Wine Denomination from Veneto
Prosecco Superiore di Conegliano Valdobbiadene received DOCG status in 2009, recognizing it as the historic heartland of Prosecco production. This area has produced sparkling wines since at least the 18th century, with the Charmat method becoming standard in the early 20th century. The DOCG designation distinguishes these wines from the broader Prosecco DOC zone.
The Prosecco Superiore DOCG encompasses 15 communes across the provinces of Treviso and Belluno in the Veneto region. The production zone stretches for approximately 30 kilometers between the towns of Conegliano and Valdobbiadene in the foothills of the Dolomites. The vineyards are planted on steep hillsides with varying aspects and elevations ranging from 50 to 500 meters above sea level.
Prosecco Superiore must contain a minimum of 85% Glera grapes, the traditional variety of the region formerly known as Prosecco. Up to 15% of other authorized white varieties may be included, specifically Verdiso, Bianchetta Trevigiana, Perera, and Glera Lunga. International varieties and aromatic grapes like Pinot Bianco, Pinot Grigio, and Chardonnay are permitted in limited quantities within the 15% allowance.
The Charmat method is the standard production technique, with secondary fermentation occurring in pressurized tanks rather than bottles. The wine is classified by sweetness levels: Brut Nature (0-3 g/l residual sugar), Extra Brut (0-6 g/l), Brut (0-12 g/l), Extra Dry (12-17 g/l), and Dry (17-32 g/l). The minimum alcohol content is 10.5%. Vineyards on steep slopes in the core historic area between Conegliano and Valdobbiadene may use the additional designation "Rive" with vintage year and single-commune indication.
Prosecco Superiore displays a straw yellow color with greenish reflections and fine, persistent perlage. The wine offers fresh, fruity aromas of green apple, pear, white peach, and citrus, often with floral notes of white flowers and acacia. On the palate, it is light to medium-bodied with crisp acidity and delicate bubbles. The flavor profile typically shows stone fruit and citrus characteristics with a clean, refreshing finish. Extra Dry and Dry versions display more pronounced fruit sweetness.
The DOCG zone benefits from a unique mesoclimate created by the proximity to the Dolomite mountains and the Adriatic Sea. The steep hillside vineyards feature diverse soil types ranging from calcareous to clay and conglomerate, contributing to wine complexity. Significant diurnal temperature variation during the growing season helps maintain acidity and develop aromatic intensity. The area's varied exposition creates distinct microclimates within individual vineyard sites.
Prosecco Superiore DOCG regulations establish maximum yields of 13,500 kg of grapes per hectare for basic production and 12,000 kg per hectare for Rive wines. The designation "Superiore di Cartizze" identifies the most prestigious 107-hectare subzone on steep slopes between Santo Stefano, Saccol, and San Pietro di Barbozza. Cartizze wines are typically produced in the Dry or Extra Dry style and command premium prices. All DOCG Prosecco must undergo organoleptic evaluation and chemical analysis before receiving approval.