The result of the genio italiano
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NEWS, EVENTS, STORIES
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News Istituzionali
Prosecco Doc Chef Residency 2026: Taste Knows No Borders. Four Countries, Endless Creative Exchange
The first edition of the Chef Residency project, promoted by the Prosecco DOC Consortium in collaboration with Tuorlo Media, draws to a close. The programme featured four international culinary residencies, welcoming chefs from Brazil, South Korea, Canada and the United Kingdom and supporting the development of young professionals through an exchange of techniques, ingredients and […]
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News dal territorio
News Istituzionali
News Istituzionali
A “third half” of excellence and passion: Prosecco DOC and Benetton Rugby celebrate their 6th year of sponsorship as the new sports season kicks off
TREVISO – To mark the official start of the 2026/2027 competitive season, the Prosecco DOC Protection Consortium and the white-and-green Benetton Rugby franchise have confirmed and renewed their strategic partnership, now in its sixth consecutive year of sponsorship. This collaboration brings the Prosecco DOC brand—the quintessential symbol of the Italian lifestyle—to Benetton Rugby’s jerseys and […]
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News Istituzionali
Maestro Martino Food Academy and Prosecco DOC celebrate the journey of the ingredients that brought two worlds together.
The journey of ingredients between two worlds—Italy and America—and the way their encounter has transformed gastronomy is at the heart of *The Great Exchange*, which will feature a dinner event on October 13 at TOG Bistrot in Milan with Chef Carlo Cracco, where Prosecco DOC serves as an ambassador for “Made in Italy” and the […]
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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.
