Prosecco pt2 Flashcards by Rita Allan

PROSECCO- Vineyard management

common training methods include?

Sylvoz

double arched cane

single or double Guyot

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PROSECCO- Vineyard management

describe Sylvoz

high cordon system with shoots that hand downwards

-good for vigor sites (fertile, flatter plains with higher yields)

used in DOC and sometime DOCG areas

-inexpensive to create initially minimizes winter pruning

suitable for machine harvesting
height protects from frost

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PROSECCO- Vineyard management

disadvantage of Sylvoz?

may encourage over cropping

requires careful monitoring and canopy trimming to avoid excess shading

difficult to distribute cluster evenly

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PROSECCO- Vineyard management

describe Double arched cane?

form of replacement cane pruning

canes bent into arches

improves evenness of growth

increase canopy ventilation- reducing fungal diseases
used on hillside sites DOCG where quality fruit is goal

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PROSECCO- Vineyard management

disadvantage of double arched

individual branches must be tied on every plant – add cost

care to maintain open canopy by repeated shoot trimming

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PROSECCO- Vineyard management

describe Guyot?

training used on flatter land where it is possibility to work with machines

reduce costs

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PROSECCO- Vineyard management

requirements for the DOC?

in general land is flatter and can be machine worked

-capture economy of scales

high yields of grapes on plains lead to wines of lower concentration

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PROSECCO- Vineyard management

Requirements for the DOCG?

best are south facing hillside sites leading to higher concentration

some slopes are terraced & would require hand harvest
slope has reduced fertility –poorer soils & more drainage

higher diurnal temp difference, slower growth- long season

-fruit categorized as Cartizze, Rive, and sui lievite must be picked by hand

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PROSECCO- Winemaking

What is typical fermentation for Prosecco?

if whole bunch picked- then choice of whole bunch press or destemmed and pressed
1^st ferm: 15-20 days at temp 18C (64F) preserve fruit

-MLF blocked

2^nd ferm: month at temp 12-15C (54-59F)
short time on lees (few weeks), chilled, filtered, bottles
no age requirement for either DOC or DOCG

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PROSECCO- Winemaking

adjustments to Prosecco?

traditionally no dosage
winemaker calculates how much sugar is required as TIRAGE
for spumante or frizzante
for Brut, Extra Dry, Dry
2014 new rule – adjustment allowed when wine is racked off lees of 2^nd ferm

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PROSECCO- Winemaking

term for longer tank method

Charmat lungo- lees contact for 9 months, agitating insert

-quality focused DOCG

-slow 2^nd ferm down by lowering temp or age on lees longer for increased complexity

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PROSECCO- Other styles of Prosecco

describe Prosecco Col Fondo

-traditional style-Pet Nat

slightly cloudy, dry, frizzante style, DOC or DOCG
Rifermentazione in bottiglia (must appear on botte)
2^nd ferm in bottle, no disgorgement, left to go bone dry
in 2020 DOCG reg require wine to be called sui lieviti (on the lees)

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PROSECCO- Wine law

describe requirements of prosecco

all prosecco categories require 85% Glera

High yields are permitted with lower limits for higher quality

no min age req

aim to express primary fruit

vintage must include 85% from that year

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PROSECCO- Wine law

define rive + place name?

___ means slope of a steep hill and is followed by a place name eg. Rive di Soligo

used for single commune or vineyard
grapes must be grown in ___
must be picked by hand,

harvested at lower max yield

vintage on label

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PROSECCO- Wine law

name the levels of quality for prosecco?

Prosecco DOC – max yield 125 hL/ha

Prosecco DOCG – max yield 94.5 hL/ha

if Rive then 90 hL/ha
Superior di Cartizze DOCG or Cartizze max 85

Asolo Prosecco DOCG—max yield 94.5 hL/ha

Superior di Cartizze DOCG or Cartizze DOCG

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PROSECCO- Wine law

requirements of Superior di Cartizze DOCG

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108 hL

located in Valdobbiadene- lower yield for spumante style

-steep hillside vineyards- good drainage- highest quality area

produce full body, residual sugar above the Brut
labelled either Valdobbiadene Superior di Cartizze DOCG or Valdobbiadene Cartizze DOCG

PROSECCO- Wine Business

recent trends in the wine business?

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outstanding growth in DOC and DOCG
Asolo expanded rapidly to 1,800 ha
production rose from 1 million to more than 12 million in 2013-2018

PROSECCO- Wine Business – Prosecco DOC

Prosecco Poduction statics for Italy as country?

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accounts for half of all of Italy’s sparking wine production
world leader in sparking wine by volume
more than double production from 2011-2016

-3/4 produces spumante ¼ produced frizzante

PROSECCO- Wine Business – Prosecco DOC

Business model?

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-average vineyard 2.5H – growers sell to merchants & co-ops

10,000 growers, 1,200 producers of still, 350 producer sparking

-Zonin large producer of sparking

-Co-op account for half fruit grown- make large volumes of base wine they sell to private co to finish

PROSECCO- Wine Business – Prosecco DOC

Treviso

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important area for volume production

important area for the sale of base wine to bottling co

can appear on bottles after Prosecco DOC if fruit grown and wine produced in province

PROSECCO- Wine Business – Prosecco DOC

where is processo sold?

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Domestic market: 25% of production split between hospitality and retail

Export market: 75% of production – UK, USA, Germany account for 2/3 of by volume

-3/4 produces spumante ¼ produced frizzante

PROSECCO- Wine Business – Prosecco DOC

how marketed?

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seen as everyday luxury
alt to the cheapest discounted Champagne or alt to still
alt to inexpensive and mid priced rose
popularity for cocktails has grown

PROSECCO- Wine Business – Prosecco DOC

new categories in 2019?

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Brut Nature & Extra Brut -if looking for a dryer style

sold in full range from Brut Nature to Demi-Sec

looking to add Rose in the DOC with PN for color

PROSECCO- Wine Business – Prosecco DOC

Name challenge?

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Australian growers in King Valley are continuing to use the name Prosecco for Glare based sparking wines

need to protect Prosecco is put into bottles and not on tap

PROSECCO- Wine Business – Conegliano Valdobbiadene DOCG sweetness level produced?

**Extra Dry most common -60% production** **Brut with 30%** 2019, DOCG added Extra Brut (0-6g/L)

PROSECCO- Wine Business – Conegliano Valdobbiadene DOCG companies that produce?

**90% production** is from **32 large companies**, producing 1 million bottles / year **Domestic market: 60%** w/ largest **sales in Northern Italy** **Export market: 40% Germany, UK, Switzerland**

PROSECCO- Wine Business – Conegliano Valdobbiadene DOCG challenges for the DOCG?

**improve recognition** of **higher quality** wine among consumers **DOCG is fully planted**, continue **growth depends on higher $** historically it has seen growth in volume and price.

Prosecco pt2 Flashcards

(27 cards)