Have you ever wondered how Prosecco is made? In this article, we’ll explore all the details about the production process and provide insights into its history and characteristics.

Historical Overview

Prosecco has an ancient history dating back to at least the 17th century. Originating from the Veneto region in Italy, this wine has been crafted by local farming families for centuries. However, its popularity soared in the 20th century when producers began marketing it nationally and internationally. In 2009, Prosecco gained DOC (Denominazione di Origine Controllata) status, and in 2019, the Prosecco DOC Consortium received European recognition as a Protected Geographical Indication (PGI).

Production Process:

Prosecco is made using Glera grapes, a native variety of the Veneto region. The production process involves the following stages:

  1. Grape Harvest: Takes place between August and September, varying by the production area. Grapes are handpicked to preserve their integrity and are selected based on maturity and quality.
  2. Pressing: Grapes are gently pressed to extract the must, which is then separated from skins and seeds.
  3. Fermentation: The must ferments in large stainless steel tanks at a controlled temperature of about 18-20°C, with selected yeasts added.
  4. Refermentation: After primary fermentation, the wine is bottled with sugar and yeast to initiate a second fermentation in the bottle. This phase, known as “bottle refermentation” or the “Charmat method,” lasts approximately 30-40 days, giving the wine its characteristic effervescence.
  5. Aging: After refermentation, the wine matures in the bottle for at least 30 days, during which its aromas and flavors develop, defining Prosecco’s unique profile.

Characteristics of Prosecco

Prosecco is a wine known for its fresh and fruity character, featuring notes of green apple, pear, and citrus. It offers a delicate and light taste with just the right effervescence, making it ideal as an aperitif or to accompany light meals like appetizers, salads, and seafood. Prosecco’s color can range from pale straw to golden yellow, depending on the grape variety and production technique. Prosecco typically has an alcohol content between 10% and 12%, making it a moderately alcoholic wine suitable for informal occasions.

Generally, it’s a sparkling or spumante wine, delivering a unique and pleasant taste and aroma experience.

Prosecco: Conventional vs. Organic: Prosecco comes in two versions: conventional and organic. The organic version offers notable advantages over its counterpart:

Why Choose Organic Prosecco: Organic Prosecco is produced from grapes grown without pesticides, herbicides, and other synthetic chemicals. This means that the production of organic Prosecco respects the environment and the health of those involved in grape cultivation.

Moreover, it boasts a purer and more authentic taste compared to the traditional counterpart, thanks to the naturalness of the grapes and the environmentally friendly production process.

Choosing organic Prosecco is a conscious decision that respects both the environment and people’s well-being.

Ultimately, the organic version delivers an authentic and genuine taste, allowing you to fully appreciate the wine’s qualities and indulge in a unique sensory experience.

Curious about trying organic Prosecco? Contact us at info@staffilo.it

Prosecco DOC Extra Dry

DOC Extra Dry Millesimato

Organic wine

Fine and persistent perlage, inebriated with floral aromas of broom and gentian with a vegetal note of sage and mint, enlivened by fruity aromas of grapefruit, pineapple and golden apple. Soft, savoury and persistent on the palate, pleasantly lively and light.