How Prosecco is Made

Here's an overview of how Prosecco is made:

1. Harvesting

  • Grapes: The primary grape used is Glera, though other varieties like Verdiso, Perera, and Bianchetta can be blended in small quantities.

  • Timing: Grapes are usually harvested early to retain their acidity, which is crucial for sparkling wines.

2. Pressing

  • Destemming and Crushing: The harvested grapes are destemmed and gently crushed to extract the juice.

  • Must: The juice, known as must, is then clarified to remove any solids.

3. Fermentation

  • First Fermentation: The clarified must undergoes the first fermentation in stainless steel tanks at controlled temperatures. This process converts the grape sugars into alcohol and results in a still wine.

  • Base Wine: The result of the first fermentation is a base wine, which is then filtered and stabilized.

4. Secondary Fermentation (Charmat Method)

  • Tank Fermentation: The base wine is transferred to a pressurized tank. Sugar and yeast are added to initiate the second fermentation.

  • Carbonation: During this fermentation, carbon dioxide is produced, which dissolves into the wine, creating bubbles.

  • Temperature Control: The temperature is carefully controlled to ensure the process is slow and steady, enhancing the wine's flavor and aroma profile.

5. Filtration and Bottling

  • Filtration: After the secondary fermentation, the wine is filtered to remove the yeast sediment.

  • Bottling: The filtered sparkling wine is then bottled under pressure to retain the carbonation.

6. Aging

  • Resting: Prosecco typically does not require long aging. It is usually ready to be enjoyed soon after bottling, although some premium versions may benefit from a short period of aging.

Behind the Cork™ - Fiol Rosé Prosecco

Fiol Rosé Prosecco ($22)

FIOL(FEE-yol) Prosecco DOC Rosé is a new Prosecco that launched in the U.S. just in time for summer!

More than just another Prosecco, FIOL Prosecco DOC Rosé is a sophisticated, distinctive Prosecco with a big personality. Their goal was to produce Prosecco in the authentic style, from the original Prosecco heartland in Treviso, before Prosecco became trendy. A Prosecco that goes back to its roots, reminding us all why Prosecco went on to take center stage in sparkling wines and why everyone has fallen in love with it.

 Behind FIOL are childhood friends Gian Luca Passi and Giovanni Ciani Bassetti, whose families have lived and farmed in the Prosecco heartland of Treviso for generations.

FIOL Prosecco DOC Rosé is produced using the Charmat Method, in Stainless Steel tanks, to preserve the fresh and vibrant flavors using 85% Glera and 15% Pinot Noir grapes that are fermented for a minimum of 60 days.

This FIOL Prosecco is a beautiful pale salmon color with subtle aromas of strawberry and raspberry from the Pinot Noir that go nicely with the lemon and white flower aromas of the Glera. On the palate, this Prosecco also has delicate notes of the strawberry along with the light bubbles and crisp acidity. [ABV: 11%, RS: 13 g/l]

This FIOL Prosecco Rosé is great as an aperitif, along with everyday meals or a real treat for special occasions. And, at this price, is a great value! That makes it the perfect fit as this week’s Behind the Cork™ Wine of the Week! Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Fiol Prosecco DOC

How Prosecco Differs from Champagne

Photo by Oliver Sherwin on Unsplash

Sparking wine is versatile, aesthetic appealing, sophisticated, light and balanced in flavor, and suitable for various social settings and occasions. These factors combine to make sparkling wine a popular choice among wine drinkers. And, among sparkling wines, Prosecco is a very popular choice.

Prosecco has a long history dating back to Roman times. The name Prosecco is derived from the village of Prosecco (now part of Trieste) in northeastern Italy.

Prosecco is primarily from the Veneto region of Italy and made from the Glera grape.  Like Champagne, Prosecco must be produced in designated regions of Italy to be called Prosecco on the label. Unlike Champagne and Cava that undergo a secondary fermentation in the bottle (the 'traditional method'), Prosecco is produced using the Charmat ('tank') method.  Using this process, large quantities of wine are kept under pressure in stainless steel tanks during the second fermentation.  The resulting sparkling wine is then bottled.

While most people can't tell the difference in the secondary fermentation process used, it is generally believed that the traditional method results in smaller, more persistent bubbles, while the tank method results in lighter bubbles, being almost frothy, and having a creamier feel in the mouth.    

