Prosecco is a wine made from an aromatic grape variety called Glera.
Glera originates from the the area about 50 km north from Venice and 60 km south from the Dolomites, between the small cities of Conegliano and Valdobbiadene; an altitude varies between 50 and 500 meters above the sea level.
Spumante (Sparkling wine) is the Prosecco DOCG most popular type (82 % of total production). The production process follows the Charmat method that involves the use of large, refrigerated, pressure-resistant sealed tanks, called autoclaves.
The foam for the Spumante originates by assembling the cuvee, sugar and yeasts. The wine then goes into an autoclave for the second fermentation developing carbon dioxide (bubbles), alcohol and typical aromas (perfumes).
There are 3 versions of Prosecco Spumante: Brut, Extra Dry and Dry that differ by the residual sugar levels.
Brut. This is the most modern version of the Prosecco wines, the one that follows international taste. It has a rich nose of citrus, vegetal notes and an attractive hint of crusty bread. Should be served at 6-8°C and it’s ideal with seafood and first course or, as usual in the production area, can be enjoyed throughout the whole meal! (Res. Sugar 0-12 g/l).
Extra Dry: This is the traditional version that combines various flavors most commonly associated with bubbles. It has a fresh, fruity nose of apple and pear with a hint of citrus. Best served at 6-8°C with vegetal soup, seafood, pasta, delicate meat sauces and cheeses. (Res. Sugar 12-17 g/l).
Dry: least common version. It has a strong fruity nose: mainly citrus, peach and green apple. Should be served at 6-8°C, fits unconventional cousine, sweets and spicy food. (Res. Sugar 17-32 g/l)
Other version of Prosecco is the Frizzante, a more informal and easy-to-drink wine.
It usually has the palate of fruit and flowers and does best served as aperitif, together with starters or first courses of Italian cousine.