Conegliano Valdobbiadene-Prosecco o Conegliano-Prosecco o Valdobbiadene Prosecco

"The Protected Designation of Origin "Conegliano Valdobbiadene - Prosecco", or "Conegliano - Prosecco", or "Valdobbiadene - Prosecco" (DOCG) can include three types of wines: basic, Superior and Sparkling Spumante. In addition, for sparkling wine, the sub-area "Superiore di Cartizze" is also regulated.

Grapes

The wines "Conegliano Valdobbiadene - Prosecco" must be obtained from the grapes of the Glera vine. Grapes of the varieties Verdiso, Bianchetta trevigiana, Perera and Glera lunga (alone or in combination) may be added, but up to a maximum of 15%. In addition, for the Spumante variant, the production with the addition of grapes from Pinot Blanc, Pinot Noir, Pinot Gris and Chardonnay is foreseen.

Physicochemical and Organoleptic properties

The "Conegliano Valdobbiadene - Prosecco" (minimum total alcoholic strength by volume 10.50% vol.) is straw yellow, brilliant, with greenish reflections. The aroma is characteristic and vinous, with a slight fruity scent. The taste is pleasantly bitter and savoury. The sparkling wine is straw yellow, with a remarkable production of bubbles. It has a pleasant and characteristic fruity aroma and a fresh, harmonious and pleasantly sparkling flavour. The Spumante Superiore (11.00% vol.) has the same straw-yellow hue, combined with a pleasant fruity aroma and a persistent froth. The taste is dry, balanced, mineral, with a lively acidity. In the "Superiore di Cartizze" variant (11.50% vol.) it is enriched with fruity and floral notes, reminiscent of apple, pear, white flowers, wisteria and rose.

Grape production area

The production area corresponds to a limited portion of the Veneto region, north of the Venice lagoon.

Specificity and historical notes

The first historical person to officially speak of Prosecco di Conegliano e Valdobbiadene was the Coneglianese nobleman Francesco Maria Malvolti, in the eighth issue of the Giornale d'Italia (1772). From then on, the winemaking tradition of the territory developed exponentially, until it resulted in the birth, in Conegliano, of the first School of Viticulture and Oenology in Italy.