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PROSECCO

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.

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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.