10 Facts About Prosecco

Prosecco 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.

Prosecco is almost always made in sparkling or semi-sparkling style, but a still wine is permitted.

Prosecco Superiore is always spumante and comes only from these DOCG areas.

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.

Those cavaliers from their estate on the Mount Berico collect the Prosecco, that has the most rare qualities, that a wine could have from any other place.

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Prosecco was introduced into the mainstream US market in 2000 by Mionetto, now the largest US importer of Prosecco, who reported an "incredible growth trend" in 2008.

Unlike Champagne and Franciacorta DOCG, Prosecco is usually produced using the alternative Charmat–Martinotti method, in which the secondary fermentation takes place in large stainless steel tanks rather than in each individual bottle, making the wine less expensive to produce, and the minimum production time is 30 days.

Higher quality Prosecco using this method will ferment the wine over a longer period, up to around 9 months .

View that Prosecco cannot be aged has been challenged by other experts.

The flavour of Prosecco has been described as aromatic and crisp, bringing to mind yellow apple, pear, white peach, and apricot.