We have reached the peak of prosecco?

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The British thirst for prosecco like insatiable, but a company has warned to slow sales mean that it might be approaching its peak.

In the last year, sales of sparkling wine in the UK grew by 5%, the smallest increase in six years, according to ” accounting group UHY Hacker Young.

The weakness of the pound against the euro meant imports cost more, it said.

But it also warned that the sheer popularity of the prosecco was called, it was not to be seen as ambitious or luxurious.

UHY Hacker said the Italian foam may have reached its “Burberry moment”, was overexposed due to the overcrowding by supermarkets

Designer brand Burberry, with its distinctive check pattern, which was once a symbol of wealth, to most the only the rich and the most in fashion.

But its subsequent growth in popularity among the soap stars and soccer players – and their wives – plus a series of copycat items on the check, meant to lose it was some time in danger, their credibility among the fashion set mimics.
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“It is difficult to make a luxury product, the jump in the mass market, without its reputation for exclusivity,” says UHY Hacker Young partner James Simmonds.

He said that sales of English sparkling wine, benefit of prosecco is overexposure.

“A lot of English wine producers are now vying for the space to capture left, as prosecco is moving to the mainstream,” he added. What is the difference between prosecco, champagne and cava?

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Similar methods are used in the production of all three drinks, but with some crucial differences.

Champagne uses the “method champenoise,” which requires, from the region, the grape and the fermentation in the bottle for at least 15 months. Cava is formed from a mixture of wines, and enzymes for a period of nine months, in accordance with the “method tradicional”. Prosecco, meanwhile, the “Charming” method – fermentation in stainless steel tanks.

Generally speaking, prosecco is lighter and slightly sweeter than champagne. Cava is normally drier than prosecco on a par with champagne, but is less complex without the depth of flavor and unmistakable “biscuity” notes.