How Prosecco is Made
Using the Italian Method, or Charmat method, the process of making Prosecco goes like this…
- Glera grapes are harvested early to retain a high level of crisp acidity
- The grapes are de-stemmed and pressed
- The ‘base wine’ is produced by a short fermentation of 8-10 days, which keeps the fruitiness in
- Other grape varieties, plus yeast and sugars, are then added
- For about 3 months a second fermentation happens in large steel tanks called autoclaves. The yeast feeds on the sugars and creates carbon dioxide, which gives the wine that fabulous fizz!
- Some fresh wine and sugar syrup is added at the end. Ta-da! Prosecco is born.
At least 85% of the grapes that go into your Prosecco must be of the Glera variety, a hardy vine indigenous to the region. Other local grape varieties are added for balance:
- Verdiso – for acidity and zest
- Perera – for perfume
- Bianchetta – for mellowness
Pinot, Chardonnay and Glera Lunga are also allowed into the mix!