Prosecco

Styles

Principal grape varieties

Terroir

• Predominantly alluvial soils with a clay-silt texture, containing skeletal material derived from Dolomitic erosion and fluvial deposits.
• The Alps act as a barrier against cold northern air masses; the Adriatic channels scirocco winds, ensuring summer rainfall.
• At the end of summer, the dry bora from the east triggers wide diurnal temperature swings and promotes the accumulation of aromatic precursors in the grapes.
• A predominantly flat area with some hilly zones, located in north-eastern Italy between Veneto and Friuli-Venezia Giulia. (via Wikipedia · CC BY-SA 4.0)
• The clay-silt alluvial soils encourage vigour and mineral/micronutrient availability while limiting sugar accumulation in Glera.

• The earliest documents referring to Prosecco date to the late seventeenth century: a white wine originating from the Trieste karst, in the territory of Prosecco.
• From 1900 onwards, producers developed techniques to manage the high productive vigour of Glera and adopted re-fermentation in pressurised tanks (metodo Martinotti).

• Brilliant straw yellow in colour (or pale pink in the rosé); fine perlage in balance with the mousse; aromas of white flowers, apple, pear, citrus, and exotic fruit.
• Dry, fresh, and fruity on the palate: acidity and sapidity balance the residual sugar component, lending softness and liveliness to the finish.

• The dry bora of late summer concentrates the aromatic precursors of Glera, translating into the floral and fruity notes that are the hallmark of Prosecco.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-IT-A0516
• Official trade body site — Consorzio di Tutela della DOC Prosecco