Prosecco is made in the Veneto Region in Italy, about on hour by car from Venice to the south or Cortina D’Ampezzo (the famous ski resort), in the Dolomites to the north in the province of Treviso. The two towns that form the DOC limits for Prosecco production are Conegliano and Valdobbiadene.  Prosecco can be made in others areas, but the best come from here.

The producers called still Prosecco tranquillo (tranquil) to distinguish it from the sparkling. There is amabile(sweetish) Prosecco and dolce (sweet).  The sparking can be produced in two types frizzante (slightly sparkling) or spumante (sparkling).  It can be Brut or Extra Dry. Brut is dryer then Extra Dry.

It is made from the Prosecco grapes (85- 100%) with the addition of Verdiso, Pinot Bianco, Pinot Grigio,and Chardonnay up to 15%.

Most Prosecco is non-vintage.

Sparkling Prosecco (differently from Champagne) is made by the Charmat method, meaning that they are given their second fermentation in a temperature controlled stainless steel tank rather then in the bottle.

I must confess it never occurs to me earlier to pair Prosecco with Panettone, but it sounds just classic italian pairing now. On that night we were very happy to have it as appéeritive, was a very good way to start a nice evening.

(Panettone is a yeast cake made with raisins and orange peel, Italy’s most popular Christmas cake.)


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