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Selecting Quality Prosecco

Dry, Extra Dry, Brut, DOC, DOCG or Cartizze?
Never Draught Prosecco = Fake Prosecco!

In general, ladies tend to prefer the ‘Extra Dry’ style of Prosecco finding the ‘Brut’ a little too dry and the ‘Dry’ a little too sweet.  The fizz in lower quality bottles of Prosecco can disappear from the glass very quickly and the Prosecco can taste quite flat. Good Prosecco should have a fine ‘Perlage’ which refers to the thousands of small bubbles. The smaller the bubbles the better. It should be a straw almost clear colour with a greenish tinge hinting at the youth of the wine,  intensely aromatic and crisp in flavour, with aromatic fruity notes of apple, pear and white flowers such as accacia. You should be getting a long lingering flavour of the freshness and fruitiness of the grapes after you sip.

What is Prosecco

Prosecco is an Italian sparkling wine made from Glera grapes and grown in the Province of Treviso in the Veneto region of North East Italy.

Prosecco is produced in the Province of Treviso North of Venice. Unlike Champagne, Prosecco is made with the Charmat method of producing sparkling wine,  in which the second fermentation takes place in pressurised tanks rather than in the bottle.  The first fermentation produces a still wine, and the bubbles are put in during the second fermentation in the autoclave or steel tanks. The shorter, less labour intensive method is ideal for Prosecco as it preserves the crisp, young, fresh flavor of the grapes and keeps it affordable. Time in the bottle is not a good thing for Prosecco, unlike Champagne. This is why many Prosecco producers will bottle several times a year so that the Prosecco is kept as fresh at it can be, rather than bottling their entire production at one time.  Prosecco is known as the main ingredient of the Bellini cocktail and has more recently become popular as a less expensive substitute for Champagne, but also as an alternative to those who find champagne too dry or acidic.

Dessert wines Isola di Pantellerìa

Dessert Wine from Italy

The Famous Sicilian Island ‘Isola di Pantelleria’

Some of Italy’s best sweet wines come from a Mediterranean, volcanic island just 60 km from Tunisia.  The island is only 15 km long but home to some of the world’s most unique vineyards.  In addition to high summer temperatures, moderated by the surrounding sea, the most distinctive element in its terroir is the strong hot, scirocco winds that come out of Africa on their way to Sicily and southern Italy.   The dry heat of Pantelleria is perfect for producing the sun-dried Zibibbo grapes used to make the delicious sweet wine Passito di Pantelleria.

Thomas and Dogarina Harvest

Thomas Hands on at Harvest

A community effort

‘Vendemmia’ is the Italian word for harvest. It usually happens between July and October in Italy. Thomas of GrapeVine has worked for neighbouring vineyards offering a helping hand at harvest time. It really is a community effort with lots of helping hands coming from friends and family who live locally. Everyone works hard under the blazing sun, but are usually rewarded back in the cantina with a glass of something good enough to quench the thirst.

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