Today we’re tasting three variations of Prosecco from Ca’ di Prata. Included in the group is a Brut Prosecco DOC, Extra Dry Prosecco Rose DOC and Extra Dry Prosecco Valdobbiadene Superiore DOCG. We received all three wines as tasting samples.
The qualities I enjoy most about Prosecco are its bubbles, relatively low alcohol and fruit flavors. Affordability is another attractive quality and one that makes Prosecco the perfect ingredient for cocktails.
Prosecco is made in the northeastern part of Italy’s Veneto and all of Friuli–Venezia Giulia. The second (bubble inducing) fermentation takes place in pressurized tanks, rather than in the bottle, and is quicker thereby preserving the fruit and floral flavors of the wine. This quicker second fermentation also keeps the price low. All levels of Prosecco on the wine quality pyramid from Prosecco DOC to Conegliano Valdobbiadene Prosecco DOCG require the use of at least 85% Glera grapes.
Prosecco production regulations vary by category (becoming more stringent higher up on the quality pyramid) and labeling can be confusing within the Conegliano Valdobbiadene Prosecco DOCG category. Today, however, we’re keeping it simple.
Ca’ di Prata NV Brut Prosecco DOC — light yellow with generous bubbles and aromas of almonds and white flowers. Flavors begin with ripe pears and yellow apples and finish with white flowers, a round mouthfeel and medium acidity. 11% abv. SRP $16
85% Glera is blended with 15% other varieties (including Pinot Bianco and Chardonnay). Brut on the label tell us that the residual sugar is less than 12 g/l.
The Prosecco DOC is the broadest category of Prosecco with the largest production area and least stringent production requirements. Grapes for this Brut Prosecco and the Rosé to follow are sourced from vineyards in Prata di Pordenone, within Friuli–Venezia Giulia, where they are made by Latentia Winery.
Ca’ di Prata 2019 Extra Dry Rosé Prosecco DOC — pale pink with generous bubbles and aromas berries and citrus. Flavors include berries, earthy bramble, toasted almonds and citrus with a round mouthfeel and moderate acidity. Bubbles are very mouth filling. 11% abv. SRP $17
85% Glera is blended with 15% Pinot Noir. Extra Dry on the label tells us that the residual sugar is 12 – 17 g/l.
A Rosé Prosecco DOC designation has been under discussion by the Prosecco consortium for several years, but new regulations allowing Rosé Prosecco DOC just became official in November 2020. At least 85% Glera is required with the addition of 10 to 15% Pinot Nero (Pinot Noir) for color and flavor. The first release is allowed after January 1 of the prior vintage. That means this is the first official Rosé Prosecco DOC we’ve tasted. Rosé Prosecco wines must be vintage dated and the Rosé designation only applies to DOC-classified Prosecco.
Ca’ di Prata NV Extra Dry Valdobbiadene Prosecco Superiore DOCG — light yellow with generous bubbles and aromas of toasted almonds and ripe pears. Generous flavors of ripe pears and yellow apples are backed by toasty notes that linger on the finish. The bubbles and fruit flavors are mouth filling and round with good acidity. 11% abv. SRP $18
The grapes (85% Glera + 15 % other varieties) are hand harvested. Once again, Extra Dry tells us the residual sugar is 12 – 17 g/l.
Prosecco classified as Conegliano Valdobbiadene Prosecco DOCG must be made from grapes grown in a small, hilly region between the communes of Conegliano and Valdobbiadene. These wines have a bit more vitality and complexity.
All three wines are recent additions to the portfolio of importer Mack & Schühle based in Miami. Thanks to Donna White Communications for organizing this tasting.
Cheers!
