A week in Prosecco country

November is a peaceful month to hang out in these pretty hills. The vines have been mostly put to bed, the leaves that still cling on have turned a golden colour, and if you look hard, you can find the odd Glera grape missed at harvest, shrivelled, shivering and tasting remarkably of its liquid self. At least eighty five percent of Prosecco wine is made with these Glera grapes. The sparkling method follows the Charmat process, wherein the second fermentation happens in stainless steel autoclaves, and fairly quickly. The result in the glass is a sprightly wine that tastes of just plucked-fruit — peaches, green apples, pear, apricot. Very much, in fact, the flavour of that grape you’ve just snatched… (Click on image to continue the story.)

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