Italian Grapes

Glera

Glera is a white grape most famous for its use in the sparkling wine Prosecco.

Friuli-Venezia Giulia and Veneto are the regions that can produce Prosecco.

Prosecco must be made with at least 85% Glera.

Prosecco Flavors

Yellow fruit such Apple, Pear, Peach and Melon are typical Prosecco flavors.

Apple

Pear

Peach

Melon

Honeysuckle

Honey

Tropical Fruit

Hazelnut

Prosecco Profile

Prosecco have less body than Champagne and larger bubbles:

SUGAR:	15 g/l

BODY:	Light

FRUIT:	Low

ACIDITY:	Medium

ALCOHOL:	11% ABV

	Serving temperatures: 6-8°C (43-46°F)

Prosecco Food Pairing

You can drink Sparkling Wines to almost everything. Whether it is French Champagne, Spanish Cava or Italian Prosecco.

Aperitif

Salads

Sushi

Sandwitch

Seafood

Fries

Egg Dishes

Spicy Food

Prosecco pairs well with salt, because the bubbles break up the salt in the mouth.

The sweetness of Prosecco matches hot, spicy food.

Excellent Pairings

Antipasti. Sandwiches. Focaccia.
Green Salad. Asparagus. Avocado. Artichokes.
Ham and Melon. Prosciutto. Serrano.
Egg Dishes. Omelette.
French Fries. Popcorn.

Cheeses

Soft and Fresh Cheeses.
Brie. Camembert. Washed-Rind. Robiola.

The Ideal Glass for Prosecco

A Flute Glass has a tall and narrow bowl to emphasize the aromas of the wine. The shape also helps balance the acidity found in sparkling wines.

Flutes also preserve bubbles by reducing the surface area at the top, which slows the release of carbonation, keeping a sparkling wine fizzy for longer.

Prosecco Cheese Pairing

Feta

Brie

Camembert

Chèvre

Primo Sale

Mozzarella

Brie and Camembert

The creamy, buttery texture and mild flavors of Brie or Camembert pair well with Prosecco's soft bubbles and fruity notes. Serve the cheese at room temperature with slices of pear or apple.

Chèvre (Goat Cheese)

The tangy, fresh flavors of goat cheese complement the acidity often found in Prosecco, especially those made from Chenin Blanc or Sauvignon Blanc. Drizzle with a bit of honey or sprinkle with fresh herbs.

Chaource

This creamy, slightly tangy cheese enhances Prosecco's gentle acidity and complements its soft bubbles. Serve with fresh berries or a touch of apricot jam.

Langres

This mild, washed-rind cheese has a creamy texture and a subtle tang that pairs beautifully with Prosecco. Add a small drop of honey or serve with fresh grapes.

Tomme de Savoie

This semi-hard, nutty cheese pairs beautifully with the gentle effervescence and often fruity character of Prosecco. Add some dried fruits or nuts to highlight the pairing.

Italian Prosecco

Prosecco is one of the world's most famous Sparkling wines.

Light and fruity, tank-produced bubbles from Northern Italy have had a boom sale in recent years, and has taken the role as an alternative to expensive Champagne.

The main grape in Prosecco is Glera.

Prosecco is produced in 9 different provinces in Veneto and Friuli Venezia Giulia.

The Prosecco Superiore DOCG Conegliano-Valdobbiadene is made by min.85% Glera grapes. Other grapes allowed are Verdisio, Bianchetta and Perera.

The most important sub-region is Cartizze. Prosecco DOCG Superiore di Cartizze is the top of the line inside the wider region of Valdobbiadene.

Prosecco Hills - a UNESCO World Heritage Site

Veneto is the only place in the world where there are eight UNESCO World Heritage Sites. The Prosecco Superiore Hills are located right in the centre of this area.

Venice and its Lagoon (1987)
The City of Vicenza and the Palladian Villas of the Veneto (1996)
The Botanic Garden in Padua (1997)
The City of Verona (2000)
The Dolomites (2009)
Prehistoric Pile Dwellings around the Alps (2011)
Venetian Works of Defence between the 16th and 17th Centuries (2017)
The Conegliano and Valdobbiadene Prosecco Hills (2019)

Martinotti-Charmat Method (Metodo Italiano)

Italian Prosecco is made using the "Martinotti-Charmat" method.

This method is quicker and cheaper than the Champagne method.

With the Martinotti-Charmant method, base wine, yeast, and sugar is mixed into a large steel tank. The tank is sealed, the yeast consumes the sugar, while releasing bubbles that carbonate the wine.

Federico Martinotti (1860-1924) was the oenologue who developed and patented its method in Asti, Piedmont, in 1895.

The method was further elaborated and patented by french inventor Eugène Charmat in 1907.

The method was named after Charmat but it has many names such: Cuvè Close, Metodo Italiano , The Tank Method, Metodo Martinotti, Metodo Martinotti-Charmat.

The irony of history wants that today it is Italian wines such Prosecco, Lambrusco, Asti Spimante, Malvasia Frizzante and Brachetto the leaders of the world wine market, while none knows about French sparkling wines made with the Charmat Method. A French name for an Italian preferred market.

Wine Region Veneto

The most famous white wines from the region are Soave and the sparkling Prosecco.

The most famous red wines are Amarone and Valpolicella from the Valpolicella Wine Region.

Black Grapes	White Grapes
11% Corvina (Amarone) 11% Merlot 4% Cabernet Sauvignon 3% Cabernet Franc 3% Rodinella 3% Molinara	27% Glera (Prosecco) 15% Garganega (Soave) 11% Pinot Grigio 4% Chardonnay 1% Durella