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Types of Prosecco

There is the perfect bubble for every palate.

One soul, one land,and many undertones come together to make three types of Prosecco DOC.

With a floral and fruity aroma, and a fresh, light and lively taste, Prosecco DOC is the symbol of simple, refined drinking, intrinsically tied to the unmistakable Made in Italy lifestyle.

The grapes used for Prosecco DOC are primarily Glera, a typical variety grown in north-eastern Italy since Roman times. Glera is a type of white grape. Its branches are dark brown and yield a large quantity of straw-coloured grapes.

Prosecco DOC.
Three types, three different bubbles, one origin.

Spumante

The most famous and widespread type has fine and persistent bubbles. Thanks to its sugar content, PDO Prosecco Spumante can be Brut, Extra Dry, Dry or Demi-sec.

Colour

Colour Varying intensities of straw yellow, bright, with persistent foam.

Aroma

Aroma Fine, characteristic, typical of the grapes used;

Alcohol content

Alcohol content 11,00% vol;

Taste

Taste From brut to demi-sec, fresh and characteristic;

acidity

Minimum total acidity 5,0 g/l;

Minimum sugar-free extract

Minimum sugar-free extract 14,0 g/l;

Pressure

Pressure More than 3 Bars.

Prosecco DOC.
Three types, three different bubbles, one origin.

Frizzante

It has light and less persistent bubbles.

colore

Colour Varying intensities of straw yellow, bright, with clear bubble development.

aroma

Aroma Fine, characteristic, typical of the grapes used;

Alcohol content

Alcohol content 10,50% Vol;

taste

Taste Dry or sweet, fresh and characteristic.

acidity

Minimum total acidity 5,0 g/l;

estract

Minimum sugar-free extract 14,0 g/l;

pressure

Pressure Between 1 Bar and 2.5 Bars.

Prosecco DOC.
Three types, three different bubbles, one origin.

Tranquillo

No bubbles.

colour

Colour Straw yellow.

aroma

Aroma Fine, characteristic, typical of the grapes used;

alcohol content

Alcohol content 10,50% Vol;

Taste Dry or sweet, fresh and characteristic;

Minimum total acidity

Minimum total acidity 5,0 g/l;

Minimum sugar-free extract

Minimum sugar-free extract 14,0 g/l;

pressure

Pressure Less than 1 Bar.

There are different types of

Prosecco DOC Spumante

depending on the sugar content.

Less than 12 g/l.

BRUT

Between 12-17 g/l.

EXTRA DRY

Between 17-32 g/l.

DRY

Between 32-50 g/l.

DEMI-SEC

when PDO Prosecco is produced with

secondary fermentation

PDO Prosecco Produced with secondary fermentation in the bottle is well worth a mention here; it is a traditional technique dating back to the late 1800s, where the wine is aged with the grape’s natural yeasts and a thin film forms on the surface, creating a smoother rounder flavour on the palate. When the wine undergoes this particular process, it will say “Secondary fermentation in the bottle” on the label.

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