Affordable Sparkling Wine Worth Exploring - Italy’s Prosecco
Discover where to find the best quality Prosecco and the ultimate wine pairing for this classic Italian bubbly.
Prosecco is an affordable sparkling wine I can get behind. If you’re someone who loves bubbles, then Prosecco is a sparkling wine you should get behind, too. There is so much more to this wine than the bottomless mimosa bar at Sunday Brunch. You just need to know how to find quality in this category. So, if you’ve been topping off your flute of Prosecco with O.J., think again, and read on.
A Deeper Dive into Italy’s Most Popular Sparkler
Many tend to only associate Prosecco with affordable bubbles or a cheap alternative to Champagne. And yes, Prosecco is an affordable sparkling wine. For as little as $10-$15, there are many quality, entry-level bottles available. But there is so much more Prosecco to discover than that cheap bottle of bubbles you picked up from the liquor store on your way home. Let’s explore the history of these Italian bubbles, how you can up your Prosecco game, and what makes this delightful sparkling wine so affordable.
Where Is The Best Prosecco Made?
Though there is a suburb in Trieste called Prosecco, counterintuitively that is not where the best of these Italian bubbles are produced. The best Prosecco is made in Veneto, Italy in the northeastern corner of the country. More specifically, it is produced in a region located about 100km from the Dolomites and 50 km from the Adriatic Sea called Valdobbiadene. Say that 3 times fast. No really, try it because my Italian boyfriend made me do it and it was hilarious. Emphasis on the double-b’s.
Many people don’t know that Prosecco-land can be found near the city of Treviso, around an hour’s trip by car from the ever-popular tourist destination of Venice. Personally, I would have spent less time meandering the canals and more time throwing back some bubbly if I would have known this years ago. But I digress.
Italy produces the best Prosecco between the two towns of Conegliano and Valdobbiadene. Conegliano is home to Italy’s first school of winemaking where Prosecco was developed. While Valdobbiadene is the heart of Prosecco production with the highest concentration of vineyards in the region. Today, 15 communes dedicated to the production of this beautiful bubbly make up Conegliano Valdobbiadene.
D.O.C. And D.O.C.G. – Prosecco is Legit
The D.O.C. and D.O.C.G. Geographic Indications in Italy are the regulated standards of wine production and vineyard management which producers work tirelessly to maintain. These designations were originally intended to indicate a higher quality of wine for the consumers. However, both the best wine and the worst wine produced in a D.O.C. region, for example, are labeled the same. So, while consumers may trust that a wine is produced up to a certain set of standards, that wine might not necessarily be the best the region has to offer. Do your research – the more you taste, the more you know!
Below are Italy’s Geographic Indications for those who are not familiar.
D.O.C.G. (Denominazione di Origine Controllata e Garantita) – D.O.C.G. is the highest designation in Italy and means that the wines, winery, and vineyards in which the grapes were grown and processed adhere to the strictest standards of production.
D.O.C. (Denominazione di Origine Controllata) – D.O.C. wines have to comply with strict standards, but they are less strict than those of D.O.C.G. regions.
I.T.G. (Indicazione Geografica Tipica) – The I.G.T. designation is reserved for all wines that do not meet the DOC standards of production, but are still good quality wines.
Starting from the base and working up to the highest designation, the D.O.C. and D.O.C.G. indications for Prosecco are as follows:
Prosecco D.O.C. – This includes Prosecco grown and produced in 9 provinces in two different regions in northeast Italy—Veneto and Friuli-Venezia Giulia.
Prosecco D.O.C. includes the subregions Prosecco di Treviso D.O.C. or Prosecco di Trieste D.O.C. 100% of the grapes, winemaking, and bottling must take place in Treviso or Trieste respectively.
Asolo Prosecco Superiore D.O.C.G. – A smaller hillside region located across the river from Conegliano Valdobbiadene. Similar regulations as Conegliano Valdobbiadene Prosecco Superiore D.O.C.G.
Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. – Prosecco produced only in the 15 communes between Conegliano and Valdobbiadene. The vineyards in this designation are allowed a yield of 13.5 tons per hectare.
Conegliano Valdobbiadene Prosecco Superiore Rive D.O.C.G. – “Rive” refers to the steep hillsides of the Conegliano Valdobbiadene region. This is an even more specific classification within the region indicating the grapes were grown at the steepest, sheerest, highest-quality vineyards from a single commune within the region. Within this indication, there are 43 Rive, each distinctively expressing a specific combination of exposure, microclimate, and soil. Under this designation, yields are reduced to 13 tons of grapes per hectare, the fruit is harvested by hand, and the vintage is always illustrated on the label.
