Prosecco is one of those elegant Northern Italian wines. It is perfect at any soiree or wedding. It also holds its' own at a quiet Sunday brunch. Either way it leaves a fruity , earthy taste that is not only delicious but also unique.It is also becoming an artesanal sparkling wine that has exclusive beginnings.
Prosecco was the subject of new writer Alan Tardi's article in today's New York Times Dining section.I had always thought the wine was from Piedmonte however most Prosecco vintages come from the lush Veneto region on the Adriatic.Here there are artesanal vineyards that produce the glera grape. This particular cultivar is known exclusively for producing both the sparkling and nonsparkling types.There are also minor vineyards, smaller grape producing farms that provide ever so slight variations of this grape. Doing this give the wine the same kind of pedigree exclusive champagnes have.
Another factor in making Prosecco is the actual method of making it, Winemakers are trying the time honored refermentation which is inducing the second fermentation with out any added sugar. This results in a dryer and yeastier version along with being more complexin flavor and texture.Also Prosecco is acquiring vintages too - usually unheard of in the industry. The winemakers are creating millesimato wines which means they all come from the same year. In the past Proseccos have been a blend of two or three vintages
Prosecco has always been an elegant drink. However thanks to new ideas and time honored techniques it is becoming more exclusive and artesanal. Thanks to these it will be the wine of choice and much desired by connoisseurs.
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