Prosecco Glossary
The uniqueness and authenticity of Prosecco Conegliano-Valdobbiadene DOCG is guaranteed by precise regulations and by a tradition that was able to maintain in years a precise and distinctive identity. To be appreciated at its best, this peculiar characteristic must be known and understood, by learning to read the "language" of Prosecco.
SPARKLING WINE
Wine which at 20 °C measurds a pressure of no less than 3,5 atm. Por Spumante produced from aromatic grapes (Prosecco, Moscato, ecc.), the limit is lowered to 3 atm. Sugar residue in grams per liter:
- Extra Brut - between O e 6gll
- Brut - less than 12 gll
- Extra Dry - between 12 e 17 gll
- Dry - between 17 e 35 gll
GLERA
A new name given to the old Prosecco vine that produces aromatic grapes with a pleasant fruity sensation. The wine is primarily proposed in a Spumante version (produced with the Charmat method). High quality produced in the Conegliano and Valdobbiadene hills.
D.O.C.G.
Denomination of Origin Controlled and Guaranteed (Denominazione di origine controllata e garantita). This is a DOC wine garanteed by the positioning of government numbered bands on each bottle.
D.O.C.
Wine produced in a specific region. Regulated by disciplinary rules.
MARTINOTTI OR CHARMAT PROCESS
Spumante (sparkling wine) obtained through fermentation in large pressure sealed autoclaves, where the various aromas of the grapes are maintained, in arder to achieve a fruity, floral wine. The sparkling wine process lasts a minimum of 30 days, after which bottling takes place.
TALENTO OR "CLASSIC METHOD"
Sparkling wine produced through fermentation in bottle and left on yeasts for at least 15 months.
MILLESIMATO
Wine that comes from at least 84% of the grapes harvested during the year declared on the label.
CUVÉE
An accurate mix of wines that are considered the starting point for the transformation into Spumante.
SERVING TEMPERATURE
- Sparkling wines - Martinotti or Charmat process - 9 °C
- White and Rosé wines with sugar residue - 12 °C
- Red wines scarcely tannic, little colouring- 14 °C
- Red wines tannic on the average and coloured - 16 °C
- Tannic red wines, intensely coloured -18 °C
HOW TO TASTE CONEGLIANO-VALDOBBIADENE PROSECCO SUPERIOR DOCG
Must be tasted within the following year of the harvest, therefore maintaining its fruity, floral, organolpetic characteristics. The bottles must be kept lying in a fresh, dry environment and far from any heat sources. We suggest the tasting to be done in a Prosecco calyx, a rather wide glass, and avoid flutes or cups.