Prosecco: A renowned Italian sparkling wine, perfectly preserved with Bubbl.
What is Prosecco wine?
Prosecco, from Italy’s picturesque Veneto region, is a sparkling wine that has conquered the world with its fruity freshness and lively effervescence. Its Dry and DOC appellations are often consumed as aperitifs. It’s a delicate wine that, once opened, requires special care to preserve its sparkling character and distinctive aromas.
Bubbl., our innovative system for preserving sparkling wine, is obviously perfectly suited to preserving these bubbles. Whether you’re enjoying a bottle of Prosecco at an intimate dinner party or serving a toast at a major event, Bubbl. is the ideal tool for ensuring that every glass poured is as sparkling and tasty as the first.
Prosecco: A wine with a rich history
This frizzante wine takes its name from the main grape variety used in its production – Glera. Although the production method differs from that of Champagne and Franciacorta, it produces a sparkling wine that is just as popular. Prosecco’s effervescence is achieved through the Charmat process, where the second fermentation takes place in stainless steel tanks, preserving the wine’s fresh fruity and floral aromas.
Prosecco storage with Bubbl.
Bubbl. is an invaluable ally when it comes to preserving Prosecco. Once Prosecco has been opened, the wine slowly begins to lose its gas and delicate aromas. This is where the Bubbl.
The “Smart Cap” ensures a perfect seal. The gas injected through the gun is an ideal blend of CO2 (80%) and Nitrogen (20%): Bubbl. compresses the existing gas in the bottle, prolonging the fizz for up to a week while preserving the aromas. Every sip of your wine will be as fresh and tasty as if the bottle had just been opened.
For lovers of this champagne who want to enjoy their bottle over several days without compromising quality, Bubbl. is the essential tool to guarantee optimal wine enjoyment, every time.
Experience Prosecco at its best – fresh, sparkling and rich in aroma – with the help of Bubbl. Whether as an aperitif, Spritz, or dry, a world of flavors awaits those who choose to savor at their own pace.
1. Can you replace Champagne with Prosecco?
If you’re looking for an affordable, quality alternative, this sparkling wine is an excellent choice. However, not all Proseccos are created equal. For an experience as close to champagne as possible, here are a few to consider:
Prosecco Superiore DOCG: Prosecco Superiore DOCG is produced in the Conegliano and Valdobbiadene regions, north of Venice. Wines of this appellation are subject to strict production standards and are generally very fine wines. Look specifically for a Prosecco Superiore “Brut”, which has a sugar level comparable to that of many champagnes.
Prosecco Cartizze: This is a small area within the Prosecco Superiore DOCG appellation. Wines from this area are generally richer and more complex than those from other Prosecco regions.
Prosecco Col Fondo: This is a style fermented a second time in the bottle, much like champagne. This gives Prosecco Col Fondo a complexity and structure that rivals that of champagne.
2. Does Prosecco taste nice?
It is generally more fruity and floral than most champagnes. It is famous for its crisp, refreshing flavor which makes it a popular choice for appetizers and cocktails.
The primary aromas of Prosecco are often white-fleshed fruits such as apple, pear, white citrus and floral notes of white flowers such as acacia and lime blossom. Some milder Proseccos can also have hints of tropical fruit, melon and honey.
This champagne often has medium to high acidity and a slightly creamy mouthfeel. The sugar level can vary depending on the style, ranging from brut (very dry) to demi-sec (softer).
It is important to note that there is considerable variety within the appellation. Proseccos from the DOCG region of Conegliano-Valdobbiadene are generally better, with greater complexity and finer bubbles than Proseccos from the larger DOC region.
Overall, it is loved for its approachable flavor profile, lightness, and ability to pair well with a variety of dishes
3. How do you drink Prosecco?
It is an Italian sparkling wine that is usually drunk chilled. Here are some tips on how to best enjoy it:
Temperature: Prosecco should be served chilled, usually between 6 and 8 degrees Celsius. To reach this temperature, place the bottle of Prosecco in the refrigerator or in a wine cellar for a few hours before serving it. If you are in a hurry, you can also place the bottle in a bucket filled with ice and water for about 30 minutes.
Glass: Prosecco is usually served in a tulip glass or in a white wine glass. These types of glasses allow Prosecco to keep its bubbles longer and bring out its delicate aromas.
Tasting: When you taste Prosecco, take the time to note its color, its effervescence, its aroma and its taste. Prosecco often has fruity and floral notes, with refreshing acidity and a pleasant sweetness.
Food and wine pairings: It can be served as an aperitif, as a Spritz or dry, but it also goes well with various dishes. It is traditionally associated with antipasti and seafood, but it can also accompany light dishes such as salads, pasta with cream and chicken.
Cocktails: Prosecco is also often used in cocktails, such as Bellini or Aperol Spritz.
Remember, the most important rule is to enjoy Prosecco the way you like it the most!
4. What is the difference between Prosecco and Cava?
Prosecco and Cava are two popular types of frizzante wines, but they are produced in different regions, from different grape varieties, and using different production processes. Here are some of the main differences between these two types of wine:
Origin and grape varieties: Prosecco is produced in Italy, mainly in the regions of Veneto and Friuli Venezia Giulia, from the Glera grape variety. Cava is produced in Spain, mainly in Catalonia, from native grape varieties such as Macabeo, Parellada and Xarel lo.
Production method: Prosecco is generally produced using the Charmat method (or Italian method), in which the second fermentation (which produces the bubbles) takes place in stainless steel tanks. Cava is produced using the traditional method (also known as the champenoise method), which is the same as that used for Champagne. There, the second fermentation takes place directly in the container.
Taste profile: Prosecco generally has a fresh and fruity taste profile, with notes of white-fleshed fruit, flowers and sometimes honey. Cava, due to the fermentation process in the bottle, often has notes of toast or brioche, in addition to fruity notes. It usually has a higher acidity
Price: In general, the two can vary in price, but Prosecco tends to be slightly cheaper than Cava, especially when comparing entry-level bottles.
Bubbles: Prosecco generally has lighter, less persistent bubbles than Cava, which is known for its fine, persistent foam.
It is important to note that both Prosecco and Cava can vary greatly in quality and style, depending on many factors such as producer, vintage, and aging time on lees.