Is it time to take a look, or should that be glare, at the Glera grape, that is responsible for producing millions of bottles of Prosecco a year, with fresh eyes? Particularly if you are going to fully appreciate the steps being taken in the region to premiumise Prosecco and focus more on the quality wines being produced as Superiore DOCG. Abbie Bennington went on a recent fact finding trip to see what is happening in the area for herself.
Read the article written by Abbie Bennington on The Buyer.
The Prosecco universe is wide and differentiated, depending on whether we are talking about the Prosecco DOC “phenomenon,” with its more than 627 million bottles (including rosé), or Conegliano Valdobbiadene Prosecco Superiore DOCG, with a production of around 100 million bottles (respecting its wine-making traditions, the denomination has excluded rosé from its specifications).
Read the article published by Alessandra Piubello on Quench Magazine.
Pogo’s Dilemma is the theme of this week’s Wine Economist. Pogo’s Dilemma? It is a reference to Walt Kelly’s famous cartoon where the character Pogo reflects, “We have met the enemy and he is us.” Sometimes life is like that, or at least it seems that way to me for the successful winegrowers in the Prosecco Superiore region.
Read the article published by Mike Veseth on the Wine Economist.
The article wrote by the journalist Winsor Dobbin on the march issue of the Magazine Explore, describes the Conegliano Valdobbiadene region, the birthplace of Prosecco, as a mesmerizingly beautiful wine region that offers a heady mix of wine, food, art, history, and spectacular scenery. He said it is a UNESCO World Heritage site and is home to many small artisanal cellars, exclusive cooking schools, and restaurants serving traditional and contemporary cuisine. He highlighted that visitors can explore the Prosecco Road, a 90-kilometer route winding through the region’s steep inclines, and enjoy a glass of bubbles paired with local gourmet treats.
Read the full article clicking here below.
Seeking to demonstrote their top-tier status, Proseccos DOCG producers have continued to innovate. Richard Baudains introduces those steering these premium wines forward. while Alessandra Piubello gives an overview of recent developments across both DOC and DOCG
It enjoys a global brand awareness rivalled only by Champagne, yet Prosecco’s pecking order is less widely understood – but well worth exploring, says David Kermode
Tim goes in search of superior Prosecco. Arcangelo Piaia took this picture of some of the better sites in this popular region.
“Earlier this year, during the worst days of the pandemic in both Italy and the eastern United States, the Consorzio of Conegliano-Valdobbiadene in the classic Prosecco-making zone held an online press conference to talk about its economic outlook and data for 2020. Topics included what communication about these wines so tightly tied to place might look like in this unpredictable year.”
Everything you need to know about the region’s premiere appellation.
The fascinating story behind Italy’s famous sparkling wine.
Following a visit to the picturesque communes of Valdobbiadene and Conegliano, Rebecca Gibb MW looks at the latest trends in Italy’s most famous sparkling wine and picks out 20 of her top Prosecco Superiore wines to try
Inspiration from two of the country’s most famous wine regions – Roero and Prosecco
“Another highly noted new site is Le Colline del Prosecco di Conegliano e Valdobbiadene in northeastern Italy, part of the vine growing landscape and Prosecco wine production area. A series of hills with small plots of vines on the edge of narrow terraces (ciglioni), some forests, villages and farmland, the rugged terrain has been cultivated for centuries. Since the 17th century, the use of ciglioni has created a breathtaking checkerboard landscape.”
“Be honest. When you think of Prosecco, what do you think of? An affordable replacement for Champagne? A festive beverage to be sipped during your Italian vacations? A key ingredient in Aperol spritzes (themselves beverages best consumed in Italy), fun while you’re there, but okay to leave behind? At least that’s what I thought until I visited the Prosecco region of Italy and tasted what may have been my first proper Prosecco. Garbara Cartizze has earned no small number of distinctions. It is fruity but quite structured, and it has some delightful little bubbles.
It’s also unlike much of what gets exported under the label of Prosecco. Some years ago, in a somewhat controversial move, the Italian government decided to allow makers of sparkling wine anywhere in the northeast of Italy call their product prosecco. Some of this is very nice sparkling wine. But Prosecco purists will tell you that it’s not Prosecco.”
“With 55 sites included in the list as of 2019, Italy has more designations than any other country in the world (see the complete list on the Italian Wikipedia here). Other sites include the archeological excavation at Pompei in Campania and the viticultural landscape of Langhe-Roero and Monferrato in Piedmont.
