Prosecco Secrets: DOC, DOCG and IGT

2. Region  and Denomination

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Yes, finally it is here: Prosecco Secrets Part 2. As promised in part 1 ‘Prosecco Bubbly and Sparkling’, we will discuss in further depth the Prosecco Region and Denomination. The story of the Prosecco production area is quite an interesting one as there have seen some changes in the recent years. Don’t be afraid, we have kept it short and simple again in the hope that it is enjoyable to everyone. 

Prosecco special since 2009

Anyone that is a little bit familiar with drinking wine has probably moved an eyebrow after reading the subtitle. Did you know that before 2009 Prosecco could be made anywhere in Europe?  It is not that remarkable when you know that the grape used in ‘Prosecco’ was called just like that: ‘Prosecco’.

It is only since the harvest of 2009 that by European law only wine made in a precisely defined area can be called Prosecco. All other wines of the same grape, now called ‘Glera’, outside this region cannot be called Prosecco; well at least in the EU.  It also meant that we had to say “Addio” to the Prosecco Raboso (the pink one) which contains the Raboso grape instead of the ‘Glera’.

Finally, this new EU legislation also means that Prosecco can now only be sold in glass bottles.  We know what you are thinking “well… in what else?” Think again… Rich® Prosecco, a brand that was launched by celebrity Paris Hilton – and “sadly” not available in the UK -  had to change its packaging from cans to bottles as per regulation.

But now let us give you some more details about the region and the denomination. You will see that this has changed as well in 2009. 

Prosecco Denomination and Region

Prosecco from Europe is geographically protected (denomination) and it can only be produced in the Italian area of Conegliano-Valdobbiadene,  Montello e Colli Asolani, Belluno, Gorizia, Padova, Pordenone, Treviso, Trieste, Udine, Venezia, and Vicenza.  Yes, you read it well: only in the EU. 

But, as Prosecco originally took its name from the grape of which it is made - instead of the location the wine comes from such as for Barolo - you may still come across wines called Prosecco outside the EU such as Australian ones. Be aware of imitations! The only Prosecco that would behave in your mouth and on your nose as you would like it are the following two varieties.

Prosecco DOCG, Vettori

Prosecco DOCG 

DOCG stands for Denominazione di Origine Controllata e Garantita (literally translated Denomination of Origin Controlled and Guaranteed… by Italy’s Minister of Agriculture). It is the best guarantee of quality for an Italian wine. Each DOCG wine is produced under tight regulations. Just as tight as the maximum amount of grapes that can be cultivated per hectar, to minimum number of years to be spent ageing in a barrel, to where the wine may be bottled and so on. Every wine that is labelled with DOCG is also analysed and blind-tasted by Italian Ministry of Agriculture Officials to guarantee the quality and authenticity. And if it passes all these rigid tests, it finally receives (we might say “deserve”) a uniquely numbered seal by the Mint ensuring that it arrives in your glass with the approved quality. So, if the seal is broken, don’t buy it!

The same applies of course to Prosecco DOCG. DOCG means the wine is guaranteed from the Conegliano-Valdobbiadene and  Montello e Colli Asolani area . It also secures that the wine is made from at a minimum of 85% Glera grapes. Producers may only produce 70 liter Prosecco of 100kg grapes to guarantee the concentration; but we will go into the details of the production method in one of our next posts.

Prosecco DOC

DOC means Denominazione di Origine Controllata will give you the hint that the wines are produced in the areas Belluno, Gorizia, Padova, Pordenone, Treviso, Trieste, Udine, Venezia, and Vicenza. The wine bottling has to happen in these nine areas and can only happen outside this area if the bottler is able to proof he bottled Prosecco since 2004 or before.

Before 2009 most of the now called Prosecco DOC was labelled Prosecco IGT. IGT stand for Indicazione Geografica Tipica and can be freely translated to: Indication of geographic area the product comes from. The DOC roughly applies to the Prosecco IGT wines produced before 2009.  The maximum grape yield is 1.8kg per/m² to guarantee the grape quality. The DOC is also subject to analysis before it can go in the bottle. 

Tip: Want to know even more? Look at our website for further information about classification. 

Which Prosecco is in your glass?

Getting your head around it? Don’t worry. To make sure you know what you are drinking next time you order a Prosecco, we give you a little recap; it is all divided between pre & post 2009 change in regulations.

NV Prosecco Raboso IGT, Riondo

Prosecco pre-2009 

• Prosecco IGT (Vintage & NV): Prosecco IGT was the name of all Prosecco wines produced outside the DOC area before 2009. 
• Prosecco Raboso IGT: This pink Prosecco was made mainly from the Raboso grape. Although no longer legal to label a sparkling wine made with Raboso grape “Prosecco” you might still come across examples of it as it can be happily stored in bottles for years.
• Prosecco DOC: Only those produced in Conegliano & Valdobbiadene could be labelled DOC

Prosecco post-2009

• Prosecco DOC: If the label says 2010 or older, that Prosecco will have been produced in one of these areas: Belluno, Gorizia, Padova, Pordenone, Treviso, Trieste, Udine, Venezia, or Vicenza (roughly the old IGT area).
• Prosecco DOCG: Congratulations! This is a 2010 or vintages only. You have found a new released Prosecco made in the Conegliano-Valdobbiadene or Montello e Colli Asolani area (roughly the old DOC area). This is truly the Rolls Royce of Prosecco and do not be afraid to pay that little extra for it, as it is worth every penny. Have a look at Vettori Winery to get a feel of where the Prosecco DOCG in our shop comes from.

