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{"id":3254,"date":"2010-10-03T14:23:53","date_gmt":"2010-10-03T13:23:53","guid":{"rendered":"http:\/\/vinosseur.com\/?p=3254"},"modified":"2010-10-03T14:23:53","modified_gmt":"2010-10-03T13:23:53","slug":"a-real-prosecco","status":"publish","type":"post","link":"https:\/\/vinosseur.com\/a-real-prosecco\/","title":{"rendered":"A Real Prosecco!"},"content":{"rendered":"
I am sure that each and every one of you has tasted a Prosecco.\u00a0 That fruity and light sparkler, ranging from almost dry to slightly sweet (up to 35g\/l of sugar even). You know, the one you have tasted but kind of forgotten about? Over 150 million bottles (& over 5000 producers) are produced annually of this inexpensive sparkler in the North Eastern part of Italy in the wine region of the Veneto.\u00a0 Most of it is mass-produced wine that is (re)fermented in big stainless-steel tanks then bottled under pressure to maintain the bubbles. Much of it is produced with grapes other than the Prosecco grape in purity (only 85% of the Prosecco grape is required to satisfy the DOC, now DOCG requirements).<\/p>\n
The Prosecco grape is a white grape that grows in small clusters and thrives in the calcium-rich soil typical for the region.\u00a0 All Prosecco’s are fermented a second time, to create the bubbles.\u00a0 Most in pressurized steel tanks and bottled under pressure (the Charmant method).\u00a0 Prosecco’s can be vinified totally dry (uncommon) or left with some residual sugar (the more common version).\u00a0 Almost all Prosecco’s are filtered to remove sediment, but some are left “sur lees” and sold that way. Some Prosecco’s are even vintage.<\/p>\n