferment again in the Spring-if it hadn't all been drunk by then. Most of the wine today is made by the Charmat method. – Description from Inlitero

Back to top

« Back to Prosecco Overview

Best Wine Deals

See More Deals

Prosecco Top Lists

Recent Forum PostsView all

Prosecco wine ratings and reviews

Snooth Media Network