Prosecco | Frizzante & Spumante
Prosecco is without a doubt one of the best-known Italian export products - in demand worldwide and literally on everyone's lips. We are talking exclusively about the high-quality sparkling wine from Italy's northeast - whose designation of origin has already been regulated for years by ordinances.
The different Prosecco variants (best known frizzante and spumante) differ in each case from the carbonic acid pressure or carbon dioxide content. Here, the Prosecco Frizzante corresponds to the provisions of a sparkling wine, its carbonic acid pressure varies between 1and 2.5 bar - a moussing, restrained and soft wine. In Prosecco, the carbonic acid is the result of a second fermentation in stainless steel tanks. Of course, a number of other quality factors exist, including: The volume of production (artisanal manufactory or large-scale industrial production) as well as the quality of the soil (the best sites are highly sought after) and that of the grapes. The products of the highest value come from prestigious sites such as Conegliano Valdobbiadene, the Rive and last but not least Cartizze. - Gerardo
"In the process, 'Prosecco' as the name of the grape was erased from the keyword catalog - it may from now on be called exclusively 'Glera" - and the following four quality labels were created: Prosecco and Prosecco di Treviso DOCs, the DOCGs of Asolo (formerly Prosecco del Montello and dei Colli Asolani) and Conegliano Valdobbiadene, the latter with the additional indication on the label of certain sub-zones - very famous Cartizze, but less known, but definitely worth knowing the various Rive. " - Gambero Rosso
