{"id":1525,"date":"2025-04-15T16:12:00","date_gmt":"2025-04-15T14:12:00","guid":{"rendered":"https:\/\/www.collinediluce.it\/?p=1525"},"modified":"2025-04-15T16:12:00","modified_gmt":"2025-04-15T14:12:00","slug":"what-is-prosecco","status":"publish","type":"post","link":"https:\/\/www.collinediluce.it\/it\/what-is-prosecco\/","title":{"rendered":"What is Prosecco"},"content":{"rendered":"<p class=\"p1\"><b>What Is Prosecco?<\/b><\/p>\n<p class=\"p2\">Prosecco is a white\u00a0<i>Denominazione di Origine Controllata<\/i>\u00a0(DOC) or\u00a0<a href=\"https:\/\/www.masterclass.com\/articles\/what-is-doc-and-docg-wine-differences-between-doc-docg-igt-and-vdt-on-italian-wine-labels\"><span class=\"s1\"><i>Denominazione di Origine Controllata e Garantita<\/i>\u00a0(DOCG)<\/span><\/a>\u00a0wine made in the Veneto region of northern Italy. It is made from glera grapes, with 15% other varieties allowed. Most prosecco is sparkling (<i>spumante<\/i>) or semi-sparkling (<i>frizzante<\/i>), though rare still (uncarbonated) examples are made. The Prosecco DOC area is Italy\u2019s largest appellation.<\/p>\n<p class=\"p1\"><b>What Is the Difference Between Prosecco and Champagne?<\/b><\/p>\n<p class=\"p2\">Prosecco and Champagne are both bubbly with refreshing high acidity. Like Champagne, which can only come from the\u00a0<a href=\"https:\/\/masterclass.com\/articles\/guide-to-the-champagne-wine-region-in-france\"><span class=\"s1\">Champagne region<\/span><\/a>\u00a0of France, the name prosecco is protected by European law for wines made in the authorized production zone of the Prosecco DOC.<\/p>\n<ul class=\"ul1\">\n<li class=\"li2\"><b>Production method<\/b>: Most prosecco is carbonated using the Charmat method, where the second fermentation occurs in a closed tank before the wine is bottled. Champagne is made using the\u00a0<i>m\u00e9thode Champenoise<\/i>, or traditional method. This technique uses a second fermentation in individual bottles as well as lees aging (aging on spent yeast) to give the wine strong bubbles and bready aromas.<\/li>\n<li class=\"li2\"><b>Grapes used<\/b>: Prosecco is made from at least 85% glera, which is a fruity, aromatic white grape. Other grapes are allowed in smaller quantities, including chardonnay and pinot noir, two of the main grapes of Champagne. Champagne is based on these two grapes, plus the red grape pinot meunier, and does not include glera.<\/li>\n<li class=\"li2\"><b>Sweetness<\/b>: Most prosecco is\u00a0<i>extra dry<\/i>\u00a0or\u00a0<i>brut<\/i>, styles which have discernible sweetness. Champagne tends to be drier, with\u00a0<i>extra brut<\/i>\u00a0being a more common level of dosage. Those looking for bone dry wine should try\u00a0<i>brut nature<\/i>\u00a0(zero dosage) Champagne.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>What Is Prosecco? Prosecco is a white\u00a0Denominazione di Origine Controllata\u00a0(DOC) or\u00a0Denominazione di Origine Controllata e Garantita\u00a0(DOCG)\u00a0wine made in the Veneto region of northern Italy. It is made from glera grapes, with 15% other varieties allowed. Most prosecco is sparkling (spumante)&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":"","_joinchat":[]},"categories":[2],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What is Prosecco - Colline di Luce<\/title>\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.collinediluce.it\/it\/what-is-prosecco\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is Prosecco?\" \/>\n<meta property=\"og:description\" content=\"What is Prosecco?\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.collinediluce.it\/it\/what-is-prosecco\/\" \/>\n<meta property=\"og:site_name\" content=\"Colline di Luce\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/LSampogna\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/LSampogna\" \/>\n<meta property=\"article:published_time\" content=\"2025-04-15T14:12:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.collinediluce.it\/wp-content\/uploads\/2023\/02\/wine-collinediluce.