How Is Molmenti & Celot Extra Dry Prosecco Made?
Introduction
Prosecco is one of Italy’s best-known sparkling wines, appreciated for its lively bubbles, fresh fruit character and approachable style. Molmenti & Celot Extra Dry Prosecco is produced in Friuli in northeastern Italy, with the winery’s vineyards located around Pordenone. The wine is made primarily from Glera grapes and follows the traditional sparkling-wine production approach used for Prosecco.
Understanding how it is made helps explain its fresh, elegant and delicate character.
Starting With Glera Grapes
The production process begins in the vineyard. Molmenti & Celot Extra Dry Prosecco is made from Glera, the grape variety traditionally associated with Prosecco. The vineyards around Pordenone benefit from their location between the Alps and the Adriatic, with mineral-rich terrain and conditions that can support the gradual ripening of the grapes.
Key factors include:
1. Glera grapes:
The primary grape gives Prosecco its characteristic fresh and fruity profile.
2. Northern Italian location:
The vineyards are situated in Friuli, an important area for Prosecco production.
3. Mineral-rich terrain:
The local soil contributes to the character of the grapes.
4. Moderate growing conditions:
The area’s geography and climate help support balanced grape development.
From Grapes to Base Wine
After harvesting, the grapes are processed to produce a still base wine. At this stage, the wine does not yet have the characteristic bubbles associated with Prosecco. Careful handling of the grapes and fermentation helps preserve their fresh fruit and aromatic qualities. This provides the foundation for the sparkling-wine production that follows.
The Martinotti-Charmat Method
One of the important stages in producing Molmenti & Celot Extra Dry Prosecco is the secondary fermentation. The wine is made using the Martinotti-Charmat method, in which the second fermentation takes place in a pressurised tank rather than in each individual bottle. This process is particularly suited to Prosecco because it helps preserve the wine’s fresh, fruity and aromatic character.
During secondary fermentation:
- The base wine is placed into a suitable pressurised tank.
- Yeast and sugar allow a second fermentation to take place.
- Carbon dioxide produced during fermentation becomes dissolved in the wine.
- The resulting pressure creates the wine’s characteristic sparkling quality.
- The finished wine is then prepared for bottling.
Developing the Extra Dry Style
The term Extra Dry refers to the wine’s sweetness category and does not mean that the wine is completely dry. The style can retain a subtle amount of residual sugar while maintaining a fresh and balanced character.
Molmenti & Celot’s Extra Dry Prosecco is described as having delicate bubbles, fresh fruit and floral characteristics, with notes such as pear, green apple and white flowers reported by wine listings and tasting descriptions.
Conclusion
The production of Molmenti & Celot Extra Dry Prosecco combines Glera grapes, the character of Friuli’s vineyards and the Martinotti-Charmat method to create a sparkling wine with an elegant and lively profile.
From vineyard to secondary fermentation and bottling, each stage contributes to the wine’s fresh fruit, floral aromas and delicate bubbles. The result is an Extra Dry Prosecco that reflects both traditional Italian sparkling-wine production and the distinctive character of its northern Italian home.