The hills of Prosecco di Conegliano e Valdobbiadene were considered but not included in the list during last year’s meeting of the UNESCO World Heritage Site Committee. They are now the eighth site to receive the designation in Italy’s Veneto region.”
“The newly inscribed site — officially listed as “Le Colline del Prosecco di Conegliano e Valdobbiadene” — joins 54 other Italian locations on the UNESCO list which now contains 1,121 sites in all. In explaining the inclusion of the hills of Prosecco, UNESCO wrote, “Located in north-eastern Italy, the site includes part of the vinegrowing landscape of the Prosecco wine production area. The landscape is characterized by ‘hogback’ hills, ciglioni — small plots of vines on narrow grassy terraces — forests, small villages and farmland. For centuries, this rugged terrain has been shaped and adapted by man. Since the 17th century, the use of ciglioni has created a particular chequerboard landscape consisting of rows of vines parallel and vertical to the slopes. In the 19th century, the bellussera technique of training the vines contributed to the aesthetic characteristics of the landscape.”
Italy’s best-known sparkling wine has risen to be the party fizz of choice, but producers are striving ever harder to unlock the terroir differences that can make the top-quality DOCG wines stand apart from the rest. Michaela Morris reports on the latest developments, and recommends 10 top examples
By Lisa Riley
By Robert Whitley
Champagne producers frequently lament that the bulk of sales to U.S. consumers comes around the holidays, between November and the end of December. Champagne should be consumed year-round, I am told. I agree completely — for those who can afford it.
The Prosecco gang has no such problem. The soft, fruity sparkling wine from northeast Italy is one of the fastest-growing sectors in the U.S. wine market precisely because wine lovers of all stripes can afford it. A decent Prosecco costs a fraction of the price you would pay for a decent nonvintage brut Champagne.
My local grocery has floor-stacked Prosecco at prices ranging from $10 to $15. No wonder Prosecco is flying off the shelf. Unfortunately, the low prices sometimes give the false impression that it is cheap and somehow lesser than. The Consorzio Conegliano Valdobbiadene Superiore DOCG hopes to change the perception with a campaign to educate U.S. restaurateurs and consumers about the notable qualities of Prosecco from this most important of all the Prosecco-producing regions.
by Tom Hyland
You may not realize it, but Italians love sparkling wine, especially Champagne. There are several famous houses in Champagne that have Italy as their largest (or second largest) export market. I’ve personally enjoyed so many great Champagnes in the Piedmont region, from famous and not so famous producers, and it’s also a popular item in the regions of Veneto and Tuscany.
Well there’s only so much Champagne to go around, and given the ingenuity of the Italians, they love to make as many types of wine as possible, so you’ll find sparking wine from just about every one of Italy’s 20 regions. Most of the finest are made in the classic method, as in Champagne (known as metodo classico in Italy), while there are some made in a less expensive and time consuming method known as Martinotti or Charmat, which still results in high quality bubblies, as with most examples of Prosecco.
What you need to know about the grapes, terroir, and winemaking techniques that create the area’s top-tier sparklers
written by GuildSomm
by Bryce Wiatrak
“Congratulations, you’ve been upgraded,” were the last words I wanted to hear when I walked up to the Economy Rent-A-Car kiosk at Venice’s Marco Polo Airport. I’d intentionally reserved a sedan, knowing a car any larger would trigger my sweat-inducing acrophobia as I attempted to scale the hills of Valdobbiadene, whose roads are already two sizes too small. But if I wanted an automatic transmission, the upgrade was non-negotiable. So off me and my hatchback went.
I had one focus that afternoon: Cartizze, the “grand cru” vineyard of Conegliano Valdobbiadene, whose Proseccos are revered above all others. Cartizze stands majestically against Valdobbiadene’s undular landscape, its vines cascading down from precipitous cliffs. It’s difficult not to be moved by the slope’s sublimity—or, in my case, to prophesize one’s imminent death.
In search of greater terroir expression, Prosecco’s finest wines are becoming increasingly dry. Richard Baudains explores the reasons why, and picks his top 10 to try.
Winners to Visit the Historic Heart of Italy’s Prosecco Superiore Region during the 50th Anniversary of its Appellation Designation
There’s a wide world of quality sparkling wine beyond Prosecco produced in Italy. If you’ve read much of this blog you’ll know that I am quite passionate about sparkling wine, and if not, now you know!
