Prosecco is a wine made from an aromatic grape variety called Glera.

Glera originates from the the area about 50 km north from Venice and 60 km south from the Dolomites, between the small cities of Conegliano and Valdobbiadene; an altitude varies between 50 and 500 meters above the sea level.

Spumante (Sparkling wine) is the Prosecco DOCG most popular type (82 % of total production). The production process follows the Charmat method that involves the use of large, refrigerated, pressure-resistant sealed tanks, called autoclaves.
The foam for the Spumante originates by assembling the cuvee, sugar and yeasts. The wine then goes into an autoclave for the second fermentation developing carbon dioxide (bubbles), alcohol and typical aromas (perfumes).

There are 3 versions of Prosecco Spumante: Brut, Extra Dry and Dry that differ by the residual sugar levels.

Brut. This is the most modern version of the Prosecco wines, the one that follows international taste. It has a rich nose of citrus, vegetal notes and an attractive hint of crusty bread. Should be served at 6-8°C and it’s ideal with seafood and first course or, as usual in the production area, can be enjoyed throughout the whole meal! (Res. Sugar 0-12 g/l).

Extra Dry: This is the traditional version that combines various flavors most commonly associated with bubbles. It has a fresh, fruity nose of apple and pear with a hint of citrus. Best served at 6-8°C with vegetal soup, seafood, pasta, delicate meat sauces and cheeses. (Res. Sugar 12-17 g/l).

Dry: least common version. It has a strong fruity nose: mainly citrus, peach and green apple. Should be served at 6-8°C, fits unconventional cousine, sweets and spicy food. (Res. Sugar 17-32 g/l)

Other version of Prosecco is the Frizzante, a more informal and easy-to-drink wine.

It usually has the palate of fruit and flowers and does best  served as aperitif, together with starters or first courses of Italian cousine.

The substantial difference between Spumante and Frizzante is the pressurein the bottle and consequently the amount of bubbles. The pressure in Spumante is at least 3.5 Bar, while in Frizzante it’s maximum 3 Bar. Other differences are the time of foaming (lower in Frizzy) and the capping: Spumante always has the capsule while Frizzante can only present the cage or a twine binding.

There is also a Still version of Prosecco, not so widely known outside the area. With its nose of apple, pear and almond it goes well with vegetables and seafood.

NORMSFor both Prosecco DOCG and DOC, the use of the State Mark is mandatory: yellow for DOCG, green for DOC.

Only glass bottles are allowed. Derogation for screw cap only for DOC bottle up to 0.375 lt. Derogation for the crown cap only for DOC.