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Produced in a large area spanning nine provinces in Italy’s Veneto and Friuli Venezia Giulia regions, and named after the village of Prosecco in Trieste, Prosecco is Italy’s number one sparkling wine.
Made from Glera, a green-skinned aromatic variety that has high acidity and a fairly neutral palate - ideal for sparkling wine production - though Glera isn’t the only grape allowed in Prosecco. It’s possible to blend up to 15% of other indigenous grapes that grow in the region, such as Bianchetta, Verdiso, and Perera.
The key difference between Prosecco and other sparkling wines, like Champagne, is how the bubbles are made. Prosecco uses the ‘tank method’ (Charmat), where second fermentation takes place in a tank rather than in bottle. Since the pressure has nowhere to go, it carbonates the wine, and the result is a fizz that retains all of its aromatic freshness (apple, pear, floral) without any yeasty flavours.