The changing face of Prosecco

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When you think of Prosecco, most often, you probably think of the inexpensive fizz that is poured at brunch, with a bottomless mimosa, or as an everyday drink . I admit, I was no big fan of Prosecco before I experienced the journey I’m going to share with you.  Made in the bulk, or Charmat method, the bubbles tend to be large, the flavor is – to say the least- unique, and it tended to be a bit low brow.  Or so I thought. Enter #winestudio this year, when I was exposed to the changing face of Prosecco and the new DOCG:  Prosecco Superiore.  The Prosecco Superiore DOCG has elevated the art and style of Prosecco to be not only more competitive with other sparkling wines of the world, such as American sparkling wine and Champange, but also raised the standards of quality and taste within the category. There are three DOCGs for Prosecco, Conegliano Valdobbiandene Superiore which encompasses 15 communes, Conegliano Valdobbiandene Superiore Rive, in which wines must be made from a very specific commune or vineyard, and Valdobbiandene Superiore di Cartizze, which is about 107 hectares.  All of these DOCG areas are smaller, and technically a subset of the larger Prosecco DOC, which also includes the Prosecco DOC Treviso and Asolo Prosecco DOCG.  Confused yet?  Let’s just think of it as concentric circles, where the outer ring is Prosecco DOC, and the DOCGs are smaller, inner rings, where the DOCGs fit snuggly in the center side by side.  This handy graphic above from the Prosecco folks explains it much better: Located a short 50 kilometers from Venice, Conegliano Valdobbiandene is a steeply hilled area of 15 small commnues that was originally recognized as a DOC in 1969.  When, as Italy does, the communues and productions area rules were refined and revised in 2009, the area was upgraded to a DOCG, recognizing the highest quality wines. Having had the opportunity to taste through he portfolio of both Nino Franco, as well as the vast variety of several producers from Conegliano Valdobbiadene (more on that later), I am excited at the endless styles and improved quality this Italian sparkler has to offer. These wines were provided by the winery, PR agency, and #winestudio in consideration for participation in the weekly online tastings at #winestudio.   Some participants paid a fee to receive certain wines. Before we get in to the deails of Nino Franco, let’s review what makes Prosecco Prosecco.  By definition, is not Champagne.  While the term Champagne is often used like Coke for soda, or Kleenex for tissues, it is in fact a proprietary name based on the region and a few additional factors.  Prosecco is much the same.  The most obvious difference is that Prosecco is from Italy, but it is also produced from a particular white grape – glera.  Glera is a white grape that is thought to have originated in Slovenia.  Until 2009, Glera was referred to as Prosecco in that region of Italy, making for a somewhat confusing […]