{"id":431,"date":"2023-12-22T09:53:32","date_gmt":"2023-12-22T08:53:32","guid":{"rendered":"https:\/\/www.vinhoselection.com\/blog\/?p=431"},"modified":"2024-11-12T21:28:58","modified_gmt":"2024-11-12T20:28:58","slug":"comment-fait-on-du-prosecco","status":"publish","type":"post","link":"https:\/\/www.vinhoselection.com\/blog\/2023\/12\/22\/comment-fait-on-du-prosecco\/","title":{"rendered":"Comment fait-on du Prosecco\u00a0?"},"content":{"rendered":"\n

Bienvenue en V\u00e9n\u00e9tie, r\u00e9gion viticole aux multiples facettes qui a vu na\u00eetre le vin effervescent le plus connu au monde, le Prosecco. Et s\u2019il a \u00e9t\u00e9 rendu c\u00e9l\u00e8bre gr\u00e2ce au Spritz, il poss\u00e8de en r\u00e9alit\u00e9 plus d\u2019une corde \u00e0 son arc. Partez \u00e0 sa d\u00e9couverte\u2026<\/strong><\/p>\n\n\n\n

La Glera, son c\u00e9page embl\u00e9matique<\/h2>\n\n\n\n

Le fameux cocktail \u00e0 base d\u2019Ap\u00e9rol est bien \u00e0 l\u2019origine de son succ\u00e8s tonitruant ces derni\u00e8res ann\u00e9es, mais le Prosecco est fier d\u2019une histoire remontant \u00e0 l\u2019Antiquit\u00e9. On en trouve les premi\u00e8res traces dans des \u00e9crits de Pline l\u2019Ancien. Il mentionnait \u00e0 l\u2019\u00e9poque le Puccino, version plus rustique du p\u00e9tillant italien qui provenait toutefois de la m\u00eame vari\u00e9t\u00e9, la Glera.<\/p>\n\n\n\n

Ce c\u00e9page est, quant \u00e0 lui, pr\u00e9sent dans le nord-est de l\u2019Italie depuis l\u2019\u00e9poque romaine. Il y a \u00e9t\u00e9 plant\u00e9 en grande quantit\u00e9 au d\u00e9but du XIXe si\u00e8cle pour d\u00e9velopper la production de vins mousseux. Car il poss\u00e8de les qualit\u00e9s id\u00e9ales pour fa\u00e7onner ce type de nectar\u00a0: structure claire, manque de sucre, trame acide cons\u00e9quente et palette aromatique pleine de fra\u00eecheur qui convient \u00e0 merveille aux notes de levure apport\u00e9es par la seconde fermentation.<\/p>\n\n\n\n

\"\"
Grappe de Glera<\/figcaption><\/figure>\n\n\n\n

On le reconna\u00eet \u00e0 ses grappes fournies en raisins de couleur paille et ses branches brun fonc\u00e9. Ses baies sont \u00e0 maturation lente, atteignant leur pl\u00e9nitude \u00e0 partir de mi-octobre. Il s\u2019appelait autrefois Prosecco mais est devenu officiellement Glera afin d\u2019\u00e9viter toute confusion.<\/p>\n\n\n\n

Une fermentation en cuve close, la m\u00e9thode Charmat<\/h2>\n\n\n\n

Dans la grande famille des effervescents, impossible de passer \u00e0 c\u00f4t\u00e9 des prestigieux champagnes, issus d\u2019une seconde fermentation en bouteille nomm\u00e9e aussi m\u00e9thode traditionnelle. Cependant, ce n\u2019est pas la seule option pour obtenir ces bulles tant convoit\u00e9es. Dans le cas du Prosecco, on se remet \u00e0 la m\u00e9thode Charmat ou de fermentation en cuve close.<\/p>\n\n\n\n

Elle a \u00e9t\u00e9 mise au point par l\u2019italien Federico Martinotti en 1895, mais c\u2019est Jean-Eug\u00e8ne Charmat qui en a d\u00e9pos\u00e9 le brevet quelques ann\u00e9es plus tard. Ici, la prise de mousse a lieu dans une cuve sous haute pression. Comment cela fonctionne exactement ? On y met ensemble le vin, des levures et une liqueur de fermentation \u00e0 une temp\u00e9rature de 20\u00b0C. La cuve emp\u00eache le dioxyde de carbone d\u00fb \u00e0 la fermentation de s\u2019\u00e9chapper et provoque ainsi l\u2019effervescence environ 15 \u00e0 20 jours plus tard. On baisse ensuite la temp\u00e9rature pour arriver \u00e0 -2\u00b0C, arr\u00eater la fermentation et stabiliser le vin. Bien plus rapide et moins co\u00fbteuse, cette technique a \u00e9t\u00e9 \u00e9galement consid\u00e9r\u00e9e comme moins qualitative pendant longtemps. C\u2019\u00e9tait sans compter sur les diverses \u00e9volutions technologiques qui ont permis au Prosecco de s\u2019imposer en tant qu\u2019effervescent incontournable.<\/p>\n\n\n\n

