Story: Prosecco | Frizzante & Spumante (1/2)

Prosecco - from insider tip to classic
At the beginning of the 1990s, Prosecco was hardly known to many people. The question “What is Prosecco?” was frequently asked. Today, everyone knows it - but as it has become increasingly well-known, misunderstandings have crept in. Many people mistakenly consider Prosecco to be a simple, trivial sparkling wine drink. However, it is anything but easy to make a really good Prosecco - and even more difficult to recognize it. In our loud, fast-moving times, we often lack a sense for the subtleties, for the quiet tones that make Prosecco so special. Because behind the light bubbles lies a wine tradition with depth. Its production is based on regional history, accumulated knowledge and now also on state-of-the-art cellar technology. Improved know-how in viticulture, precise vine care and sophisticated cooling technologies have helped Prosecco to develop further in terms of quality - without losing its roots.

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The sound of the name - and what lies behind it
Even the name “Prosecco” sounds promising. You could almost believe it was invented by a talented marketing professional: “Pro” has a positive connotation and “secco” appeals to fans of dry wines. In fact, the grape variety from which Prosecco is made has been officially known as Glera for several years - a traditional white variety that has been native to Veneto for centuries. The most famous Prosecco regions are in Conegliano and Valdobbiadene, in the heart of the province of Treviso. There, in an enchanting hilly landscape north of Venice, the Glera thrives on sun-drenched slopes with precisely defined designations of origin. This is where the characterful wines that are prized worldwide as Prosecco Frizzante or Spumante are produced.

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From farmhouse wine to global bubbles star
Originally, Prosecco was a simple but deliciously refreshing farmhouse wine that was usually enjoyed locally. It barely made it beyond the borders of the region - at most as far as the lagoon city of Venice. It was only in the last few decades that Prosecco began to be consistently bottled, which enabled it to triumph beyond the region. Today, it is impossible to imagine the international sparkling wine market without it. Whether as an aperitif in the morning, as an after-work companion or as a fresh drink on warm summer nights - Prosecco is more versatile and popular than ever before.

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Quality by conviction - what makes real Prosecco
But not all Prosecco is the same. Depending on the philosophy and standards of the producers, cultivation, harvesting and ageing vary considerably. While large cooperatives and industrial producers usually have little leeway to vinify grape qualities or vineyards separately, smaller, artisanal winegrowers focus on individuality. They bring the grapes gently to the press in small crates so as not to damage the delicate grapes. Pressing the grapes as quickly and gently as possible - ideally in the absence of oxygen - preserves the delicate aromas of flowers and citrus fruits. Even slight oxidation can have a lasting effect on the delicate aromas.

The idea of producing a storable, transport-stable Prosecco dates back to the late 19th century. At that time, it was recognized that temperature-controlled fermentation in stainless steel tanks reliably preserves not only the freshness but also the characteristic fruit of Prosecco. This technique - known today as the Charmat method - is still the standard for high-quality sparkling wine made from Glera.

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What really matters
If you are seriously interested in Prosecco, you should be guided less by outward appearances such as the color of the bottle. Much more important is the question of who made the wine - and how. Origin, craftsmanship and the winemaker's attitude determine whether it is a trivial mass-produced sparkling wine or a Prosecco with character, origin and soul. - Gerardo [TS06/25]