Prosecco

Question 1

Prosecco is made from what grape variety?

Answer 1

Glera

Question 2

True or False,

Prosecco is only made in the Spumante style?

Answer 2

False, it is made in both spumante and frizzante styles

Question 3

What are the three DOC/DOCGs associated with Prosecco?

Answer 3

1. Prosecco DOC
2. Congeliano Valdobbiadene - Prosecco DOCG
3. Asolo Prosecco DOCG

Question 4

Are grapes for the Prosecco DOC grown on the plains or on the mountain sides?

Answer 4

The Plains

Question 5

What two G.I.’s can be added to a bottle of Prosecco if the grapes were grown there?

Answer 5

• Treviso
• Trieste

Question 6

From a production standpoint, which of the two G.I.’s (villages) is more important in Prosecco?

Answer 6

Treviso

Question 7

The Conegliano Valdobbiandene - Prosecco DOCG includes what two towns?

Answer 7

• Conegliano
• Valdobbiandene

Question 8

Where is Conegliano Valdobbiandene is found within which region in Italy?

Answer 8

Veneto

Question 9

Does the term ‘Superiore’ mean anything when you see it on a bottle of Conegliano Valdobbiandene Prosecco?

Answer 9

No, not in this case. It is just a term that can be added to a bottle of Conegliano Valdobbiandene Prosecco.

• The word ‘Prosecco’ can be omitted as well

Question 10

Where is Asolo Prosecco located in relation to Conegliano Valdobbiandene?

Answer 10

It is located in the hilly area to the south

Question 11

What is the main elevation range for vineyards found in Conegliano Valdobbiandene?

Answer 11

200 to 320 meters (656 to 1050 feet)

Question 12

Can ‘Superiore’ be added to Frizzante DOCG Prosecco?

Answer 12

No, that term is only used within the Spumante category

Question 13

Name the production amounts for the Prosecco DOC/DOCGs from lowest to highest

Answer 13

1. Asolo DOCG (2%)
2. Conegliano Valdobbiandene - Prosecco DOCG (16%)
3. Prosecco DOC (82%)

Question 14

What is the climate for the Prosecco DOC?

Answer 14

Warm to moderate continental

Question 15

How do the rivers in the Prosecco DOC negatively affect the region?

Answer 15

There is more moister in air and fog in the vineyards, which increases the number of spraying needed to combat disease

Question 16

List some of the characteristics of Glera (good and bad)

Answer 16

• Semi-Aromatic
• Capable of very high yields
• Susceptible to millerandage, powdery and downy mildew

Question 17

Name the common trellising/training options for Glera in Prosecco

Answer 17

• Single/Double Guyot
• Double-arched cane
• Sylvoz

Question 18

Describe how the Sylvoz system works

Answer 18

It is a high cordon system with shoots that hang downwards. This is ideal for high vigor sites.

• It is inexpensive to create
• It helps minimize winter pruning
• Since the vine is trained up high, there is the benefit of frost protection
• Suitable for machine harvesting
• May lead to over cropping
• Requires more monitoring to avoid excessive shading
• Is hard to distribute clusters evenly

Question 19

Describe the Double-arched Cane system

Answer 19

This is a form of replacement cane pruning where the canes are bent into arches.
- Improves the evenness of growth
- Increases ventilation in the Canopy
- Common in the Hillsides of the Prosecco DOCG
- Individual branches must be tied in on every plant
- Care must be taken to maintain an open canopy by repeated shoot thinning

Question 20

How is vineyard management carried out in the Prosecco DOC?

Answer 20

Since the vast majority of the Prosecco DOC is flatlands, most everything there is done by machine.

Question 21

Where do the best grapes for Prosecco come from within Conegliano Valdobbiandene? Why are these sites preferred?

Answer 21

The south facing hillside sites. This is due to reduced fertility, better drainage, and a larger diurnal range. This can lead to more flavor development while retaining the high acid desired.

Question 22

What is ‘ciglione’

Answer 22

It is the name of the grassy banks that blankets the steepest parts of the Conegliano Valdobbiandene DOCG. These must be maintained and repaired, adding cost.

Question 23

True or False,

Fruit for DOCG Prosecco in the categories Cartizze, Rive, and Sui Lieviti, can only be machine harvested?

Answer 23

False! They can only be hand harvested

Question 24

How long does the first fermentation last for Prosecco, and what is the temperature of the fermentation?

Answer 24

• 15 to 20 days at a temperature around 18C/64F to preserve the primary fruit

Question 25

Is MLC usually carried out on Prosecco?

Answer 25

It is not

Question 26

How long does the secondary fermentation last for prosecco and what is the temperature range for it?

Answer 26

One month, with the temperatures staying between 12-15C (54-59F)

Question 27

What is usually production method used to make Prosecco?

Answer 27

Tank/Charmat Method

Question 28

Does prosecco use any 'dosage'?

Answer 28

No, winemakers usually calculate how much sugar is required for triage to provide the amount of bubbles they desire as well as the sugar that will remain in the final wine. However, since 2014, winemakers are able to adjust the sweetness after it has been racked after the second fermentation.

Question 29

What is 'Charmat Lungo'?

Answer 29

A longer form of tank method production, where the wine sits on the lees for 9 months.

Question 30

How is Prosecco Col Fondo different that regular Prosecco?

Answer 30

Prosecco Col Fondo is a traditional method style that produces lightly cloudy, dry wines in a Frizzante style. It can be DOC or DOCG, and the phrase 'rifermentazione in bottiglia' must appear on the bottle. - It is typically finished with a crown cap and contains sediment as well.

Question 31

What is Rive Prosecco?

Answer 31

Rive is a local word meaning slope of a steep hill, and is usually followed by a single vineyards or commune name. The grapes must be made in one of the 43 Rive, picked by hand, harvested at lower yields and be vintage dated

Question 32

What region is generally regarded as the highest quality area in the Prosecco DOCG?

Answer 32

Cartizze; A historic, delimited single-vineyard of 108 ha located in Valdobbiadene. - The grapes for these wines are grown steep hillsides with good drainage, producing wines with a fuller body. - The bottles are generally labelled as Valdobbiadene Superiore di Cartizze, or Valdobbiadene Cartizze DOCG

Question 33

Prosecco accounts for how much of the sparkling wine produced in Italy?

Answer 33

nearly 50%

Question 34

What region leads in total sparkling wine exported between Champagne and Prosecco?

Answer 34

Prosecco leads by volume, Champagne leads by value

Question 35

How much of the Prosecco produced is frizzante?

Answer 35

25%

Question 36

What is the average vineyard size in the Prosecco DOC?

Answer 36

2.5 ha

Question 37

How many growers are there in Prosecco in comparison to producers of base wine?

Answer 37

There are 10,000 growers, but only 1,200 producers of base wines.

Question 38

How many sparkling wine producers are there in Prosecco DOC?

Answer 38

350, with most of them being merchants and co-ops.

Question 39

How much of the Prosecco DOC produced is exported, and what are the main export markets?

Answer 39

- 75% of the Prosecco produced is exported - UK - USA - Germany These three countries account for 2/3s of exports where Prosecco is seen as an everyday luxury

Question 40

What are the different sweetness levels that Prosecco DOC is offered at?

Answer 40

Everything from Brut Nature to Demi-Sec

Question 41

What is the most common sweetness level of Prosecco DOCG?

Answer 41

Extra Dry (60%) followed by Brut (30%)

Question 42

How much of DOCG Prosecco is exported? List the top 3 export countries as well

Answer 42

40% - Germany - UK - Switzerland