D4: Spotlight: Introducing Prosecco with Michele Longari
Michele Longari is an Italian Wine Ambassador for VIA based in the UK
We discuss the tank method used for making Prosecco with the base wine made from Glera grapes and secondary fermentation in the stainless tank. Preserves the primary fruity aromas of the grape, typically citrus, apple & pear notes.
Before 2009 Prosecco was made in the Provence of Treviso but after then the Prosecco DOC was created, the grape Prosecco became Glera and Prosecco became a region. It has since expanded, being made in two regions in Northern Italy which are Friuli Venezia Giulia and Veneto. The Prosecco DOCG region didn't change and still covers only the towns of Conegliano and Valdobbiadene.
We talk about the grapes that Glera can be blended with, although artisan Prosecco is most commonly 100% Glera. Pinot Noir is often used in Pink Prosecco, but is only allowed in the DOC and not the DOCG region.
Asolo is a sub-region which creates a different style to the typically fresh style of Prosecco as do Conegliano and Valdobbidadene, each producing quite different styles, for example, Conegliano Prosecco has more structure and body compared to Valdobbiadene. You can find single vineyard Prosecco's made in DOCG region near a specific village, located along the River Piave or'rive'. Cartizze is a subzone at the top of the Prosecco Conegliano Valdobbiadene Superiore DOCG quality pyramid, where producers plant less than one hectare of vineyard area. The soils and typography are unique - the soil is white, rocks and minerals (limestone, marle) and diverse.
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