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NEWS, EVENTS, STORIES
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News Istituzionali
The documentary “Bubbles of Italy” airs on Japan’s Tabi Channel
The documentary series dedicated to the Prosecco DOC Dreamland, “Bubbles of Italy: A Journey to Discover Great Prosecco”, produced by Vril Japan, will be broadcast in Japan on the prestigious Tabi Channel, the country’s most renowned travel network, starting December 13, 2025, every Saturday evening at 11:00 p.m. A 30-minute series dedicated to the […]
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News Istituzionali
The Prosecco DOC Protection Consortium is looking for partners for European promotion
Desenzano del Garda, Italy – December 1st, 2025 The Grana Padano Cheese Protection Consortium, in partnership with the Prosecco D.O.C. Protection Consortium Prosecco, has presented a programme of activities – Simple programmes ‘Subsidies for information and promotion measures concerning agricultural products implemented in the internal market and in third countries in accordance with Regulation (EU) […]
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Sustainability
MORE Project – Sustainability from the cellar
Treviso, November 27, 2025 – The results of the MORE Project (Microorganisms for Energy Saving in Oenology) have been announced. This initiative was developed by the Prosecco DOC Consortium and CREA – Center for Research in Viticulture and Oenology, thanks to the contribution of the Cascata iNest (Interconnected Northeast Innovation Ecosystem) call for proposals. 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.
