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