By Mary Clessler
“Just as champagne can only originate from the Champagne region of France, so the sparkling wine prosecco can only come from the Veneto and Friuli regions of northern Italy, two of twenty regions comprising the country.
Prosecco is made from the glera grape. To become a sparkling (fizzy) wine, the predominant method includes adding yeast and sugar not to individual bottles (as is done with the method Champenoise for champagne) but to steel tanks of wine where temperature and pressure can be controlled.
In Italy the highest denomination of controlled quality for wine is DOCG, or Denominazione di Origine Controllata e Garantita, whereas a respectable step below that is DOC.
Only the regions of Veneto and Friuli (the first includes the famed city of Venice) can produce DOC prosecco.
If you zoom in to the northeast portion of the region of Veneto on a map, you will find Treviso, one of several provinces comprising this region.
Zoom in even closer and you reach the bull’s eye within Treviso, named the Conegliano Valdobbiadene DOCG production zone. This somewhat of a bulky pistol shaped territory includes the city of Conegliano on the east and Valdobbiadene to the west. This is where DOCG prosecco can be produced.”
These bubbles come from Italy’s picturesque Conegliano Valdobbiadene region.
by Hayley Hamilton Cogill
There have been rumors, for several years, that select Prosecco producers might be interested in creating a rosé version of the sparkling wine made from Pinot Noir. The white, standard-bearer for the region is currently—by law—made from 85% Glera, an indigenous grape, and Pinot Noir plantings are scarce in the region.
Producers of premium Prosecco that can cost as much per bottle as Champagne have kicked off a campaign to encourage Brits to reappraise Italian fizz.
Masterclasses showcasing wines from Italy’s Conegliano Valdobbiadene region – awarded its own DOCG status in 2009 – begin today to redress the idea in Britain that Prosecco is inferior to other sparkling wines and should be sold for less.
Where would we be without Prosecco. As the rest of the wine category is flat or in declining sales, Prosecco continues to defy the odds recording year after year of double digit growth. Yet there are many restaurants and sommeliers who actively go out of their way not to list it. Sarah Abbott MW believes they are wrong to ignore a whole category on the basis of some cheap wines, but should, instead, embrace and delight in a category that still has so much potential.
As Prosecco’s Popularity Soars, Can Its Top End Gain Respect?
By Amy Zavatto
Before 2009, the only truly territorial unit within the larger Conegliano-Valdobbiadene Prosecco area was Cartizze, the historic 107-ha hill located close to the town of Valdobbiadene. Those winemakers used to supply the parties of well-off Milanese with rich, exuberant, mostly sweetish sparkling wine. Then many Prosecco producers woke up to the fact they could produce something called ‘Rive’ Prosecco Conegliano Valdobbiadene: this possibility came as changes to the denomination rules, mandating stricter production guidelines for the new category.
Italy is famous for its fabulous food and the diversity of its amazing wines. Each region of the country offers a crave-worthy range of culinary choices in both categories. Here, foodies are never at a loss to discover something new and inspiring, or familiar and enticing.
By Stef Schwalb
There has never been a better time to get into bubbles. Sommeliers almost universally love Champagne, and, across America, our collective thirst for Prosecco is growing at record speed. Sales of Prosecco are expected to surpass both rosé wine and “discounted Champagne” by 2020, according to Vinexpo CEO Guillaume Deglise.
This presents a compelling case to visit Italy’s Prosecco Road. Largely under the radar of most American travelers — for now! — this 25-mile stretch is situated about two hours north of Veneto.
Our writer toasts the sparkling makers of Britain’s favourite bubbly on a sophisticated vineyard road trip
Written by Mia Aimaro Ogden
Prosecco has fast become the aperitivo of choice for wine drinkers around the world, but it also makes a fun holiday pour. The best are Prosecco Superiore bottlings from Conegliano and Valdobbiadene, as well as offerings from the small Asolo growing zone, all of which are charming, affordable and loaded with personality.
by KERIN O’KEEFE
A new wave of Proseccos is emerging, carrying the name ‘Rive’ on the label.
by Anton Moiseenko
This prized region produces the most elegant examples of Prosecco and could be given UNESCO World Heritage status. However, it’s still largely under the radar.
“Even though I have only just arrived, I already know that I need to come back again as no amount of time is ever going to be enough to explore the pleasures of this magnificent wine region.” Cartizze region, Italy: quote by Christopher Walkey.
