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NEWS, EVENTS, STORIES
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News Istituzionali
A dream season debut for Prosecco DOC Shockwave3: victory at the 40th edition of the Brindisi-Corfu race breaking the previous record
A debut to remember, capped off with a significant record. The season for the Prosecco DOC Shockwave3 got off to a flying start with a victory in real time, thereby claiming the Line Honors in the 40th edition of the Brindisi-Corfu International Regatta. The Maxi Yacht 90, owned by the Monfalcone Yacht Club with Claudio […]
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News dal territorio
Solidarietà
Solidarietà
Perazza Calendar 2026: Over €36,000 Donated to the Pediatrics Department of Treviso Hospital and the IOV – Veneto Oncology Institute
The ninth edition of the Perazza Calendar, the charity project promoted by the Treviso-based communications agency Perazza srl, closed with a new record. Once again this year, athletes from Benetton Rugby, Nutribullet Treviso Basket, and Prosecco DOC A. Carraro Imoco Conegliano lent their faces to the charity calendar. The funds raised this year for children […]
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News Istituzionali
The Prosecco DOC Consortium in the Far East: a May full of events in Tokyo and Osaka, including Vinexpo Asia in Hong Kong
The Prosecco DOC Consortium has strengthened its presence in Asia with a packed calendar of immersive events: from the “Prosecco DOC Garden” at the foot of the Tokyo Skytree to the prestigious “Italian Fair” at Hankyu in Osaka, and official participation in the Vinexpo Asia trade show in Hong Kong. TOKYO / OSAKA / HONG […]
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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.
