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DISCOVER PROSECCO DOC
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Discover the world Prosecco DOC

News dal territorio
Storie di prosecco

11 December 2023

Prosecco DOC presents: Inspired by the classic, moved by the future

The new short movie “INSPIRED BY THE CLASSIC, MOVED BY THE FUTURE” offers an extraordinary journey through space and time, channeling the immortal beauty of the classic to a dynamic and enthusiastic future. This piece of art, developed by director Carlo Guttadauro, transforms Villa Contarini in a scenic labyrinth where classic melts with contemporary. The short […]

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News dal territorio

16 November 2023

Prosecco DOC Official Sparkling Wine of Villa Terzaghi

Since 2021 Prosecco DOC has been the Official Sparkling Wine of the cooking school and didactic restaurant Villa Terzaghi

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News dal territorio
News Istituzionali
Storie di prosecco

13 October 2023

Inspired by the Classic, moved by the Future

Inspiration is the instant when beauty suddenly manifests and ignites our enthusiasm.

Read8 min. of reading

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.

The variety of grape used to produce Prosecco is called Glera and is native to North-East Italy. Its origins date back at least 2000 years. Prosecco was known in Roman times as Pucino (1st century AD – Pliny the Elder).
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.