Issue link: https://digital.copcomm.com/i/776532
8 / the tasting panel / january/february 2017 Eyes Firmly on the Future Historically, Conegliano Valdobbiadene has always had an eye towards the future, and has been quick to embrace winemaking trends it feels are in line with moving the quality and perception of Conegliano Valdobbiadene Prosecco Superiore DOCG forward. Some of the more notable vineyard practices are the increased commitment by growers to farm sustainably, organically and, in some cases, biodynamically, and identifying specific vineyard plots known to make single-vineyard or special bottlings of Prosecco Superiore DOCG. With overall combined production of Conegliano Valdobbiadene Prosecco Superiore DOCG and Prosecco DOC topping 400 million bottles (at year-end 2015), it's hard to imagine that at one time Prosecco was Italy's best-kept secret, a popular wine, appreciated for its freshness and versatility by Italians, but often unknown outside of Italy. Realizing this and knowing the potential for Prosecco to greatly impact the global market, the steps taken by the Consorzio Tutela Conegliano Valdobbiadene Prosecco Superiore have been very effective in raising the perception of Prosecco Superiore DOCG both at home and internationally. Informing wine buyers about the difference between Prosecco DOC and Prosecco Superiore DOCG has been the top priority. "While there is space, and indeed a need, for both of them in the market," says Prosecco Superiore DOCG Ambassador Alan Tardi, "consumers first need to be able to make a distinction between Prosecco DOC and Conegliano Valdobbiadene Prosecco Superiore DOCG." Once that critical distinction is made, for only a few dollars more Conegliano Valdobbiadene Prosecco DOCG offers a wine with personality and character in a wide range of styles that expresses the long viticultural tradition and unique growing area—even a very particular part of the area—from which it comes. At the same time, Prosecco Superiore DOCG makes a compelling alternative to much more expensive sparkling wines, while still offering that "sense of place" and Old World winemaking tradition. For more information on the winemaking region of Conegliano Valdobbiadene Prosecco Superiore DOCG visit www.prosecco.it. Styles of Prosecco Superiore DOCG The term Superiore refers only to sparkling DOCG Prosecco. Prosecco Superiore DOCG categories include—from driest to sweetest, based on the amount of residual sugar (RS) left in the wine—Brut, Extra Dry and Dry. Brut, which allows for anywhere up to 12 g/L RS, is the most modern style of the three. When served with food, it characteristically balances bright fruit and palate-cleansing acidity without adding a visible presence of sweetness. Extra Dry is the most traditional style, made with 12 to 17 g/L RS. It is also the most versatile style with food, as its slightly higher sweetness creates a smooth mouthfeel and highlights the wine's fruit and acidity. Dry is the sweetest style of Prosecco Superiore DOCG produced, with average sugar levels ranging from 17 to 32 g/L RS. The higher sweetness makes these wines literally "pop" with Glera's characteristic floral and green apple notes while still maintain- ing a balanced level of acidity to keep them from being cloying. Traditionally served with desserts such as petit fours, it is also a great match for spicy, savory dishes. Extra Brut, being intro- duced later this year, is the driest style (akin to Champagne's Brut Zéro), for those who prefer their sparkling wines with less residual sugar. Every bottle of Conegliano Valdobbiadene Prosecco Superiore DOCG bears an official DOCG strip and its own unique identification number, guaranteeing authenticity. The Conegliano Valdobbiadene Prosecco Superiore DOCG area and the Prosecco quality pyramid. If the grapes come from only one village, the wine is called "Rive," and the village name will also be on the label. Wines labelled "Cartizze" come from the famous Cartizze sub- zone, a hill near Valdobbiadene comprised of only 265 acres, considered the region's "grand cru" vineyards.