Conegliano Valdobbiadene Prosecco Superiore di Cartizze D.O.C.G. – Wines produced under the Cartizze designation come from a 107-hectare region amongst the steepest hillsides of San Pietro di Barbozza, Santo Stefano and Saccol. Cartizze has had its own regulations since 1969, including a maximum yield of 12 tons per hectare. Prosecco grown here exhibits more complex characteristics due to the unique soil composition and microclimate
You’ll typically only see Prosecco D.O.C. wines on wine lists at restaurants and bars. But if there is only one thing that you take away from reading this article, let it be this – Seek out Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. the next time you’re in the mood for Prosecco. The rich history of viticulture with the Glera variety in this region combined with the steep hillside vineyards, extremely diverse soils, and unique microclimates produce Prosecco that is truly inspiring and unforgettable. And the best part is, this higher quality Prosecco is STILL AFFORDABLE.
For further details on the regulations of each Geographic Indication of Prosecco, check out Italian Wine Central.
Other Prosecco Info You Should Know
All Prosecco must be produced with a minimum of 85% Glera grapes regardless of Geographic Indication. Other local varieties make up the remaining 15%, including Verdiso, Perera, and Bianchetta.
Have you heard of Glera? Though it is a lesser-known variety outside of Italy, Glera has ancient roots dating back over 300 years in the Veneto. This delicate white variety creates elegant-bodied wine with equally delicate aromas, including jasmine, honeysuckle, pear, citrus, green apple, and honeydew melon. Cartizze tends to exhibit even more complex aromas, such as apricots, peaches, roses, and almonds.
There are three styles of Prosecco as far as sweetness goes.
Brut – 0-12 grams/Liter of residual sugar – up to half a gram of sugar per glass
Extra Dry – 12-17 grams/Liter of residual sugar – just over half a gram of sugar per glass
Dry – 17-32 grams/Liter of residual sugar – up to one gram of sugar per glass
The majority of Prosecco found on the market is Brut. However, even Brut Prosecco seemingly tastes sweet because of the natural fruity characteristics of the wine. I prefer my Prosecco Extra Dry, even though I typically lean towards Brut bubbles and bone dry wines. That little bit of extra residual sugar balances the acidity in the wine while also enhancing the fruit qualities. I encourage you to try an Extra Dry Prosecco if you haven’t yet so you can see what I’m talking about – it’s beautiful!
Frizzante (semi-sparkling) or Tranquilo (still wine) are two rarer, niche styles of Prosecco. These styles of wine never include Superiore on the label.
Conegliano Valdobbiadene Climate and Soil
The climate and soil of Conegliano Valdobbiadene provide the perfect home for Glera. The delicate white variety requires a lot of water. Thankfully, heavy summer rainfall, averaging 1250mm, is characteristic of the region. Situated between the Alps and the Adriatic Sea, Conegliano Valdobbiadene experiences consistent breezes, allowing the grapes and vines to dry despite heavy rainfall. The mild temperature of the region, averaging around 12.3° C, helps preserve the grapes’ acidity while allowing Prosecco’s fruity flavors to develop.
Elevations in the region range from 100-500m with mountains running east to west. This means vines are planted on south-facing slopes to take advantage of the full benefits of sun exposure. Vineyards planted at diverse elevations also maximize the benefits of the diurnal temperature change. Though the steep slopes of Conegliano Valdobbiadene may not be fun for the growers to climb while working the vineyards, they do provide exceptional drainage to complement the heavy rainfall of the region.
The complex soils of this ancient region tell a history of their own. The influence of Conegliano Valdobbiadene’s unique position between the Dolomites and the sea is evident in the composition of the soil. the soils were influenced by the rising ancient sea and lake beds, like many other Western European wine regions. Long before you and I walked this earth, the glaciers of the Dolomites came through Conegliano Valdobbiadene, reshaping the hills and leaving behind sediments they carried downhill.
The soils in the areas touched by the ancient glaciers consist of rock, sand, and clay. Whereas the soils are more porous and illustrate marine origins with marl and sandstone in the areas untouched by the glaciers. The impact of these ancient Dolomites glaciers is also evident in the shape of the region’s hills. Near Conegliano, the hills have a gentler slope compared to the steep, south-facing slopes of Valdobbiadene. There are many unique microclimates within Conegliano Valdobbiadene due to the combination of diverse soils, slopes, and varied sun-exposure.
