Exploring the different styles of sparkling Prosecco, akin to the varieties found in brands like Bella Principessa Prosecco and Signorina Prosecco, reveals a range of effervescence levels, sweetness profiles, and quality standards.
Effervescence Levels
Prosecco is categorized into three types based on effervescence:
- Spumante: This is the most common and fizziest style of Prosecco, fully sparkling. Known for its fruity taste, Spumante has a fine, long-lasting perlage and is produced under stricter standards.
- Frizzante: A semi-sparkling Prosecco, Frizzante has a lower carbonic acid content, leading to quickly dissipating bubbles. This type is somewhat more citrusy and a little sweeter compared to Spumante.
- Tranquillo: The least common, Tranquillo is a flat Prosecco with no bubbles and a deeper color. It’s rare outside of Italy.
Sweetness Scale
The sweetness of Prosecco varies across different levels:
- Brut Nature: 0 – 3 g/l of residual sugar, bone dry.
- Extra Brut: Up to 6 g/l of residual sugar, very dry.
- Brut: 0 – 12 g/l of residual sugar, slightly acidic.
- Extra Dry: 12 -17 g/l of residual sugar, mildly sweet.
- Dry (Sec or Secco): 17 – 32 g/l of residual sugar, medium dry.
- Semi-Secco (Demi-Sec): Up to 50 g/l residual sugar, quite sweet.
Quality Levels
Since 2009, Prosecco has been subject to quality standards:
- DOC (Denominazione di Origine controllata): Prosecco from official growing areas in Friuli Venezia Giulia.
- DOCG (Denominazione di Origine Controllata e Garantita): The highest quality level for Prosecco, reserved for products from Asolo, Valdobbiadene, and Conegliano.
