The magic
of the Prosecco

Valdobbiadene: where Prosecco is

The territory of 15 districts between Conegliano and Valdobbiadene, in the northern province of Treviso, is 50 km far from Venice and from the Eastern Dolomites. It is a seductive and beautiful hilly landscape in which the succession of sweet bends and steep slopes stresses a close weave of rows of country houses, old villages and inestimable artistic beauties that overlook and characterize this area of the Marca Trevigiana, for ages naturally suited to the great wine growing. The Prosecco Hills of the Conegliano and Valdobbiadene became a UNESCO World Heritage Site. The 97 square kilometres of sinuous valleys outlined by vineyard rows and small villages became the eight site in Veneto and the 55th in Italy to make the UNESCO list.

The particular nature of climate, the composition and inclination of lands, the shapes and stories of its hills, gave life and personality to a wine which work, entrepreneurship and human knowledge have taken to its highest enhancement.
On these hills Glera, which is the grape variety of Prosecco, flourishes and acquires its richest expressions thanks to several soil variations, inclination, exposures and areal microclimates.

The Prosecco Docg Conegliano Valdobbiadene

The Conegliano Valdobbiadene DOCG is almost obtained by metodo di Spumantizzazione Italiano (Italian Sparkling Process), re-elaborated by the Scuola Enologica di Conegliano (Oenological School of Conegliano) and nowadays called Metodo Conegliano Valdobbiadene (Conegliano Valdobbiadene Method): the wine refermentation in autoclaves allows grape aromas to be revealed better and to produce a wine which is typically fruity and floral and to gain a perfect perlage.

Thanks to the Scuola Enologica di Conegliano, which has been working since 1876, and from which the first Stazione Sperimentale di Viticoltura ed Enologia (Experimental Station of Viticulture and Oenology) developed in 1923, Conegliano Valdobbiadene wine growers were able to interpret and to hold all land perfumes in a wine whose elegance, freshness and vitality made it famous and cherished all over the world.

The Prosecco Doc

The controlled denomination of origin “Prosecco”, obtained in 2009, is reserved to wines, that satisfy conditions and requirements defined in the relevant  disciplinary of production, in defense of specific features of quality hailing from the uniqueness of a territory historically suited to Prosecco.

Grapes used to the production of Prosecco DOC, which is classifiable in “spumante”, “frizzante” and “tranquillo”, are produced in the area, including five districts of Veneto (Treviso, Venezia, Vicenza, Padova, Belluno) and four of Friuli (Gorizia, Pordenone, Trieste, Udine), in the north-east of Italy. 

The temperate climate of this area is caused by different factors: the natural protection of the Alps up north, the action of the Adriatic Sea down south with the hot wind Sirocco and the precious summer rains, the heavy temperature ranges between day and night, the easterly dry summer-end wind Bora and the alluvial ground composition of clay and slime with high levels of minerals and microelements. All these elements and the good drainage of lands create the ideal environment to cultivate suitable varieties for Prosecco production.

The basic grape variety is Glera, which is an old native grape already known during Roman age, with white berries, big and long bunches and golden yellow grapes. It is native to karstic hills and more precisely to Prosecco. The cultivation of Glera developed along Friulian and Venetian hilly area and in particular on the gentle slopes of Treviso’s hills, where Prosecco found its perfect terroir, till spreading later up to flat territories in province of Treviso and then in other provinces of Veneto and Friuli. Special mention “Treviso” and “Trieste”, possible when harvest, vinification and wine bottling happen inside these two provinces, underline the importance and the peculiarity of these two territories in the story of this extraordinary and inimitable wine.