Enjoy! And watch out for our next Prosecco Secrets: It is dry and sweet!

Pssst: Extra tip to impress your friends. Have a look at how to open a bottle of sparkling wine

Prosecco Secrets 1: Bubbly and Sparkling

In an earlier post we promised to write more about the secrets of Prosecco. We could have asked one of our producers for help, but we would have end up with a 600 pages book. So, we will keep it short and simple focusing on the essential facts!

The Sparkles of Prosecco
In this first part about Prosecco we first discuss the variety in sparkles that you may come across; knowing about bubbles makes a lot of difference to you which Prosecco you choose.
When you browser a restaurant’s wine list or when you visit the Prosecco page of our shop, you may come across the terms “Spumante” and “Frizzante”.  Now, if you like your wine to be really bubbly and exuberant or just produce a nice little bit of sparkles that tantalise your taste buds, these terms can make all the difference in your choice of Prosecco.

Spumante
The Italian term “Spumante” litterally translated means “frothy”, but it is intended as “sparkling” or “fully sparkling”. Most Prosecco made in Italy nowadays is Spumante. 
All bottles of Spumante, Prosecco or otherwise, are sealed with the typical mushroom-shaped cork and cage like champagne, and the glass is of the thickest and heaviest type.
These “heavy-duty” implements are absolutely necessary as the pressure in the bottle is the same as in a double-decker bus tyre; don’t underestimate the power of the bubble! For instance, both the Vettori  Proseccos in our shop are Spumante type.
Sadly, the more elaborate closure, the heavier bottle and its transport costs, not to mention UK’s duty on any wines with a mushroom cork (£2.16 a bottle!) make Spumante wines that little more expensive. For a good cause we say, but also be aware of the cheap stuff; £2.16 on a £5.99 bottle of bubbles, with closure, glass bottle and transport cost being the same for everyone, should make you think about the quality of what’s left; the wine itself!  Just read our article about the Real Cost of Wine for more… horror!

Frizzante


NV Prosecco IGT, Riondo

 “Frizzante” can be translated as “effervescent” or “lightly sparkling”.  A very good example is the NV Prosecco IGT, Riondo. As the pressure is considerably less in these bottles, normal thickness/heaviness glass and a simple cork aided in place with a little string, are normally used for Frizzante wines.
In fact Prosecco Frizzante in Italy is often referred to, in a non-official way, as Prosecco “Spago” (“string”).

How to spot a Prosecco Frizzante or Prosecco Spumante?
So, the tip to spot at a glance if a bottle of Prosecco is either Spumante or Frizzante, it is simply to look at the cork:
• Mushroom-type & cage – Spumante
• Normal cork and string, Frizzante.
It is that simple.

Prosecco Tranquillo:
This still version of the Prosecco is not well known in the UK and you will not often see it in a restaurant wine list.  An example of the Prosecco Tranquillo is made by Colvendra

How do they compare when drank?
With Prosecco Spumate, the intensity of the bubbles makes it drinkable at a colder temperature and some say it also makes it more zesty and thirst-clenching than the Frizzante variety. Having said that, if you enjoy Prosecco Frizzante at a slightly less chilled temperature, it can produce creaminess and a finishing similar to Chardonnay Champagnes and Cremants.

Prosecco getting and staying bubbly
The bubbles contain the natural gas Carbon Dioxide that develops naturally in the second stage of the fermentation process. This is the same gas that is – artificially – added to fizzy drinks so, although needless to say, it is totally harmless.
The age, ripeness, acidity and sugar levels of the grape influence the sparkles as well as the amount of yeast and sugar (sometimes called ‘Price de mousse’) added during this second stage of fermentation.  
The last factor influencing the bubbles is the glass in which you serve the Prosecco.  There are special Prosecco tulip-shaped glasses that let escape the gas/bubbles in the most optimal manner for Prosecco.

Trivia fact
Did you know that although the bubbles in sparkling wine contain gas, this alone cannot make a wine… bubble? It is only when the Carbon Dioxide molecules come into contact with the impurities on the glass’ surface, that a chemical reaction occur and the bubbles are produced.If you were to pour any sparkling wine in a fully-sterilised glass, absolutely clean of all impurities on its surface, well… it wouldn’t sparkle at all!

And with this dinner-party “cracker” we thank Stephen Fry and the BBC show QI for reminding us of it and we salute you until next blog:  Prosecco Secrets: 2. Region and Denomination


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