This is the first of what (I hope) will be a series of “Prosecco for dummies”articles.
For those who might be interested, I will try to explain how Prosecco is made, in simple terms.
Lesson 1: Denominations
Starting from the bottom we find:
VINO DA TAVOLA: (vdt)
TABLE WINE
It can be classified as white or red. There is no production per hectare limit and it is not subject to regulations.
On the label you will find:
the definition “Vino da tavola”
the volume content (in liters, centiliters or milliliters)
the letter “e”, pertaining to the packaging
the bottler data
the place of vinification (if different than that of grapes production)
the alcohol content by volume
the packaging lot number
possible blendings
INDICAZIONE GEOGRAFICA TIPICA: (igt).
TYPICAL GEOGRAPHICAL DEFINITION: (igt). i,e.: (vsaq) for High Quality Sparkling Wine (*)
On the label you will find:
the geographical indication
the geographical region boundaries
a list of accepted vineyards
the enological typology, including color
the maximum yield per hectare
the grapes’ minimum alcohol ratings
the minimum alcohol content by volume
the allowed amelioration practices
(*) The igt/vsqa “Prosecco” no longer exists.
DENOMINAZIONE DI ORIGINE CONTROLLATA:(doc)
CONTROLLED DENOMINATION OF ORIGIN
On the label you will find:
the name of the denomination
the grapes’ area of production
the grapes’ maximum yield per hectare
the grapes’ minimum alcohol ratings
the wine physiochemical and organoleptic characteristics & minimum alcohol content by volume
the production conditions (climate, terrain, elevation, orientation, etc.)
the vines composition, density, breeding methods, pruning techniques
organoleptic tests modalities
minimum aging in barrique and/or finishing in bottle
possible final bottling in circumscribed areas
We have two types of Prosecco “doc”:
doc Treviso, when the wine is produced within this Province
doc when the wine is produced in the other 8 authorized Provinces (Trieste, Gorizia, Udine, Pordenone, Belluno, Vicenza, Venice)
yield per hectare: 18,000 kilos
DENOMINAZIONE DI ORIGINE CONTROLLATA E GARANTITA: (docg)
CONTROLLED & GUARANTEED DENOMINATION OF ORIGIN
The same regulations as in “doc” apply, but even more strictly. The production area is very limited, often confined to a single township or hill.
In the case of Prosecco there are 2 “docg”s:
ASOLO PROSECCO DOCG SUPERIORE
CONEGLIANO-VALDOBBIADENE DOCG SUPERIORE
The production bylaws for the two wines are slightly different.
Asolo docg:
Production: 12,000 kilos/hectare and allowed to harvest grapes at 9.0 alcohol minimum rating
Minimum total dry extract: 16 grams per liter
Conegliano-Valdobbiadene docg:
Production: 13,500 kilos/hectare and allowed to harvest grapes at 8.5 alcohol minimum rating
Minimum total dry extract: 14 grams per liter
P.S. graphics & technical data from www.winepeople.it
This is the first of what (I hope) will be a series of “Prosecco for dummies“articles.
For those who might be interested, I will try to explain how Prosecco is made, in simple terms.
Lesson 1: Denominations
Starting from the bottom we find:
VINO DA TAVOLA: (vdt)
It can be classified as white or red. There is no production per hectare limit and it is not subject to regulations.
-On the label you will find:
-the definition “Vino da tavola”
-the volume content (in liters, centiliters or milliliters)
-the letter “e”, pertaining to the packaging
-the bottler data
-the place of vinification (if different than that of grapes production)
-the alcohol content by volume
-the packaging lot number
-possible blendings
INDICAZIONE GEOGRAFICA TIPICA: (igt) (for sparkling vsaq *)
On the label you will find:
-the geographical indication
-the geographical region boundaries
-a list of accepted vineyards
-the enological typology, including color
-the maximum yield per hectare
-the grapes’ minimum alcohol ratings
-the minimum alcohol content by volume
-the allowed amelioration practices
(*) The igt/vsqa “Prosecco” no longer exists.
DENOMINAZIONE DI ORIGINE CONTROLLATA:(doc)
On the label you will find:
-the name of the denomination
-the grapes’ area of production
-the grapes’ maximum yield per hectare
-the grapes’ minimum alcohol ratings
-the wine physiochemical and organoleptic characteristics & minimum alcohol content by volume
-the production conditions (climate, terrain, elevation, orientation, etc.)
-the vines composition, density, breeding methods, pruning techniques
-organoleptic tests modalities
-minimum aging in barrique and/or finishing in bottle
-possible final bottling in circumscribed areas
We have two types of Prosecco “doc”:
doc Treviso, when the wine is produced within this Province
doc when the wine is produced in the other 8 authorized Provinces (Trieste, Gorizia, Udine, Pordenone, Belluno, Vicenza, Venice)
yield per hectare: 18,000 kilos
DENOMINAZIONE DI ORIGINE CONTROLLATA E GARANTITA: (docg)
The same regulations as in “doc” apply, but even more strictly. The production area is very limited, often confined to a single township or hill.
In the case of Prosecco there are 2 “docg”s:
ASOLO PROSECCO DOCG SUPERIORE
CONEGLIANO-VALDOBBIADENE DOCG SUPERIORE
The production bylaws for the two wines are slightly different.
Asolo docg:
Production: 12,000 kilos/hectare and allowed to harvest grapes at 9.0 alcohol minimum rating
Minimum total dry extract: 16 grams per liter
Conegliano-Valdobbiadene docg:
Production: 13,500 kilos/hectare and allowed to harvest grapes at 8.5 alcohol minimum rating
Minimum total dry extract: 14 grams per liter
P.S. graphics & technical data from www.winepeople.it
