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. 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] 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. a b c d e f Kinssies, Richard (10 July 2002). "On Wine: Proseccos sparkle on their own terms". Seattle Post-Intelligencer . Retrieved 29 December 2008.

Tasting Notes: A fruity nose with hints of pear and plum, as well as lovely overtones derived from the oak-aged reserve wines which go into the blend. The palate is fresh with a mixture of toast and fruit that remain lively and light, the finish has great length, with a touch of lemon that lingers on the palate. Regardless of which of the nine Italian provinces it comes from, all Prosecco must be made with at least 85 percent Glera grapes, the traditional variety formerly known as “Prosecco.” Glera is famous for its nut-brown vines and long, generous bunches of golden-yellow grapes. It is Glera that creates the delicate aromas of jasmine and orange blossom, as well as the notes of green apples, pears, citrus, and exotic fruit, and it is Glera that is responsible for the light, elegant body. While some Prosecco producers do make 100 percent Glera wines, the remaining 15 percent can include the familiar varieties Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Nero, or the more obscure local grapes Verdiso, Bianchetta Trevigiana, Perera, or Glera Lunga. Nothing else. These additional types help create structure and palate complexity. Regardless of which of the nine Italian provinces it comes from, all Prosecco must be made with at least 85 percent Glera grapes, the traditional variety formerly known as “Prosecco.” A bottle of Prosecco di Conegliano spumante extra dry and a glass of Prosecco frizzante, which stops forming bubbles soon after it is poured 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.”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. The mild climate and quite regular rainfall favor the ripening process, leading to good acid balance and sugar values.

Beyond Prosecco DOC, two additional geographic designations exist for special versions of the wine. The names Prosecco DOC Treviso and Prosecco DOC Trieste can also be used, but only if 100 percent of the grape harvest, winemaking, and bottling take place within the provinces of either Treviso or Trieste, respectively. 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] fermentation occurs in cuve close at a controlled temperature of 15 °C, to preserve the primary aromas of the grapes. Since the 2000s, Glera grapes are cultivated and wine produced in other countries including Brazil, Romania, Argentina, and Australia. [3]Edwards, Michael (2015). "Primo Franco 1983–2013: Prosecco Resurgent". The World of Fine Wine (48): 74–75. Flood, Carlos (22 January 2021). "How Long Does Prosecco Last?". EulogyBar.com . Retrieved 11 March 2022. 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. Prosecco is produced using the Charmat method (also known as “Charmat-Martinotti”), a process first developed in 1895 by Italy’s Federico Martinotti and improved a decade later by the Frenchman Eugène Charmat. Instead of producing the bubbles with the second fermentation in the bottle, a process sometimes used to produce the semi-sparkling version, the more modern method involves re-fermenting the wine in stainless steel tanks, where the bubbles are naturally created by the yeasts eating the sugar and creating CO2 and alcohol. Afterward the yeast is filtered out, and the sparkling wine is bottled.

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). a b c LeSinge, Theodore (2003). ADAC Reiseführer Venetien/ Friaul (in German). ADAC Verlag DE. p.78. ISBN 3-89905-116-5. a b c d Atkin, Tim (11 November 2007). "The fizz that's the bizz". The Observer. London . Retrieved 29 December 2008.

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Prosecco". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 16 April 2020.