Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 340+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $14.99 per month, unless cancelled.
Upgrade for $1.48
Then just $14.99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points


The past few years have seen Prosecco become the go-to party fizz, but don’t let the lighthearted bubbles fool you: premium prosecco is in a class of its own. We take a look…

Glera, the Prosecco grape variety, has been grown in the area north of Treviso for many hundreds of years, in particular around Conegliano and Valdobbiadene where the DOCG marque is applied. The grapes for DOC prosecco production are grown farther afield beyond the remarkably compact Conegliano-Valdobbiadene area into the wider reaches of Veneto and Friuli-Venezia Giulia. Unlike the sparkling wines of Franciacorta and Trentino made in the metodo classico (see page 76), Prosecco is made using the Charmat method. Grapes are gently pressed and fermented in the usual way, and then transferred to sealed stainless steel tanks called autoclaves. At this point further sugars and yeasts are added to induce a secondary fermentation under pressure, forcing carbon dioxide into the wine to give it its characteristic fizz. The production process takes months, rather than the years needed to create metodo classico sparkling wines – so a Prosecco made from grapes harvested in October one year can be poured and enjoyed in the spring of the next, when it is at its freshest.

Purchase options below
Find the complete article and many more in this issue of Italia! - Feb 2019
If you own the issue, Login to read the full article now.
Single Digital Issue
Feb 2019
This issue and other back issues are not included in a new Italia! subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $ 5.00 per issue
6 back issues free
Was $37.99
Now $29.99
6 Month Digital Subscription
Only $ 6.00 per issue

View Issues

About Italia!

True to form, this issue is packed with fascinating features and articles covering the Italian peninsula. You’ll love the evocative account of a visit to Genoa – our cover star this month – there is so much to see and admire, and take a boat trip out onto the Venetian lagoon to explore the forgotten islands, all with poignant tales to tell. Our newest writer Anna takes us on a tour of the Alta Maremma, once a marshy swamp and now the home to some of the finest wines in Italy, while the Po Delta is the destination for a weekend away.