Why Is Prosecco So Affordable?
Many sparkling wines of the world are produced in the same style as the famous sparklers of Champagne. This sparkling winemaking process is known as the Méthode Traditionelle, or the traditional method, and involves a secondary fermentation in bottle to produce those bubbles we all know and love. The process is lengthy, labor-intensive, and requires bottle storage during the fermentation and aging process. So, wines produced under the traditional method are expensive to produce, which means higher prices for us consumers.
Prosecco is produced under the Charmat Method aka Metodo Italiano aka the tank method. Just like in the traditional method, the process starts with producing a still base wine. Rather than bottling the base wine and introducing a secondary fermentation in the bottle, the Charmat Method involves a secondary fermentation in a pressure-resistant tank called an autoclave. Here, the base wine receives the ‘Liqueur de Tirage,’ or the mixture of wine, yeast, and sugar that will initiate the second fermentation. The tank becomes pressurized as CO2 is released during fermentation, which lasts for around 10 days. The wine is then filtered and receives the dosage, a mixture of sugar and wine, to balance the sweetness and acidity of the wine to regional standards. Then the wines are immediately bottled without aging.
The Charmat Method is a shorter process, less labor-intensive, and no bottle storage is required for aging, meaning production costs less than the traditional method previously discussed. Which also means, you guessed it, an affordable sparkling wine for consumers. This method also gives wine around 3 atmospheres of pressure, which is about half that of Champagne at around 5-6 atmospheres of pressure. So the bubbles in Prosecco don’t last as long as Champagne, but they do last longer than the bubbles in beer (1.5 atmospheres of pressure), according to Wine Folly.
The tank method causes Prosecco to taste fruitier and fresher than sparkling wine produced under the Méthode Traditionelle. Wine has extended contact with the lees (the spent yeast cells left after fermentation) when the secondary fermentation occurs in the bottle. This lees contact contributes what are known as autolytic qualities in the wine world. A fancy word used to describe yeasty flavors and aromas like toasted bread or brioche. Since Prosecco’s Metodo Italiano skips the extended lees contact in the bottle, the fruity, fresh aromas and flavors of that special Glera variety are able to shine.
There is also an alternative method for producing Prosecco called Col Fondo. Rather than finishing the second fermentation in tank, the wine completes the secondary fermentation in the bottle. But Col Fondo wines are never disgorged. The spent yeast cells remain in the bottle when fermentation is through. The Col Fondo method produces cloudy, totally dry Prosecco with more complex flavors. However, this style is always classified as a frizzante because the bubbles are less vigorous than Prosecco produced in tank.
Which Prosecco Should I Buy?
If you want to discover what Prosecco is all about, then start exploring wines from Conegliano Valdobbiadene Prosecco Superior D.O.C.G. and Asolo Prosecco Superiore D.O.C.G. These Geographic Indications illustrate where Glera grapes were destined to grow. While these wines can cost around $40 per bottle, there are also quality, affordable, and delicious wines available from both D.O.C.G. regions.
A bottle of Carpenè Malvolti Extra Dry Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. only cost me $14 at Total Wine. The quality even impressed my dad, who only drinks bubbles from Gloria Ferrer in Sonoma at the $40+ price point.
The Carpenè Malvolti was a beautiful pale straw color, so fresh, with medium acidity and a hint of sweetness that balanced the wine nicely. Bursting with notes of lemon, lime, green apple, biscuit, and white flowers, this bottle went down smoothly.
I have yet to try a Rive or Cartizze Conegliano Valdobbiadene, but you better know those are on the top of my wine shopping list. If you beat me to it, I’d love to hear your thoughts and tasting notes on these styles. As you learned before, these Geographic Indications get even more site-specific, which always translates to more interesting wines in my book.
To explore the Col Fondo style of Prosecco, track down wines from Zanotto, Ca’ dei Zago, or Case Paolin.
How Do I Pair This Affordable Sparkling Wine?
Prosecco is an affordable sparkling wine that is fun to play with when it comes to food and wine pairings because the wine is so versatile and pairs with a variety of cuisines. The natural fruitiness and sweetness of Prosecco make it an ideal wine to pair with dishes that are sweet, spicy, salty, or vegetal. The bubbles act as a refreshing palate cleanser while the acidity in Prosecco can stand up to dishes with higher acidity or cut through fatty characteristics of a dish.
