D4: Spotlight: Prosecco Styles and Winemaking with Michele Longari
In this second interview we talk about the wine making techniques used in the production of Prosecco. There is more complexity than you might think and there are some that undergo autolysis, normally associated with traditional method.
Tank method is the commercial, quick and easy way to make sparkling wine. But some producers use a variation which is the 'long' tank method or 'long' charmat method, leaving the wine in the tank with the yeast lees for several weeks or even as long as 6 months. This increases complexity and gives a creamier texture to the wine. It needs to be highly controlled throughout the process to avoid changing the primary flavours/profile and achieve the perfect balance. Fermented in the bottle is Col Fondo Prosecco using the ancestral method where you have just one fermentation (similar to Pet Nat method). We hear how some time after the wine is bottled and cellared, as the temperature warms up in the cellar in the spring, the yeast ferments and stays in the bottle creating bubbles and alcohol.
Further details and information on the topics explored can be found at www.haywines.co.uk
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