Wineguys Radio After Show and Valdo
William Davis sits down with Jeff Lott of Pasternak Wine Imports to discuss Prosecco. Please visit www.pasternakwine.com
Part 1 of 3
Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) varieties. Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive variant. The sparkling variants may contain some Pinot bianco or Pinot grigio wine. 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 12 grams per litre of residual sugar), “Extra Dry” (12–17 g/l) or “Dry” (17–32 g/l).
A still wine (calmo or tranquillo) is also made from Glera grapes – it amounts to only about five percent of production– but this wine is rarely exported. Wines from the traditional Conegliano–Valdobbiadene production area are labeled as “Prosecco di Conegliano-Valdobbiadene”, “Prosecco di Conegliano” or “Prosecco di Valdobbiadene” or “Prosecco DOC” from Friuli. Proseccos labeled with another, non-protected designation, such as “IGT-Veneto”, are generally cheaper and of a more varied quality.
- Prosecco (killerteacup.wordpress.com)
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- This Week’s Wine, November 23, 2008 (stlouiseats.typepad.com)