Un terroir d\u2019exception<\/h2>\n\n\n\n

Et cette r\u00e9putation grandissante, il la doit aussi \u00e0 son terroir. De fabuleuses collines aux pentes escarp\u00e9es s\u2019encha\u00eenent, multipliant les expositions et offrant une formidable diversit\u00e9 d\u2019expressions, \u00e0 l’image des vins italiens<\/a>. Ce n\u2019est donc pas un hasard s\u2019il a obtenu le statut de DOC, Denominazione di Origine Controllata, l\u2019\u00e9quivalent de nos AOC. Certes cet environnement est compliqu\u00e9 \u00e0 travailler mais que le jeu en vaut la chandelle\u00a0! Et il a fallu quatre appellations pour distinguer cette vari\u00e9t\u00e9 de sols et microclimats. La DOCG Rive, aux vignobles les plus accident\u00e9s, pr\u00e9sente g\u00e9n\u00e9ralement des crus venant d\u2019une seule commune et rendant hommage \u00e0 un terroir singulier. La DOCG Cartizze, caract\u00e9ris\u00e9e par des sols de gr\u00e8s et d\u2019argile, est synonyme de vins complexes jouant sur la finesse et la fra\u00eecheur. La DOCG Sui Lieviti est consacr\u00e9e aux proseccos sur lies, avec de surprenants ar\u00f4mes toast\u00e9s. Et bien entendu la DOCG Conegliano Valdobbiadene, sans aucun doute la plus notoire, est un concentr\u00e9 unique de tradition viticole s\u00e9culaire.<\/p>\n\n\n\n

\"\"
Vignoble de Prosecco<\/figcaption><\/figure>\n\n\n\n

Outre leur terroir, les proseccos se diff\u00e9rencient \u00e9galement par la d\u00e9licatesse ou la puissance de leur bulle, et le niveau de sucres r\u00e9siduels. Que vous pr\u00e9f\u00e9riez un cordon de bulles subtil ou une effervescence abondante, un taux de sucre \u00e9lev\u00e9 ou bas, une structure a\u00e9rienne ou complexe, il existe forc\u00e9ment un Prosecco \u00e0 votre go\u00fbt.<\/p>\n\n\n\n

D\u00e9couvrez nos proseccos<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Bienvenue en V\u00e9n\u00e9tie, r\u00e9gion viticole aux multiples facettes qui a vu na\u00eetre le vin effervescent le plus connu au monde, le Prosecco. Et s\u2019il a \u00e9t\u00e9 rendu c\u00e9l\u00e8bre gr\u00e2ce au Spritz, il poss\u00e8de en r\u00e9alit\u00e9 plus d\u2019une corde \u00e0 son arc. Partez \u00e0 sa d\u00e9couverte\u2026<\/p>\n","protected":false},"author":1,"featured_media":433,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39,4],"tags":[72,87,73,88,93,9,10,70,71],"yoast_head":"\nComment fait-on du Prosecco\u00a0? - Vinho S\u00e9lection - Le Blog<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez la m\u00e9thode de fabrication du Prosecco, l\u2019effervescent italien embl\u00e9matique, de la Glera \u00e0 la m\u00e9thode Charmat en cuve close.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vinhoselection.com\/blog\/2023\/12\/22\/comment-fait-on-du-prosecco\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comment fait-on du Prosecco\u00a0? - Vinho S\u00e9lection - Le Blog\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez la m\u00e9thode de fabrication du Prosecco, l\u2019effervescent italien embl\u00e9matique, de la Glera \u00e0 la m\u00e9thode Charmat en cuve close.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.vinhoselection.com\/blog\/2023\/12\/22\/comment-fait-on-du-prosecco\/\" \/>\n<meta property=\"og:site_name\" content=\"Vinho S\u00e9lection - Le Blog\" \/>\n<meta property=\"article:published_time\" content=\"2023-12-22T08:53:32+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-11-12T20:28:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.vinhoselection.com\/blog\/wp-content\/uploads\/2023\/12\/prosecco.png\" \/>\n\t<meta property=\"og:image:width\" content=\"721\" \/>\n\t<meta property=\"og:image:height\" content=\"541\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Vinho S\u00e9lection\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Vinho S\u00e9lection\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.vinhoselection.com\/blog\/2023\/12\/22\/comment-fait-on-du-prosecco\/\",\"url\":\"https:\/\/www.vinhoselection.com\/blog\/2023\/12\/22\/comment-fait-on-du-prosecco\/\",\"name\":\"Comment fait-on du Prosecco\u00a0? 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