The result of the genio italiano
UNIQUE STYLE
Only Prosecco DOC
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NEWS, EVENTS, STORIES
Discover the world Prosecco DOC
News Istituzionali
Prosecco DOC Shockwave³, an autumn double victory: after the Trofeo Due Castelli, the Trofeo Bernetti follows
Prosecco DOC Shockwave³ kicked off the most intense phase of its competitive fall season in the best possible way, winning—in quick succession—first the 43rd Due Castelli Trophy and, a week later, the 55th Bernetti Trophy. These two consecutive victories confirm the excellent form of the Monfalcone Yacht Club’s Maxi 90 and set the sailing team […]
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News Istituzionali
Share the Magic of Sailing with Prosecco DOC
The relationship between Prosecco DOC and the world of sailing stems from a connection with the sea that directly involves the territory of the Denomination, extending across Veneto and Friuli Venezia Giulia as far as the Adriatic Sea. This relationship is also expressed through Prosecco DOC Shockwave³, the Super Maxi 90 that carries the name […]
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News Istituzionali
Share the Magic of Cinema with Prosecco DOC
Cinema and Prosecco DOC share a natural vocation for storytelling and conviviality. If cinema tells stories, emotions and cultures through images, Prosecco DOC tells the story of a unique territory, its traditions, the work of its producers and the identity of the communities that live there. For years, the Consorzio di Tutela della DOC Prosecco […]
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All the answers to your questions
FAQ
Prosecco should be served in a fairly large tulip shaped glass.
Prosecco should be served at around 6-8 degrees.
Prosecco should be drunk young. It is best to drink it in the year following the year of harvest.
The bubbles, or perlage, are produced through the transformation of sugar in the wine during the sparkling process.
The Martinotti method, invented by Dr. Federico Marinotti at the end of the 19th century, is used to produce spumante and frizzante sparkling wines with distinctive floral and fruity notes through a natural second fermentation process in large sealed tanks (autoclaves). Dr. Antonio Carpenè, one of the founding members of the Conegliano School of Wine-making, was the first person to use this method to produce sparkling Prosecco wine with the characteristics that are so well known today. Prior to this, the wines were produced using second fermentation in the bottle.
First fermentation is a process activated with carefully selected yeasts to convert must into wine.
Pressing is the process used to obtain fresh wine must from grapes.
The yield per hectare is the number of quintals of grapes that can be produced divided by the surface area. In the case of Prosecco, the maximum yield is 180 quintals per hectare (q/ha).
Harvesting is done mainly by hand to avoid damaging the grapes and compromising optimal Prosecco wine-making.
Glera is the traditional variety of grape used for Prosecco. Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot nero grapes, vinified off the skins, may also be used up to 15% overall.
The land is alluvial in origin and has mainly clay-loam soil, rich in minerals and micronutrients.
The provinces of Treviso, Venice, Vicenza, Padua, Belluno, Gorizia, Pordenone, Trieste and Udine.
This label guarantees total compliance with the official product specification, with quality also certified through application of the Government Identification mark (band).
The Consorzio di Tutela is an institution which was created to promote, protect and enhance the Denomination of Controlled Origin (DOC). Furthermore, according to certain conditions, Italian law gives the Consortium, in collaboration with other bodies, real power to manage and direct Prosecco DOC.
DOC stands for Denominazione di Origine Controllata (Denomination of Controlled Origin): a mark of international recognition based on compliance with the official product specification. Like DOCG – Denomination of Controlled and Guaranteed Origin – it is included in EU standards for Denominations of Protected Origin.
The bubbles first appeared with second fermentation in bottles at the end of the 19th century and then in autoclaves in the early 1900s.
