Friuli-Venezia Giulia DOC
The Friuli-Venezia Giulia landscape can be divided into four major areas: (i) the mountainous region to the north which includes the Carnian and Julian Alps with peaks in excess of 2000 meters; (ii) a hilly area that is south of the mountains and along the Slovenian border; (iii) the central plain which is characterized by poor soil which has been made fertile through irrigation; and (iv) the coastal flatlands which is low and sandy to the west of the Isonzo River and rocky to its east.
In general, Friuli-Venezia Giulia has a humid, temperate climate which varies according to the landscape; areas to the north experience an alpine continental climate while those in the south experience a Mediterranean climate. The Alpine system protects the region from icy north winds but air movement from east to west causes low pressure systems which can bring summertime hailstorms and thunderstorms. Being open to the Adriatic, the region experiences Sirocco winds which can bring heavy rainfall.
The climate is modified by the presence of the Adriatic Sea and the Alps resulting in warmer winter temperatures and cooler summer temperatures. Mean temperature in the summertime is 22.8℃ (73℉) and mean rainfall is 1524 mm (60 inches). Vineyards to the north and east lie above the level of the fog that flows in occasionally from the Adriatic and this allows the grapes to take advantage of the increased hang time to promote phenolic ripening. The diurnal shift is somewhat mitigated by maritime influences closer to the coast. There is a constant breeze known as "la bora" flowing in from the Adriatic and this provides great air flow in the vineyards as well as serving as a deterrent to fungal outbreaks.
The soil in the region is calcium-rich marl and sandstone in hilly regions and clay, sand, and gravel elsewhere.
The region is noted for small, high-quality, family-run vineyards producing fresh, rich, fruity, textured wines from a large number of indigenous and international varietals. In 2010, Friuli-Venezia Giulia production represented 2.6% of all Italian wine production.
Prosecco DOC
The Prosecco DOC was first awarded in 1969 and was restricted to wines produced in the Conegliano-Valdiobbadene region. Growers felt that the brand was under attack by "imitators" using just the grape variety and moved to isolate those competitors by changing both the rules and the venue of the game. Prosecco growers agitated for, and gained regulatory acceptance of: (i) extension of the Prosecco DOC to cover all of Friuli-Venezia-Giulia and approximately two-thirds of Veneto; (ii) promotion of the original Prosecco DOC to DOCG status; (iii) changing the name of the source grape from Prosecco to Glera; and (iv) restricting the use of the name Prosecco only to Glera sparkling wines produced within the delimited zones. The growers felt that these actions would serve to protect their territory, the brand, and the quality of Prosecco. The regulations authorizing these actions came into law in 2009.
The Grape(s)
Prosecco is primarily made from the Glera (formerly Prosecco; also known as Prosecco Bianco and Proseko Sciprina) grape variety, a native of northeast Italy which has been used to produce wines since Roman times. This late-ripening, thick-skinned variety has greenish-yellow berries which evolve to a yellow-gold color as the grapes ripen. The grapes are high in acid and have a white peach aromatic profile, qualities which render them eminently suitable for the production of sparkling wines.
Glera is primarily used in the production of fizzy and sparkling wines but there are a few examples of still Glera wines around. In addition to Glera, Prosecco wines can contain as much as 15% of other grape varieties. The most oft-used supplements are Verdiso, Branchetta, Perera, Glera Lunga, Pinot Bianco, Pinot Noir, Pinot Grigio, and Chardonnay.
Prosecco DOC Production Area
Prosecco DOC wines are authorized for production in Friuli-Venezia-Giulia and Veneto (provinces of Treviso, Belluna, Padova, Venezia, and Vicenzia). Within the broader Prosecco DOC, there are two sub-zones: DOC Treviso Prosecco and Prosecco di Trieste. These sub-zones cover Prosecco made within these two provinces and wines made therein can so indicate on their labels. Prosecco wines made in other provinces cannot carry the province name on the labels.
