The largest cooperative in Friuli Venezia Giulia, founded in 1931, Cooperativa Viticoltori Friulani is today synonymous of quality, innovation and experience.
Prosecco hails from Northeast Italy, its heartland regions are Veneto and Friuli Venezia Giulia.
While consumers often equate it with widely available commercial-quality fizz, access to Italy’s finest sparkling wines is rising. Many retailers now sell Prosecco for every occasion, from party-ready bottlings to companions for fine dining. Production techniques continue to improve, and the appetite for experimentation grows. The result is better bubbles and diminished sugar levels that showcase terroir, quality and style. Indeed, the world of Prosecco holds much to explore for the curious wine lover.
The grape used to make Prosecco is thin-skinned green called Glera
which has been grown in the Veneto
and Friuli Venezia Giulia
regions of northern Italy
for hundreds of years, moderately high acidity makes it a shoo-in for sparkling wine
. It gives a lovely perfume of melons, peaches, pears and white flowers. The resulting wines are typically light to medium-bodied. Depending on the producer’s style and amount of residual sugar, alcohol levels can range from 8.5% to 12.5% for fully dry wines. Though some still wine is made, Prosecco is typically frizzante (fizzy) or spumante (fully sparkling).
As far as sweetness, it comes in four levels, from driest to sweetest: Brut, Extra Dry, Dry and Demi-Sec.
While Italian Prosecco has its roots in ancient times, the grape has long been grown in Slovenia, and more recently in Australia