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Dino Prosecco Doc 75Cl £6.49 @ Tesco
Dino Prosecco Doc 75Cl £6.49 @ Tesco

Dino Prosecco Doc 75Cl £6.49 @ Tesco

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Grape Variety

Prosecco

Vinification Details

The must is obtained by very soft pressing of solely Glera grapes, then 50% undergoes an initial fermentation at a controlled temperature of 18°C (64°F) while the remaining 50% is stored at 0°C (32°F) as unfermented must. Lately they are assembled and transferred into pressurized stainless steel tanks where the wine is made sparkling using the traditional Charmat method.

History

In 1754, we find the word Prosecco in the book "Il roccolo Ditirambo", written by Aureliano Acanti. Up until the 1960s, Prosecco sparkling wine was generally rather sweet. Since then, production techniques have improved, leading to the high-quality dry wines produced today. According to a 2008 New York Times report, Prosecco has sharply risen in popularity in markets outside Italy, with global sales growing by double-digit percentages since 1998.

Regional Information

The Prosecco DOC production area is located in northeast Italy, more precisely in the territories of 5 Veneto provinces (Treviso, Venice, Vicenza, Padua, Belluno) and 4 provinces in Friuli Venezia Giulia (Gorizia, Pordenone, Trieste and Udine), one of the most stunning areas in the Italian peninsula.

5 Comments

Thanks for posting. I’ve added the merchant and price to the title, an image and a description.
Here’s a ‘Help’ link which gives tips and advice on thread posting.

I don't understand, is it 6.49 or 7.50?

Whoever managed to get this stuff (prosecco) into the publics attention deserves to get a raise. Tried it many years ago_thought " doesn't taste of much". So recently gave it another go/same conclusion. Great if you like it, to me it has no character. Most other sparkling at this price point tend to have the final fermentation in bottle, which I think gives more flavour.

Quote
Tank fermentation
The quickest, most efficient way of making a sparkling wine involves conducting the second fermentation in large, closed, pressurized tanks. This method is called the bulk method, tank method, cuve close (meaning closed tank in French), or charmat method (after a Frenchman named Eugene Charmat, who championed this process).

Sparkling wines made in the charmat (pronounced shar mah) method are usually the least expensive. That’s because they’re usually made in large quantities and they’re ready for sale soon after harvest. The whole process can take just a few weeks. Also, the grapes used in making sparkling wine by the charmat method (Chenin Blanc, for example) are usually far less expensive than the Pinot Noir and Chardonnay typically used in the traditional or champagne method.


From for dummies . com

Edited by: "compadre" 19th Jul 2014

Are you sure that stuff above wasn't from dullards.com?

Whatever you drink whatever you eat its of interest (to me) how its made, where it comes from. Also, the amount I am getting ripped off by.
Then I can make an informed choice and have a bag of crisps if I feel like it
Edited by: "compadre" 19th Jul 2014
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