Annual average rainfall is about 60 inches. Warm, sunny days and cool evenings during growing seasons are moderated by sea influences, resulting in long ripening days for the grapes and the diurnal temperature shift needed to produce aromatic, high-acid wines. The Prosecco DOC comprises nine provinces: Belluno, Padua, Treviso, Venice, and Vicenza in the Veneto region, and Gorizia, Pordenone, Trieste, and Udine in the Friuli region. Located in Italy’s northeast corner, south of the Alps, the Prosecco region is situated in the plains between Friuli-Venezia Giulia and Veneto, nestled between the Dolomite Mountains and the Adriatic Sea. Photo courtesy of Prosecco DOC Consortium. The newly recognized Prosecco DOC Rosé boasts the same distinction of authenticity and also includes the Millesimato mention and year of harvest. The protected status of the Prosecco DOC not only distinguishes wines produced in the region as authentic but prohibits others from falsely labeling their products as Prosecco in an attempt to benefit from its reputation. On January 1, 2021, the 2020 vintage of Prosecco DOC Rosé was released on the market. Following the publication of the change in the Official Journal of the European Union, the first Prosecco DOC Rosé (the 2019 vintage) was available on the market starting in October 2020. Any wine produced in the region but outside the DOC regulation must be labeled Glera IGT and may not be called Prosecco.īut on August 11, 2020, the Consortium set forth another new change to Prosecco: The introduction of the Prosecco DOC Rosé to the Prosecco DOC production regulation. Now the grape is identified by its viniferous name, Glera. In addition, the regulations called for yields in the newly designated zones to be reduced to help improve quality.īefore this change, both the grape and the region were simply called Prosecco (after a village outside the city of Trieste). That same year, the Italian government also upgraded the Prosecco di Conegliano e Valdobbiadine DOC zone to a Denominazione di Origine Controllata e Garantita (DOCG).
Prosecco upgrade#
The biggest change to the Prosecco region in recent history was perhaps the all-encompassing upgrade of the region in 2009 from Indicazione Geografica Tipica (IGT) status to Denominazione di Origine C ontrollata (DOC), which affected nine provinces. Pair it with any of those other the famous Italian "p"s-particularly, prosciutto and Parmigiano-Reggiano.This advertising content was produced in collaboration with our partner, the Prosecco DOC Consortium. Now that you're convinced that you're in need of a glass of Italian magic, here are some bottles to get you started. Champagne tastes more of citrus, almond, and brioche. It can have notes of peach, apple, pear, melon, and cream, combined with intense floral aromas. So what about the taste? Prosecco is a fruit-bomb. If you're bored, imagine I'm describing this animatedly and with accompanying hand motions! This lower pressure makes for a more frothy bubble that dissipates more easily. Champagne is bottled at a minimum of six atmospheres of pressure, resulting in pinprick, consistent bubbles, while prosecco can be made at as low as one atmosphere.
The difference in production results in a different bubble experience. Production requires a secondary fermentation in the bottle, known as the Méthode Traditional.
Champagne permits the use of Chardonnay, Pinot Noir, and pinot Meunier grapes. Champagne production is more involved and takes more time, thus commanding a higher price point. Here are some less evident distinctions: Proseccco is made using primarily Glera grapes in the Charmat, or tank method, which involves a secondary fermentation in stainless steel autoclaves. So what differentiates them? Prosecco is produced in the Veneto and Friuli-Venezia Giulia wine regions of Italy, while champagne is from Champagne, France. Prosecco is often compared to champagne, which is considered to be the benchmark of sparkling wine. That last one is Italy's most popular version of bubbly, sparkling wine. It seems like all the best food and drink to come out of Italy starts with "p"-pizza, pasta, prosciutto, Parmesan, prosecco.
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