Fine bubbles, bright straw color, persistent foam, floral and fruity nose, dry or sweet mouth. These are the "special features" of Prosecco , rightfully one of the most important ambassadors of Italian wines in the world. But how was it born?
Glera: the starting point
The basic vine for the production of Prosecco is Glera , which according to the most recent provisions must represent at least 85% of the total grapes used. The Glera vines color the countryside of the entire hilly area between Valdobbiadene and Vittorio Veneto with a characteristic golden yellow.
it should be noted that since 2009 the term " Glera " refers only to the vine, reserving the denomination of "Prosecco" for the wine from which it is produced. This distinction, accompanied by the mention DOC and the more restrictive DOCG label, was strongly desired by Veneto winemakers and approved by the European Union to guarantee the quality of true Italian Prosecco, in an attempt to counter the even rather frequent episodes of counterfeiting.
Verdisio, Perera, Bianchetta: the other vines
Although Glera represents the basis of all the production of Prosecco from the Veneto, other grapes can be used in addition with an overall percentage that cannot exceed 15%, such as Verdisio , which is usually used to increase the flavor and acidity Perera to strengthen the aroma and bouquet and Bianchetta to soften and refine the Prosecco.