Treviso, November 27, 2025 – The results of the MORE Project (Microorganisms for Energy Saving in Oenology) have been announced. This initiative was developed by the Prosecco DOC Consortium and CREA – Center for Research in Viticulture and Oenology, thanks to the contribution of the Cascata iNest (Interconnected Northeast Innovation Ecosystem) call for proposals. The project involved scientific partners such as Vassanelli LAB, the University of Milan (UniMi), and seven local wineries (Vinicola CIDE, Masottina, Cantina di Conegliano, Vittorio Veneto e Casarsa, Casa vinicola Bosco Malera, Azienda Vitivinicola Ornella Bellia, Perlage Winery, Pitars).

MORE has identified innovative protocols which, by regulating sparkling wine production at higher temperatures than traditional standards, reduce energy consumption, cutting costs and environmental impact without altering the sensory profile of the product.

Giancarlo Guidolin, President of the Prosecco DOC Consortium, commented:

“We are very satisfied with the results achieved, which will undoubtedly improve the environmental impact of the Denomination. This project is part of a series of research and innovation initiatives developed by the Consortium—in collaboration with universities, research centers, and companies, whom I sincerely thank—dedicated to both wine-growing and wine-producing companies. Progress in the field of sustainability is increasingly important and positive: we will continue in this direction, not only by operating appropriately in the vineyard phase, but also by embracing the winery and related sectors, for a 360-degree approach to the territory.”

At the closing event, held in the Aula Magna of the Conegliano Wine Campus, the results of the project were presented, offering those present the opportunity to taste the results of the various experiments. In particular, it was demonstrated that in the sparkling wine production phase, by following the experimental protocol, it is possible to reduce the energy used in secondary fermentation by an average of 24%, obtaining products that are almost comparable to those made with traditional protocols, but with a significant reduction in costs and environmental impact.

Project funded by NextGeneration EU

 

Treviso, November 28, 2025. In recent years, growing market and local community demands for sustainability have led to the spread of numerous certification standards, creating a certain amount of confusion, especially for a designation such as Prosecco DOC, which comprises over 12,000 companies located in an area that also has other designations, each with its own criteria and approaches to sustainability.

To respond to this complexity, the Prosecco DOC Protection Consortium—after approval by the Board of Directors—has adopted an inclusive approach, which gives companies the freedom to choose the path most consistent with their capabilities and sensibilities, while enhancing the virtuous practices already in place along the supply chain and defining shared objectives.

This has given rise to the need to ‘engineer’ sustainability through a digital system capable of collecting and organizing in a unique way both production data (areas, grapes, bottles) and the certifications already obtained by companies. The model will process this information by assigning specific scores to the environmental, social, and economic impact of each company and, consequently, of the entire supply chain.

This approach falls within the definition of ‘sustainable community’ and pursues two main objectives: to measure the level of sustainability of the appellation in a shared and transparent manner and to identify concrete improvement strategies together.

At the same time, the Consortium continues to invest in research and training, which are essential tools for tangibly increasing the sustainability of the territory. To this end, it has already launched several projects in collaboration with universities, Veneto Agricoltura, and CREA, aimed at developing varieties that are more tolerant to disease and defense protocols with a lower impact.

To present this initiative, the Consortium—in collaboration with Crédit Agricole Italia, an institution with which it has entered into a partnership to promote the sustainability of businesses—invites all Prosecco DOC producers to a dedicated meeting:

Wednesday, December 3, 2025, at 8:00 p.m.
Cantina Opitergium Vini – Viale Dalmazia 2, Oderzo (TV)

During the evening, the guidelines and training programs designed to support companies in adopting increasingly conscious and responsible practices will be presented. For organizational reasons, confirmation of participation is required: https://forms.gle/xWTgKTLDsBQFGLPK7 

The Consortium confirms its role as a reference point in the field of sustainability and renews its commitment to providing tools, knowledge, and opportunities for discussion, convinced that only a shared path can strengthen the value of the appellation and its territory over time. In this sense, it hopes for broad and constructive participation by producers.

Energy consumption for sparkling wine production and, above all, for product stabilisation is a significant factor in terms of both environmental impact and cost for our companies. In the period 2024-2025, through the implementation of the MORE project, Crea, the University of Milan, Vassanelli LAB, the Consortium and seven companies from the appellation have tested innovative protocols with the aim of making temperature management more efficient, safeguarding product quality, in particular freshness and sensory profile.

On Tuesday 14 October from 4.30 p.m., in the Aula Magna of the Conegliano Wine Campus, the interesting results of the project will be presented, with the opportunity to taste the sparkling wines obtained from the various protocols tested.

To participate, you can register at this link by 10 October 2025.

 

The following provisions apply to the 2025 harvest:

The technical guidelines for the harvest can be downloaded below:
Detailed technical guidelines: click here to download the file
List of codes: click here to download the file

The Consortium remains available for any clarifications (Andrea Battistella – Email ricerca@consorzioprosecco.it – Tel: 0422/1483392)
Sincere best wishes for a good harvest from all the staff at the Consortium!

An increasingly competent and up-to-date supply chain is essential for responsibly addressing environmental, social, market and regional promotion challenges. With this in mind, the training programme proposed this year by the Prosecco, Conegliano Valdobbiadene Prosecco and Asolo Prosecco Designation Consortia involved the farms of the three respective Designations. To date, more than 10 courses have been launched, organised in collaboration with Impresa Verde Coldiretti and funded by CSR Veneto 2021–2027.

