The result of the genio italiano
UNIQUE STYLE
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NEWS, EVENTS, STORIES
Discover the world Prosecco DOC
News Istituzionali
Prosecco DOC Toasts to Japan: Immersive Experiences and Meaningful Collaborations in 2026
The Prosecco DOC Consortium is renewing and relaunching its strategy for the Japanese market in 2026—one of the most dynamic and promising markets for Italian sparkling wines. This commitment translates into a plan designed to strengthen brand recognition and accelerate market development, with an increasingly strong focus on B2C activities and direct engagement with end […]
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News Istituzionali
Prosecco DOC Enters the World of Tennis
Official Sparkling Wine of the BNL Italian Open: Three-Year Agreement for 2026–2028 Rome, May 5, 2026. Prosecco DOC makes its debut in the world of major international tennis. Starting with the BNL Italian Open—scheduled at the Foro Italico in Rome through May 17—the Prosecco DOC Consortium assumes the role of Official Sparkling Wine of the […]
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News Istituzionali
Prosecco DOC Launches Its First Chef Residency
Culture, cuisine, and cultural exchange at the heart of a groundbreaking project A culinary residency program that will bring four international chefs to Italy to foster dialogue between culinary cultures, emerging talents, and contemporary visions of food. Milan, 17 April 2026 – With the Chef Residency 2026 project, the Prosecco DOC Consortium, in collaboration with […]
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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.
