Depending on their sweetness, in accordance with the EU Sweetness of wine Regulations for Terms used to indicate sweetness of sparkling wine, Proseccos are labelled "Brut" (up to 12grams per litre of residual sugar), "Extra Dry" (12–17 g/L) or "Dry" (17–32 g/L). [28] Extra-Dry has been the dominant style made, but the amount of Brut is now increasing. a b c d Atkin, Tim (11 November 2007). "The fizz that's the bizz". The Observer. London . Retrieved 29 December 2008.

a b c d e f g Cortese, Amy (26 December 2008). "Italian Makers of Prosecco Seek Recognition". The New York Times . Retrieved 28 December 2008. Unlike Champagne and Franciacorta DOCG, Prosecco is usually produced using the alternative Charmat–Martinotti method, in which the secondary fermentation takes place in large stainless steel tanks rather than in each individual bottle, [24] making the wine less expensive to produce, and the minimum production time is 30 days. Higher quality Prosecco using this method will ferment the wine over a longer period, up to around 9 months (Charmat Lungo). Nevertheless, the production rules for both the DOCG's also allow the use of the traditional method of secondary fermentation in the bottle, known in Italy as Metodo Classico. DOC and DOCG rules allow up to 15% of Prosecco wine to be a blend of Verdiso, Bianchetta Trevigiana, Perera, Chardonnay, Pinot Bianco, Pinot Grigio, or Pinot Noir (vinified white). [4] [25] 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. In Italy, Prosecco is a ubiquitously used wine. [3] Outside Italy, it is most often drunk as an apéritif. As with other sparkling wines, Prosecco is served chilled. [34] 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.fermentation occurs in cuve close at a controlled temperature of 15 °C, to preserve the primary aromas of the grapes.

a b Burianek, Stephan (10 June 2007). "In dubio Prosecco". Der Standard (in German) . Retrieved 29 December 2008.

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. Koelliker, Beat (2008). Die neue Hallwag Weinschule: Mit 13 Weinproben zum Weinkenner (in German). HALLWAG. p.104. ISBN 978-3-8338-1221-7. The wine was defined by the grape used to make it, Prosecco. The village of Prosecco was about 150km from the growing areas, and had never grown the glera grape. British importers started to be interested in importing the wine in quantity; in response the Italian minister of agriculture expanded the " denominazione di origine controllata" (DOC) to cover far-away Prosecco. This was followed by claiming UNESCO world heritage status for "Prosecco Hills of Conegliano and Valdobbiadene" a few years later. [17] [18] Prosecco was introduced into the mainstream US market in 2000 by Mionetto, now the largest US importer of Prosecco, who reported an "incredible growth trend" in 2008. [19] According to a 2008 New York Times report, Prosecco rose sharply in popularity in markets outside Italy, with global sales growing by double-digit percentages since 1998, aided also by its comparatively low price. [3] [19] The UK became in the mid-2010s the biggest export market for Prosecco, consuming one quarter of all Italian production. [20] Production expanded massively, to €500m sales in 2019. [18]

Prosecco, perché? Le nobili origini di un vino triestino (in Italian). Trieste: Luglio Editore. 2012. ISBN 978-8896940877. Studio Cattaneo & Ecmedia Web & Graphics. "History". Discover Prosecco Wine. Archived from the original on 24 March 2018 . Retrieved 6 January 2013.a b c d Dane, Ana (3 July 2006). "Pop the Cork on Prosecco". TheStreet.com. Archived from the original on 13 September 2015 . Retrieved 29 December 2008. a b c d e f O'Keefe, Kerin (25 September 2015). "The Superiority of Prosecco Superiore". Wine Enthusiast. Matias, Neil (26 December 2008). "Bubbling over into '09". The Herald News . Retrieved 28 December 2008. For the suburb of Trieste, Italy, see Prosecco, Friuli-Venezia Giulia. For the Dalmatian wine, see Prošek. 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.