Behind the Cork™ - Corvezzo Prosecco DOC Rosé

Corvezzo Prosecco DOC Extra Dry Rosé ($13)

Corvezzo (“kor-VETZ-zoh”) is the leading name in organically grown, vegan wines from northeast Italy’s Veneto region.

Family-owned and run, Corvezzo has the largest acreage in Italy of certified organic Glera and Pinot Grigio grapes. 

Giovanni Corvezzo, owner/winemaker, believes organic farming gives his wines better balance.  According to Giovanni, his wines have not only adapted to organic farming, they have also thrived, becoming stronger, with better balance and producing higher quality fruit.

Corvezzo Prosecco Rosé is made with organic & vegan grapes consisting of 85% Glera and 15% Pinot Nero (Pinot Noir). It is produced via the Charmant Method with Fermentation lasting 60 days.

This Corvezzo Prosecco Rosé is pale salmon in color. On the nose it has very delicate fruit aromas of melon, strawberry, raspberry and floral notes. On the palate this Prosecco is light-bodied with citrus notes of grapefruit and strawberry, good acidity and finishes dusty dry. [ABV: 11.5, RS: 12 g/L]

Corvezzo Prosecco Rosé is certified fully organic in Europe, covering both viticulture and production in the winery. But, because of a difference in regulations, U.S. labels state that it is “Made with organic & vegan grapes.” Regardless, this Corvezzo Prosecco Rosé is light and tasty and perfect for sipping during these warm summer months. And, it this week’s Behind the Cork™ Wine of the Week! Cheers!

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Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Corvezzo

How Prosecco is Made

Photo by Kate Dacres-Mannings on Unsplash

Here's an overview of how Prosecco is made:

1. Harvesting

• Grapes: The primary grape used is Glera, though other varieties like Verdiso, Perera, and Bianchetta can be blended in small quantities.

• Timing: Grapes are usually harvested early to retain their acidity, which is crucial for sparkling wines.

2. Pressing

• Destemming and Crushing: The harvested grapes are destemmed and gently crushed to extract the juice.

• Must: The juice, known as must, is then clarified to remove any solids.

3. Fermentation

• First Fermentation: The clarified must undergoes the first fermentation in stainless steel tanks at controlled temperatures. This process converts the grape sugars into alcohol and results in a still wine.

• Base Wine: The result of the first fermentation is a base wine, which is then filtered and stabilized.

4. Secondary Fermentation (Charmat Method)

• Tank Fermentation: The base wine is transferred to a pressurized tank. Sugar and yeast are added to initiate the second fermentation.

• Carbonation: During this fermentation, carbon dioxide is produced, which dissolves into the wine, creating bubbles.

• Temperature Control: The temperature is carefully controlled to ensure the process is slow and steady, enhancing the wine's flavor and aroma profile.

5. Filtration and Bottling

• Filtration: After the secondary fermentation, the wine is filtered to remove the yeast sediment.

• Bottling: The filtered sparkling wine is then bottled under pressure to retain the carbonation.

6. Aging

• Resting: Prosecco typically does not require long aging. It is usually ready to be enjoyed soon after bottling, although some premium versions may benefit from a short period of aging.

Behind the Cork™ - Fiol Rosé Prosecco

Fiol Rosé Prosecco ($22)

FIOL(FEE-yol) Prosecco DOC Rosé is a new Prosecco that launched in the U.S. just in time for summer!

More than just another Prosecco, FIOL Prosecco DOC Rosé is a sophisticated, distinctive Prosecco with a big personality. Their goal was to produce Prosecco in the authentic style, from the original Prosecco heartland in Treviso, before Prosecco became trendy. A Prosecco that goes back to its roots, reminding us all why Prosecco went on to take center stage in sparkling wines and why everyone has fallen in love with it.

 Behind FIOL are childhood friends Gian Luca Passi and Giovanni Ciani Bassetti, whose families have lived and farmed in the Prosecco heartland of Treviso for generations.

FIOL Prosecco DOC Rosé is produced using the Charmat Method, in Stainless Steel tanks, to preserve the fresh and vibrant flavors using 85% Glera and 15% Pinot Noir grapes that are fermented for a minimum of 60 days.

This FIOL Prosecco is a beautiful pale salmon color with subtle aromas of strawberry and raspberry from the Pinot Noir that go nicely with the lemon and white flower aromas of the Glera. On the palate, this Prosecco also has delicate notes of the strawberry along with the light bubbles and crisp acidity. [ABV: 11%, RS: 13 g/l]

This FIOL Prosecco Rosé is great as an aperitif, along with everyday meals or a real treat for special occasions. And, at this price, is a great value! That makes it the perfect fit as this week’s Behind the Cork™ Wine of the Week! Cheers!

