The Denominations of Prosecco
PROSECCO SUPERIORE DOCG
Its history began in Conegliano Valdobbiadene, a hilly area in North-East Italy, 50 km from Venice and around 100 km from the Dolomites. Here, for over three centuries, people have grown the grapes that produce Prosecco Superiore, whose success began with the founding of Italy’s first School of Winemaking in 1876. The production area covers 15 communes and represents the heart of the world of Prosecco; it is one of Italy’s historic denominations, recognized in 1969. In 2009, with the reorganisation of the denominations for Prosecco, the Ministry of Agriculture classified it as a Denomination of Controlled and Guaranteed Origin (D.O.C.G.), the highest level of quality for Italian wines.
Conegliano Valdobbiadene Prosecco Superiore is a D.O.C.G. sparkling wine produced exclusively in the hills of the Conegliano Valdobbiadene zone. The permitted grape yield in the vineyards is 13.5 tonnes per hectare. Each winery, by skillfully mixing the grapes from the various micro-zones of the area, creates the blends (“cuvées”) that act as ambassadors for its own, distinctive winemaking philosophy. Conegliano Valdobbiadene Prosecco Superiore may be enjoyed in Brut Nature, Extra Brut, Brut, Extra Dry and Dry versions, classified according to their level of residual sugar.
PROSECCO DOCG Cartizze
Absolute top quality within the denomination, Superiore di Cartizze comes from a sub-zone that has had its own specific regulations since 1969. It covers just 107 hectares of vineyards, lying amidst the steepest hillsides of San Pietro di Barbozza, Santo Stefano and Saccol, in Valdobbiadene. The perfect combination of a mild microclimate and ancient soils, made up of moraines, sandstone and clays, gives these wines unique characteristics. The maximum yield is of 12 tonnes of grapes per hectare. The nose is characterized by complex scents that recall apples and pears, citrus fruits, aromas of peaches and apricots and hints of roses, along with a note of almonds in the aftertaste. Its flavour is well-balanced and elegant, with very fresh, mellow fruit underpinned by delicate, fine bubbles.
Prosecco DOC is produced with an all-Italian method, making it a Made in Italy product par excellence. The method is called Martinotti, like the winemaker who first experienced this perfect second fermentation for vines such as glera. In fact, this grape has a beautiful aromatic heritage made of fresh fruit and spring flowers that must be enhanced in the sparkling process. The Martinotti method enhances and preserves the fresher and younger expression of these grapes, giving a lively and captivating profile to the wine.
Regardless of which of the nine Italian provinces it comes from, all Prosecco must be made with at least 85 percent Glera grapes, the traditional variety formerly known as “Prosecco”.
Within the Prosecco area, other denominations specific to certain areas have been recognized: the Asolo D.O.C.G., the Prosecco D.O.C. Treviso and the Prosecco D.O.C. Trieste. These denominations were created to protect the viticultural heritage of Prosecco and defend it around the world.