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Prosecco-DOCG vineyards area

Typically, such landscape matrix is well represented by the, Prosecco-DOCG vineyards area (NE of Italy, Province of Treviso) which lays on hogback hills of conglomerate, marls and sandstone that ranges between 50 and 500 m asl. Moreover such vineyards landscape is characterized by traditional and non-traditional agricultural terraces The general aim of this paper is to identify areas of surface water bodies with high potential risk of pesticide contamination from surrounding vineyards in the 735 ha of Lierza river basin (Refrontolo, TV), one of the most representative terraced landscape of the Prosecco-DOCG area. All the data and statistics analyses have been performed in GIS environment. The areas of surface water located within a buffer zone of 20 linear meters from vineyard perimeter were considered at risk of pesticide contamination, according to European guidelines and on-site experimental results about the pesticide drift effect. Preliminary results show that 26 ha of the total vineyards within the river basin can potentially affect surface water bodies, highlighting that 19,410 m of perimeter is within 20 m from water courses. Moreover, vineyard classification based on proximity analysis indicates that 6.8 ha are at very high potential risk (10 m).

No, Prosecco isn’t champagne. Why not? Who said so? All good questions. Let me try to answer them. Lots of wines, including sparkling wines, are protected. Usually they are protected based on the region where they’re made. Champagne is a good example of this. Only sparkling wine from the Champagne region of France can legally be called Champagne. Compare it to a cake (I like cake comparisons). You could use exactly the same ingredients (grapes) and make it in exactly the same way (recipe) but if you make the cake in Italy instead of France, you can’t call it a French cake. Did that make it clearer? Or did it just make you want to eat cake? Europe is full of these ‘designations of protected origins’ whether for wines like Champagne or Prosecco. But also for food. For example, Parma ham must be from Parma in Italy. The aim is to help you know you’re getting the real deal from the right location (would it really taste like Parma ham if it was made by some Brit in Yorkshire? Probably not).

Still, exceptional Prosecco wines exist. Look in the Conegliano Valdobbiadene region (and affordable too!). Let’s explore some more differences between Champagne vs Prosecco. Champagne comes from the Champagne region of France which is about 80 miles (130 km) Northeast of Paris. Champagne is primarily Chardonnay, Pinot Noir, and Pinot Meunier grapes. A standard 5 oz serving of Brut Champagne has 91-98 calories and 1.8 g of carbohydrates (12% ABV). You should expect to pay $40 for a good entry-level Champagne. Since carbonation develops under high pressure, Champagne has fine, persistent bubbles. Fine Champagne wines often exhibit almond-like flavors, with subtle notes of orange-zest and white cherry. The aging process of yeast particles (called lees), often gives Champagne strange cheese rind aromas. However, in finer, vintage-dated Champagnes these aromas smell more like toast, brioche, or biscuit. Pair Champagne with shellfish, raw bar, pickled vegetables, and crispy fried appetizers. Also, try it with potato chips! This pairing may sound low-brow, but it’s insanely delicious!

However, in order to give it its famous carbonation, a few extra steps must be taken. The Tank or Charmat Method is used by producers. It involves fermentation of the wine with yeast. Sugar in large pressurized tanks for up to 6 months before filtering out impurities. This method gives wines an elegant and delicate taste and consistency throughout the entire production process, from beginning to end. Italian sparkling wine known as Prosecco has gained a lot of popularity recently. It is comparable to the Spanish Cava. The French Champagne in Italy. Although, they have their own variation like the following. Wines that are semi-sparkling, such as Frizzante Prosecco, have fewer bubbles in comparison to others. This is done to make it easier to drink without spilling any liquid, the cork and string method, which is an Italian tradition, is used to seal the bottles. Frizzante is created by interrupting the fermentation process before it becomes fully sparkling, which results in less carbon dioxide being released.

 

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