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, Ricette culinarie
Grape and Prosecco DOC Rosé risotto
Difficulty: Easy
Preparation time: 45 minutes
Pairing: Prosecco DOC Rosé Brut
Dessert
Fried Custard
Dessert
Difficulty: Medium
Preparation time: 60 minutes
Pairing: Prosecco DOC Rosé Brut
Primi
NETTLES AND RICOTTA RAVIOLI WITH PROSECCO DOC ROSÉ
Main dish
Difficulty: Medium
Preparation time: 60 minutes
Pairing: Prosecco DOC Rosé Brut
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 Istituzionali
Storie di prosecco
Storie di prosecco
Prosecco DOC in Cortina
Cortina d’Ampezzo, in the heart of the province of Belluno, is an integral part of the Prosecco Designation, and the Consortium has always proudly promoted initiatives taking place in the Pearl of the Dolomites, such as the Milan Cortina 2026 Winter Olympic and Paralympic Games, for which Prosecco DOC is the Official Sparkling Wine. At […]
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Storie di prosecco
A Sparkling Affair: Prosecco DOC in Mexico City
On 25 September 2025, the Prosecco DOC Consortium will travel to Mexico City for an exclusive event organised in collaboration with Gambero Rosso: “Prosecco DOC: A Sparkling Affair”. The day will be entirely dedicated to sparkling wines from Veneto and Friuli, with the aim of promoting the designation and fostering new business opportunities for consortium […]
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News dal territorio
Storie di prosecco
Storie di prosecco
Prosecco DOC at Rolling Stone’s event in Venice
As per tradition, at the end of August, Prosecco DOC bubbles arrive at the Lido to accompany some of the most significant moments organised during the Venice International Film Festival. Rolling Stone celebrates cinema at the Lido di Venezia On 28 August, Prosecco DOC took part in the highly anticipated event organised by the editorial […]
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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.
