20 Dec A New Perspective on Prosecco

We are taught that there are two primary ways to make sparkling wine: the méthode champenoise or traditional method and the Charmat method. Most famously, Champagne is made using the former, whereby secondary fermentation occurs in the bottle, and Prosecco is made using the latter, in which secondary fermentation happens in the tank. The argument that the primary Prosecco grape, Glera, is too delicate to undergo the traditional method has been used to justify the convention of the Charmat method, which is less time consuming and less expensive. But while the rules of the Prosecco DOC specifically require the Charmat method, the Conegliano Valdobbiadene DOCG has no such regulations; there, Prosecco can be produced by the metodo classico (to use the Italian term) as well. Read about A New Perspective on Prosecco and some of the producers leading the way in the January/February 2023 Issue of The Tasting Panel Magazine.