{"id":30521,"date":"2019-10-03T11:22:29","date_gmt":"2019-10-03T01:22:29","guid":{"rendered":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/?p=30521"},"modified":"2019-10-02T11:34:19","modified_gmt":"2019-10-02T01:34:19","slug":"grapevine-prosecco","status":"publish","type":"post","link":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/living\/grapevine-prosecco\/","title":{"rendered":"Grapevine: All aboard the Prosecco train"},"content":{"rendered":"

The Prosecco train hasn\u2019t shown any signs of slowing down this year, continuing its run of 50 per cent year-on-year growth, so you have no doubt had at least a glass or two in that time to acquaint yourself with the style. <\/strong><\/h3>\n

While Prosecco is both the name of the grape and the region it hails from in Italy, the Italians are concerned enough about protecting the integrity of the Prosecco \u2018brand\u2019 that they changed the official name of the grape to \u2018Glera\u2019 in 2009 so as to retain Prosecco only as the name of the geographical region in Italy. It is now protected in the same way \u2018Champagne\u2019 is around the world.<\/p>\n

They have made some inroads with Prosecco\/Glera produced outside of the Italian region required to be sold without Prosecco on the label in the EU and japan. They have applications open in Malaysia, New Zealand, China and it is on the agenda for Australia\u2019s existing free trade agreement with the EU.<\/p>\n

Whatever the name on the label, the juice in the bottle won\u2019t change and we are making Prosecco\/Glera easily capable of competing on the world stage.<\/p>\n

Santa & D\u2019Sas Prosecco NV<\/strong><\/p>\n

Matt Di Sciasio is a Geelong-based winemaker with roots at the establishment of Bellbrae Estate. He now produces wines under his own labels including this Prosecco sourced from King Valley Fruit, where many of his Italian grape varieties are sourced. The Santa & D\u2019Sas<\/a> \u201cpattern\u201d label focuses on Italian varieties and styles \u2013 classic Prosecco flavours of apple, pear and a plenty of citrus. Quite a fine bead and pleasantly soft texture for the style, likely the result of some short lees aging.<\/p>\n

Dal Zotto Prosseco Pucino Vintage 2018 (pictured)<\/strong><\/p>\n

Prosecco is in the DNA of the Dal Zottos. Founder Otto Dal Zotto was born in Valdobbiadene (the heart of Prosecco production in Italy) before moving to is Australia in the 1960\u2019s and establishing the Dal Zotto label in 1987. They now produce at least 5 different takes on Prosecco from the entry-level Non-vintage Pucino through the premium \u2018Col Fondo\u2019 styles. The vintage Pucino sits in the middle, offering a little more complexity and slightly drier profile than the non-vintage – pears, lemon and lemon zest along with subtle floral tones. The palate offers soft fruit, crisp, lively acidity and a cleansing dry finish. It nails the easy-going drinkability of Prosecco with that little step up in class beyond many around this price point that can verge on being a bit too sweet.<\/p>\n

Umberto Luigi Prosecco NV<\/strong><\/p>\n

Sourced from across the Prosecco region, this sits in the \u201cextra-dry\u201d category meaning that it is actually a touch sweeter than a \u201cBrut\u201d style (Extra Brut being the next step along the scale towards dryness). This typically sits at about 14 grams of residual sugar compared to the Santa & D\u2019Sas which is about 11, and a wine labelled Brut cannot go beyond 12.<\/p>\n

It feels like there has been a subtle shift in style for this wine over the past few years. There is clearly good quality fruit going in to the wine and it is bursting with apples and stone fruits (residual sugar can help to enhance the \u201cfruitiness\u201d of a wine), crisp and lively to taste along with biscuit\/ nutty notes that gives it a different level of complexity to appeal to traditional \u201cchampagne style\u201d drinkers.<\/p>\n","protected":false},"excerpt":{"rendered":"

The Prosecco train hasn\u2019t shown any signs of slowing down this year, continuing its run of 50 per cent year-on-year growth, so you have no doubt had at least a glass or two in that time to acquaint yourself with the style. While Prosecco is both the name of the grape and the region it […]<\/p>\n

Read More…<\/a><\/p>\n","protected":false},"author":39,"featured_media":30522,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[26],"tags":[],"post_folder":[],"class_list":["post-30521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-living"],"acf":[],"yoast_head":"\nGrapevine: All aboard the Prosecco train - Surf Coast Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/living\/grapevine-prosecco\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grapevine: All aboard the Prosecco train - Surf Coast Times\" \/>\n<meta property=\"og:description\" content=\"The Prosecco train hasn\u2019t shown any signs of slowing down this year, continuing its run of 50 per cent year-on-year growth, so you have no doubt had at least a glass or two in that time to acquaint yourself with the style. 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