It was expected. The strange thing is that it didn’t happen until now.
Prosecco producers are now authorized to make prosecco rosé. Something many have long waited for. A prosecco rosé is made by adding 10 to 15% of red wine from the Pinot Nero grape. The process is otherwise the usual one with a second fermentation in tank, called the martinotti method in Italy. Harvest yields remain high: a maximum of 18,000 kg per hectare (around 120 hl/ha) for Glera, the white grape, and 13,500 kg for Pinot Nero.
However, the wine must remain 60 days in the tank, as opposed to only 30 days for a white prosecco. The rosé will be available in three versions only, brut nature, brut and extra dry. In extra dry the sugar contents is 12-17 gram per litre. So, nothing sweeter than that. White prosecco can also be “dry” (which means rather sweet), with between 17 and 32 grams of sugar per litre.
The Prosecco DOC Consorzio expects the production of prosecco rosé to amount to 30 million bottles annually. It remains to be seen whether the boom for sparkling and rosé wines continues. If it does, well, then we know who the winners will be.
Read more: prosecco.wine
