Due to recent illness, I’ve regretably had to miss two wines events in the last week, but, restored to health, I can happily report on the Prosecco event I attended yesterday.

For those unfamiliar with Prosecco, it is a sparkling wine, generally from Italy. Keeping things simple, the grape variety is Prosecco, the region is Prosecco and the wine itself is called Prosecco. In a word, Prosecco.

The highest quality Proseccos are those with the Prosecco DOC designation, which means that the viticulture and vinification all conform to the appellation laws and are regulated by the local consortium. The appellation is primarily demarcated by two main towns — Conegliano and Valdobbiadene — located within the province of Treviso, which lies approximately 30 miles from Venice. Within this area, there are 3,500 growers and 135 producers.

The Prosecco grape is indigenous to this area and thus thrives in the region’s hilly vineyards, at the foothills of the pre-Alps. The days are warm, with cooler nights, allowing for aromatics to develop in the grape. The most superior vineyards are located in the village of Cartizze in which there are 267 acres planted. Here, the vineyards have a southernly exposure, better soils and yields are kept lower. Consequently, these wines are highly prized.

Upon harvest, the grapes are crushed and pressed as with any white wine, and fermented in stainless steel tanks for 15-20 days at at temperature of ~65°F. It is then racked, clarified and filtered before being placed in large stainless steel vats.

Utilizing the Charmat method of producing a sparkling wine, concentrated grape must and yeast are added to the vat, whereby a secondary fermentation begins and is held for 45 days. During this period, the CO2 produced by the fermentation is trapped in the vat and adds sparkle to the wine. The sediment from the spent yeast is then removed and the wine itself bottled. Unlike the traditional method (the method used in Champagne), the process is conducted en masse in the vat, rather than in the individual bottles. Accordingly, the fresh and fruity aromas and flavors of the wine are retained and yeasty/bready notes are less prominent than in Champagne and Champagne-style sparklers.

With the quick production method, Prosecco makes its way to the market within the same year as it is harvested. It is expected to be drunk in its infancy to best enjoy its freshness. Prosecco pairs well with many foods from seafood and fish to vegetables, cream cheeses and Asian foods. It can also be a nice match with slightly fried foods as the acid in the wine washes away the oil from the palate. Sweeter styles can also go well with lighter desserts.

Pale lemon in color and with a medium bead, Proseccos tend toward a floral bouquet, with notes of white fruits (apple, pear and citrus) on the palate. It is lower in alcohol than many wines, averaging about 11% abv. Wines labeled as Brut will be drier than those labeled as Extra Dry, which is true of all sparkling wines. Wines from Cartizze will be labeled as such and generally are slightly sweeter than the Extra Dry.

Their crisp acidity, fresh fruit flavors and sparkle make Proseccos a great wine for the summer. Perhaps even more refreshing is their price. The generic Proseccos (those from outside the delimited area) start as low as $9.00/bottle, with the better Prosecco DOCs running $15-$20 and the Cartizzes ranging from $25-30, placing these wines well within reach for every day drinking. Why not open one today?