Accademia Rainbow Prosecco DOC 75cl (CASE OF 6)

Product Information

Prosecco, perché? Le nobili origini di un vino triestino (in Italian). Trieste: Luglio Editore. 2012. ISBN 978-8896940877. You could also freshen things up with a Spritz Veneziano, a refreshing mix of Prosecco with a shot of Aperol, Campari, Cynar, or another bitter liqueur, topped with a splash of soda water. Or lighten your Negroni to a Sbagliato (or a “mistaken” version) by substituting 1 ounce of Prosecco for gin, and gently stirring in the sparkling wine with equal pours of Campari and sweet vermouth. The unique regional geography and microclimate help produce Prosecco’s characteristic fruit flavors. Colombo, Fulvio (June 2014). "Storie di vini dell'Adriatico. Nuove indagini sulle relazioni tra il Prosecco e il Prošek dalmata" (PDF). La Ricerca. Bollettino del Centro di Ricerche Storiche di Rovigno (in Italian) (65): 11–13. Ponte, Stefano (August 2021). "Bursting the bubble? The hidden costs and visible conflicts behind the Prosecco wine 'miracle' ". Journal of Rural Studies. Elsevier BV. 86: 542–553. doi: 10.1016/j.jrurstud.2021.07.002. ISSN 0743-0167. In the region of Conegliano and Valdobbiadene DOCG, there are more than 150 producers, [27] and together they form the Consortium for the Protection of Prosecco from Conegliano and Valdobbiadene (Consorzio per la Tutela del Prosecco di Conegliano e Valdobbiadene). DOCG also has its own consorzio, with 94 producers.

Prosecco has a minimum of 10.5–11.5% alcohol by volume, depending on the DOC/DOCG rules. [34] The flavour of Prosecco has been described as aromatic and crisp, bringing to mind yellow apple, pear, white peach, and apricot. [19] [34] Most Prosecco variants have intense primary aromas [34] and are meant to taste fresh, light and comparatively simple. [28] a b Robinson, J.; Harding, J.; Vouillamoz, J. (2012). Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours. Allen Lane. pp.102–103, 853–854. ISBN 978-1-846-14446-2.The view that Prosecco cannot be aged has been challenged by other experts. A tasting in 2013 of wines produced between 1983 and 2013 demonstrated the longevity of the wines from one of their top producers. [45] Since the 2000s, Glera grapes are cultivated and wine produced in other countries including Brazil, Romania, Argentina, and Australia. [3]

a b c d e f Kinssies, Richard (10 July 2002). "On Wine: Proseccos sparkle on their own terms". Seattle Post-Intelligencer . Retrieved 29 December 2008. a b "Prosecco Types". Consorzio di Tutela delle Denominazione di Origine Controllata Prosecco. Archived from the original on 16 April 2020 . Retrieved 14 April 2020.Springtime is the perfect season for bubbles, so keep an eye out for Italy’s beloved Prosecco DOC, which offers plenty of refreshing fruit and fizz — a combination that allows it to be an everyday indulgence. The mild climate and quite regular rainfall favor the ripening process, leading to good acid balance and sugar values.

