Semi Sparkling Prosecco is simpler than the traditional sparkling version and is always suitable for immediate consumption. This pale straw-colored wine with greenish reflections leaves traces of a fruity sensation on your nose with clear notes of green apple and peach, accompanied by wisteria and acacia flowers.
For more sophisticated tastes there is the Prosecco Asolo Superiore DOCG version, much finer and with a fruity sensation.
It is the ideal companion for appetizers and various toppings, such as crustaceans, fish with delicate skin, herb risotto, smoked salmon, cheese pancakes and spinach.
On the other hand, it is recommended to consume it at a temperature equal to 10 ° C. to be able to take advantage of its full potential of demolishing, pressing, cold decantation, and addition of yeast grown with optimal technical maturity.
The bottling of the prosecco spago frizzante takes place after the second fermentation in a pressure steel tank, in which the internal pressure rises for a month until the fermentation is complete. The wine is then clarified before final filtration.
How is Prosecco made?
Prosecco is a grape of the Glera variety (precisely called locally) and is made exclusively or with a small contribution from other varieties.
Typical Veneto grape, now spread across the border, with low acidity but excellent ability to concentrate sugar in bunches, elegant and captivating with apples and pears, aromatic herbs and flowers, it produces a typical countryside flavour.
Almost all Prosecco spago frizzante is made according to the Charmat method. In this method, the foam is placed in a large steel container instead of an individual bottle, as in the Champagne Noise method.
Other than that, the process is the same. A mixture of yeast and sugar is added to the already prepared base wine and the second fermentation is carried out under pressure, but on a large scale.
A bet to speed up the process?
Absolutely, this brewing technique is ideal because it preserves and enhances the subtle fruity aroma and bouquet, similar to Prosecco Spago DOC.
The Champenoise method tends to cover these flavors with the typical yeast and bread crust perfumes. This occurs after a long period of aging, when Prosecco is generally less likely to occur.
However, be careful. Not all Italian sparkling wines are Prosecco.
How to store Prosecco bottles
Prosecco bottles can be stored in the refrigerator in a closed case for 24 hours, as small amounts of yeast can be lost.
And if you are concerned about the number of calories in a Prosecco, don’t worry. As a general rule of thumb, Prosecco bottles have less alcohol than champagne bottles (around 11.5% vs. 12.5%). Ideal foam for roasting, and keeping the line.
And beyond the extra dry prosecco
The most classic Prosecco is Prosecco Extra Dry, which offers a low sugar content. In addition to this, the Prosecco Asolo Superiore DOCG is traditionally the best, more enveloping, creamy, slightly sweet, rich and aromatic.
However, some Prosecco come from the best Valdobbiadene vineyards and are made in a dry, more comfortable and structured version. However, the taste has changed, and today many choose Brut Prosecco, which is softer, more horizontal and drier, resulting in a more terroir and purer wine, with a more immediate aroma.
For the most delicate tastes, there is no lack of extra brut prosecco, the brutal and pasty qualities. Very pure sober wines for those who seek the essence of these wonderful sparkling wines, energized with high acidity and delicious flavor, ideal for terroir.
What kind of prosecco do you have
In addition to the classification by sugar content, there are several types of Prosecco. If the wine is made from the same Grela grape, you could have a DOC Prosecco at home.
In terms of manufacturing technology, it can also be presented with fewer bubbles, that is, a lower pressure gas. In this case, we would get a crucible Prosecco.
For lovers of natural wine, there is no shortage of sparkling prosecco that follows ancient methods. That is, the fermentation in the bottle ends without disappointment and retains the yeast precipitate hanging in the bottle.
Some growers have also experimented with the production of Prosecco using the Champenoise method. On the other hand, some people choose to bring back their old traditions and bottle Prosecco in silence.
More and more producers are taking a step towards organic prosecco production. It is not easy to adopt in complex areas such as mountainous areas and plains, but even some tall labels are already an important part of current production.
The big news now is the Prosecco Rosé DOC, an original specimen of Glera and Pinot Noir, a recently approved sparkling wine that already has official production standards.
