Presented at Vinitaly the first results of the Prosecco Low-Alcohol project launched in 2024 by the Consorzio di Tutela della Doc Prosecco in collaboration with the University of Padua.
The aim of the project is to investigate the characteristic elements of a sparkling wine production having an effective alcoholic strength between 8 and 9 degrees and low residual sugar.
So we are not talking about Prosecco dealcoholated, which, moreover, would not be allowed, since we are dealing with a wine with a denomination. But of trials to present the sparkling wine most loved by Italians (and not only) in a version with a low alcohol content.
To date, within the Prosecco Doc specification, sparkling wines with low alcohol content (about 8.5% vol.) are allowed, but, obligatorily, with high residual sugar (demi-sec version). The objective of the trial, therefore, is to evaluate a sparkling wine, Glera-based, with an alcohol content of 8-9% vol. and residual sugar in line with market preferences, namely brut and extra dry.
“The first results obtained in the experimentation were positive, in line with expectations,” says Simone Vincenzi, Professor at the University of Padua . “It is important to emphasize that this is not a dealcolation process, but a different management of fermentations, both in the winemaking and sparkling wine stages.
“The Consortium, ” remarks Consortium President Giancarlo Guidolin. – has always been attentive to the evolution of the market and new consumption trends. With this experimentation we want to carefully evaluate, first in the Council, then in the Assembly, the opportunity to be able to respond to the demands of the new generations and of a public that is increasingly attentive to nutritional issues and conscious wine consumption, without, however, losing the identity and peculiarities of our Denomination.”
Source: Consorzio di Tutela della Doc Prosecco
