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Prosecco: Italy’s Crisp and Refreshing Sparkling Wine

Prosecco, Italy's answer to Champagne, has risen from regional favorite to global phenomenon. This sparkling wine's popularity has skyrocketed, with annual production reaching over 600 million bottles in recent years. Its success lies in its approachable flavor profile, versatility, and attractive price point.

For those in Ojai, California, we’ve made exploring Prosecco is made seamless and exciting at 655 East Ojai Avenue, Ojai, CA 93023. We offer a curated selection of Proseccos and expert guidance. Reach us at (805) 646-1700 or OBConline@yahoo.com to discover your next favorite bottle.

What is Prosecco Wine?

Prosecco is a sparkling white wine produced primarily in the Veneto and Friuli Venezia Giulia regions of northeastern Italy. Unlike its French counterpart, Champagne, Prosecco is made from the Glera grape (formerly known as Prosecco) and employs a different production method.

Key Characteristics of Prosecco:
  1. Grapes: Primarily Glera, with small amounts of other approved varieties allowed
  2. Production regions: Veneto and Friuli Venezia Giulia, Italy
  3. Flavor profile: Typically light-bodied, fruity, and floral
  4. Alcohol content: Usually between 11% and 12% ABV
  5. Bubbles: Generally larger and less persistent than Champagne

Prosecco vs. Champagne

Prosecco vs Champagne Comparison
Feature Prosecco Champagne
Main Grape Varieties Glera Chardonnay, Pinot Noir, Pinot Meunier
Production Method Charmat (tank method) Traditional (bottle fermentation)
Minimum Aging Requirement None 15 months for non-vintage, 36 months for vintage
Typical Flavors Green apple, pear, honeysuckle Citrus, almond, toast
Price Range Generally lower Generally higher
Bubble Size Larger, less persistent Smaller, more persistent

Production Method: Charmat vs. Traditional

Prosecco's production employs the Charmat method, also known as the tank method or cuve close. This process differs significantly from the traditional method used for Champagne:

1. Primary fermentation: Both methods start with a still base wine.

2. Secondary fermentation:
  • Charmat method: The base wine is transferred to large, pressurized stainless steel tanks where yeast and sugar are added to induce fermentation. This process typically lasts 30 days.
  • Traditional method: The base wine is bottled with yeast and sugar, and fermentation occurs within each bottle over several months or years.
3. Aging:
  • Charmat method: Prosecco is aged briefly in the tank before bottling, usually for a few weeks to a few months.
  • Traditional method: Champagne ages on its lees (dead yeast cells) in the bottle for at least 15 months for non-vintage and 36 months for vintage wines.
4. Bottling:
  • Charmat method: The wine is filtered, dosed with sugar if needed, and bottled under pressure.
  • Traditional method: The bottles undergo riddling and disgorgement to remove lees before dosage and final corking.
The Charmat method preserves the fresh, fruity characteristics of the Glera grape, resulting in Prosecco's signature light and aromatic profile. It also allows for larger-scale production at a lower cost compared to the traditional method.

Types of Prosecco Wines

Sweetness Levels:
  1. Brut Nature (0-3 g/L residual sugar): Bone dry, no perceptible sweetness
  2. Extra Brut (0-6 g/L): Very dry
  3. Brut (0-12 g/L): Dry, most common style
  4. Extra Dry (12-17 g/L): Slightly sweet, traditional Prosecco style
  5. Dry (17-32 g/L): Noticeably sweet
  6. Demi-Sec (32-50 g/L): Very sweet, rare for Prosecco
Effervescence:
  1. Spumante: Fully sparkling (at least 3.5 atmospheres of pressure)
  2. Frizzante: Semi-sparkling (1-2.5 atmospheres of pressure)
  3. Tranquillo: Still wine (rare)
Quality Designations:

1. Prosecco DOC (Denominazione di Origine Controllata):
  • Largest production area
  • Encompasses nine provinces across Veneto and Friuli Venezia Giulia
  • Minimum 85% Glera grapes
  • Yield limit: 18 tonnes/hectare
  • Minimum alcohol: 11% ABV
2. Prosecco Conegliano Valdobbiadene Superiore DOCG:
  • Smaller, more prestigious area in the hills between Conegliano and Valdobbiadene
  • Higher quality standards
  • Yield limit: 13.5 tonnes/hectare
  • Minimum alcohol: 11.5% ABV
3. Asolo Prosecco DOCG:
  • Smallest DOCG area
  • Located in the Asolo hills of Treviso province
  • Yield limit: 12 tonnes/hectare
  • Minimum alcohol: 11% ABV
4. Rive:
  • Sub-category of Conegliano Valdobbiadene DOCG
  • Single-vineyard Proseccos from steep hillside vineyards
  • Lower yield limits and hand-harvesting required
5. Cartizze:
  • Most prestigious Prosecco designation
  • Tiny 107-hectare area within Valdobbiadene DOCG
  • Known for its complexity and richness

Prosecco Wine Flavor Profile and Characteristics

Prosecco's appeal lies in its refreshing, fruit-forward profile. The wine's characteristics are influenced by factors such as production method, terroir, and aging.

