Accademia Rainbow Prosecco DOC 75cl (CASE OF 6)

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a b c d Atkin, Tim (11 November 2007). "The fizz that's the bizz". The Observer. London . Retrieved 29 December 2008. Flood, Carlos (22 January 2021). "How Long Does Prosecco Last?". EulogyBar.com . Retrieved 11 March 2022. Except for Col Fondo and any Método Classico Prosecco, most Prosecco does not ferment in the bottle. Usually, it should be drunk young, [41] preferably within three to five years [43] of its vintage. However, high-quality Prosecco may be aged for up to seven years. [44] Some winemakers are reviving the traditional Prosecco Col Fondo, refermented in the bottle but not disgorged, as the wines are left on their lees. This yeasty residue leaves fine sediment in the bottom of the bottle ( fondo in Italian) that imparts more complexity, texture and flavour. They can be served either clear or cloudy. These wines are labelled Conegliano Valdobbiadene Superiore DOCG, or Asolo Superiore DOCG. Col Fondo generally has a lower Frizzante-style 250 kilopascals (2.5 bars) of pressure. [8] Consumption [ edit ] Cheap Prosecco is also sold in cans.

a b c Colombo, Fulvio (2014). Prosecco. Patrimonio del Nordest (in Italian). Trieste: Luglio Editore. ISBN 978-8868030636. a b c d e f O'Keefe, Kerin (25 September 2015). "The Superiority of Prosecco Superiore". Wine Enthusiast. a b c d Dane, Ana (3 July 2006). "Pop the Cork on Prosecco". TheStreet.com. Archived from the original on 13 September 2015 . Retrieved 29 December 2008. In the region of Conegliano and Valdobbiadene DOCG, there are more than 150 producers, [27] and together they form the Consortium for the Protection of Prosecco from Conegliano and Valdobbiadene (Consorzio per la Tutela del Prosecco di Conegliano e Valdobbiadene). DOCG also has its own consorzio, with 94 producers.For the suburb of Trieste, Italy, see Prosecco, Friuli-Venezia Giulia. For the Dalmatian wine, see Prošek. palate. It is a blend of 40% Pinot Noir, 30% Chardonnay, 30% Pinot Meunier selected from 8 different terroirs; and includes 10% reserve wines aged in large oak casks (foudres). fermentation occurs in cuve close at a controlled temperature of 15 °C, to preserve the primary aromas of the grapes. Koelliker, Beat (2008). Die neue Hallwag Weinschule: Mit 13 Weinproben zum Weinkenner (in German). HALLWAG. p.104. ISBN 978-3-8338-1221-7.

Prosecco ( / p r ə ˈ s ɛ k oʊ, p r oʊ-/; [1] [2] Italian: [proˈsekko]) is an Italian DOC or DOCG white wine produced in a large area spanning nine provinces in the Veneto and Friuli Venezia Giulia regions, and named after the village of Prosecco, which is in the province of Trieste, Italy. [3] It is made from the Prosecco grape (renamed "Glera" in Italy in 2009) but denomination rules allow up to 15% of the wine to be other permitted varieties. [4] Prosecco is almost always made in sparkling or semi-sparkling style ( spumante and frizzante, respectively), but a still wine ( tranquillo) is also permitted. [5] Within the larger designation are two small DOCG areas, Conegliano Valdobbiadene Prosecco in the hills between the towns of Conegliano and Valdobbiadene, and Asolo Prosecco around the nearby town of Asolo. [6] [7] Prosecco Superiore is always spumante and comes only from these DOCG areas. [8] The view that Prosecco cannot be aged has been challenged by other experts. A tasting in 2013 of wines produced between 1983 and 2013 demonstrated the longevity of the wines from one of their top producers. [45]Prosecco has a minimum of 10.5–11.5% alcohol by volume, depending on the DOC/DOCG rules. [34] The flavour of Prosecco has been described as aromatic and crisp, bringing to mind yellow apple, pear, white peach, and apricot. [19] [34] Most Prosecco variants have intense primary aromas [34] and are meant to taste fresh, light and comparatively simple. [28]

In Italy, Prosecco is a ubiquitously used wine. [3] Outside Italy, it is most often drunk as an apéritif. As with other sparkling wines, Prosecco is served chilled. [34] Tribaut-Schloesser was founded in 1929 in the heart of the champagne region in Romery, near Epernay. Four generations of the family have now built upon their passion and expertise to produce a range of impressively delicate and refined Champagnes.

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Studio Cattaneo & Ecmedia Web & Graphics. "History". Discover Prosecco Wine. Archived from the original on 24 March 2018 . Retrieved 6 January 2013. The unique regional geography and microclimate help produce Prosecco’s characteristic fruit flavors. In addition, the grape-growing practices for Prosecco include highly traditional vine-training methods, using historic forms like the double-arched cane, the Sylvos or Sylvoz system, also known as the hanging cane, as well as Burgundy’s traditional Guyot vine-training method. These traditional forms help to create extremely aromatic fruit, often with rich notes of fresh apples, peaches, pears, and melon, as well as jasmine flowers, acacia blossoms, nuts, and fresh-baked bread. a b DuBose, Fred; Spingarn, Evan; Maniscalco, Nancy (2005). The Ultimate Wine Lover's Guide 2006. Sterling Publishing Company, Inc. pp. 196. ISBN 1-4027-2815-8.