In wine, I always look for freshness. Some of my favorites — from deep reds to pale rosé to crisp whites — bear a mark of distinct freshness. Nowhere is this more elemental than in sparkling wine.
Prosecco is one of the world’s best-known sparkling wines, loved by many and readily accessible. At the top of the quality scale for this wine from the Vento region of northeast Italy is the DOCG indication.
Five Hints To Prosecco DOCG
- Prosecco DOCG hails specifically from hills in the Conegliano Valdobbiadene zone.
- Prosecco DOCG is made from the Glera variety.
- Conegliano, a prominent town in the region, is the home of Italy’s first School of Winemaking, an institution responsible for perfecting Prosecco crafting.
- Hand harvest is required, by protocol.
- Within the denomination are Asolo Prosecco DOCG and Conegliano Valdobbiadene Prosecco Superiore DOCG — comprised of Prosecco Superiore DOCG, Superiore Rive DOCG and Valdobbiadene Superiore di Cartizze DOCG.
The Presentation of Prosecco DOCG
Prosecco can be made in a still version, but most consumers seek out bubbly, which is made in either frizzante or spumante.
This, to me, is an interesting range because frizzante presents a lighter bubble load, while spumante sparkles in abundance.
Some of my favorite Prosecco DOCG bottles are frizzante, such as Col Fondo or Rifermentato in Bottiglia which translates to “with the bottom,” meaning with the lees. It’s unfiltered and experiences a second fermentation in the bottle, and presents more of a sour texture, not at all unlike a sour that I enjoy at my local brewery. Col Fondo is produced both DOC and DOCG. To taste the latter try, Malibràn Credamora Col Fondo Valdobbiadene DOCG Prosecco 2017.
More on col fondo in my recent Forbes piece, Col Fondo: This Frizzante, Bottle-Fermented Prosecco Is Curiously Delicious.
More traditionally, Prosecco DOCG is made in the Charmat Method (also called the Italian method), in which the second fermentation happens in the tank. Try Canevel Prosecco Valdobbiadene Spumante Brut DOCG which is brilliantly bubbly and packed with apple and white fruit flavors, an elegantly fresh wine.
Bellenda San Fermo Conegliano Valdobbiadene DOCG Prosecco Superiore Brut is crisp and readily acidic, satisfying the craving for freshness. It ages on lees prior to the second fermentation, which is the classic Charmat/Italian Method. It’s well-structured and enticing with apple notes and refreshing lime acidity.
Italian Food, Wine and Travel
If this sampling sounds cool to you, join a special Twitter chat on Saturday, July 6, 2019 — It’s all about Prosecco Superiore DOCG which celebrates a 10 year anniversary in 2019. (50 years, if you count the original DOC designation.)
You can follow the main hashtag (#ItalianFWT) and additional hashtags:
#proseccosuperiore #coneglianovaldobbiadene #proseccodocg #proseccoelevated
to be a part of this event.
The following writers are honoring this beautiful region and talented producers with the following stories:
- Wendy, of A Day in the Life on the Farm, says Summertime and the Living is Easy with Prosecco DOCG in My Glass.
- Jill, of L’Occasion, asks Looking for Freshness? Check out Prosecco DOCG.
- Rupal, the Syrah Queen, writes Prosecco Elevated – Sipping Prosecco Superiore DOCG.
- Jane, of Always Ravenous, pours Prosecco Superiore Paired with Italian Small Bites.
- Deanna, of Asian Test Kitchen, is Pairing Cartizze Prosecco DOCG Beyond Oysters.
- David, for Cooking Chat, says Prosecco Superiore: The Special Italian Sparkling Wine Lives Up To Its Name
- Liz, of What’s in That Bottle, is Discovering the Delights of Prosecco Superiore.
- Jeff, of FoodWineClick!, goes Beyond Apertif, Enjoy Prosecco Superiore at the Dinner Table.
- Martin, of ENOFYLZ Wine Blog, encourages Getting to Know Prosecco Superiore.
- Pinny, of Chinese Food and Wine Pairings, is Sipping the Day Away with Prosecco DOCG.
- Gwendolyn, of Wine Predator, shares 3 Prosecco DOCG and Calamari with Lemon Caper Sauce.
- Linda, of My Full Wine Glass, offers Takeaways from a week of glorious Prosecco DOCG.
- Jennifer, of Vino Travels, declares Prosecco DOCG is more than just Prosecco.
- Susannah, of Avvinare, is Taking A Closer Look At Prosecco Superiore DOCG.
- Kevin, of Snarky Wine, declares Vintage Prosecco DOCG: Quality Matters.
- Cindy, of Grape Experiences, posts What a Girl Wants: Rosemary Parmesan Popcorn with Prosecco DOC and DOCG.
- Camilla, of Culinary Adventures with Camilla, is Climbing the Prosecco Hierarchy: To Prosecco Superiore di Cartizze with Steamed Clams, Smoked Scallops, and Capellini.
You can read more about the Consorzio’s campaign to bring awareness to the United States here. And visit the Consorzio’s website for more information about Prosecco DOCG. Thanks to Liz of What’s in That Bottle? for sourcing the samples from the Consorzio — the wines featured here were provided as media samples, but all opinions are my own.
13 thoughts on “Looking for Freshness? Check out Prosecco DOCG”
I hadn’t thought about describing Proseccos as “fresh,” but it does make a lot of sense particularly with the sparkliness and how well it pairs with fresh fruit. Great viewpoint on the wines!
Well written! Thanks for the info Jill!
A wonderful read Jill! To my palate , the Malibran such an interesting, delicious, and as you say fresh wine!
One of the tasters at my party described it as “clean” so we noticed the freshness as well. Delicious.
I haven’t seen many Col Fondo Prosecco’s locally (looking forward to trying them), but we have Conegliano Valdobbiadene in abundance.
I too love the freshness of Prosecco. I love Malibran, I’ve had it before and it was crisp, fresh and delish. Great article Jill.