Prosecco

2010 – important year
The region underwent significant structural reform as there has been a split into DOCG and DOC and the variety went from Prosecco to Glera. Then again 2020 something significant happened where Prosecco Rosé DOC was added to the legislation.

For the wine to be called Prosecco it must be produced in the Prosecco region. Outside of the area it will be IGT. Prosecco DOC consists of five provinces in Veneto and four in Friuli. It’s a DOC since 2009 and acccounts for 12600 ha. Prosecco DOC produces half of all the sparkling wine produced in Italy.

Important DOCs

Prosecco DOC Treviso – grapes must come from Treviso Veneto
Prosecco DOC Trieste – grapes must come come from Trieste

Conegliano Valdobiadene Prosecco DOCG

General info	Limited to 15 communes Within Conegliano (6000 hectare), Rive and Cartizze are higher designations.
Ha DOCG	7191 Ha
Production DOCG	100 million bottles
Ha DOC	23000Ha (3000 new planted)
Volume	493 million bottles
When produced	It is produced when needed, until then, they just keep the must cold at -2C.
Price prosecco grapes	€ 1.40
Climate	Warm continental with sea breezes and cool winds from the Alps. In Conegliano, there’s a bit more rain.
Soil	Prosecco DOC From flat and fertile with alluvial soils to rolling hills of clay and loam. Conegliano DOCG Sandstone, schist, limestone and clay
Grapes	Min 85% Glera with max 15% Glera Lunga, PB, PG, PN and Chardonnay
Two clones of Glera	Glera (floral, lemon and high acidity). Glera Lunga (spicy and more intense). Only 15% of Glera Lunga is allowed and they are often fermented together.

Viticulture

Slopes: very steep, up to 70% (only within the DOCG)
Orientation of the vines: west to east against erosion
Altitude: 50-500m
Rainfall: 1250mm
Best sites: south-faced, benefiting from long diurnal range with well-drained soils that can handle the vigour of Glera and maintain a good acid/sugar balance
Min potential alcohol: 9,5%
Harvest: hand and machine
Vinification: tank method, but bottle fermentation is permitted
Min maturation: 30 days inclusive 2^nd fermentation

Yields

Yield DOC: 126hl/ha
Yield DOCG: 95hl/ha
Yield Rive DOCG: 91hl/ha
Yield Cartizze DOCG: 84hl/ha

Styles

Over 90% is spumante, a small part is frizzante and an even smaller part is still.
Sweetness: brut (35%), extra dry and sec
The sweetness in prosecco is achieved by harvesting riper and sweeter grapes, not by adding dosage.
Typical aromas: peachy, almond, apple, citrus

Rosé Prosecco given the green light

Other terms on the label

Rive: can also have the name of one of the 15 communes on the label. Or one of the 43 identified vineyards. In case of the latter, both ‘Rive’ and the name of the vineyard should be on the label.
Cartizze: highest quality, highest and steepest slopes – 106 Ha

Producers

in the DOC: La Marca, Contarini
in the DOCG: Gontarini, Gioiosa, Loredan Gasparini, Bottega S.p.a

Export

65% of the prosecco production is exported
Most important markets DOC: UK, USA and Germany
Most important markets DOC: UK, Switzerland and Germany