Prosecco. I'm sure you have heard that word being thrown around but what is it? Where did it come from? Is it sweet? Why is it so popular? 

Prosecco is a sparkling wine made from Glera (yes I know, Glera isn't as marketable as "Prosecco" is it?) and it hails from the Valdabiadonne region in the North-East of Italy. The prosecco region has expanded to supply the global demand so you will see a lot of prosecco originating from Treviso. Have you ever been to Venice and sat in St Marco Square watching people drink an orange (and very expensive) cocktail in the sun? That's an Aperol Spritz and I'm pretty certain those Spritz' are the best marketing for Prosecco ever. The tangy aperol mixed with the extra-dry sweetness of Prosecco is a match made in heaven. 

Prosecco is so popular for a couple of reasons. For those who are just finding their taste of sparkling wine, the extra-dry style of prosecco is approachable. Slightly sweet on entry with a dry finish. "Sweet? But it says Extra-Dry?" I hear you say.

Yes. Let's not be confused by the labelling. With sparkling wine sweetness levels, dry means 17-32g/L residual sugar. Extra-Dry (like most prosecco) is 12-16g/L residual sugar. Brut is 0-12g/L and it goes up to extra-brut and brut natural which is essentially 0g/L of sugar. 

So yes...BRUT is DRYER than Extra -Dry. (you can taste the difference with our Calappiano Prosecco Extra Dry and Calappiano 18 carat Prosecco Brut). 

Prosecco, unlike Champagne, is fermented in a tank rather than bottle so it is relatively cheap and fast to make. This is why Prosecco prices are so affordable, especially for entry level sparkling wine drinkers. For around $20, you can get yourself a very good bottle of wine. 

Prosecco is also all about fashion. You will see Prosecco bottles in all different shapes, colours and sizes so they look awesome as gifts and on tables as part of a celebration. It's also the perfect sparkling for those who are just starting to drink sparkling wine! 

The demand for Prosecco has prompted many Australian producers, particularly in the King Valley of Victoria, to start planting and producing Prosecco / Glera as well. This is prompted the Prosecco region producers of Italy to start a fight to protect the name the same way it's protected in Champagne and Port. As mentioned above, Glera just doesn't have the same marketability as Prosecco so it will upset a lot of Australian winemakers if the Italians win this war. 

So, have you tried Prosecco? Do you get aromas and flavours of white flowers and pears? Do you like it?

I highly recommend prosecco for sparkling wine cocktails. Apart from an Aperol Spritz, my favourite cocktail is 1 part gin, 3 parts prosecco and a dash of soda water and berries to garnish. Give it a shot and let me know what you think in the comments. 

Calappiano 18K Prosecco Brut DOC

This is the ultimate gift for any special occasion. This is the Prosecco for those that suggest Prosecco is too sweet. This baby will get people talking.

I'll try a bottle!

Calappiano Prosecco Extra Dry DOC 2015

Fresh, clean flavour, with a perfect balance between the acidulous and sugary elements. Persistent on the palate with a soft, mouthfilling fizziness. Superb when served before any meal as an aperitif, for better valuing the delicate, mouthfilling aroma of its persisting bubbles.

I'll try a bottle!

Calappiano 18 Carat White Prosecco Extra Dry DOC

A dazzling mask on our most popular Prosecco! 

The Calappiano Extra Dry Prosecco DOC is an extremely versatile, all-course wine, perfect in for any occasion. It is superb as an aperitif or for raising a toast. Marvellously fruity and pleasantly dry, we recommend drinking alongside raw fish appetisers and steamed seafood.

I'll try a bottle!