The Core Ingredient: The Glera Grape
At the heart of Lamarca Prosecco is the Glera grape, an ancient white grape variety with a thin skin. This grape is known for its high acidity, delicate aromas, and natural fruitiness, making it ideal for sparkling wine production. Lamarca sources its Glera grapes from the Prosecco D.O.C. (Denominazione di Origine Controllata), a legally defined region in northeastern Italy that sets strict standards for production and quality. The majority of Lamarca's Glera grapes are grown in the hilly Treviso area, where the terroir and microclimate help concentrate the grapes' flavors, resulting in a more complex and expressive wine.
To be labeled as Prosecco D.O.C., the wine must be made from at least 85% Glera grapes. The remaining portion can be comprised of other permitted varieties, such as Verdiso, Bianchetta Trevigiana, Perera, Chardonnay, or Pinot Bianco. This adherence to strict regional regulations ensures that every bottle maintains the consistent quality and flavor profile that has made it a global favorite.
The Role of Pinot Noir in Lamarca Rosé
For its sparkling rosé, Lamarca introduces another grape into the blend: Pinot Noir. Prosecco Rosé D.O.C. was approved in 2020 and must contain 10–15% Pinot Noir, with the rest being Glera. The Pinot Noir grapes are macerated with the skins for a few days to extract color and flavors, which results in the beautiful pink hue and adds notes of red fruits like strawberry and raspberry to the final product. This blend creates a sparkling wine with the classic crispness of Prosecco complemented by a delicate, fruity complexity.
The Charmat Method: How the Bubbles are Made
Unlike Champagne, which undergoes a secondary fermentation in the bottle, Lamarca Prosecco uses the Charmat method (also known as the Martinotti method). This production process is crucial for preserving the fresh, vibrant fruit flavors of the Glera grape. Here’s a step-by-step look at how it works:
- Harvest: The Glera grapes are hand-harvested in early September to ensure optimal ripeness.
- Gentle Pressing: The grapes are then lightly pressed to extract the free-run must (juice), which is filtered and clarified.
- Primary Fermentation: The clarified juice undergoes its first alcoholic fermentation in stainless steel tanks at a controlled temperature. This produces a still, dry base wine.
- Secondary Fermentation (Charmat): The base wine is transferred into large, pressurized stainless steel tanks (autoclaves). A mixture of yeast and sugar, known as the liqueur de tirage, is added. The sealed tank traps the carbon dioxide produced by the second fermentation, which creates the wine's effervescence. Lamarca uses a longer-than-average fermentation of up to 30 days to create a persistent perlage and a creamy texture.
- Filtration and Bottling: Once the desired level of bubbles and flavor is achieved, the tank is cooled to stop fermentation. The wine is filtered to remove the yeast lees and then bottled under pressure to preserve the fizziness.
Comparing Lamarca's Production with Other Sparkling Wines
This table highlights the key differences between Lamarca Prosecco's production and that of other well-known sparkling wines like Champagne.
| Feature | Lamarca Prosecco (Charmat Method) | Champagne (Traditional Method) |
|---|---|---|
| Primary Grape(s) | Predominantly Glera; Pinot Noir for Rosé | Chardonnay, Pinot Noir, Pinot Meunier |
| Origin | Veneto and Friuli-Venezia Giulia regions of Italy | Champagne region of France |
| Secondary Fermentation | Occurs in large, pressurized stainless steel tanks | Occurs inside individual bottles |
| Aging on Lees | Minimal, preserving fresh, fruity aromas | Extended contact with yeast lees for richer, toasty notes |
| Flavor Profile | Notes of green apple, citrus, peach, honeysuckle | Complex, with notes of toast, brioche, and almond |
| Cost | Generally more affordable due to efficient tank method | Typically more expensive due to labor-intensive process |
Why The Veneto Region Matters
The region of origin is not just a geographical marker; it's a key factor influencing the quality and character of Lamarca Prosecco. The Veneto region, with its diverse terroir and climate, provides ideal growing conditions for the Glera grape. The Glera grapes cultivated on the sloping hillsides of Treviso, in particular, develop more pronounced and concentrated flavors compared to those grown on the flatlands. This emphasis on regional sourcing, coupled with the brand's cooperative model involving thousands of local growers, ensures a consistent and high-quality product. The Denominazione di Origine Controllata (D.O.C.) designation guarantees that the wine adheres to specific production regulations, upholding its regional authenticity.
Conclusion
Lamarca Prosecco is a sparkling wine with a distinct identity, crafted from the Glera grape in Italy's renowned Veneto region. The Charmat method of production, a cornerstone of Prosecco's winemaking, ensures that the wine retains its signature fresh, fruity, and aromatic profile. By sourcing grapes from a cooperative of local growers in the prime hillside vineyards of Treviso, Lamarca delivers a product of consistent quality and character. The result is a crisp, refreshing, and versatile sparkling wine with notes of citrus, green apple, and peach, making it a beloved choice for both celebrations and everyday enjoyment. Its affordability and approachable flavor profile stem directly from its ingredients and unique tank-fermentation process, setting it apart from other sparkling wines and making it a top contender in the market.
For more detailed information on Lamarca's winemaking process, you can explore their website at https://www.lamarcaprosecco.com/.
