How Prosecco is made and its pairings

Prosecco is probably the most drunk Italian wine in the world, but to what does it owe its success? Certainly it is thanks to its bubbles and a clever marketing campaign, and while marketing may change, the way this wine is made has remained the same. It is versatile, you can find different qualities of it suitable for virtually every occasion. Its heart is in Conegliano Valdobbiadene, in the Treviso province, Veneto region. It’s the place for Prosecco DOCG, the higher Italian classification for wine.

Production techniques continue to improve and the result is better bubbles and reduced sugar levels that emphasize terroir, quality and style. In the past, the grapes used to make Prosecco wine were called either Prosecco or Glera.
In 2009 a growing number of New World plantings led Italian authorities to seek legal protection for the name Prosecco, which then became the name of the wine. And being the name of a geographical location, it could not be used by other wines. That was a kind of trick: Prosecco is a little town in Friuli, an Italian region of North-East, not the place where Prosecco wine is made, but this was useful to protect the Prosecco wine. Like the Champagne, only in Champagne you can produce…