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NEWS, EVENTS, STORIES
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News Istituzionali
Rosé Picnic 2026: Prosecco DOC Accompanies the Canadian Summer
On July 11, 2026, the Prosecco DOC Consortium participated in the eighth edition of the Rosé Picnic, one of Toronto’s most exclusive and highly anticipated summer lifestyle events, hosted at the Canadian Film Centre (CFC). Launched in 2017 and having become a landmark event on the Canadian scene over the years, the Rosé Picnic offers […]
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News Istituzionali
Chef Residency #3 – The latest stop on the Prosecco DOC tour is dedicated to South Korea
The Consortium welcomes Chef Areum Yoon, one of the most influential figures in contemporary Korean cuisine, to the House of Mediterraneo Milan, July 9, 2026 – From talent shows to professional kitchens, and on to the international experiences that have made her one of the most recognizable faces in contemporary Korean gastronomy today. Chef Areum […]
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News Istituzionali
Prosecco DOC to the Tunes of Great International Music: From Montreal to Lytham
The Prosecco DOC Consortium reaffirms its commitment to musical culture by partnering with some of the world’s most important festivals and showcasing the excellence of its product at events of great international appeal. Treviso, July 9, 2026 – Prosecco DOC continues to strengthen its presence at major international and national music events, reaffirming its […]
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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.
