SPARKLING OR STILL?

The cultivation of Glera and the production of Prosecco wine have historical roots dating back to Roman times. Then In the 1800s, Prosecco wine gained popularity and recognition in the Veneto region. Traditionally, Prosecco was a still wine and it was enjoyed by the local population, and its production methods evolved over time.

Prosecco is a versatile Italian wine and now comes in different styles, including sparkling (spumante), semi-sparkling (frizzante), and still (tranquillo). The terms "spumante," "frizzante," or "tranquillo" will indicate whether the wine is sparkling, semi-sparkling, or still, respectively.

While Prosecco is renowned for its sparkling version, there has been a come-back of still Prosecco. The production of still Prosecco involves fermenting the wine in tanks, similar to the Charmat method, but without the second fermentation that creates the bubbles. This results in a calm, non-sparkling wine that retains the fruity and floral characteristics of the Glera grape.

Still Prosecco offers a different tasting experience, showcasing the unique qualities of the Glera grape. The history of Prosecco still is intertwined with the broader history of Prosecco production in Italy, reflecting the evolution and diversification of this popular Italian wine.

TASTING NOTES

Prosecco Still presents the main characteristics of Glera grape with pleasant floral and fruity aromas.
The still version has a smoother and creamier texture, which allows to focus more on the grape's natural characteristics. Its refreshing acidity contributes to its overall drinkability and makes it a popular choice as an aperitif or a wine to enjoy on its own.
Still Prosecco is best served chilled. The recommended serving temperature is usually between 45° F to 50° F. Chilling enhances the crispness and refreshing qualities of the wine.

Alcohol: 10,5% by Vol. - 95 calories per 5 oz. serving