|In the Veneto life wouldn't be the same|
|without this sparkling wine|
Lying at the foot of the Dolomite Alps, the rolling hills between Valdobbiadene
and Conegliano are marked by winding roads that stretch through luscious
fields of brilliant Prosecco grapes. Since the early 1800s, the Prosecco grape
has been cultivated exclusively in the hilly region of Conegliano and Valdobbiadene
in the province of Treviso, where the combination of loam rock, sandstone, the
southern exposure of the hills, and the mild climate creates the ideal habitat for the robust vine.
There are six wines in the Prosecco family. The most popular, Prosecco Spumante, is obtained through the natural fermentation of the Prosecco grape. When the fermentation is interrupted, a small amount of sugar can be added to produce Prosecco Spumante Extra Dry.
Slightly sour and straw-yellow in color, this aromatic and velvety wine tastes of apples and pears. It is an ideal aperitif but also goes well with light first courses, beans soups, seafood, fresh cheeses and white meat.
When the fermentation is allowed to continue, Prosecco Spumante Brut is obtained. Generally lighter in color, this wine has a sharp taste that make it perfect match for fish and white meat antipasti. Many Italians from the Veneto drink it throughout the entire meal.
The king of the Prosecco, Prosecco Spumante "Superiore Cartizze" Dry is produced exclusively on 264 acres of vineyard situated in the steepest hills of Valdobbiadene. Its mellower taste and wonderful aroma it ideal with desserts, especially delicate pastry and fruit pies.
A lover's wine, Prosecco Frizzante is the most traditional of the Prosecco family. Drier, and lighter, it is best served as an aperitif, with antipasti and light first courses.
Only the thickest vines are used in the production of the Prosecco Tranquillo, the no sparkling member of the Prosecco family. It pair well with fish antipasti, white meat, and steamed or grilled fish. To bring out the best qualities of Prosecco, be sure to open Prosecco young, one or two year old and serve chilled.
All the wines in the Prosecco family are made with a minimum of 90% Prosecco grapes. Up to 10% Verdiso, Perera and Bianchetta grapes can also be used. In Prosecco Spumante, a portion of Chardonnay and Pinot Bianco grapes can be blended in. Slow fermentation and selected strains of yeast are the key to achieving a wine with a fruity aroma and a moderate alcohol content (generally 11% to 11.5%).
From Venice to the Dolomite Alps, Prosecco is the wine of the Veneto.