Prosecco Rosato Cheese Pairing

Brie and Camembert

The creamy, buttery texture and mild flavors of Brie or Camembert pair well with Prosecco Rosato'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 Rosato, 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 Rosato'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 Rosato. 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 Rosato. 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.

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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)

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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.