Accademia Rainbow Prosecco DOC 75cl (CASE OF 6)

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a b c Colombo, Fulvio (2014). Prosecco. Patrimonio del Nordest (in Italian). Trieste: Luglio Editore. ISBN 978-8868030636.

Tasting Notes: A fruity nose with hints of pear and plum, as well as lovely overtones derived from the oak-aged reserve wines which go into the blend. The palate is fresh with a mixture of toast and fruit that remain lively and light, the finish has great length, with a touch of lemon that lingers on the palate.a b c d e f Kinssies, Richard (10 July 2002). "On Wine: Proseccos sparkle on their own terms". Seattle Post-Intelligencer . Retrieved 29 December 2008. Depending on their sweetness, in accordance with the EU Sweetness of wine Regulations for Terms used to indicate sweetness of sparkling wine, Proseccos are labelled "Brut" (up to 12grams per litre of residual sugar), "Extra Dry" (12–17 g/L) or "Dry" (17–32 g/L). [28] Extra-Dry has been the dominant style made, but the amount of Brut is now increasing. Koelliker, Beat (2008). Die neue Hallwag Weinschule: Mit 13 Weinproben zum Weinkenner (in German). HALLWAG. p.104. ISBN 978-3-8338-1221-7. Except for Col Fondo and any Método Classico Prosecco, most Prosecco does not ferment in the bottle. Usually, it should be drunk young, [41] preferably within three to five years [43] of its vintage. However, high-quality Prosecco may be aged for up to seven years. [44] The unique regional geography and microclimate help produce Prosecco’s characteristic fruit flavors. In addition, the grape-growing practices for Prosecco include highly traditional vine-training methods, using historic forms like the double-arched cane, the Sylvos or Sylvoz system, also known as the hanging cane, as well as Burgundy’s traditional Guyot vine-training method. These traditional forms help to create extremely aromatic fruit, often with rich notes of fresh apples, peaches, pears, and melon, as well as jasmine flowers, acacia blossoms, nuts, and fresh-baked bread.

In Trieste at the beginning of the sixteenth century, the local wine " Ribolla" was promoted as the recreation of the Pucinian [12] celebrated by Pliny the Elder in his Natural History and praised for its medicinal qualities by Livia, the wife of Emperor Augustus. [13] The need to distinguish the "Ribolla" of Trieste from other wines of the same name, produced in Gorizia and at lower cost in Istria, led, at the end of the century, to a change in name. Following the supposed place of production in antiquity, the wine was referred to as "castellum nobile vinum Pucinum", after the castle near the village of Prosecco. [13] a b c d e f g Cortese, Amy (26 December 2008). "Italian Makers of Prosecco Seek Recognition". The New York Times . Retrieved 28 December 2008. Regardless of which of the nine Italian provinces it comes from, all Prosecco must be made with at least 85 percent Glera grapes, the traditional variety formerly known as “Prosecco.” Glera is famous for its nut-brown vines and long, generous bunches of golden-yellow grapes. It is Glera that creates the delicate aromas of jasmine and orange blossom, as well as the notes of green apples, pears, citrus, and exotic fruit, and it is Glera that is responsible for the light, elegant body. While some Prosecco producers do make 100 percent Glera wines, the remaining 15 percent can include the familiar varieties Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Nero, or the more obscure local grapes Verdiso, Bianchetta Trevigiana, Perera, or Glera Lunga. Nothing else. These additional types help create structure and palate complexity. Regardless of which of the nine Italian provinces it comes from, all Prosecco must be made with at least 85 percent Glera grapes, the traditional variety formerly known as “Prosecco.”The first known mention of the name Prosecco is attributed to the Englishman Fynes Moryson, who used the spelling Prosecho. Moryson, visiting the north of Italy in 1593, notes: " Histria is devided into Forum Julii, and Histria properly so called... Here growes the wine Pucinum, now called Prosecho, much celebrated by Pliny." He places Prosecco among the famous wines of Italy: "These are the most famous Wines of Italy. La lagrima di Christo and like wines neere Cinqueterre in Liguria: La vernazza, and the white Muskadine, especially that of Montefiaschoni in Tuscany: Cecubum and Falernum in the Kingdom of Naples, and Prosecho in Histria." [14] In Italy, Prosecco is a ubiquitously used wine. [3] Outside Italy, it is most often drunk as an apéritif. As with other sparkling wines, Prosecco is served chilled. [34] Some winemakers are reviving the traditional Prosecco Col Fondo, refermented in the bottle but not disgorged, as the wines are left on their lees. This yeasty residue leaves fine sediment in the bottom of the bottle ( fondo in Italian) that imparts more complexity, texture and flavour. They can be served either clear or cloudy. These wines are labelled Conegliano Valdobbiadene Superiore DOCG, or Asolo Superiore DOCG. Col Fondo generally has a lower Frizzante-style 250 kilopascals (2.5 bars) of pressure. [8] Consumption [ edit ] Cheap Prosecco is also sold in cans. Although Prosecco is best known for its fizz and fruit, remember that both the amount of bubbles and sweetness can vary. Carbonation levels for sparkling Prosecco range from the bubbliest Spumante — the most famous version of Prosecco, with the most carbonation at over 3 bars of pressure — as well as the more subtle Frizzante, with lighter and less persistent bubbles between 1 and 2.5 bars of pressure. Additionally, connoisseurs of Italian wine know that there is also a still — meaning bubble-free — Prosecco called Tranquillo.

