The result of the genio italiano

Prosecco should be served in a fairly large tulip shaped glass.

Prosecco should be served at around 6-8 degrees.

Prosecco should be drunk young. It is best to drink it in the year following the year of harvest.

The bubbles, or perlage, are produced through the transformation of sugar in the wine during the sparkling process.

The Martinotti method, invented by Dr. Federico Marinotti at the end of the 19th century, is used to produce spumante and frizzante sparkling wines with distinctive floral and fruity notes through a natural second fermentation process in large sealed tanks (autoclaves). Dr. Antonio Carpenè, one of the founding members of the Conegliano School of Wine-making, was the first person to use this method to produce sparkling Prosecco wine with the characteristics that are so well known today. Prior to this, the wines were produced using second fermentation in the bottle.

First fermentation is a process activated with carefully selected yeasts to convert must into wine.

Pressing is the process used to obtain fresh wine must from grapes.

The yield per hectare is the number of quintals of grapes that can be produced divided by the surface area. In the case of Prosecco, the maximum yield is 180 quintals per hectare (q/ha).

DOC stands for Denominazione di Origine Controllata (Denomination of Controlled Origin): a mark of international recognition based on compliance with the official product specification. Like DOCG – Denomination of Controlled and Guaranteed Origin – it is included in EU standards for Denominations of Protected Origin.

The bubbles first appeared with second fermentation in bottles at the end of the 19th century and then in autoclaves in the early 1900s.