Italy’s Prosecco DOC Consortium reported world sales of 155m DOC bottles in 2013 and 13% growth. Here chairman Stefano Zanette tells us how the drink can retain sparkling superiority in markets like the US.
Spanish researchers show for the first time that bacteria, in
addition to yeast, are involved in the secondary fermentation of
the sparkling wine Cava.
Exports of Spanish wine grew by less than 1 per cent last year in
both volume and value, according to the latest data. And at home
the situation is even worse, with consumption there continuing its
unrelenting decline.