“You must have one of the most desirable jobs in the world!” I asked Innocente Nardi, President of the Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. Consortium, during a lunch at the fabulous Salis Rsitorante Enoteca with its breathtaking views over the Cartizze region.
by Christopher Walkey
Prosecco recently has seen a tidal wave of change at every quality level. The popularity of the DOC wines has driven global markets for sparkling wines in recent years, making even Champagne sweat.
The lesser-known story, however, is the rise of the DOCG wines and vineyards. They make a tiny portion of Italy’s Glera-growing vineyards – just under 20% of the all wines bearing the name Prosecco Superiore.
The distinct but neighboring areas of Congeliano and Valdobbiadene, where DOCG wines are made, is truly special – for vini and for vistas. The dramatically steep and unusually trained vines – particularly in Valdobbiadene – are delightfully distinct from all others, and they have been nominated by the Italian National Commission to become a UNESCO World Heritage Site. If you ever have a chance to visit, do. Valdobbiadene has one of the most dramatic vineyard-scapes in the world.
I recently tasted a selection of DOCG Prosecco (Superiore) worth writing about. One was a still Prosecco and the other three are “rive” bottlings. Non-sparkling Proseccos are novelties but have been around a long time. The rive wines, while also produced in small quantities, are relatively new – at least in terms of noting them on labels. “Rive” means “shore” or “bank” in Italian but refers to “hillside vineyards” in the local dialect. Rive wines can come from only 43 specified vineyards and make up a tiny portion of the already small DOCG area.
by Christy Canterbury MW
Prosecco is the hot sparkling wine in the world. According to Vinexpo CEO, Guillaume Deglise, “Prosecco sales would outgrow all other types of sparkling wine, increasing by over 36% over the next five years from 25.2m cases to 34.4m cases (or 412.8m bottles), giving the Italian fizz a 9.2% share of the global sparkling wine market.”
Sales of northern Italy sparkler Prosecco have been soaring in the U.S. over the last few years, approaching 4 million cases imported in 2015. Much of that stuff is inexpensive, friendly fizz, but not all Prosecco is created equal. The Conegliano Valdobbiadene subregion, with its vineyards on picturesque rolling hills, is considered among the most superior sites for Prosecco and was elevated to D.O.C.G. status in 2009. Last month, the Italian National Commission put forward Conegliano Valdobbiadene’s candidacy for Unesco World Heritage Site. If successful, it would join a rarefied group of wine regions to hold the honor, including Tokaj, Alto Douro and, as of 2015, Champagne and Burgundy’s Côte d’Or.
Prosecco’s campaign for inclusion began in 2008 and cleared its first hurdle in 2010 when it made it onto the Tentative List for Italy. “This candidacy confers added value to the beauty of this region, which has expressed its potential for several centuries now in various fields of expertise: viticulture above all, but also winemaking, art and architecture.” said Innocente Nardi, president of the Producers’ Consortium for Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. in a statement.
Unesco is expected to announce the final decision in July 2018. In the meantime, WineSpectator.com members can brush up on your knowledge of this growing region.
The Conegliano Valdobbiadene region – home to Prosecco DOCG – has formally submitted its bid to become a UNESCO World Heritage Site, it
has been confirmed.
by Arabella Mileham
For bubbles without pretension, you can’t go wrong with Prosecco. Italy’s most famous sparkling wine is celebrated for its deliciousness and affordability but don’t overlook its capacity for elegance. The next time you’re in your local wine shop, ask for a bottle of Conegliano Valdobbiadene Prosecco Superiore DOCG to experience a very special expression of Prosecco. The name is certainly a tongue-twister for those of us who don’t speak Italian but the taste is worth a bit of linguistic acrobatics – Conegliano Valdobbiadene Prosecco Superiore DOCG represents Italy’s highest quality designation in the Prosecco category.
If you think all Proseccos are created equal, think again. While all wine labeled Prosecco comes from northern Italy, one region in particular — Conegliano Valdobbiadene — produces the most elegant expressions. Because of its high quality, the region boasts Italy’s most prestigious status, Prosecco Superiore DOCG.
Conegliano Valdobbiadene is Prosecco‘s birthplace. Vines have been present in the region since ancient times. Steep hillsides, stony soils, and cooling breezes off the Adriatic create a moderate climate and promote ideal growing conditions. This optimal climate also makes for fresh, vibrant grapes that are high in acidity, perfect for growing Glera, the signature grape of Prosecco wines. […]
Say that three times fast!
