Prosecco ( / p r ə ˈ s ɛ k oʊ, p r oʊ-/; [1] [2] Italian: [proˈsekko]) is an Italian DOC or DOCG white wine produced in a large area spanning nine provinces in the Veneto and Friuli Venezia Giulia regions, and named after the village of Prosecco, which is in the province of Trieste, Italy. [3] It is made from the Prosecco grape (renamed "Glera" in Italy in 2009) but denomination rules allow up to 15% of the wine to be other permitted varieties. [4] Prosecco is almost always made in sparkling or semi-sparkling style ( spumante and frizzante, respectively), but a still wine ( tranquillo) is also permitted. [5] Within the larger designation are two small DOCG areas, Conegliano Valdobbiadene Prosecco in the hills between the towns of Conegliano and Valdobbiadene, and Asolo Prosecco around the nearby town of Asolo. [6] [7] Prosecco Superiore is always spumante and comes only from these DOCG areas. [8] For the suburb of Trieste, Italy, see Prosecco, Friuli-Venezia Giulia. For the Dalmatian wine, see Prošek. Natasha Hughes (28 May 2009). "Prosecco to become DOCG". decanter.com. Archived from the original on 14 December 2009 . Retrieved 28 May 2009. The current Prosecco di Conegliano e Valdobbiadene[ sic] DOC zone became a DOCG from the 2009 vintage. Announcing the move, Prosecco DOC director Giancarlo Vettorello said that the IGT zone, which lies in the plains between Friuli and Veneto, will be upgraded to DOC status.

Conegliano Valdobbiadene Prosecco Docg, Prosecco Superiore Dal 1876". Archived from the original on 24 September 2015 . Retrieved 18 December 2012. Tribaut-Schloesser was founded in 1929 in the heart of the champagne region in Romery, near Epernay. Four generations of the family have now built upon their passion and expertise to produce a range of impressively delicate and refined Champagnes.The view that Prosecco cannot be aged has been challenged by other experts. A tasting in 2013 of wines produced between 1983 and 2013 demonstrated the longevity of the wines from one of their top producers. [45] Yarrow, Alder (14 July 2007). "The World's Best Prosecco: Tasting Conegliano Valdobbiadene". Vinography. Collins, Guy (17 May 2016). "Prosecco 2016 Output Seen Up as Much as 20% as U.K. Sales Surge". bloomberg.com . Retrieved 15 October 2017.

Prosecco has a minimum of 10.5–11.5% alcohol by volume, depending on the DOC/DOCG rules. [34] The flavour of Prosecco has been described as aromatic and crisp, bringing to mind yellow apple, pear, white peach, and apricot. [19] [34] Most Prosecco variants have intense primary aromas [34] and are meant to taste fresh, light and comparatively simple. [28] In Italy, Prosecco is a ubiquitously used wine. [3] Outside Italy, it is most often drunk as an apéritif. As with other sparkling wines, Prosecco is served chilled. [34] In 1754, the spelling Prosecco appears for the first time in the book Il Roccolo Ditirambo, written by Aureliano Acanti in Novoledo, in the municipality of Villaverla located in the Province of Vicenza. The wine was then known by the local Slovene-speaking population as Prosegker or Prosekar and was grown on the Adriatic coast near the villages of Contovello, Prosecco, Santa Croce and the former Roman villa town Barcola. Colombo, Fulvio (June 2014). "Storie di vini dell'Adriatico. Nuove indagini sulle relazioni tra il Prosecco e il Prošek dalmata" (PDF). La Ricerca. Bollettino del Centro di Ricerche Storiche di Rovigno (in Italian) (65): 11–13. Tasting Notes: A fruity nose with hints of pear and plum, as well as lovely overtones derived from the oak-aged reserve wines which go into the blend. The palate is fresh with a mixture of toast and fruit that remain lively and light, the finish has great length, with a touch of lemon that lingers on the palate.What better time to reach for a glass of Prosecco DOC than during National Prosecco Week, which runs June 3-9, 2019! Learn more about National Prosecco Week events, in-store opportunities, by-the-glass Prosecco specials and more at CasaProsecco. Springtime is the perfect season for bubbles, so keep an eye out for Italy’s beloved Prosecco DOC, which offers plenty of refreshing fruit and fizz — a combination that allows it to be an everyday indulgence. Edwards, Michael (2015). "Primo Franco 1983–2013: Prosecco Resurgent". The World of Fine Wine (48): 74–75. Approximately 150 million bottles of Prosecco were produced in 2008. [3] Huge subsequent growth meant this figure approached 600 million bottles in 2018. [26] Tribaut Brut Origine is a fresh and fruity Champagne, middle to full-bodied, that shows great length and good balance on the

Ponte, Stefano (August 2021). "Bursting the bubble? The hidden costs and visible conflicts behind the Prosecco wine 'miracle' ". Journal of Rural Studies. Elsevier BV. 86: 542–553. doi: 10.1016/j.jrurstud.2021.07.002. ISSN 0743-0167. Koelliker, Beat (2008). Die neue Hallwag Weinschule: Mit 13 Weinproben zum Weinkenner (in German). HALLWAG. p.104. ISBN 978-3-8338-1221-7. The unique regional geography and microclimate help produce Prosecco’s characteristic fruit flavors. In addition, the grape-growing practices for Prosecco include highly traditional vine-training methods, using historic forms like the double-arched cane, the Sylvos or Sylvoz system, also known as the hanging cane, as well as Burgundy’s traditional Guyot vine-training method. These traditional forms help to create extremely aromatic fruit, often with rich notes of fresh apples, peaches, pears, and melon, as well as jasmine flowers, acacia blossoms, nuts, and fresh-baked bread.A bottle of Prosecco di Conegliano spumante extra dry and a glass of Prosecco frizzante, which stops forming bubbles soon after it is poured