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Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Fiol Prosecco DOC

How Prosecco Differs from Champagne

Photo by Oliver Sherwin on Unsplash

Sparking wine is versatile, aesthetic appealing, sophisticated, light and balanced in flavor, and suitable for various social settings and occasions. These factors combine to make sparkling wine a popular choice among wine drinkers. And, among sparkling wines, Prosecco is a very popular choice.

Prosecco has a long history dating back to Roman times. The name Prosecco is derived from the village of Prosecco (now part of Trieste) in northeastern Italy.

Prosecco is primarily from the Veneto region of Italy and made from the Glera grape.  Like Champagne, Prosecco must be produced in designated regions of Italy to be called Prosecco on the label. Unlike Champagne and Cava that undergo a secondary fermentation in the bottle (the 'traditional method'), Prosecco is produced using the Charmat ('tank') method.  Using this process, large quantities of wine are kept under pressure in stainless steel tanks during the second fermentation.  The resulting sparkling wine is then bottled.

While most people can't tell the difference in the secondary fermentation process used, it is generally believed that the traditional method results in smaller, more persistent bubbles, while the tank method results in lighter bubbles, being almost frothy, and having a creamier feel in the mouth.    

Prosecco vs. Champagne

While both are sparkling wines, Prosecco and Champagne differ in grape varieties, production methods, and regional origins. Champagne is made in the Champagne region of France primarily using Chardonnay, Pinot Noir and Pinot Meunier grapes. It is produced using the traditional method (Méthode Champenoise), which involves secondary fermentation in the bottle. Prosecco, on the other hand, is primarily made from Glera grapes and uses the Charmat method (Tank Method), resulting in a lighter, fruitier wine. Prosecco tends to be fruiter than Champagne and usually sweeter. Prosecco has been described as having flavors of melon, peer, apple, honey suckle and cream. To produce a rosé Prosecco, a small percentage (~15%) of red wine grapes are used, including Pinot Nero.

There are various types of Prosecco:

• Prosecco DOC: Produced in various regions within nine provinces in Veneto and Friuli Venezia Giulia.

• Prosecco Superiore DOCG: Higher quality Prosecco made in the hills of Conegliano-Valdobbiadene and Asolo.

• Prosecco Spumante: Fully sparkling.

• Prosecco Frizzante: Semi-sparkling.

• Prosecco Tranquillo: Still wine with no bubbles, much less common.

And, there are three main styles of Prosecco:

• Brut: Up to 12 gram per liter of residual sugar

• Extra Dry: 12-17 gm/liter of residual sugar

• Dry: Between 17-32 gm/liter of residual sugar  

Prosecco also tends to be lower in alcohol, around 11-12%  And, nice entry-level bottles of Prosecco are easily found in the $15 - $25 range. 

Behind the Cork™ - Domaine Bousquet Sparkling Rosé

Domaine Bousquet Sparkling Rosé ($13)

Domaine Bousquet was founded on virgin land in 1997 in the Gualtallary sub-zone of Tupungato in Mendoza’s Uco Valley in Argentina.

Today, the estate, run by daughter Anne Bousquet and husband Labid al Ameri, is Argentina’s largest exporter of wines made from certified organic & biodynamic grapes.

All wines are made from 100% certified organic fruit grown at a cool 4,000-foot-high altitude and crafted with a French winemaking sensibility.

This Domaine Bousquet Sparkling Rosé is produced from 75% Pinot Noir and 25% Chardonnay grapes that are hand harvested. The first fermentation took place for 15 days, while the second fermentation to produce the carbonation, occurs in a stainless steel tank (Charmat Method), and lasts for about 30 days.

The Domaine Bousquet Sparkling Rosé is pale salmon in color with delicate aromas of cherry along with floral notes. On the palate, it is light-bodied, dry (8.1 gm/L RS) with tiny bubbles, having red fruit flavors of cherry and raspberry. It finishes dusty dry with just a hint of tartness.

Domaine Bousquet Sparkling Rosé is great for a summer brunch, a cool glass in the afternoon, and pairs with most lighter-fare meals. And, at this price, makes it a great fit as this week’s Behind the Cork™ Wine of the Week. Cheers!

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Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Domaine Bousquet