Cantaloupe or honeydew melon with prosciutto is a classic pairing for Prosecco. The sweetness of the melon complements the sweet, fruity aromatics of Prosecco, while the salty, fatty prosciutto enhances the fruit characteristics of the wine. The acidity of the Prosecco simultaneously cuts through the prosciutto’s richness. This is such a simple pairing that everyone should experience to train the palate how sweetness, salt, and fat affect the flavor profile of a wine.
Prosecco also pairs surprisingly well with green vegetables because the fruit aromatics of the wine subdue the green vegetal characteristics. Any dishes with green fava beans, snow peas, asparagus, etc. would illustrate this pairing perfectly.
I combined both of these pairing concepts with my crispy prosciutto, arugula, and summer fruits salad and the results were INSANELY delicious.
Literally the Best Prosecco Pairing Ever
I don’t mean to brag, but I truly feel that I have found the best Prosecco pairing for summer. Ok, that’s a bit dramatic. I’ll admit it. Truly, I’m a huge believer that there are a TON of foods that can create mind-blowing pairings for any given wine.
That being said, I present to you the best Prosecco pairing that’s especially ideal for summer: a crispy prosciutto, summer melon, and stone fruit salad. YUM!
This salad is a take on a classic, simple combo served in Italy and throughout other Mediterranean countries – prosciutto and cantaloupe. The ultimate sweet and salty combo. Only my version takes it up a couple of notches! But before we get into the recipe, let’s talk about why this salad works so well as a Prosecco pairing.
Why This Prosecco Pairing Works
This crispy prosciutto salad, summer melon, and stone fruit salad is absolutely delicious on its own. But as a Prosecco pairing, this salad is MIND BLOWING. Honestly, for me, one of the most magical aspects of being alive is tasting perfectly matched food and wine pairings. There is something so divine when the flavors of that magical bite make all the best parts of the wine sing!
Here’s why this Prosecco pairing works.
The fattiness of the prosciutto (one of my favorite pieces of charcuterie ever created) is balanced out by the acidity of the wine.
The prosciutto’s saltiness elevates the sweet characteristics and fruity aromatics of the Prosecco.
The sweet, ripe honeydew and peaches really bring out the fresh fruit notes of the wine.
The arugula has that bit of peppery spice, which is refreshed by the bubbles. The vegetal quality of the greens is kept in balance by the sweet characteristics of the wine.
The fresh basil makes all of the above pop!
The toasted hazelnuts pair nicely with the sweetness of the wine and complement some styles of Prosecco that can have biscuit or cream qualities.
A simple dressing of olive oil and lemon juice provide the fat and acidity to complement the wine.
There you have it friends! This is my new favorite Prosecco pairing and my new favorite summer salad in general. Recipe below for your eating and pairing pleasure. I’d love to know your favorite Prosecco pairings in the comments below! If you make this salad, I’d be so happy if you snapped a photo and sent it to me or tagged me on Instagram (@sipwithnik). Cheers!
The Recipe: Crispy Prosciutto, Summer Melon, and Stone Fruit Salad
Ingredients
1 5oz bag of arugula (use as much or as little as you desire)
5 oz prosciutto (4-5 slices)
1/3 cup hazelnuts, toasted
10 leaves of fresh basil
1-2 peaches, remove the pit and slice into wedges
1/2 honeydew melon, sliced into wedges and cut away from skin (or cut as desired)
1 fresh squeeze of lemon juice
drizzle of olive oil
salt & pepper
Instructions
Preheat oven to 350°F
Place prosciutto slices on a piece of parchment paper and place on the oven rack. Or line a baking sheet with parchment paper and lay prosciutto slices there. Bake for 20 minutes or until crispy. Prosciutto will continue to crisp once out of the oven, so it's ok if not completely crunchy when removed.
While prosciutto is crisping, put hazelnuts in a small baking tray and toast in the oven for 5 minutes, until fragrant. Remove, allow to cool, then remove skins if needed. Place in a ziploc bag and carefully, lightly crush the hazelnuts using the bottom of a pan.
Prepare the fruit while the prosciutto crisps in the oven. Once the prosciutto has cooled, you can break it up into pieces if you'd like. Lay a bed of arugula on a serving dish or in a large salad bowl, then plate the salad as desired with the cut honeydew melon, sliced peaches, crispy prosciutto, toasted hazelnuts, and basil leaves. I like serving the fruit in large slices and the basil leaves whole so people can cut as they see fit and get a taste of every ingredient in each bite. Finish with a drizzle of olive oil, a squeeze of fresh lemon juice, and a sprinkle of salt and pepper.
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