Most Prosecco, whether DOC or DOCG, is made as Spumante sparkling wine or Frizzante (semi-sparkling). Prosecco DOC Spumante is the most famous and popular variety, with longer-lasting bubbles. Prosecco DOC Frizzante has bubbles that linger for a shorter time. A small proportion is made as Tranquillo (still wine), with no bubbles. [5] Tranquillo amounts to only about 5% of production, [21] and this wine is rarely exported. Named after the former village of Prosecco, now part of the Italian city of Trieste, Prosecco DOC is exclusively produced in a limited area of northeastern Italy. According to E.U. law, Prosecco can come from just nine provinces in two Italian regions, Veneto and Friuli-Venezia Giulia. The Prosecco-producing area is defined by its setting between the blue Adriatic Sea and the soaring Dolomite mountains. Whichever version of Prosecco you choose, today is a great day to indulge in a glass. Tomorrow and the next day will be, too. Regardless of which of the nine Italian provinces it comes from, all Prosecco must be made with at least 85 percent Glera grapes, the traditional variety formerly known as “Prosecco.” Glera is famous for its nut-brown vines and long, generous bunches of golden-yellow grapes. It is Glera that creates the delicate aromas of jasmine and orange blossom, as well as the notes of green apples, pears, citrus, and exotic fruit, and it is Glera that is responsible for the light, elegant body. While some Prosecco producers do make 100 percent Glera wines, the remaining 15 percent can include the familiar varieties Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Nero, or the more obscure local grapes Verdiso, Bianchetta Trevigiana, Perera, or Glera Lunga. Nothing else. These additional types help create structure and palate complexity. Regardless of which of the nine Italian provinces it comes from, all Prosecco must be made with at least 85 percent Glera grapes, the traditional variety formerly known as “Prosecco.” Grape Varieties". Consorzio di Tutela delle Denominazione di Origine Controllata Prosecco. Archived from the original on 17 October 2017 . Retrieved 9 October 2015.Prosecco ( / p r ə ˈ s ɛ k oʊ, p r oʊ-/; [1] [2] Italian: [proˈsekko]) is an Italian DOC or DOCG white wine produced in a large area spanning nine provinces in the Veneto and Friuli Venezia Giulia regions, and named after the village of Prosecco, which is in the province of Trieste, Italy. [3] It is made from the Prosecco grape (renamed "Glera" in Italy in 2009) but denomination rules allow up to 15% of the wine to be other permitted varieties. [4] Prosecco is almost always made in sparkling or semi-sparkling style ( spumante and frizzante, respectively), but a still wine ( tranquillo) is also permitted. [5] Within the larger designation are two small DOCG areas, Conegliano Valdobbiadene Prosecco in the hills between the towns of Conegliano and Valdobbiadene, and Asolo Prosecco around the nearby town of Asolo. [6] [7] Prosecco Superiore is always spumante and comes only from these DOCG areas. [8] The verses are: Ed or ora immollarmi voglio il becco Con quel melaromatico prosecco. Di Monteberico questo perfetto prosecco eletto ci da' lo splendido nostro Canonico (in Italian), "And now I would like to wet my mouth with that Prosecco with its apple bouquet. From Monteberico this perfect favorite prosecco Our Priest give us.... Mr Priest Jacopo Ghellini brother of Mr Pietro and Mr Marco. Those cavaliers from their estate on the Mount Berico (Monte Berico) collect the Prosecco, that has the most rare qualities, that a wine could have from any other place." [16] [ failed verification] Monte Berico is the hill of the city of Vicenza.

palate. It is a blend of 40% Pinot Noir, 30% Chardonnay, 30% Pinot Meunier selected from 8 different terroirs; and includes 10% reserve wines aged in large oak casks (foudres). This sparkling wine has its origin in an area with a unique microclimate and soil composition, where vines find their ideal conditions for ripening. Some winemakers are reviving the traditional Prosecco Col Fondo, refermented in the bottle but not disgorged, as the wines are left on their lees. This yeasty residue leaves fine sediment in the bottom of the bottle ( fondo in Italian) that imparts more complexity, texture and flavour. They can be served either clear or cloudy. These wines are labelled Conegliano Valdobbiadene Superiore DOCG, or Asolo Superiore DOCG. Col Fondo generally has a lower Frizzante-style 250 kilopascals (2.5 bars) of pressure. [8] Consumption [ edit ] Cheap Prosecco is also sold in cans. The unique regional geography and microclimate help produce Prosecco’s characteristic fruit flavors. In addition, the grape-growing practices for Prosecco include highly traditional vine-training methods, using historic forms like the double-arched cane, the Sylvos or Sylvoz system, also known as the hanging cane, as well as Burgundy’s traditional Guyot vine-training method. These traditional forms help to create extremely aromatic fruit, often with rich notes of fresh apples, peaches, pears, and melon, as well as jasmine flowers, acacia blossoms, nuts, and fresh-baked bread.

Accademia Prosecco Red Details

Prosecco". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 16 April 2020.