Prosecco Faq

“Denominazione di Origine Controllata”or controlled designation of origin. Prosecco DOC thrives in a territory with unique environmental conditions. The production area of Prosecco DOC is located in the north-east of Italy, more precisely in the territories of which four are in the provinces of Friuli-Venezia Giulia (Gorizia, Pordenone, Trieste and Udine) and five in the Veneto (Belluno, Padua, Treviso, Venice, Vicenza) and are one of the most beautiful areas in Italy. If the entire production, starting with the grape harvest, through wine production and bottling, takes place in the provinces of Treviso and Trieste, the special designations Prosecco DOC Treviso and Prosecco DOC Trieste can be used. Two provinces that have played an important role in the production of Prosecco throughout history.

“Denominazione di Origine Controllata e Grarntita”or controlled and guaranteed designation of origin. Conegliano Valdobbiadene Prosecco Superiore is a sparkling wine DOCG made exclusively in the hills of Conegliano Valdobbiadene from the Glera grape variety. A yield of 13.5 tonnes is permitted per hectare and each winery creates its own cuvée, corresponding to the respective production philosophy, by masterfully blending the grapes from the various microzones of the area. You can taste the Conegliano Valdobbiadene Prosecco Superiore in the versions Extra Brut, Brut, Extra Dry and Dry, which differ in the respective residual sugar content. The term “Rive” in the local dialect refers to the steep slopes of the hills that characterize this area. This variety highlights the different interpretations of Conegliano Valdobbiadene. In terms of quality, the Cartizze is the absolute top of the designation of origin and comes from a sub-zone of just 107 hectares that was already recorded in the regulations in 1969. Sui Lieviti is the name of the traditional Prosecco on the lees, with sediment in the bottle, also called “sur lie” or “col fondo”, the first version with bubbles made in these hills. The D.O.C.G 'Asolo Prosecco' area is located in the Veneto region, north of Venice, in the province of Treviso on the Montello and Colli Asolani hills at the foot of the Dolomites. The hills consist of soils of medium depth that have been decarbonized. This area is characterized by a mild spring, a warm summer and a mild autumn.

The grapes used to produce Prosecco are mainly of the Glera variety, a grape variety from northeastern Italy that was already known to the ancient Romans. Glera is a grape variety with. It has hazelnut-brown vines and produces large, long grapes with golden yellow berries. In addition to the vertical alignment of the shoots and thinning of the excess shoots, their cultivation also involves interventions such as topping and tying in order to create a suitable microclimate for the accumulation of aromatic substances on the grape.. Along with the Glera grape variety, other varieties have always been used up to a maximum of 15%: Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Nero.

A sparkling wine for every palate There are many different types of Prosecco: Prosecco DOC Spumante Prosecco DOC Rosé Spumante Prosecco DOC Frizzante Prosecco DOC Tranquillo Prosecco DOCG Prosecco DOCG Rive Prosecco DOCG Cartizze Prosecco DOCG sui Lieviti Prosecco DOCG ASOLO For more information, please visit the OFFICIAL PROSECCO CONSORTIUM links at the bottom of this page.

It's all about sugar. These names indicate the sugar content, i.e. how sweet the product is. The actual amounts of sugar are broken down as follows: Brut Nature: between 0 and 3 g/liter Extra Brut: between 0 and 6 g/liter Brut: less than 12 g/liter Extra Dry: between 12 and 17 g/liter Dry: between 17 and 32 g/liter Demi-sec: between 32 and 50 g/liter Dē gustibus nōn est disputandum! ("About taste can not be argued") : Nobody can say which is better or worse, it's completely a matter of taste. Since the purists only drink ExtraBrut or Brut, the ExtraDry is the most valued in the world.

The secret of a good Prosecco lies in its DNA! : UNIQUE MICROCLIMATE PROSECCO DOCG: Exclusively in the Conegliano Valdobbiadene area The D.O.C.G 'Asolo Prosecco' area is located in the Veneto region, north of Venice PROSECCO DOC: -Friuli Venezia Giulia: Gorizia and province Pordenone and province Trieste and province Udine and province – Veneto: Belluno and province Padua and province Treviso and province Venice and province Vicenza and Province

The process is very delicate because the grapes must remain intact and spontaneous fermentation must be avoided. After the best grapes have been selected, the production of white wine begins: the sugar is converted into alcohol and carbon dioxide. The yeast work, also known as fermentation, lasts about 15/20 days at a maximum temperature of 18°C in order to preserve the fine bouquet of the grapes. The first variety to be bottled is Prosecco Tranquillo (still wine), while the Frizzante (sparkling wine) and Spumante (sparkling wine) varieties undergo a natural second fermentation. The secondary fermentation according to the Italian method - also called the Martinotti method - takes place in large pressure-tight containers called autoclaves. This is where the wine gets its famous pearls. Towards the end of the sparkling winemaking process, which lasts at least 30 days, fermentation is stopped by lowering the temperature and a residual sugar is maintained to guarantee balance and harmony.

A wine is defined as “Millesimato” if it is made from grapes from a single vintage. The term “millesimato” is derived from the French “millesime,” which actually means “vintage.” For this reason, in oenology, “vintage” refers to the harvest year of the grapes from which a wine is made.

Unfortunately, like Parmigiano or olive oil, Prosecco is one of the most commonly counterfeited Italian products. You can easily recognize a real Prosecco because EVERY SINGLE BOTTLE IS NUMBERED. Above the bottle cap you will find the code that identifies your bottle and looks like this: