Free Flashcards DipWSET D4: Sparkling – 6/Prosecco

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[h] DipWSET D4 SET 6 Prosecco

[i] DipWSET D4 – Sparkling WInes Flashcards

SET 6 Prosecco

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[q] Where is Prosecco DOC?

[a] It is a large, vast region that was once a IGT, but changed in 2009 with the rest of the PDOs. Covers 5 provinces in Veneto and 4 in Friuli

[q] Where are grapes planted in Prosecco DOC?

[a] Mainly on the flats

[q] Describe a typical Prosecco

[a] Light to Med- intensity flavours of apple and pear

Light body

Med to Med+ acid

Low or Med Alc

[q] Where are the vines planted in Conegliano Valdobbiadene – Prosecco?

[a] Mostly between 200-320m

[q] In the Conegliano Valdobbiadene Prosecco DOCG, what is permitted for labelling in the Spumante category?

[a] The addition of the term ‘Superiore’ or the omission of the term ‘Prosecco’

Eg. Valdobbiadene Superiore

[q] What are the two possible named GIs in the Prosecco DOC

[a] Treviso and Trieste

[q] What is the principal grape variety for Prosecco?

[a] Glera

[q] What are the three common trellising methods?

[a] Sylvoz

Double arched cane

Guyot (single or double)

[q] When were the DOC/DOCG regulations changed in Prosecco and why?

[a] 2009, to respond to the huge commercial success of the category in the early 00s

[q] What are the positives for using the Sylvoz trellising method?

[a] Inexpensive to set up

Minimising winter pruning

Suitable for machine harvesting

Gets a high yield

[q] What are the soils like in the Prosecco region?

[a] Varied, it’s so large. But generally more fertile on the plain

[q] What is the most common style of sweetness level for Prosecco?

[a] Extra Dry (12-17 grams / medium dry)

[q] What are the positives of using the Double-arched cane pruning?

[a] Increases ventilation in the canopy

Improves evenness of growth

Suitable for high quality

[q] Describe Sylvoz trellising method

[a] High cordon with canes that hang vertically. Well sutied for DOC area aiming for high yields.

 

Inexpensive

Minimises winter pruning

Suitable for machine harvesting

[q] Describe the climate in Prosecco

[a] Warm, and moderately continental. Moderate rainfall

[q] What percentage of production do each of the PDOs account for?

[a] Prosecco DOC – 82%

Conegliano Valdobbiadene Prosecco DOCG – 16%

Asolo DOCG – 2%

[q] Describe the Double-arched cane trellising method

[a] Replacement can pruning where the canes are bent into arches

[q] What are the disadvantages of using Double-arched cane pruning?

[a] Every cane has to be hand tied (expensive)

2. Shoot thinning needed to maintain open canopy

[q] What are the negatives for using the Sylvoz trellising method?

[a] Can encourage overcropping

Requires canopy management to avoid over-shading

Difficult to distribute the clusters evenly

[q] What are the three PDOs for Prosecco?

[a] Prosecco DOC

Congeliano Valdobbiadene DOCG

Asolo Prosecco DOCG

[q] What are the key characteristics of Glera?

[a] Vigorous

Semi-aromatic

Susceptible to Millerandage, powdery, downy, drought and grapevine yellows

First two buds don’t bear much fruit, so must be trained long. (8-12 buds)

[q] Describe the secondary fermentation

[a] In tank, cooler stil (12-15C)

 

About 30 days

[q] How are grapes pressed in Prosecco?

[a] A If picked by hand they can be either whole bunch or destemmed. If machine harvested they must be destemmed and pressed

[q] What are the typical differences between DOC and DOCG levels for Prosecco?

[a] Quality, intensity/complexity, price.

DOC – acceptable to good quality, light intensity, mid-priced but some inexpensive

DOCG – good to very good quality, medium intensity, mid-priced but some premium

[q] What are the differences between vineyard management in the DOC and the DOCG?

[a] DOC – can be machine harvested, cost saving, higher yields, less concentration.

DOCG – Machines allowed, but mostly bu hand for quality but also accessibility

[q] Where are the best sites in the DOCG? Why?

[a] South-facing hillsides. 

Reduced fertility (controlling vigour and increasing concentration)

[q] What are the varieties permitted for Prosecco?

[a] Up to 15% other local varieties. There are three different varieties known as Prosecco, but they are generally blended

[q] What are some quality producers choosing for second fermentation?

[a] Longer slower ferment, increased time on lees.

 

Charmat lungo – typically at least 9 months on lees

[q] What are the ageing requirements for Prosecco?

[a] There are none in either DOC or DOCG appellations. fresh fruit is the focus.

Most are aged on lees for about 3 weeks before filtering and bottling

[q] Where are why would a vineyard manager chose to use Guyot pruning?

