D4 Sparkling: Prosecco + Asti Flashcards Preview

WSET® Level 4 D4 Sparkling Wine > D4 Sparkling: Prosecco + Asti > Flashcards

Flashcards in D4 Sparkling: Prosecco + Asti Deck (79)
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What is the principal grape of Prosecco?



Prosecco is made with which method?:

  • Carbonation
  • Tank Method
  • Traditional Method

Tank Method


What is the general profile of Prosecco?

  • Medium/- intensity;
  • Apple, pear, white peach;
  • Light body;
  • Medium to Medium+ acidity.


What is the range of styles for Prosecco DOC, and which one is the most classic?

  • Range: Brut Nature to Demi-Sec (new as of 2019)
  • Extra Dry is most classic style of Prosecco


In what year did the Prosecco DOCG introduce the Extra Brut and Brut Nature categories?

What is the permissible residual sugar per liter for Extra Brut?

  • 2019;
  • 0-6 g/l.


Prosecco is made:

  • Fully sparkling (spumante) only
  • Lower pressure (frizzante) only
  • Both spumante and frizzante

Both spumante and frizzante


What are the bars of pressure for spumante and frizzante?

Spumante: 3 bars of pressure minimum

Frizzante: 1 - 2.5 bars of pressure


What are the three principal PDOs for Prosecco?

  1. Prosecco DOC
    • ​​large area at 23,000 ha
  2. Conegliano Valdobbiadene-Prosecco DOCG
    • smaller area at 7,700 ha
  3. Asolo Prosecco DOCG
    • only 1800 ha


What are the rules surrounding Prosecco spumante rosé?

  • Must be made with Glera;
  • Up to 15% of Pinot Noir (made as a red wine) can be added;
  • Can only be made spumante;
  • Can only be made Brut Nature to Extra Dry.

This new category was introduced in 2020


Under what circumstance is Asolo Prosecco DOCG allowed to use the term 'Superiore' on the label?

If it is made spumante ('Superiore' cannot be used if the wine was made frizzante)


If a producer in Conegliano Valdobbiadene - Prosecco DOCG uses the term 'Superiore' on their spumante Prosecco, what word is allowed to be omitted from the label?

The word ‘Prosecco’ is allowed to be omitted


What is the climate of Prosecco DOC?

Warm, moderate continental with moderate rainfall


Why does Conegliano Valdobbiadene-Prosecco DOCG have higher acidity and more intensity than wines from Prosecco DOC?

Prosecco DOC is on flat land while Conegliano Valdobbiadene-Prosecco DOCG is hillier

  • The hills and elevation of the DOCG provide cooling influences;
  • There is greater diurnal shift in the DOCG, which makes for a longer, slower ripening season.


Why is it generally more expensive to farm Prosecco's DOCG areas than it is to farm the Prosecco DOC?

Prosecco DOC lies on a flat plain and the vineyards are trained with systems that can be machine harvested.

Prosecco's DOCG vineyard areas are on hills, slopes, and terraces which add to cost for maintenance and harvesting, a lot of which is done by hand.


What are ciglione?

The most extreme, steep areas of the Prosecco DOCGs that is terraced with grassy banks.


Prosecco DOC is spread out over a large, fertile plain.

What does this contribute to in the wines?

  • Higher yields;
  • Lighter intensity in the wine.


How Glera performs as a grape variety and in the vineyard:

  • Is it neutral, semi-aromatic, or aromatic?
  • Is it vigorous or a slow grower?
  • What are the viticultural hazards it is susceptible to?

  • Semi-aromatic;
  • Vigorous (capable of high yields!);
  • Susceptible to:
    • millerandage;
    • powdery mildew;
    • drought in summer.


Why is the planting density for Prosecco DOC on the low end (only 3,000 plants/ha)?

Because Glera is a vigorous grower


What are the most common training options for Glera?

  1. Sylvoz;
  2. Double-arched cane;
  3. Single or double Guyot.


Which training system is most used in Prosecco DOC?


Sylvoz because it encourages high yields

  • It's a high cordon system with downward-hanging shoots;
    • provides frost protection;
    • can encourage overcropping + big canopy;
  • It's inexpensive to maintain;
  • Minimizes winter pruning;
  • Good for machine harvesting.


Why is the Double Arched Cane training system commonly used in Conegliano Valdobbiadene-Prosecco DOCG?

  1. Improves ventilation, reducing risk of fungal disease;
  2. Encourages even growing.

It's a type of cane pruning where the canes are bent into arches.  It requires hand harvesting and pruning, which increase costs.



Briefly go through how Prosecco is made.

  1. Primary fermentation lasts 15–20 days at around 18°C (64.4°F) to retain primary fruit;
  2. Malo is blocked (also to retain primary fruit);
  3. Secondary fermentation occurs in tank at 12–15°C (53.6–59°F) and takes one month, again to retain the primary fruit;
  4. It spends a few weeks on the lees;
  5. Chilled, filtered and bottled (no dosage!)

There is no requirement to age either DOC or DOCG wines because the emphasis is on freshness of fruit flavors.


Because Prosecco traditionally doesn't have a final dosage, how do winemakers make Prosecco Extra Dry?

For both spumante and frizzante, the winemaker calculates how much sugar is needed as tirage -- which will ignite the second fermentation, and provide both the required level of CO2 and the remaining sugar in the final wine.

Good to Know: since 2014 winemakers may adjust the sweetness when the wine is racked off its lees after second fermentation.


How can a winemaker of Prosecco add complexity to their wine?

  1. Slow down secondary fermentation by lowering the temperature, allowing deeper flavor development;

  2. Age the wine sur lie for a few months (instead of a few weeks) which will add mild biscuit notes (the wine will not be autolytic, just more complex with a wider range of flavors).


What is 'sur lie' in Italian?

Sui lieviti (soo-ee lee-EH-vee-tee)


What is Col Fondo?

Simply, it's Prosecco Pet-Nat:

  • Secondary fermentation happens in the bottle;
  • Not disgorged, so it usually has sediment and is cloudy;
  • Dry;
  • Frizzante in style;
  • Can be used for either DOC or DOCG.



Is there such a thing as still Prosecco?  If so, what is it called?

Yes!  It's called Tranquillo, and only a small amount is made.


The minimum percent of Glera that must be in Prosecco DOC, DOCG, and Superiore di Cartizze is __%.

Another way to ask this is, What is the maximum percentage of other varieties that is allowed in these Prosecco appellations?

85% minimum Glera

Maximum 15% other varieties (including local varieties, such as Verdiso, and international varieties, such as Chardonnay).


What are the two designations allowed within the Prosecco DOCG area?

  1. Superiore di Cartizze
  2. Rive


What is Superiore di Cartizze?

  • An historic, single vineyard, amphitheater-shaped area in Valdobbiadene;
    • 108ha in size (quite large!);
  • Steep hillsides, most of which are south facing;
  • Shallow soils;
  • Regarded as an area with the highest quality, and it's usually fuller bodied;
  • Prosecco not used in conjunction with Cartizze.