I captured this from a post on Twitter and immediately caught the problems. Can you?
I can’t remember the last time I had a prosecco that was aromatic. Glera is not the most aromatic of grapes and all of those aromas they state should be coming from laboratory yeasts. But that’s typical. The most stunning to me is that while they give the only option of second fermentation in tank—meaning making the wine by charmat method—they give an alternative way of serving prosecco to be ‘shaking it.’
And then they say, bottle fermented on the less—yet made in charmat.
I thought so.
When in Emilia researching a sparkling wine story I came across faux lambruscos the way I’ve seen faux prosecco, and this infographic from Corvezzo seems to be alluding to that.
Here’s the rub: Conventional processo (and lambrusco) producers have realized that “cloudy” wines that are sold by “shaking it,” has become something of a fad in Italy and the Italians are quick to take on fashion. Corvezzo is jumping on this trend, as well as others though how they do it is not perfectly clear. Charmat AND fermented in the bottle? Not sure how that works.
So, word of warning. When buying bottles that supposedly are refermented in the bottle, don’t be fooled by swirling clouds that might have been put there instead of a natural extension of natural winemaking.