As an expert sommelier and brewer, I can confidently say that Bolla Prosecco is not sweet in the traditional sense. It is typically produced in a “brut” style, which means it is dry and has minimal residual sugar. However, the fresh and fruity character of Prosecco can give the impression of sweetness, even though it is not actually a sweet wine.
When it comes to wine, sweetness is determined by the residual sugar content. Residual sugar refers to the natural grape sugars that remain in the wine after fermentation is complete. In the case of Prosecco, the fermentation process is stopped before all the sugar is converted into alcohol, resulting in a wine with a lower level of residual sugar.
Bolla Prosecco, like most Proseccos, is made from the Glera grape variety. Glera grapes are known for their bright, aromatic flavors, which contribute to the fruity character of Prosecco. The wine typically exhibits notes of green apple, pear, and citrus, which can create the perception of sweetness on the palate.
However, it's important to note that the sweetness in Prosecco is more about its fruit-forward nature rather than actual sugar content. Prosecco is generally crisp, refreshing, and light-bodied, making it a popular choice for those who prefer drier styles of sparkling wine.
In my personal experience, I have found Bolla Prosecco to be an excellent example of a dry Prosecco with a touch of fruitiness. Its lively acidity and delicate bubbles make it a refreshing option for celebrations or casual enjoyment.
To summarize, while Bolla Prosecco may have a fresh and fruity character that can give the impression of sweetness, it is actually a dry wine with minimal residual sugar. Its vibrant flavors and lively acidity make it a delightful choice for those who appreciate a crisp and refreshing sparkling wine.