Winery
Wine press
Fermentation tanks
Bottling

PROSECCO typologies

Prosecco Frizzante

is the designation for a delicate bubbling and only lightly sparkling wine. Its perlage is fine and not very persistent. 

Prosecco Spumante

is the most well-known kind of Prosecco, with a fine and persistent perlage. There are different kinds of Prosecco Spumante depending on the sugar content, namely Brut, Extra Dry or Dry: 

Brut 

is a most modern Prosecco. It is characterized by hints of citrus and plant notes, complemented by a wonderfully lively flavour. The ideal serving temperature for this Prosecco is 7-9 °C. It best combines with fish and vegetables, seafood starters and oven-baked fish dishes, but can also easily be served throughout the entire meal. Residual sugar 0 to 12 g/l.

Extra Dry

is the traditional Prosecco. The bubbles make the shiny straw yellow colour appear even livelier. Rich fruit aromas of apple and pear, enhanced with citrus fruit notes. Delicate palate and yet dry due to its lively acidity. Excellent as an aperitif and ideally served at a temperature of 8-10 °C. Best served together with soups, pasta dishes with meat sauces, fresh cheeses and white meat, poultry in particular. Residual sugar 12 to 17 g/l.  

Dry

is the least known kind of Prosecco, with distinctive fruit and floral components. Faint straw yellow colour, fine, fruity aroma with citrus, white peach and green apple notes. The taste is spicy, fresh and soft. The ideal serving temperature is 7-8 °C. This Prosecco combines best with spicy dishes as well as with desserts, pastries and cookies. Residual sugar 17 to 32 g/l.

HISTORICAL FACTS

1876

Already in Roman times Glera grapes were used to produce a wine called Pucino. Glera vineyards were subsequently planted throughout the hilly countryside of Friuli-Venezia-Giulia. The history of Prosecco began in 1876, with the foundation of the first school of oenology in Conegliano.

Conegliano and Valdobbiadene

The two historical towns of Conegliano and Valdobbiadene are considered to be the region of origin of Prosecco. Between these two towns, south of the Alps and the Dolomites, is a sprawling landscape of magnificent wine-growing soils of all kinds. Prosecco’s unique qualities can be attributed to this beautiful hilly region, its mild climate and the expertise of the local people, who pass on the art of artisanal sparkling wine production from one generation to the next.

Protected Designation of Origin (DOC)

Since 2010 Prosecco stands for a defined farming region in northern Italy and describes a controlled designation of origin. Therefore, Prosecco is a protected appellation of origin for Italian sparkling wines produced in the regions of Veneto and Friuli-Venezia-Giulia. All sparkling and semi-sparkling wines from this area hold the DOC label.

Protected and Guaranteed Designation of Origin (DOCG)

The wines produced in the subzones of the growing area between Conegliano, Valdobbiadene and Asolo hold the superior DOCG label. DOCG sparkling wines are the most regulated and protected legal wine category in Italy. The label is only given to Proseccos produced with grapes harvested and processed within a set territory. The DOCG region stretches over an area of ca. 5000 hectares between the towns of Conegliano, Valdobbiadene and Asolo. 

TERRITORY

PRODUCTION

GRAPE VARIETY

Glera is an autochthonous white grape variety from northeastern Italy known since Roman times. Traditionally glera grapes are blended with up to 15 % of other grape varieties: verdiso, bianchetta trevigiana, perera, glera lunga, chardonnay, pinot bianco, pinot grigio and pinot nero. 

GRAPE HARVEST

Grapes are harvested during the first weeks of September, when the organoleptic properties (sugar, acidity and aroma) are best for the production of sparkling wines. This step is most important because the grapes must remain intact in order to prevent a spontaneous fermentation. 

PRESSING

The first operation after harvesting is pressing. Once the grapes have been processed through a destemmer, they are crushed in a delicate procedure to extract the free-run juice. 

VINIFICATION

Vinification is started by adding selected yeasts that transform the sugar contained in the grapes into alcohol and CO2. Yeast activity (i.e. fermentation) lasts ca. 15 - 20 days, at a temperature below 18 °C in order to preserve the grape's delicate bouquet.

CLARIFICATION

Fermentation is followed by the aging process, which involves decanting and filtering in order to obtain a clear wine.  

WINEMAKING 

The final step occurs in large pressurized steel tanks, where secondary fermentation takes place, creating the characteristic bubbles of sparkling wine. At the end of the winemaking process, which lasts at least 30 days, fermentation is interrupted by drastic temperature reduction, leaving some residual sugar in order to guarantee a balanced and harmonious wine.