The courses covered strategic areas for the sustainability and competitiveness of the supply chain:

With just under a thousand applications, the training programme was a resounding success, reflecting a growing interest in continuous professional development. These training packages will be offered again in the near future.

In addition to these activities, there are two other initiatives: a digital course on responsible drinking, created by Wine in Moderation and promoted by the Prosecco DOC Consortium, and the Agritech Specialist course for the wine industry offered by ITS Academy and sponsored together with the other two Consortia, designed to train new qualified professionals to be included in the wine industry.

The Prosecco DOC Consortium considers these courses not only as tools for updating knowledge, but as real drivers of cultural change and innovation. For this reason, the training programme will continue in the coming years, with the aim of consolidating an increasingly well-prepared, aware and quality- and sustainability-oriented production system.

 

Water is a precious and strategic resource for viticulture, and in the Prosecco Territories, sustainable water management is a priority.

The A.Q.U.A. project – Approaches for the Quantification and Sustainable Use of Water in the Prosecco System – was created precisely to respond to the urgent challenges posed by the growing uncertainty of water availability, identifying the best sustainable water management practices that can be adopted by companies, both in situations of drought and, conversely, in the presence of excessive rainfall in short periods of time.

The project will also be a virtuous example of cooperation between consortia, research bodies, institutions and wine companies in the various areas that characterise our designation system. In fact, participants include PSR & Innovazione Veneto S.r.l. (lead partner), ANBI Veneto (Regional Association of Consortia for the Management and Protection of Irrigation Water); CIRVE (Interdepartmental Centre for Research in Viticulture and Oenology) of the University of Padua; the Consortia for the Protection of the Prosecco, Conegliano Valdobbiadene – Prosecco and Asolo – Prosecco appellations; the Association for the Heritage of the Prosecco Hills of Conegliano and Valdobbiadene; four pilot farms (Borgo Antico, 7 Nardi, Rech Simone and Cescon Giuseppe and Antonella).

Planned actions

We will begin with an in-depth study of the soils, analysing their physical and morphological characteristics, as well as their water infiltration and storage capacity. This knowledge will allow us to classify them according to their intrinsic ability to manage variable water flows. Subsequently, targeted interventions will be designed, which on the one hand aim to improve soil quality (for example, by acting on the depth of exploration of vines and grass cover) and, on the other, to adopt technological solutions for adaptation, such as the design of storage basins and efficient irrigation systems.

Expected results

The objective, with a view to adapting to climate change, is to be able to define, also for the different territorial areas of Veneto, a replicable, resilient and innovative model capable of improving water resource management in situations of water scarcity or excess.

 

Initiative funded by the Veneto Region with a total budget of €400,000 over three years, of which €25,000 is allocated to the Consortium to support dissemination activities.

Given the analyses carried out in the past months, the Consortium renews the program of “Aperioperatori” appointments, specifically:

At this link:Aperioperatori 2025  the poster indicating links to confirm participation (registration for the in-person event will be possible while places last) – and those to participate in the live Youtube broadcasts.

 

As usual, at the beginning of the growing season, the Vineyard Vademecum 2025 is available, the result of collaboration between the Prosecco DOC and Vini Venezia Consortia and with the valuable contribution of Fiorello Terzariol.

The Vademecum is an easy and concrete tool to better plan vineyard defence and introduces the Prosecco DOC Consortium’s path towards Sustainable Denomination.

Click here to download the Vademecum-Viticolo-2025.

For further information contact the Consortium offices: ricerca@consorzioprosecco.it

 

THE CONSORTIUM STARTS EXPERIMENTATION ON LOW-ALCOHOL SPARKLING WINES

On the occasion of Vinitaly, in the Prosecco DOC Theatre (Stand B4, Hall 4), the Consortium for the Protection of Prosecco DOC, in collaboration with the University of Padua, presented the first results of the project, “Prosecco Low-Alcohol,” launched in 2024, aimed at investigating the characterizing elements of a sparkling wine production having an actual alcohol content between 8 and 9 degrees and a low residual sugar.

“To date,” comments Consortium President Giancarlo Guidolin, ”within our specifications, sparkling wines with low alcohol content (about 8.5 percent vol.) are allowed, but, obligatorily, with high residual sugar (demi-sec version). The objective of the experimentation, therefore, is to evaluate a sparkling wine, Glera-based, with an alcohol content of 8-9% vol. and residual sugar in line with market preferences, namely brut and extra dry.”

“The first results obtained during experimentation have been positive, in line with expectations,” says Simone Vincenzi, Professor at the University of Padua. ”It is important to emphasize that this is not a dealcolation process, but a different management of fermentation, both during vinification and sparkling, so that only the sugars naturally present in the grapes can be converted into alcohol.

“The Consortium,” Guidolin concludes, ”has always been attentive to the evolution of the market and new consumption trends. With this experimentation we want to carefully evaluate, first in the Council, then in the Assembly, the opportunity to be able to respond to the demands of the new generations and of a public increasingly attentive to nutritional issues and conscious wine consumption , without, however, losing the identity and peculiarities of our Denomination.”