Whilst Prosecco sales continue to increase, many consumers are not aware of the quality differences within the region, or indeed what to expect from a Prosecco DOC or DOCG.
Prosecco DOC represents more than 50 % of the total production of Prosecco, whilst at the more premium end the DOCG Conegliano Valdobbiadene continues to increase. In recent years there has been increasing focus on the best commune steep slope sites known as Rive where they have found Glera grapes show a particular unique expression – where this be crispier fruit, more roundness on the palate or more salinity depending on the particular site.
The “crème de la crème” however focuses on one of the most important heritage site with extremely steep slopes – the Cartizze hill. Prosecco from this hill has a special name Valdobbiadene Superiore di Cartizze DOCG
There are quite a few Conegliano Valdobbiadene Prosecco Superiore DOCG and Valdobbiadene Superiore di Cartizze DOCG wines available in the market in Norway – look for the names on the label!
VMP: 12177701 Basisutvalget kat. 4
11% RS: 26.8 g/l
Medium lemon colour, aromas of citrus fruit, ripe red and green pear, green apple. On the palate, crisp acidity, fresh fruity style with good concentration and moderately long finish. Very well balanced with hints of fennel on the finish.
Note: Cartizze is often made in a dry style which means it has a lot more sweetness than say a Brut Prosecco, however given the concentration, fruity ripeness and added structure from this unique area, this extra sweetness works extremely well.
Score: 89 points
Food pairing: Great as an aperitif, however works also well with paella or vegetable-based risottos as well as chicken dishes.
Wine School: How is Prosecco made?
The process for making Prosecco is quite different to making Champagne. Prosecco is made from Glera grapes which are known for their pear-like and slightly herbal aromas. When making Prosecco winemakers focus on retaining as much fruity freshness from the grapes as possible. The bubbles are made by adding sugar and yeast to a base wine (still white wine) in a large pressurised tank and made using the Charmat method which is known as Metodo Martinotti in Italy. Usually as soon after the bubbles are made (6 – 8 weeks) the wine is bottled and sold immediately to the markets.