Prosecco Tasting Notes

  • Fruits: Green apple, pear, peach, apricot, lemon
  • Floral: Honeysuckle, acacia, wisteria
  • Other: Almond, honey, cream

Prosecco Aroma Profile

  • Primary Aromas: Fresh fruit scents dominate, particularly citrus and stone fruits
  • Secondary Aromas: Subtle floral notes and occasional hints of yeast or bread
  • Tertiary Aromas: Rare in Prosecco due to minimal aging, but may include nutty or honey notes in aged versions

Factors That Affect Prosecco’s Taste

  1. Terroir: Hillside vineyards often produce more concentrated flavors
  2. Harvest Time: Earlier harvests lead to higher acidity, later harvests to riper fruit flavors
  3. Winemaking Techniques: Longer tank fermentation can add complexity
  4. Dosage: Affects sweetness level and can mask or enhance certain flavors
  5. Age: Most Proseccos are best consumed young to preserve freshness

Prosecco Wine Texture and Body

  • Light to medium-bodied
  • Crisp acidity
  • Soft, creamy mousse (bubble texture)
  • Generally lower in alcohol (11-12% ABV) compared to other sparkling wines

How to Serve Prosecco?

Proper serving enhances Prosecco's vibrant flavors and effervescence.
Ideal Temperature:
  • Serve Prosecco between 6-8°C (43-46°F)
  • Chill in refrigerator for 2-3 hours before serving
  • Avoid over-chilling, which can mute flavors
Glassware Recommendations:
1. Tulip Flute: Preferred choice
  • Narrow base preserves bubbles
  • Slightly wider top allows aromas to develop
2. White Wine Glass: Acceptable alternative
  • Allows for better aroma appreciation
  • May lead to quicker loss of bubbles
3. Coupe Glass: Stylish but not ideal
  • Wide surface area causes rapid loss of carbonation and aromas
4. Avoid: Straight flutes (too narrow for aromas) and wide-bowled glasses
Prosecco Serving Tips:
  1. Hold the glass by the stem to prevent warming
  2. Pour slowly at an angle to preserve bubbles
  3. Fill glass only 2/3 full to allow space for aromas
  4. Serve immediately after opening for optimal freshness
Food Pairings With Prosecco Wine:
  1. Appetizers: Prosciutto, light cheeses, bruschetta
  2. Seafood: Oysters, sushi, grilled fish
  3. Pasta: Light cream or olive oil-based sauces
  4. Desserts: Fruit-based pastries, pannacotta
  5. Brunch: Pairs well with eggs Benedict, smoked salmon

Our Top Picks for Prosecco Wines

1. La Marca Prosecco 

  • Tasting notes: Lemon, green apple, and grapefruit, with subtle mineral notes
  • Best for: Casual sipping and mimosas

3. Filipetti Prosecco 91 Champagne Brut 

  • Tasting notes: Crisp apple and citrus with a hint of almond
  • Best for: Celebrations and toasts

2. Santa Margherita Prosecco 

  • Tasting notes: Peach and sweet flowers on the nose, with flavors of golden apple and pear
  • Best for: Aperitifs and light appetizers

4. La Gioiosa Prosecco DOC Rosé Brut 

  • Tasting notes: Red berries, citrus, and floral notes with a crisp finish
  • Best for: Summer gatherings and pairing with light desserts

Prosecco Cocktails Recipes

1. Bellini

  • Ingredients: Prosecco, peach purée
  • Ratio: 2 parts Prosecco, 1 part peach purée
  • Method: Pour peach purée into a flute, top with chilled Prosecco

4. Mimosa

  • Ingredients: Prosecco, orange juice
  • Ratio: Equal parts Prosecco and orange juice
  • Method: Pour orange juice into a flute, top with chilled Prosecco

2. Aperol Spritz

  • Ingredients: Prosecco, Aperol, soda water
  • Ratio: 3 parts Prosecco, 2 parts Aperol, 1 part soda
  • Method: Build over ice, garnish with an orange slice

5. Prosecco Margarita

  • Ingredients: Tequila, lime juice, simple syrup, Prosecco
  • Method: Shake tequila, lime juice, and syrup with ice, strain into a glass, top with Prosecco

3. Hugo

  • Ingredients: Prosecco, elderflower syrup, mint leaves, soda water
  • Method: Muddle mint in a glass, add ice, elderflower syrup, Prosecco, and a splash of soda
When using Prosecco in cocktails, opt for drier styles (Brut or Extra Dry) to balance the sweetness of other ingredients. The wine's bubbles add a lively texture to drinks, while its fruity notes complement a wide range of flavors.

Pick Up a Bottle of Prosecco Wine Today

Prosecco's refreshing profile, accessible price point, and adaptability in cocktails have cemented its place in wine cellars and bar carts worldwide.

For those in Ojai looking to explore the effervescent world of Prosecco, Ojai Beverage Company offers a curated selection to suit various tastes and occasions. Located at 655 East Ojai Avenue, Ojai, CA 93023, their knowledgeable staff can guide you through the nuances of Prosecco styles and help you select the perfect bottle. Contact them at (805) 646-1700 or OBConline@yahoo.com to discover your next favorite Prosecco.