Prosecco DOC with Neil Phillips aka The Wine Tipster – Blog written by Dia Grigoriou
Our alumni wine club members shared a super bubbly evening last month, hosted by sparkling wine expert Neil Phillips. Neil is an all-around qualified wine, bubbles and horseracing expert who has combined his three life-long passions to forge a unique career spanning over three decades.
Neil took us on an in-depth journey of the history of Prosecco DOC, the geography, the terroir and its production and, at the same time, introduced many of us to the very new Prosecco DOC Rosé whilst familiarising us with the wine-making families and local traditions that shape these fabulous Italian sparkling wines.
Prosecco DOC– Past & Present
Prosecco Doc vineyards are situated in North-East Italy, in in Veneto and Friuli-Venezia Giulia, between the Dolomites and the Adriatic Sea. The first mention of the wine named “Prosecco”, was recorded in 1382 and was produced in the city of Prosecco, district of Trieste. In 1850 onwards, major researches took place on how to improve the production of grapes and sparkling wine creation. The year 2009, a milestone for Prosecco DOC, sees the delimitation of the production area with specifications on the grape varieties used, the viticultural and oenological practices employed, the prosecco wine characteristics and the recognition of its presentation and labelling terms. In 2020 another advance in Prosecco DOC saw the first release of Prosecco Rosé.
Grape Varieties
Prosecco DOC would not have become so successful without its signature grape variety, Glera. Famous for its bright yellow colour, high yielding capacity, marked acidity and delicate citrus notes Glera forms a minimum of 85% in a Prosecco DOC wine. If other varieties are used, these can be either local varieties such as Verdiso and Perera, or, the internationally known Pinot and Chardonnay and, by law, their proportion in the blend must not exceed the 15% mark. For the Prosecco Rosé a minimum of 85% must be Glera, whilst Pinot Nero vinified red makes up between 10%-15% of the blend.
Prosecco DOC Styles
Distinguishing Prosecco DOC styles may seem a little daunting, however, it is easy enough to think that nearly 80% of the white wines are sparkling (Spumante), followed by a 16.7% semi-sparkling (Frizzante). Believe it or not, “Still” Prosecco does exist, however it makes just a tiny 0,1 of the total production. For Prosecco Rosé there is only the sparkling style (Spumante). These styles are further distinguished by the quantity of residual sugar in them with Extra Dry being the most widely produced, followed by Brut, followed by the Dry. Brut Nature, Extra Brut and Demi Sec are all made in tiny quantities.
Bottle Authenticity
Due to its popularity, and to protect its origin, every bottle of Prosecco DOC and of Prosecco DOC Rosé must have a government label marked with a unique alphanumeric code located on the side of the collar which conveys its authenticity and certification so, next time you buy prosecco, do look out for these characteristics on the bottle.
The Wines
Our flight started off with an extra Brut version from the Masottina Prosecco DOC Treviso “ViaVenti”, a family-run producer with vegan friendly wines committed to social problems and ethical and environmental standards. Pear, green apple, lychee and white blossom (acacia) aromas. Quite dry with grassy and a hint of bitterness on the palate with high acidity. This is a 3gr residual sugar brut nature that, definitely needs some food, a wine that you would find in a HO.RE.CA setting. Delicious with salmon fillet and asparagus in lemon and butter sauce or a butternut squash salad with tomato, avocado, rocket and Grana Padano flakes.
The next couple of wines the Torresella Prosecco DOC and Ca’ di Rajo Prosecco DOC were both Extra Dry. The Torresella was delicately aromatic with pear, apple and citrus aromas whilst the Ca’ di Rajo conveyed acacia flower aroma with concentrated apple, lemon and grapefruit flavours. Both fantastic as aperitifs but equally good served with a Grana Padano cheese, as well as shellfish-based dishes.
Wine number four Le Rughe Prosecco DOC Brut showed white blossom and elderflower notes with crisp apple aromas and flavours. Neil mentioned this wine remains longer on its lees and this was evident from the soft mousse and complexity of flavours. Beautiful mouth-watering acidity here would make this prosecco great as an aperitif or paired with antipasti. The winery is looking for an importer in order to expand its portfolio further to the UK market.
Wine five Viticoltori Ponte Prosecco DOC Extra Dry, is made by a group of producers who joined forces to face the difficult post-war years and reconstruction. Ponte winery has united some of the best winemakers of the Veneto for over 70 years. Made using 100% Glera grapes (typical of prosecco extra dry) it showcased lemon, pear and apple, subtly floral with a hint of peach. On the palate it is dry and creamy with a lively acidity that makes is very moreish. A party pleaser!
Wine six Bortlomiol Prosecco DOC Extra Dry is a girl powered sparkler! The company is currently run by the wine-maker’s four daughters with a sustainable focus and progressive, well-made wines. This was soft and well-balanced with hints of green apple and white peach with a velvety finish. Great match to cured meats and mushroom based appetisers.
Wines seven, eight and nine were from the newly classified Prosecco Rosé category made by the grapes Glera and Pinot Nero vinified in red. All three wines were Rosé “Millesimato 2020” a term used to denote that minimum 85% of the grapes used to make the wine come from the vintage listed on the label.
The Ruggeri Argeo Prosecco DOC Treviso Rosé Millesimato 2020 Brut was fresh and fruity with raspberry, strawberry, blossom, floral, with delicious strawberry yogurt flavour. Easy drinking and aromatic, it makes a superb aperitif and welcome drink.
Number eight, La Gioiosa Prosecco DOC Rosé Millesimato 2020 Brut, keeps their wine into the tank and ferment to order, therefore giving their wines an extra dose of freshness. Its notes of redcurrants, raspberries and elegant floral aromas would pair very well with a raspberry soufflé.
Bosco del Merlo Prosecco DOC Rosé Millesimato 2020 Brut was fresh and floral with intense red fruit aromas and fine persistent bubbles. Its structure, floral aromas and freshness makes it perfect with sushi or sashimi. The wine is vegan certified and the winery focuses in sustainable wine production.
Neil Phillips presented us an array of exciting producers of Prosecco DOC. We all tried different wines so it was interesting to compare our notes. Great to see that our wine club members came well prepared with fabulous nibbles. Cheeses such as classic Grana Padano, selection of cured meats and sushi were amongst the dishes that made this a truly fun wine and food pairing experience.
If you have a minimum of WSET Level 2 wine qualification, you are welcome to join the Enjoy Discovering Wine Alumni Club, which meets online 10 times annually. For more details: Alumni Club.
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