Prosecco: a Grape Variety From the Veneto Region - International ...

The International Experience
To begin the second fermentation the winemaker uses a combination of sugar and Prosecco
juice which he has held at 1 o C and filtered to 4 micron. The wine is not protein stabilised as
the proteins assist in the development of the soft persistent bubbles important in the palate
structure of Prosecco. During the second ferment there is an agitator on the tank which is
used to keep the yeast suspended throughout the secondary ferment – this is generally used
twice a day for 30 minutes each time. This fermentation is held at a temperature between
16-19 o C. At completion of the secondary ferment (which is determined by the style of wine
the winemaker is producing), the wine is chilled and racked off the lees and then filtered to
0.001 micron. The wine is then cold stabilised and sulphur is added at 25g/100L.
At any point if the wine develops H2S (hydrogen sulphide), the winemaker stops the ferment,
racks the wine, filters it and corrects it with copper. He then restarts the ferment.
The wine is made for consumption while young and only ever aged for a maximum of two
years. The winemaker mentioned that very little wine in the Prosecco style is aged and is
all bottled using cork.
Destination 3: Colesel
Objective: Investigate winemaking and viticulture methods with Vladi Bortolin, winemaker.
Outcome: Here, in the heart of Prosecco Superiore di Cartizze, Dal Zotto spoke to the
winemaker of Colesel (Vladi Bortolin) who placed enormous importance on the work done
in the vineyard. Bortolin believes that the time taken during the growing season to ensure
sound fruit will determine the quality of the finished wine. Being an old vineyard in the Cartizze
zone, Colesel still uses the traditional methods of pruning and canopy management. Due to
the terrain most of the work is done by hand.
Colesel
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