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UNIQUE STYLE
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NEWS, EVENTS, STORIES
Discover the world Prosecco DOC
News dal territorio
News Istituzionali
News Istituzionali
Prosecco DOC Shockwave3 Wins the Prestigeous Line Honors at the Aegean 600
A dream-like two days. At 2:08:27 p.m. (local time), Prosecco DOC Shockwave3 crossed the finish line (the race had started on Sunday, July 5, at 2:00 p.m.) and claimed the prestigious Line Honours title at the sixth edition of the Aegean 600, which in just a few years has become one of the most fascinating […]
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News Istituzionali
The first Prosecco DOC Chef Residency comes to a close: Brazil kicks off a dialogue between culinary cultures
Milan, July 2026 – The first stage of the Prosecco DOC Chef Residency has come to a close. This project, promoted by the Prosecco DOC Consortium in collaboration with Tuorlo, was created to transform the kitchen into a space for research, training, and cultural exchange. The first residency placed Brazil at the center of this […]
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News Istituzionali
Solidarietà
Sustainability
Solidarietà
Sustainability
The partnership between Prosecco DOC Shockwave3 and the Jonian Dolphin Conservation (JDC) is now official
A memorable debut accompanied by exciting news. The Maxi Yacht 90 Prosecco DOC Shockwave3, owned by the Monfalcone Yacht Club with Claudio Demartis as owner and Pompeo Tria as co-owner, got the season off to a great start, winning Line Honors in the Brindisi-Corfu race and setting a new course record. The occasion also marked […]
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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.
