Australian Prosecco wine regional and flavour profile



Prosecco tastes and Aromas

Flavours of fresh, citrus fruits, with aromatic jasmine-like florals and aromas of apple and pear

Prosecco mouthfeel

Crisp and clean with refreshing acidity and dry finish

Prosecco cellaring potential

Enjoy while young and fresh. Unlike Champagne, Prosecco does not ferment in the bottle and grows stale with time. It should be drunk as young as possible and preferably within three years of its vintage, although high-quality Prosecco can be aged for up to seven years.

Facts about Prosecco

  • Prosecco can be frizzante (semi-sparkling), or spumante (fully sparkling).
  • Prosecco sparkling wines do not use the traditional method of sparkling wine production like Champagne. Rather, it uses the Charmat method of sparkling wine, with the secondary fermentation (creating the bubbles) occurring in a steel tank as opposed to in the bottle.
  • Prosecco is Italy’s answer to refreshing, well-made sparkling wine at a reasonable price. Made primarily in the district of Valdobbiadene near the town of Conegliano in the region of Veneto, Italy.
  • Cheap Prosecco can be found sold in cans, instead of the usual glass bottle.

Australian regions that produce Prosecco

Internationally, Italy grows and produces the most Prosecco, however a number of Australian wineries are creating Australian Prosecco in Victoria’s King Valley and also in the Adelaide Hills.

What food to pair with Prosecco

Prosecco is light and relatively low in alcohol and therefor can be enjoyed on it’s own, without food. However, it can be a suitable accompaniment to light meals such as olives or apertifs.

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