Denominazione di Origine Controllata
The Prosecco D.O.C. appellation spans nine provinces across two regions of north-eastern Italy: Treviso, Venice, Vicenza, Padua and Belluno in the Veneto, and Pordenone, Udine, Gorizia and Trieste in Friuli-Venezia Giulia. The vineyards lie mostly on flat land, with some hillside sections. Soils are of alluvial origin, with a clay-silty texture. The climate is temperate, shielded from continental extremes by the Alps to the north and softened by the nearby Adriatic Sea to the south; the sirocco brings summer humidity, while the autumn bora encourages wide swings between day and night temperatures that help preserve acidity and aroma in the grapes. Glera is the main grape variety, complemented by up to 15 percent of verdiso, bianchetta trevigiana, perera, glera lunga, chardonnay, pinot bianco, pinot grigio and pinot nero vinified white. Two neighbouring DOCG appellations, Conegliano Valdobbiadene and Asolo, are reserved for smaller hillside areas and produce wines distinct from the much larger Prosecco DOC.
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Prosecco D.O.C. is produced in white and rosé versions, in three styles: spumante (fully sparkling), frizzante (semi-sparkling) and tranquillo (still). The sparkling wines are made using the Martinotti method, with a second fermentation in sealed tanks that preserves freshness and develops characteristic floral and fruity notes. The rosé blends glera with pinot nero vinified as a red wine. Residual sugar levels for the spumante range from brut nature to demi-sec, passing through extra brut, brut, extra dry and dry. These are light, lively wines with a fine mousse, meant to be enjoyed young, ideally within the year following the harvest rather than after extended ageing. Served chilled, between 6 and 8°C, in a tulip-shaped glass, they suit aperitifs, refined starters, fish and shellfish; the rosé pairs particularly well with seafood pasta.
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