[a] On the flats where after winter pruning, mechanisation is possible 

[q] What does Rive mean?

[a] Local word meaning ‘slope’

[q] Describe the primary fermentation

[a] Constant, moderate temp (18C) to preserve primary fruit flavour.

About 15-20 days.

No malo 

[q] What are the geographical differences between Prosecco DOC and Prosecco DOCG?

[a] The altitude gained in the DOCG areas helps to increase diurnal temperature range. In the DOC the flat lands can have a lot of moisture from fog and therefore disease pressure

[q] What proportion of DOC production is spumante vs frizzante?

[a] spumante – 75%

 

frizzante – 25%

[q] What are the labelling requirements for vintage?

[a] If a wine is labelled with a vintage it must be 85% of the vintage

[q] How are Rive wines labelled?

 

What is required?

[a] With the word Rive followed by a place name eg Rive di Soligo.

Hand picked and must be vintage

[q] What is Prosecco Col Fondo?

[a] Typically lightly cloudy, dry, frizzante. Must say:

refermentazione in bottiglia

Second fermentation in bottle and the wine is bone dry, and undisgorged. Crown seal.

Will need to be labelled ‘Sui Lieviti’ in the DOCG from 2020

[q] What are export sales like?

[a] Triple in the decade up to 2014. Markets are UK, USA, Germany (2/3 of all export by volume)

[q] Generally what are the trends for the Prosecco business?

[a] Growth. Even in the smaller categories such as Asolo which has increased production 12-fold in five years up to 2018

[q] When can a Prosecco be labelled Treviso?

[a] When not only the grapes are grown there but the entire production process must occur in the region

[q] Does Prosecco add dosage?

[a] Traditionally no, but it has been allowed since 2014

[q] What is the ownership like in the DOCG regions?

[a] 32 large companies account for nearly 90% of all production.

 

Just over half consumed locally, 40% exported 

[q] What is the name of the grassy banks that seperate the terraces in the DOCG?

[a] Ciglione

[q] What limitations is the DOCG facing?

[a] No more room for planting.

 

Must gain recognition for increased quality against consumers with a view of Prosecco as a generic brand

[q] What are the maximum yield levels for each PDO?

[a] DOC – 125hL/ha

DOCG – 94.5hL/ha

DOCG Rive – 90hL/ha

DOCG Superiore di Cartizze or Cartizze – 85hL/ha

[q] Describe a typical Prosecco

[a] Light to Med- intensity flavours of apple and pear

Light body

Med to Med+ acid

Low or Med Alc

[q] Where are the vines planted in Conegliano Valdobbiadene – Prosecco?

[a] Mostly between 200-320m

[q] What has contributed to the strength of the Prosecco brand?

[a] Cocktails

 

A perception of everyday luxury and an alternative to cheap Champagne

[q] What opportunities are being explored as new options for growth of Prosecco?

[a] Brut Nature and Extra Brut which were added in 2019.

 

Prosecco Spumante Rose – 15% Pinot Noir blended as still, Brut Nature – Extra dry only

[q] Describe the ownership of different parties in Prosecco production

[a] Fragmented. There are roughly 10000 growers but only 1200 producers of base wine and 350 makers of sparkling wine. Including some very big companies

[q] What threats are present to the Prosecco market?

[a] Brand protection – Australian producers using the Prosecco to label their wines. Cheap alternatives being offered on tap and called Prosecco

[q] In the Conegliano Valdobbiadene Prosecco DOCG, what is permitted for labelling in the Spumante category?

[a] The addition of the term ‘Superiore’ or the omission of the term ‘Prosecco’

Eg. Valdobbiadene Superiore

[q] Where is Prosecco DOC?

[a] It is a large, vast region that was once a IGT, but changed in 2009 with the rest of the PDOs. Covers 5 provinces in Veneto and 4 in Friuli

[q] What is Tranquillo?

[a] Still wine made in Prosecco

[q] What are domestic sales like?

[a] Growing steadily, half and half split between on premise and off premise

[q] What are the three common trellising methods?

[a] Sylvoz

Double arched cane

Guyot (single or double)

[q] What are the positives for using the Sylvoz trellising method?

[a] Inexpensive to set up

Minimising winter pruning

Suitable for machine harvesting

Gets a high yield

[q] What percentage of production do each of the PDOs account for?

[a] Prosecco DOC – 82%

Conegliano Valdobbiadene Prosecco DOCG – 16%

Asolo DOCG – 2%

[q] Describe the climate in Prosecco

[a] Warm, and moderately continental. Moderate rainfall

[q] What are the negatives for using the Sylvoz trellising method?

[a] Can encourage overcropping

Requires canopy management to avoid over-shading

Difficult to distribute the clusters evenly

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