Grape Varieties". Consorzio di Tutela delle Denominazione di Origine Controllata Prosecco. Archived from the original on 17 October 2017 . Retrieved 9 October 2015. Glera grapes are grown on plains or on slightly sloping areas, with alluvial medium-textured soils rich in clay.a b "Prosecco Types". Consorzio di Tutela delle Denominazione di Origine Controllata Prosecco. Archived from the original on 16 April 2020 . Retrieved 14 April 2020.

Matias, Neil (26 December 2008). "Bubbling over into '09". The Herald News . Retrieved 28 December 2008. palate. It is a blend of 40% Pinot Noir, 30% Chardonnay, 30% Pinot Meunier selected from 8 different terroirs; and includes 10% reserve wines aged in large oak casks (foudres). a b c LeSinge, Theodore (2003). ADAC Reiseführer Venetien/ Friaul (in German). ADAC Verlag DE. p.78. ISBN 3-89905-116-5. Conegliano Valdobbiadene Prosecco Docg, Prosecco Superiore Dal 1876". Archived from the original on 24 September 2015 . Retrieved 18 December 2012.Tribaut-Schloesser was founded in 1929 in the heart of the champagne region in Romery, near Epernay. Four generations of the family have now built upon their passion and expertise to produce a range of impressively delicate and refined Champagnes. Unlike Champagne and Franciacorta DOCG, Prosecco is usually produced using the alternative Charmat–Martinotti method, in which the secondary fermentation takes place in large stainless steel tanks rather than in each individual bottle, [24] making the wine less expensive to produce, and the minimum production time is 30 days. Higher quality Prosecco using this method will ferment the wine over a longer period, up to around 9 months (Charmat Lungo). Nevertheless, the production rules for both the DOCG's also allow the use of the traditional method of secondary fermentation in the bottle, known in Italy as Metodo Classico. DOC and DOCG rules allow up to 15% of Prosecco wine to be a blend of Verdiso, Bianchetta Trevigiana, Perera, Chardonnay, Pinot Bianco, Pinot Grigio, or Pinot Noir (vinified white). [4] [25] Natasha Hughes (28 May 2009). "Prosecco to become DOCG". decanter.com. Archived from the original on 14 December 2009 . Retrieved 28 May 2009. The current Prosecco di Conegliano e Valdobbiadene[ sic] DOC zone became a DOCG from the 2009 vintage. Announcing the move, Prosecco DOC director Giancarlo Vettorello said that the IGT zone, which lies in the plains between Friuli and Veneto, will be upgraded to DOC status. a b DuBose, Fred; Spingarn, Evan; Maniscalco, Nancy (2005). The Ultimate Wine Lover's Guide 2006. Sterling Publishing Company, Inc. pp. 196. ISBN 1-4027-2815-8.