Prosecco Sparkling Wine Production
Prosecco grapes are harvested early to maintain high acid levels. Grapes destined for sparkling wine production are hand-harvested at higher yields with great care. The press house is located near the vineyard in order to keep the must at the appropriate temperature.
Before proceeding with primary fermentation, FOLLADOR uses cryomaceration to ensure the highest quality sparkling wine base.
The primary fermentation begins by adding select varietal yeasts. This first fermentation is quick (max 8-10 days), at 18° in order to maintain the fruitiness of the grapes. The Prosecco can then be blended with other grape varieties like “Perera”, “Bianchetta” and “Verdiso”. These varieties provide the right balance, making excellent “Cuvée” as well as a perfect base for Prosecco sparkling wine.
Note: One of the by products of fermentation is the creation of carbon dioxide. The carbon dioxide comes from the transformation of sugar into alcohol through the addition of selected yeasts. Once the yeasts are added, the must undergoes further slow fermentation in autoclaves (see Charmat Method.)
Taste and Style
The two most popular varieties of Prosecco are Spumante: vigorously sparkling and Frizzante: lightly sparkling. Depending on their level of sweetness, Prosecco is classified as “brut” (up to 12g of residual sugar), “extra dry” (12-20g) or “dry” (20-35g). Prosecco has an intense, aromatic and fragrant flavor, with hints of yellow apple, pear, white peach, apricot, wisteria and acacia. While Champagne is appreciated for its full flavor and complex secondary aromas, most Prosecco has intense primary aromas most often described as fresh and light. Charmat, the classic method Prosecco is produced by the Charmat method, where the secondary fermentation happens in stainless steel tanks. Carbon dioxide is produced as the yeasts convert sugars into alcohol. This must then ferments slowly in pressurized tanks. To achieve the right balance between taste, aroma, elegance, consistency and size of bubbles, the wine is kept in these tanks for at least 20 days for sparkling and up to 6 months for Cuvée of the Prestige Line.
LA TRADIZIONE DELLA LEGATURA A SPAGO
La scelta di sigillare le bottiglie con lo spago non deriva da una specifica motivazione di carattere tecnico, ma dall’intento di perpetuare una tradizione secolare che risale alle origini stesse del Prosecco frizzante.