Prosecco is a wonderfully refreshing sparkling wine made from the Glera grape and originates from the Valdobbiadene region in Veneto, Italy. Because it rains quite a bit in the region, the best Prosecco’s come from grapes which are grown on the Southern facing slopes with good drainage and gentle winds that dry the grapes out after their daily shower.
Most Prosecco wines are produced in a dry, brut style. However, due to the grapes’ fruity flavors of green apple, honeydew melon, pear, and honeysuckle, it usually seems sweeter than it is. Even though brut is the most popular sweetness level of Prosecco sold in the market today, you can find styles that are sweeter if you seek them out. Here is how Prosecco is labeled for sweetness:
Brut 0–12 g/L RS (residual sugar) – Up to a half gram of sugar per glass
Extra Dry 12–17 g/L RS – Just over a half gram of sugar per glass
Dry 17–32 g/L RS – Up to 1 gram of sugar per glass
Recently we tasted two Prosecco’s that are new to the store and are on the sweeter side.
The extra dry Da Luca ($10.99) with 15g/L of RS has 10.5% alcohol and is pale straw, clear, and bright. On the nose are wonderful aromas of peach and apricot and in the mouth, fresh, bright citrus flavors balance with stone fruit sweetness. The slightly higher acid level allows for a clean mouth watering finish.
The second Prosecco comes from the makers of the popular Cava, Freixenet ($21.99). This is an even sweeter style of Prosecco with 17g/L of RS. It is golden straw in appearance and has a lively effervescence. The fresh aromas of citrus, apple and flowers leads to ripe lemon, green apple and grapefruit flavors.
What style do you prefer? Come pick up a bottle today!