Accademia Rainbow Prosecco DOC 75cl (CASE OF 6)

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a b DuBose, Fred; Spingarn, Evan; Maniscalco, Nancy (2005). The Ultimate Wine Lover's Guide 2006. Sterling Publishing Company, Inc. pp. 196. ISBN 1-4027-2815-8. fermentation occurs in cuve close at a controlled temperature of 15 °C, to preserve the primary aromas of the grapes. Depending on their sweetness, in accordance with the EU Sweetness of wine Regulations for Terms used to indicate sweetness of sparkling wine, Proseccos are labelled "Brut" (up to 12grams per litre of residual sugar), "Extra Dry" (12–17 g/L) or "Dry" (17–32 g/L). [28] Extra-Dry has been the dominant style made, but the amount of Brut is now increasing. a b c d e f O'Keefe, Kerin (25 September 2015). "The Superiority of Prosecco Superiore". Wine Enthusiast.

The view that Prosecco cannot be aged has been challenged by other experts. A tasting in 2013 of wines produced between 1983 and 2013 demonstrated the longevity of the wines from one of their top producers. [45] Natasha Hughes (28 May 2009). "Prosecco to become DOCG". decanter.com. Archived from the original on 14 December 2009 . Retrieved 28 May 2009. The current Prosecco di Conegliano e Valdobbiadene[ sic] DOC zone became a DOCG from the 2009 vintage. Announcing the move, Prosecco DOC director Giancarlo Vettorello said that the IGT zone, which lies in the plains between Friuli and Veneto, will be upgraded to DOC status. In the region of Conegliano and Valdobbiadene DOCG, there are more than 150 producers, [27] and together they form the Consortium for the Protection of Prosecco from Conegliano and Valdobbiadene (Consorzio per la Tutela del Prosecco di Conegliano e Valdobbiadene). DOCG also has its own consorzio, with 94 producers. a b c d e f g Cortese, Amy (26 December 2008). "Italian Makers of Prosecco Seek Recognition". The New York Times . Retrieved 28 December 2008.

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Edwards, Michael (2015). "Primo Franco 1983–2013: Prosecco Resurgent". The World of Fine Wine (48): 74–75. Approximately 150 million bottles of Prosecco were produced in 2008. [3] Huge subsequent growth meant this figure approached 600 million bottles in 2018. [26] a b c LeSinge, Theodore (2003). ADAC Reiseführer Venetien/ Friaul (in German). ADAC Verlag DE. p.78. ISBN 3-89905-116-5. Prosecco, perché? Le nobili origini di un vino triestino (in Italian). Trieste: Luglio Editore. 2012. ISBN 978-8896940877. a b Blyth, Mark (31 December 2021). "How the politics of prosecco explain what took the fizz out of the Democrats". The Guardian.

a b c d Atkin, Tim (11 November 2007). "The fizz that's the bizz". The Observer. London . Retrieved 29 December 2008.Yarrow, Alder (14 July 2007). "The World's Best Prosecco: Tasting Conegliano Valdobbiadene". Vinography. The wine was defined by the grape used to make it, Prosecco. The village of Prosecco was about 150km from the growing areas, and had never grown the glera grape. British importers started to be interested in importing the wine in quantity; in response the Italian minister of agriculture expanded the " denominazione di origine controllata" (DOC) to cover far-away Prosecco. This was followed by claiming UNESCO world heritage status for "Prosecco Hills of Conegliano and Valdobbiadene" a few years later. [17] [18] Prosecco was introduced into the mainstream US market in 2000 by Mionetto, now the largest US importer of Prosecco, who reported an "incredible growth trend" in 2008. [19] According to a 2008 New York Times report, Prosecco rose sharply in popularity in markets outside Italy, with global sales growing by double-digit percentages since 1998, aided also by its comparatively low price. [3] [19] The UK became in the mid-2010s the biggest export market for Prosecco, consuming one quarter of all Italian production. [20] Production expanded massively, to €500m sales in 2019. [18] The mild climate and quite regular rainfall favor the ripening process, leading to good acid balance and sugar values. Tribaut-Schloesser was founded in 1929 in the heart of the champagne region in Romery, near Epernay. Four generations of the family have now built upon their passion and expertise to produce a range of impressively delicate and refined Champagnes. For the suburb of Trieste, Italy, see Prosecco, Friuli-Venezia Giulia. For the Dalmatian wine, see Prošek.

a b c Colombo, Fulvio (2014). Prosecco. Patrimonio del Nordest (in Italian). Trieste: Luglio Editore. ISBN 978-8868030636. Prosecco". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 16 April 2020. Koelliker, Beat (2008). Die neue Hallwag Weinschule: Mit 13 Weinproben zum Weinkenner (in German). HALLWAG. p.104. ISBN 978-3-8338-1221-7.Conegliano Valdobbiadene Prosecco Docg, Prosecco Superiore Dal 1876". Archived from the original on 24 September 2015 . Retrieved 18 December 2012. Unlike Champagne and Franciacorta DOCG, Prosecco is usually produced using the alternative Charmat–Martinotti method, in which the secondary fermentation takes place in large stainless steel tanks rather than in each individual bottle, [24] making the wine less expensive to produce, and the minimum production time is 30 days. Higher quality Prosecco using this method will ferment the wine over a longer period, up to around 9 months (Charmat Lungo). Nevertheless, the production rules for both the DOCG's also allow the use of the traditional method of secondary fermentation in the bottle, known in Italy as Metodo Classico. DOC and DOCG rules allow up to 15% of Prosecco wine to be a blend of Verdiso, Bianchetta Trevigiana, Perera, Chardonnay, Pinot Bianco, Pinot Grigio, or Pinot Noir (vinified white). [4] [25] The first known mention of the name Prosecco is attributed to the Englishman Fynes Moryson, who used the spelling Prosecho. Moryson, visiting the north of Italy in 1593, notes: " Histria is devided into Forum Julii, and Histria properly so called... Here growes the wine Pucinum, now called Prosecho, much celebrated by Pliny." He places Prosecco among the famous wines of Italy: "These are the most famous Wines of Italy. La lagrima di Christo and like wines neere Cinqueterre in Liguria: La vernazza, and the white Muskadine, especially that of Montefiaschoni in Tuscany: Cecubum and Falernum in the Kingdom of Naples, and Prosecho in Histria." [14]

Ponte, Stefano (August 2021). "Bursting the bubble? The hidden costs and visible conflicts behind the Prosecco wine 'miracle' ". Journal of Rural Studies. Elsevier BV. 86: 542–553. doi: 10.1016/j.jrurstud.2021.07.002. ISSN 0743-0167. The method of vinification, the true distinguishing feature of the original Prosecco, spread first in Gorizia, then– through Venice– in Dalmatia, [15] Vicenza and Treviso. [13] Moryson, F. (1908). An Itinerary. Containing His Ten Yeeres Travell through the Twelve Dominions of Germany, Bohmerland, Sweitzerland, Netherland, Denmarke, Poland, Italy, Turky, France, England, Scotland & Ireland. Vol.IV. Glasgow. pp.80, 103. {{ cite book}}: CS1 maint: location missing publisher ( link)

The Various Types". Consorzio di Tutela del Prosecco di Conegliano Valdobbiadene. Archived from the original on 19 July 2015 . Retrieved 9 October 2015.