PROSECCO: Prosecco is a winegrowing area extending over two regions of Italy, Veneto and Friuli-Venezia Giulia, subdivided into 9 provinces and 556 communes.
Within this area is a historic zone of 15 communes, extending from Conegliano to Valdobbiadene, in the province of Treviso.
DOCG: The band of hills between Conegliano and Valdobbiadene contains the zone of Prosecco Superiore DOCG and Cartizze, which obtained the DOC designation in 1969
and the DOCG on April 1 2010. The Prosecco here enjoys the designation Superiore because of the significant quality that it achieves naturally, thanks to its unique local
climate created by the Dolomites to the north, which protect it from the cold northerly winds, and by the natural breezes coming from the lagoon of Venice, to the south .
These conditions ensure for the Rive significant day-night temperature differentials, ideal for ripening grapes with rich aromas and crisp acidities.
RIVE: Derived from the term pendio, or slope, the Rive are 43 selected communes wi thin the Valdobbiadene DOCG, whose names indicate the
precise source of the grapes. Today, the Rive are a fully-recognised separate entity in the Valdobbiadene DOCG production code. The Rive yield lower crop levels than the
“normal” DOCG vineyards, and they must be hand-harvested , vinified separately, and the label must bear the year of harvest (vintage-dated).
RESI DUAL SUGAR: Indicates the quantity of natural sugar remaining in the wine after the secondary fermentation, measured in grams per litre (gfl).
With sparkling wines, the amount of residual sugar determines the style; from driest to sweetest, they are: BRUT – EXTRA DRY – DRY
SPUMANTE: Spumante (the overall term for sparkling wine) is made by the initial or secondary fermentation of grapes, grape must, or wine,
and is distinguished, when its bottle is opened, by the production of C02 deriving exclusively from its (re)fermentation,
which, if stored at 20°C in a closed container, contains a pressure of not less than 3.5 atmospheres.
MILLESIMATO (VINTAGE-DATED): A sparkling wine that is obtained at least 85% from the grapes of a single growing year.
GLERA: A white-wine grape variety with hazelnut-coloured canes that produces large, long clusters with golden yellow berries.
To be designated Prosecco, a wine must, among other requ irements, be made from at least 85% Glera and within the Prosecco production zone.
AUTOCLAVE (PRESSURE FERM ENTER): Vessel for containing liquids, generally made of stainless steel, whose internal pressure and temperature can be controlled.
Secondary fermentation for Valdobbiadene DOCG Superiore takes place within these pressure fermenters.
SECONDARY FERMENTATION: Sparkling wine is made, not born . The secondary fermentation process takes some 30-45 days
and is carried out numerous times over the course of a year, to ensure the freshness and integrity of aromas and tastes.
GLASS & STORAGE: Prosecco is a fruity, vivacious, richly-fragrant wine. It is able to express its qualities to the fullest if served in a large white-wine glass,
in which its aromas have ample space to be captured by the nose and the bubbles are better able to convey to the palate that impression of dry, clean,
velvet smoothness on the finish. Prosecco should be stored in a cool, dark place and be enjoyed ideally within 18 months of its secondary fermentation.
After that period , its fresh , fruity qualities will yield to more evolved fragrances and impressions that are, however, equally pleasurable.