This difficult to pronounce, yet easy to love, wine region is a mere half-hour drive from Venice. Its considerable charm and raw natural beauty will win you over before you know it. There are more consumers around the world drinking sparkling wines from this region than any other, yet it remains a mystery to most.
By Ilona Thompson
DOCG Prosecco Superiore with Alan Tardi
Located in the steep hills of Italy’s Veneto lies Conegliano Valdobbiadene, the oldest region for producing DOCG Prosecco Superiore. It is only one of two areas of prosecco winemaking granted the prestigious DOCG status. Alan Tardi, U.S. Ambassador for Conegliano Valdobbiadene, discusses the three regions of production: Conegliano, Valdobbiadene and Cartizze, where the indigenous Glera grapes are mainly hand harvested, the charmat “Italian” method of vinification and different Prosecco styles. This show is brought to you by Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).
Strax norr om Venedig ligger Conegliano och Valdobbiaden. Det är här man producerar det mousserande vinet Prosecco. Följ med till ett underbart
vackert område som erbjuder många gastronomiska överraskningar. mer än bara Prosecco!
When we think of Prosecco, it is typically a light, fruity and fragrant sparkler made totally in stainless steel tanks that springs to mind, but it is the re-emergence of an ancient way of making Prosecco that is currently adding an extra layer of colour to the Prosecco palette.
By Robert Smyth
Italy’s sparkling wine star has risen rapidly. But few of its devotees have ever tasted the region’s very best.
Richard Baudains explains what sets rive wines apart.
Prosecco can be serious, site-specific fizz. A guide, with 30+ reviews
Text and photos by John Szabo MS with additional notes by Treve Ring
db was delighted to be invited to Prosecco’s heartland of Valdobbiadene to take part in its annual Vino in Villa festival celebrating the Italian sparkler. On arrival it was hard not to be charmed by the region’s rolling hills and lush landscape.
Somehow, Prosecco has managed to embed itself in the public imagination with an image as clear and as crisp as a summer’s day.
В итальянском районе Тревизо делают знаменитое просекко. Посетив несколько виноделен, можно начать в нем разбираться, познакомиться с традициями итальянских семей и местной кухней
There is a winding, hilly highway called Strada del Prosecco e Vini dei Colli Conegliano Valdobbiadene, which begins and ends in the major towns of Conegliano and Valdobbiadene, and which defies drivers to not pull over and gaze at the over-abundant scenic vistas, dotted with farmhouses and bedecked with pristine vineyards, all bearing fruit which will become, in bottle, a type of the Italian sparkling wine known widely as, simply, prosecco.
Story by Jim Tobler
by Helen Gregory
Think prosecco is nothing more than a poor cousin of Champagne? A visit to Italy’s Veneto region will change your mind – and perhaps your next drink order
by ALYSSA SCHWARTZ
Understading Italy’s sparkling wine sensation
by Alison Napjus, April 2016
“These are the most beautiful vineyards I’ve ever seen. And, I’ve seen a lot of vineyards,” I kept repeating as I visited the captivating hills of Valdobbiadene and Conegliano. I wasn’t surprised to learn this nook of the Veneto is petitioning to be recognized as a UNESCO World Heritage site.
It is fitting that the most beautiful vineyards dedicated to Prosecco production also make its most impressive gems. Today, Prosecco – as an umbrella category – rules the kingdom of sparklers in sales growth and broad consumer appreciation.
By Christy Canterbury MW
Sparkling wines are a hot category. Sales of still wines have remained pretty steady over the last few years, but continue to grow for sparkling ones. That’s true for everything from Champagne to Spain’s Cava, but Prosecco is leading the way. Over the last three years, SAQ sales of this sparkling wine from the Veneto region in northeast Italy have almost doubled.
by Bill Zacharkiw
Sip Italy’s best known sparkling wine at the wineries that produced it with this wine tour along the Prosecco Road, where many of the estates open their doors to visitors.
By Hannah Seaton
Artisan Prosecco is finally attracting eyeballs. But will it be submerged under a mass-market torrent that Prosecco makers brought on themselves?
Every month Decanter magazine chooses an unusual and exciting terroir to feature in the ‘Joy of Terroir’ feature. Here is the 2015 selection.
By Hannah Seaton
Of course, you really only need one: It’s terrific.
by Kerin O’Keefe
When visiting Venice, ensure you make time to explore the Prosecco DOCG, to stock up on great wines as well as gourmet fare.
by Fiona Sims