Stefania & Christopher Episode 3: Prosecco Rosé
23rd April 2021
The Prosecco DOC production area is located in North East of Italy, and more precisely in the Friuli Venezia Giulia Region that includes four cities (Gorizia, Pordenone, Trieste and Udine) and in the Veneto Region, five provinces (Belluno, Padua, Treviso, Venice, Vicenza). It is certainly one of the most beautiful territories in the whole of Italy.
Since the mid-thirteenth century the place name ‘Prosech’ or ‘Prosecum’, but also the more modern ‘Proseco’ referred to a small town, bordering to the south-east with the Bishopric of Trieste and to the north with the territory of Duino. Still today, Prosecco is a small town in the Province of Trieste, in the extreme north-east of the Italian peninsula. As for the production of wine there, the first mentions of the place date back to this period, in a deed for the rental of four vineyards.
It is certain that some vineyards were located on the sunny slopes running down from Prosecco towards the sea, sheltered from the cold winds of Bora, cultivated on a marl-sandstone terrain, in ancient times covered by the sea, particularly suitable to the production of grapes.
At the beginning of the eighteenth century, a real symbiosis began between the population and this pleasant, versatile and moderately alcoholic wine.
Francesco Maria Malvolti mentioned the Prosecco grape at the beginning of the nineteenth century, and from that moment the documents mentioning it became ever more frequent and clear. We can say that this is how the modern history of Prosecco began.
The grapes used for making Prosecco DOC are primarily of the Glera variety, a type native to North East Italy and renowned since Roman times.
The Glera is a white grape variety. It has nut-brown vines and produces long, generous bunches of golden yellow grapes.
Traditionally, Glera may be combined with up to 15% Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, and Pinot Grigio vinified off the skins. In order to obtain a Rosè Prosecco version instead, you can add a minimum of 10% up to 15% Pinot Nero and the second fermentation, which takes place in a vat, has to last at least 60 days. Prosecco Rosé is available in three different versions: brut, extra dry and dry.
Prosecco Rosé DOC live tasting
Bisol Brut Jeio Prosecco Rosé
Delicate and brilliant with lively perlage. Floral character with notes of rose and lily of the valley. Pleasant freshness, soft and well-balanced.
Villa Sandi Brut Il Fresco Prosecco Rosé
Pink hue with copper nuances, vibrant and long-lasting perlage. Red fruits of pomegranate on the nose with a rose note at the end. Silky with a crisp freshness and a pleasant balance.
Bottega ‘Il vino dei Poeti’ Brut Prosecco Rosé
Bright pink mother of pearl. Fruity aromas, hints of apple, white peach and wild strawberries.
On the palate, it is mellow while maintaining a zesty character.
Prosecco Rosé DOC food pairing
Ideal as an aperitif, it can be paired with fresh salad with radicchio and sausage, walnuts and hazelnuts, pears, and Grana Padano. First courses such as risotto with red radicchio, tortelli filled with spinach and ricotta cheese, tortelli with duck or light fish soup and tomato. Even with second courses such as raw fish, sushi. Great with red mullet. Why not with pizza?!
Food featured in this episode
It’s an Italian typical dish to enjoy at aperitif time along with a vibrant and pleasant wine.
It is made by a selection of cured meats, cheese, vegetables in oil or vinegar and crostini with vegetable cream.
‘Drunk cheese’ characterised by a fragrant aromatic aroma, slight note of wine used for the soaking process and aromatic flavours too, with clear notes of the wine used for the steeping. The peculiarity of the product derives from the ripening carried out with particular method in which the cheese is soaked in marc must and or wine. Maturation from a minimum of 60 days to over a year. Rind always present, colour depending on the marc must be used for the soaking process, it can range from straw yellow to orange if a white grape is used. Or purplish to dark violet if the marc must comes from red grapes. It is produced in the entire province of Treviso.
The cheese presented during the episode was soaked in Incrocio Manzoni must. Incrocio manzoni is a unique grape variety created by Luigi Manzoni, principal of the Istituto Enologico di Conegliano for 30 years, the first enological school of Italy founded in 1876. It is a cross between a Riesling renano and Pinot Bianco grape. The wine is aromatic, elegant and refined, medium body and well-balanced.
Vegetables courtesy of Nonno Andrea, an organic farm located in Villorba in the province of Treviso Instagram: @nonnoandrea_
Cheese courtesy of Latteria di Soligo
Wine Educator at Università del Gusto, Wine Writer at Glass of Bubbly. Owner and Founder at Enjoyourwine. Find me on Twitter - @enjoyourwine