Prosecco kann aus mindestens 85 % Glera-Trauben und maximal 15 % Verdiso-, Bianchetta-, Perera-, Glera Lunga-, Chardonnay- und Pinot-Trauben hergestellt werden.
Welche anderen Trauben können zur Herstellung von Prosecco verwendet werden?
Michael Goldstein
Creative Strategist, Writer at Prosecco.com
Michael writes about the drinks business with a focus on Prosecco — culture, commerce, and what makes a moment memorable. He helped bring Bella Principessa to life, and believes a great drink should do more than sparkle — it should speak. The taste is his. So are the views. Have an idea worth toasting? Let’s talk.