Prosecco Flashcards
(41 cards)
Prosecco is primarily made from what grape?
Glera
What is the production method for Prosecco wine? Name all 3 variations of the naming convention?
Tank, Charmat, or Martinotti
Due to Prosecco’s success in the commercial market, there was a revision to _____________ in 2009?
DOC/DOCG Regulations
Prosecco DOC
Previously an IGT that cover 9 provinces in the regions of Veneto & Friuli, the DOC now covers the region from Trieste (Tree-es-tay) to Vicenza (Vih-Sense-Zah).
Although Prosecco DOC does contain some mountains and hills, most grapes are grown _________________?
On large, fertile plains.
How Many hectares are planted in Prosecco DOC?
About 23,000ha.
Conegliano Valdobbiadene - Prosecco DOCG (Con-Egg-Lee-Ano - Val-Doh-Bee-Ah-Din-Aye)
Hilly area bettween Conegliano & Valdobbiadene (7,700ha) in the Veneto region. Recently Promoted from DOC to DOCG. Produces must state one or both of the towns on the label.
Asolo Prosecco DOCG
Separate DOCG, only 1,800ha Planted.Hilly area just south of Valdobbiadene.
The grape ___________ was previously known as Prosecco. The name Prosecco was changed so that Prosecco could be use to designate defined areas that were entitled to use the name to prevent other regions or countries from exploiting the success of the name (see Australia).
Glera
What is the climate of PRosecco DOCG?
Warm/Moderate Continental
In the hillier areas of Prosecco, cooling influences from altitude create?
Higher diurnal shift.
Is there a specific soil composition from Prosecco DOC?
No, there are several soil composites throughout the vast region. In general, the majority or wines are made from vast, fertile plains which contribute to higher yields and lighter intensity wines (perfect for sparkling wines).
Glera
Vigorous, semi-aromatic varietal. Capable of VERY high yields. There are technically 3 separate varieties called “Prosecco”
but in practice, they are all blended equally and there is no major distinction between the three.
Training, Pruning, & Trellising for Glera?
The first two buds don’t bear much fruit, so it has to be trained long, vertically, and on trellised systems with 8-12 buds. Low to medium planting densities are typical (3,000 plants per ha) due to the vigor of the variety.
Sylvoz Training System
High cordon system with shoots that hang down. Well suited to high vigor sites such as fertile, flatter land of Prosecco DOC. Its inexpensive to create & maintain. It also allows for machine harvesting. Both of these drastically reduce cost of goods.
Double-Arched Cane Pruning System
Replacement cane pruning, where the canes are bent into arches. This increases the growth and fruitfulness of Glera, as well as ventilation to the canopy. Much more common on hilly sites in Prosecco DOCG. Higher cost due to heavy maintenance.
Guyot
Standard single or double guyot training. Good for mechanical harvesting.
What are the 3 common vine training systems in Prosecco DOC/DOCG?
Sylvoz, Double -Arched Cane & Guyot
Most wines in the flat, fertile plains of Prosecco DOC are harvest by what means? Why?
Mechanical. Due to “economy of scale,” high yielding grapes, low maintenance viticulture and mechanical harvest allow for much lower costs of goods.
Vineyard Management in the DOCG
The best wines in the DOCG come from south-facing hillsides and lead to more concentration in the final wine. Poorer soils & higher diurnal shift contribute to more concentrated wines. Most harvesting on hillsides is done by hand, increasing cost but also increasing quality, however, mechanical harvesting is permitted.
Prosecco Winemaking
If hand picked, the winemaker can chose either to press whole bunches, or de-stem and press. Fermentation of base wine takes 15-20 days. Typically wine is fermented at 64F to preserve primary fruit. MLF is typically blocked to retain fresh acidity to balance fruit. Second fermentation in tank takes about 30 days, and is done at 54-59F to preserve fruit. After a few weeks on the lees, wines are then chilled, filtered, and bottled under pressure.
Is there an aging requirement for Prosecco DOC/DOCG?
No, this is to preserve freshness.
