Organoleptic characteristics of the Prosecco DOCG
Usually this sparkling wine presents itself as easy to drink, light, fruity and with floral smell. Its specific organoleptic characteristics depends on the method of the winemaking (still, sparkling, sue lie), besides on the grapes. The still wine, for example, is more evident on the palate then the sparkling one.
As regards the sparkling wine, there are the Brut and the Extra Dry edition: this one brings out more the vegetable nuances, whereas the Brut is stronger and bitter.
The Valdobbiadene Prosecco Superiore DOCG presents itself with a fine and consistent perlage, with yellowish color, winy, fruity and floral smell, often pear, and its taste is soft, pleasantly bitter, with peach or apricot.
It should be noted that every producer adds his own specificity, reflecting the characteristic of his own land and vinyards.
Speaking of vines, we would have to distinguish between those cultivated on steep banks – Rive (defined as heroic) that define a self-denomination; of cultivation according to the biological or bio-analogical method, of old vines with lower productivity, of Prosecco Balbi, of Perera, Verdiso , Bianchetta (grapes increasingly rarely found in Prosecco’s veal). Suffice to say that each of these variants is able to confer distinctive characteristics to the wine, in many cases really improving.