Well, yes, and no… It’s an Italian thing...
Pink Prosecco is a new name for an old style of wine that combines two of many wine lovers’ favourite things – pink wine and bubbles.
Pink bubblies have been made for a long time in the Veneto in north east Italy, but they could only be labelled Prosecco as from 2020. The change was a legal one. It took place in spring last year when it was approved by the Italian Ministry of Agriculture.
Rules regarding rosé prosecco mean it has to comply to five key criteria.
The five keys to pink prosecco
Like all prosecco, the pink stuff must be a blend of the region’s white grape glera and include 10% to 15% of a red grape, such as (but, we have been told, not limited to) Pinot Nero; the grape we know and love as Pinot Noir. This is added for colour.
Pink prosecco can be made either as a very dry wine, labelled brut nature or it can be extra dry, which is very slightly sweet.
All pink prosecco must be vintage dated with a single year in which the grapes were harvested.
Pink prosecco must be made with its second fermentation in pressurised stainless steel tanks, also known as the charmat or Martinotti process.
And lastly, rosé prosecco must be aged for at least 60 days in tank to gain more flavour. Which it does.
What it tastes like
We have tasted the good, the not so good and the impressive pink proseccos which are starting to pour into New Zealand today.
So far, we have selected three tasty pink proseccos, which we liked for their dry flavours, freshness and the pretty pink colour, of course. There is definitely a distinctive taste to these wines and the addition of Pinot Noir seems to enhance the dry taste, even when the wines are off dry technically.
Cast caution to the wind and try these wines... Brilla (in mini bottles), Divici Rosé Prosecco ( which will arrive in store in late November/early December) and the 2019 Sartori Prosecco Rosé.