Distinguishing marks: italian genio
The real Prosecco DOC: a unique product because of its origin, character and style
THE CHARACTERISTICS
A world excellence thanks to all of you
The Code of Conduct of the Denomination of Origin explains the conditions of production and the organoleptic conditions of Prosecco DOC.
The grapes production area, the vinification and bottling rules are well focused, as the ampelographic base, which means the vine variety used.
The code of conduct, moreover, describes the different types and characteristics of the product, in particular at the sight, at the nose and to taste.
Why? To protect the consumer about the quality and the origin of the product.
Each bottle of Prosecco DOC, is the product of our land, of its history and of our people’s experience: men and women whose main aim is to reach the excellence.
We want to enhance, promote and protect this excellence, to make the success of Prosecco lasts in time.
Recipes and cocktails
Live the unlimited scents of the taste
Primi
NETTLES AND RICOTTA RAVIOLI WITH PROSECCO DOC ROSÉ
Main dish
Difficulty: Medium
Preparation time: 60 minutes
Pairing: Prosecco DOC Rosé Brut
Pesce, Secondi
Stuffed Seabream with caviar and Prosecco DOC sauce
Main dish
Difficulty: Medium
Preparation time: 120 min
Pairing: Prosecco DOC Extra Dry
Corsi e Formazione
Eventi e Degustazioni
Corsi e Formazione
Not planned
Eventi e Degustazioni
Not planned
NEWS, EVENTS, STORIES
Discover the world of Prosecco DOC
News dal territorio
Storie di prosecco
Storie di prosecco
Michelangelo Mammoliti: Fire, Memory, and Verticality with Prosecco DOC Brut Nature
The editorial project born from the collaboration between the Consorzio Prosecco DOC and the Vinibuoni d’Italia Guide brings us to Piedmont, to Serralunga d’Alba, where Michelangelo Mammoliti leads the visionary kitchen of La Rei Natura. With two Michelin stars, his cuisine tells a story of memory, nature, technique, and freedom. Born into a family where […]
Read5 min. of reading
News dal territorio
Storie di prosecco
Storie di prosecco
Igles Corelli: audacia e armonia, tra mare e selvaggina, con il Prosecco DOC Extra Brut
La ricetta: Bao farciti con ostriche di Scardovari fritte, ragù di frattaglie di coniglio e olio al cipollotto verde Il Vizio – SINA BERNINI BRISTOL ROMA Per i bao: 400 g di farina tipo 0 – 240 ml di acqua – 10 g di lievito di birra fresco 1 cucchiaino di zucchero semolato Per il […]
Read10 min. of reading
Storie di prosecco
Prosecco DOC conquers the U.S.A.
June proved to be a very busy month for the international promotion of Prosecco DOC. Two important initiatives strengthened the Appellation’s presence and prestige in the U.S. market: the National Prosecco Week – now in its eighth edition – and participation for the first time in the exclusive Food & Wine Classic in Aspen. […]
Read7 min. of reading
Answering to all 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 bubbles first appeared with second fermentation in bottles at the end of the 19th century and then in autoclaves in the early 1900s.
