The first half of September is the best period for harvesting to maintain the organoleptic characteristic (e.g. sugars, acids and aromatic markers) of the grapes, which have reached maturity and are perfect for producing quality Prosecco.
Both Prosecco DOC Rosé and Prosecco DOC are produced using the Martinotti/Charmat fermentation method, that occurs in large stainless steel pressurised tanks, with controlled pressure and temperature levels for the second natural fermentation, to preserve the freshness and aroma of the grapes and the persistent bubbles.
Towards the end of the process of producing sparkling wine, which takes at least 30 days for the Prosecco DOC and at least 60 days for the Prosecco DOC Rosé, the temperature is reduced in order to end fermentation, leaving a residual sugar content that gives the wine an even, balanced flavour.
The most famous and widespread style of Prosecco DOC, Spumante, has fine and persistent bubbles. Depending on the sugar content, Prosecco DOC Spumante can be Brut Nature (0 – 3g/l), Extra Brut (0 – 6 g/l), Brut (less than 12g/l), Extra dry (12-17 g/l), Dry (17-23 g/l) or Demi-sec (32-50g/l).
The driest typologies, Brut Nature and Extra Brut, offer a bone-dry expression, which makes for a refined and complex accompaniment to food, or enjoyed on its own, whilst maintaining the floral characteristics of the Glera grape. Brut Nature wines are great to cut through spicy foods and batters whilst still getting the Prosecco freshness coming through.
For those looking for something very different, the Prosecco DOC Frizzante Rifermentato in Bottiglia (refermented in the bottle) are very traditional in style, cloudy and yeasty in flavour and appearance due to zero disgorgement. They’re worth seeking out to offer something distinctive and work really well with food.
Frizzante (semi-sparkling) wines mainly evoke scents of wisteria and lemon, with a fruit-driven style, and have lighter bubbles than the Spumante wines with between 1 and 2.5 bars of pressure at 20˚C.
Spumante wines have a minimum of 3 bars of pressure at 20˚C
The Prosecco DOC regions also produce still (Tranquillo) wines. There are some really interesting still wines crafted from primarily Glera grapes, but they are generally less available outside of Italy.