Prosecco vs. Champagne

While both are sparkling wines, Prosecco and Champagne differ in grape varieties, production methods, and regional origins. Champagne is made in the Champagne region of France primarily using Chardonnay, Pinot Noir and Pinot Meunier grapes. It is produced using the traditional method (Méthode Champenoise), which involves secondary fermentation in the bottle. Prosecco, on the other hand, is primarily made from Glera grapes and uses the Charmat method (Tank Method), resulting in a lighter, fruitier wine. Prosecco tends to be fruiter than Champagne and usually sweeter. Prosecco has been described as having flavors of melon, peer, apple, honey suckle and cream. To produce a rosé Prosecco, a small percentage (~15%) of red wine grapes are used, including Pinot Nero.

There are various types of Prosecco:

  • Prosecco DOC: Produced in various regions within nine provinces in Veneto and Friuli Venezia Giulia.

  • Prosecco Superiore DOCG: Higher quality Prosecco made in the hills of Conegliano-Valdobbiadene and Asolo.

  • Prosecco Spumante: Fully sparkling.

  • Prosecco Frizzante: Semi-sparkling.

  • Prosecco Tranquillo: Still wine with no bubbles, much less common.

And, there are three main styles of Prosecco:

  • Brut: Up to 12 gram per liter of residual sugar

  • Extra Dry: 12-17 gm/liter of residual sugar

  • Dry: Between 17-32 gm/liter of residual sugar  

Prosecco also tends to be lower in alcohol, around 11-12%  And, nice entry-level bottles of Prosecco are easily found in the $15 - $25 range. 

Behind the Cork™ - Domaine Bousquet Sparkling Rosé

Domaine Bousquet Sparkling Rosé ($13)

Domaine Bousquet was founded on virgin land in 1997 in the Gualtallary sub-zone of Tupungato in Mendoza’s Uco Valley in Argentina.

Today, the estate, run by daughter Anne Bousquet and husband Labid al Ameri, is Argentina’s largest exporter of wines made from certified organic & biodynamic grapes.

All wines are made from 100% certified organic fruit grown at a cool 4,000-foot-high altitude and crafted with a French winemaking sensibility.

This Domaine Bousquet Sparkling Rosé is produced from 75% Pinot Noir and 25% Chardonnay grapes that are hand harvested. The first fermentation took place for 15 days, while the second fermentation to produce the carbonation, occurs in a stainless steel tank (Charmat Method), and lasts for about 30 days.

The Domaine Bousquet Sparkling Rosé is pale salmon in color with delicate aromas of cherry along with floral notes. On the palate, it is light-bodied, dry (8.1 gm/L RS) with tiny bubbles, having red fruit flavors of cherry and raspberry. It finishes dusty dry with just a hint of tartness.

Domaine Bousquet Sparkling Rosé is great for a summer brunch, a cool glass in the afternoon, and pairs with most lighter-fare meals. And, at this price, makes it a great fit as this week’s Behind the Cork™ Wine of the Week. Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Domaine Bousquet

Ever Wonder? How is Sparking Rosé Made?


Photo by Jaime Nugent on Unsplash

Sparkling rosé is a wonderful treat that is especially enjoyed during warm summer months.

Sparking rosé is versatile, aesthetic appealing, sophisticated, light and balanced in flavor, and suitable for various social settings and occasions. These factors combine to make sparkling rosé a popular choice among wine drinkers.

There are two methods of producing a sparkling wine. The key difference lies in where the secondary fermentation occurs:

Traditional Method (Méthode Champenoise):

  • Primary Fermentation: Red wine grapes are crushed, and the juice (must) is extracted and left in very brief contact with the skins. This give the base rosé wine its pale pink color.

  • Secondary Fermentation: Sugar and yeast are added to the base wine in the bottle. Just as in the Primary Fermentation, this new yeast and sugar interacts to produce alcohol and carbon dioxide (CO2), which forms the bubbles.

  • Aging on Lees: After fermentation is complete, the wine is aged on its lees (dead yeast cells) to develop flavor complexity. This process can take months to a few years.

  • Riddling: The bottles are gradually turned and tilted upside down to collect the lees in the neck of the bottle.

  • Disgorging: The neck of the bottle is frozen and the plug of frozen lees is removed.

  • Dosage: A small mixture of wine and sugar may be added to adjust the final sweetness of the sparkling wine.

  • Corking: A cork is inserted, the bottle is sealed and it is ready to be sold.

Tank Method (Charmat Method):

  • Primary Fermentation: The base wine is made by fermenting rosé wine in a tank, similar to still wine production.

  • Secondary Fermentation: The wine is transferred to a pressurized tank, along with sugar and yeast. The secondary fermentation occurs in the tank, producing the bubbles.

  • Filtration: Once fermentation is complete, the wine is filtered to remove the yeast and any other sediments.

  • Dosage: A dosage (a mixture of wine and sugar) may be added to adjust sweetness.

  • Bottling: The wine is bottled under pressure to maintain the carbonation.