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NEWS, EVENTS, STORIES
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News Istituzionali
De Silvestro soars, Prosecco DOC raises a toast
Prosecco DOC celebrates the triumph of Ambassador Renè De Silvestro, the Italian athlete and Team Italy flag bearer who won gold and silver at the Winter Paralympic Games, celebrating with the event’s official bubbles. Treviso, March 20, 2026 – With the conclusion of the Milano Cortina 2026 Winter Paralympic Games, the Prosecco DOC Consortium, as […]
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News Istituzionali
Prosecco DOC at ProWein: New Horizons and A Forward-Looking Research
Four days in Düsseldorf confirmed Prosecco DOC’s global strength, with interest coming from around the globe, including Eastern Europe, Japan, and Nigeria. Among the most noteworthy signals was the international press’s attention to low-alcohol experimentation – an area in which the Consortium is working to innovate the production regulations while preserving its connection to tradition. […]
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News dal territorio
News Istituzionali
News Istituzionali
Prosecco DOC Official Sparkling Wine of the Milan Cortina 2026 Winter Paralympics takes center stage in Treviso, the heart of the denomination
Treviso, March 4, 2026 – “The Paralympic Games express values that we have always believed in: the ability to pursue excellence with determination, to not give up in the face of difficulties, to do one’s best in all circumstances,” said Giancarlo Guidolin, president of the Prosecco DOC Protection Consortium. “Being the Official Sparkling Wine of […]
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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.
