Prosecco wine is now the most popular sparkling wine in the world. Though it is traditionally only made as a white wine, the demand for sparkling rosé wines has given producers a great opportunity to release their own version using the prosecco grape as a base. I wanted to make my Mum happy and release a bubbly pink wine for her, so in 2023 with more prosecco base wine than I needed, I split it between white and rosé!
Grapes were machine harvested and pressed clean at the winery. Fermentation was performed entirely in tank until dry, then cold stabilised and rested for several months. Prior to dispatch for bottling a small amount of red wine was added to provide the rosé colour. Yeast and sugar were added to achieve the frizzante spritz in bottle. The wine was left un-disgorged and sat on lees for six months prior to release.
The grape used to make prosecco wine in Veneto takes its name from a town in Friuli-Venezia Giulia outside Trieste called Prosek which is in fact Slovenian. In 2009 the consortium of Prosecco wine producers extended their geographic border to include this town, then legally changed the grape name to Glera, then argued that Prosecco wine was geographically protected the same as Champagne. To me it is glaringly obvious that the grape has always and will always be called prosecco, hence the name Clear Cut.
NB: This sparkling wine has not been disgorged of the sediment in the bottle, which is not only harmless but full of flavour and texture. It does mean the wine might froth a bit, so it is strongly advised that you store the bottle upright and very cold before opening.
Prosecco wine is now the most popular sparkling wine in the world. Though it is traditionally only made as a white wine, the demand for sparkling rosé wines has given producers a great opportunity to release their own version using the prosecco grape as a base. I wanted to make my Mum happy and release a bubbly pink wine for her, so in 2023 with more prosecco base wine than I needed, I split it between white and rosé!
Grapes were machine harvested and pressed clean at the winery. Fermentation was performed entirely in tank until dry, then cold stabilised and rested for several months. Prior to dispatch for bottling a small amount of red wine was added to provide the rosé colour. Yeast and sugar were added to achieve the frizzante spritz in bottle. The wine was left un-disgorged and sat on lees for six months prior to release.
The grape used to make prosecco wine in Veneto takes its name from a town in Friuli-Venezia Giulia outside Trieste called Prosek which is in fact Slovenian. In 2009 the consortium of Prosecco wine producers extended their geographic border to include this town, then legally changed the grape name to Glera, then argued that Prosecco wine was geographically protected the same as Champagne. To me it is glaringly obvious that the grape has always and will always be called prosecco, hence the name Clear Cut.
NB: This sparkling wine has not been disgorged of the sediment in the bottle, which is not only harmless but full of flavour and texture. It does mean the wine might froth a bit, so it is strongly advised that you store the bottle upright and very cold before opening.
Jeni Port - Wine Companion
”A col-fondo-style prosecco rosé with a sediment that you may choose to mix and combine, or not. Pretty in pink salmon hues. Keeps a discreet, understated approach, allowing a gentle savoury nuance to shine through. Summer berries, cherry, musk and toffee apple scents. Captures both a zingy summer fruit freshness and delicate fungal savoury earthiness across a textural palate. One versatile sparkling.” 92 points