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2250\" \/>\n\t<meta property=\"og:image:height\" content=\"1500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Luciana Sampogna\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Luciana Sampogna\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.collinediluce.it\/it\/what-is-prosecco\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.collinediluce.it\/it\/what-is-prosecco\/\"},\"author\":{\"name\":\"Luciana Sampogna\",\"@id\":\"https:\/\/www.collinediluce.it\/#\/schema\/person\/46985cee76a3c7aa7289112027652a98\"},\"headline\":\"What is Prosecco\",\"datePublished\":\"2025-04-15T14:12:00+00:00\",\"dateModified\":\"2025-04-15T14:12:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.collinediluce.it\/it\/what-is-prosecco\/\"},\"wordCount\":272,\"publisher\":{\"@id\":\"https:\/\/www.collinediluce.it\/#\/schema\/person\/46985cee76a3c7aa7289112027652a98\"},\"articleSection\":[\"Non categorizzato\"],\"inLanguage\":\"it-IT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.collinediluce.it\/it\/what-is-prosecco\/\",\"url\":\"https:\/\/www.collinediluce.it\/it\/what-is-prosecco\/\",\"name\":\"What is Prosecco - Colline di Luce\",\"isPartOf\":{\"@id\":\"https:\/\/www.collinediluce.it\/#website\"},\"datePublished\":\"2025-04-15T14:12:00+00:00\",\"dateModified\":\"2025-04-15T14:12:00+00:00\",\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.collinediluce.it\/it\/what-is-prosecco\/\"]}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.collinediluce.it\/#website\",\"url\":\"https:\/\/www.collinediluce.it\/\",\"name\":\"Colline di Luce\",\"description\":\"Colline di Luce\",\"publisher\":{\"@id\":\"https:\/\/www.collinediluce.it\/#\/schema\/person\/46985cee76a3c7aa7289112027652a98\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.collinediluce.it\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"it-IT\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\/\/www.collinediluce.it\/#\/schema\/person\/46985cee76a3c7aa7289112027652a98\",\"name\":\"Luciana Sampogna\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/www.collinediluce.it\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/www.collinediluce.it\/wp-content\/uploads\/2023\/02\/colline-di-luce-logo.png\",\"contentUrl\":\"https:\/\/www.collinediluce.it\/wp-content\/uploads\/2023\/02\/colline-di-luce-logo.png\",\"width\":1211,\"height\":783,\"caption\":\"Luciana Sampogna\"},\"logo\":{\"@id\":\"https:\/\/www.collinediluce.it\/#\/schema\/person\/image\/\"},\"description\":\"Luciana Sampogna, the founder, of Colline di Luce and Cucina Italiana Cooking School in Sydney, graduated from the Simili Sisters\u2019school in Bologna, where she met her greatest mentors, Margherita and Valeria Simili. From there, she started one of her greatest adventure! Luciana set sails to New Zealand and there opened her first cooking school in Auckland, in 1998. The media were quick to spot her talent as were the winners of the America\u2019s Cup, Alinghi. Luciana was responsible to train the chefs on the multi-million dollar Yacht Vava, of Ernesto Bertarelli. In 2002, it was with great enthusiasm that Luciana then opened her cooking school, Cucina Italiana in Australia. In Sydney, Luciana worked for the Italian Embassy and looked after special events. To mention few, the wedding of the daughter of the Prime Minister of Australia, Daisy Turnbull, as well as taking care of many sports events, including the opening seasons of the Wallabies, the Australian Rugby National Team. Luciana\u2019s work was extensively covered by all the international media. In 2010, Luciana finally crumbled to student\u2019s requests and released her first cookbook, Light of Lucia published by Murdoch Books. As the Sydney Cooking School proved to be a huge success a sister school was opened in Venice on the island of Lido in 2013. In 2021 Luciana moved permanently back to Italy and it is here in the Colline del Prosecco, she spends her time teaching students from all over the world. Grabbing ingredients and being seduced by whatever is in season, selecting a prosecco or wine to spend the day through the night together, staying with locals, sharing the farm experience, cooking with senses, fermenting the bread, shaping the pasta, learning about prosecco and region wines, expanding your horizons, discovering a new road map, a new sunset where tomorrow will bring you hope. Here cooking is no longer part of a cooking class. Cooking is living. It is now part of how you will change your life around. 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