Source: prosecco.it
Delle Venezie DOCThe Prosecco DOC was first awarded in 1969 and was restricted to wines produced in the Conegliano-Valdiobbadene region. Growers felt that the brand was under attack by "imitators" using just the grape variety and moved to isolate those competitors by changing both the rules and the venue of the game. Prosecco growers agitated for, and gained regulatory acceptance of: (i) extension of the Prosecco DOC to cover all of Friuli-Venezia-Giulia and approximately two-thirds of Veneto; (ii) promotion of the original Prosecco DOC to DOCG status; (iii) changing the name of the source grape from Prosecco to Glera; and (iv) restricting the use of the name Prosecco only to Glera sparkling wines produced within the delimited zones. The growers felt that these actions would serve to protect their territory, the brand, and the quality of Prosecco. The regulations authorizing these actions came into law in 2009.
The Grape(s)
Prosecco is primarily made from the Glera (formerly Prosecco; also known as Prosecco Bianco and Proseko Sciprina) grape variety, a native of northeast Italy which has been used to produce wines since Roman times. This late-ripening, thick-skinned variety has greenish-yellow berries which evolve to a yellow-gold color as the grapes ripen. The grapes are high in acid and have a white peach aromatic profile, qualities which render them eminently suitable for the production of sparkling wines.
Glera is primarily used in the production of fizzy and sparkling wines but there are a few examples of still Glera wines around. In addition to Glera, Prosecco wines can contain as much as 15% of other grape varieties. The most oft-used supplements are Verdiso, Branchetta, Perera, Glera Lunga, Pinot Bianco, Pinot Noir, Pinot Grigio, and Chardonnay.
Prosecco DOC Production Area
Prosecco DOC wines are authorized for production in Friuli-Venezia-Giulia and Veneto (provinces of Treviso, Belluna, Padova, Venezia, and Vicenzia). Within the broader Prosecco DOC, there are two sub-zones: DOC Treviso Prosecco and Prosecco di Trieste. These sub-zones cover Prosecco made within these two provinces and wines made therein can so indicate on their labels. Prosecco wines made in other provinces cannot carry the province name on the labels.
Source: prosecco.it
Prosecco Rosé
This is a new addition to the lineup and is viewed as having the potential to provide a significant sales boost to the Consorzio members who have been suffering the effects of the Coronavirus pandemic. The requirements for the new entrant are as follows:
This is a new addition to the lineup and is viewed as having the potential to provide a significant sales boost to the Consorzio members who have been suffering the effects of the Coronavirus pandemic. The requirements for the new entrant are as follows:
- Glera base blended with 10 - 15% Pinot Nero
- Max yields 18 tons/ha for Glera and 13.5 tons/ha for Pinot Nero
- from Brut Nature to Extra Dry
- Prise de mousse must happen in vat according to the Charmat Method for a minimum of 60 days
- Commercialization allowed fro January 1st following harvest
- Labels must be vintage-dated (millesimato) with a minimum of 85% of the fruit coming form the stated vintage.
This region specializes in the production of Pinot Grigio in an area spanning the totality of Friuli-Venezia Guilia, Veneto, and the Trento province of the autonomous Trento-Alto Adige region. The raisons d'etre of this expansive region are (i) proximity and (ii) pedi-climatic affinity. The wide plain between the Adriatic Sea and the Po River has been "developed over centuries by deposition of both calcareous and coarse material and gravel and sand" and also has good drainage capability.
The proximity to the Alps results in a cool and windy climate which contributes to high acid retention in the grapes, a characteristic of the wines. Water is limited but is sufficient for a regular ripening of the grapes.
The region experiences significant diurnal temperature variation:
A marked night-day temperature change during the ripening of the grapes ... enhances and maintains the aromatic outfit of the grapes ... this perfume, combined with the acidic framework, allows ... fresh and aromatic sparkling wines.The sparkling wines must be tank-fermented and must contain no more than 32 g/L of residual sugar.
This DOC became functional with the 2017 vintage, replacing the IGT of the same name. The IGT which it supplanted will be known as IGT Trevenezie henceforth.
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