Prosecco is a variety of white grape grown in the Veneto region, and also gives its name to the sparkling wine made from the grape.The production zone extends through the band of hills of the Province of Treviso and encompasses the area between the towns of Conegliano and Valdobbiadene.

While Conegliano plays host to famous wine institutes, Valdobbiadene is surely the zone's productive heart. The production zone comprises the territory of 15 communities and covers an area of approximately 18,000 hectares Its late ripening has led to its use in dry sparkling (spumante) and semi-sparkling (frizzante) wines, with their characteristic bitter aftertaste. The Prosecco is the vine which guarantees the base structure of the wine, but Verdiso, Perera and Bianchetta, vine varieties which are considered to be of lesser stature, can be used up to a maximum of 15%. The pressing: this takes place when the grapes, harvested by hand and gathered from the various vineyards, are transported to the winery, where the work of vinification begins.

The pressing is accomplished by highly sophisticated equipment which presses the grapes very gently so that only the free-run juice from the heart of the berry is extracted. The Disciplinary Rules dictate that a maximum of 70 litres of wine may be obtained from 100 kg. of grapes. From the still damp pomace (skins), the perfumed and light Prosecco grappa is distilled.

After the pressing, the turbid must is left to rest in stainless steel tanks chilled to a temperature of 5-10 C. After approximately 10-12 hours, the limpid part of the must has separated from the deposits and fermentation begins. Vinification takes about 15-20 days and is completed in stainless steel vats kept at a constant temperature of 18-20 C. After clearing the wine will be bottled; still wine without any added sugar and yeast and sparkling wine with small amount of sugar and yeast, which we'll be taking away before final bottling.

Like other sparkling wines, Prosecco is served chilled. Most commonly it is served unmixed, but it also appears in several mixed drinks. It was the original main ingredient in the Bellini cocktail and in the Spritz cocktail, and it can also replace champagne in other cocktails such as the Mimosa. Prosecco also features in the Italian mixed drink Sgroppino (with vodka and lemon sorbet).

The Italian Prosecco should not be confused with Dalmatian Prosecco, which is actually called Prosek, and made out of dried grapes.

  • Grapes: blend of grapes: at least 85% prosecco and permitted addition of up to 15 % Verdiso, Perera and Bianchetta
  • Colour: Light pale golden yellow color and nuances of golden yellow, very transparent.
  • Bouquet: profumes of citrus fruit
  • Flavour: Still, frizzante or sparkling: dry or semi-sweet, harmonious and slightly crisp.
  • Alcohol: 12%.
  • Best served with: delicious with vegetable soups, sea foods, pasta dishes with a light meat sauce, fresh cheeses and white meats.
  • Serving temperature: 7-9 C. Still wine 12 C.