What is Prosecco? Origin, production, and quality levels explained
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Prosecco is more than just a sparkling wine – it's an expression of Italian joie de vivre, regional craftsmanship, and the finest culinary culture. But what exactly is behind this popular drink, and what should you look for when buying it?
The origin: A treasure from Veneto
Prosecco originates from northern Italy, more precisely from the regions of Veneto and Friuli-Venezia Giulia . At its heart lies the renowned Valdobbiadene growing area – a picturesque hilly region known for its exceptional quality. Only Prosecco from strictly defined regions may officially be called "Prosecco DOC" or "Prosecco DOCG".
The grape variety: Glera
The main grape variety used to make Prosecco is Glera , an old white grape variety that yields fruity aromas of apple, pear, citrus, and white flowers. For a true Prosecco, it must contain at least 85% Glera – often complemented by other permitted varieties such as Verdiso or Perera.
The production process: Charmat method
Unlike Champagne, which ferments in the bottle, the second fermentation of Prosecco usually takes place in stainless steel tanks – the so-called Charmat method . This results in particularly fresh, fruity aromas and a finer perlage.
The quality levels: DOC, DOCG & Co.
Prosecco comes in different quality levels:
Prosecco DOC – Large-scale, controlled origin from Veneto and Friuli. Solid quality.
Prosecco DOCG – Highest quality level from the core areas of Valdobbiadene and Conegliano . Strictly controlled, often hand-picked, particularly fine.
Rive & Cartizze – top vineyard sites within the DOCG area, limited and exclusive.
Conclusion
Not all Prosecco is created equal. Origin, grape variety, production method, and classification are crucial for quality and taste. Those seeking a true taste of Italy should specifically choose DOCG Prosecco from Valdobbiadene .