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Prosecco Guide.pdf

SMUSA-Prosecco-Training-Guide-04.2021.pdf
Preview of Prosecco Guide
🔗 Source: santamargheritausa.com
📊 Size: 33.09 MB
📄 Pages: 17 pages
⬇️ Downloads: 131

Summary

Prosecco is made using the Tank Method, where bubbles are created in a pressurized tank, preserving youthful fruity flavors. The process involves fermenting the Glera grape to a dry wine, then initiating a second fermentation in a tank with added sugar and yeast. The resulting wine is filtered, adjusted for sweetness, and bottled under pressure. Most Prosecco is spumante, but some is made as frizzante or tranquillo. The Glera grape is responsible for fresh fruit and floral aromas, and local laws allow up to 15% of other grapes. When tasting Prosecco, note the appearance, bubbles, and aromas, and expect a balance of sweetness, effervescence, and acidity on the palate. Prosecco can range from Brut (0-12 g/l) to Extra Dry (12-17 g/l) to Dry (17-32 g/l) in terms of sweetness.

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Description

Prosecco is made using the Tank Method, where bubbles are created in a pressurized tank, preserving youthful fruity flavors.

Technical Information

  • File Format: PDF
  • File Size: 33.09 MB
  • Pages: 17
  • Language: EN
  • Total Downloads: 131
  • Last Updated: 2 hours ago

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This PDF document about Prosecco Guide provides comprehensive information and guidance. Whether you're a beginner or advanced user, this resource offers valuable insights into Prosecco Guide.

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