8 things you should know about Prosecco

It’s only made in north-East Italy

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Credit: www.prosecco.it

Prosecco is only Prosecco if it is produced in a delimited area of north-east Italy which comprises nine Provinces across the regions of Friuli, Venezia, Giulia and the Veneto. This area is split into two designated regions; Prosecco DOC (Denominazione di Origine Controllata), which covers a wide area of the Veneto and Friuli, and the smaller and higher quality Conegliano-Valdobbiadene Prosecco Superiore DOCG (Denominazione di Origine Controllata e Garantita). The latter comprises 15 communes lying between the towns of Conegliano and Valdobbiadene with vineyards located on steep limestone hills north west of Venice. The entire region covers 13,000 acres (5,200 hectares) with the majority of vineyards picked by hand.

5 Responses to “8 things you should know about Prosecco”

  1. loris says:

    9 things you should now about Prosecco…along with the DOCG Conegliano – Valdobbiadene there’s the DOCG Asolo Superiore. Not mentioned in this article and not shown in map. Not good!!

  2. sira says:

    Actually, the full correct name of the region is “Friuli-Venezia Giulia”.
    Ioris is right when saying the “Asolo-Prosecco” or “Collli Asoloni” has not been mentioned.
    Do you really think that Pinot Noir is allowed ? Was’nt it Pinot Blanc ? As far as I know Pinot Noir is used for a rosè sparkling wine in that area – but of course, this cannot be labelled as Prosecco. Prosecco rosé does not exist.

  3. Federica says:

    The correct name of the area is Veneto, where Valdobbiadene, Conegliano and Asolo are based
    The main DOCG are is made by the valdobbiadene and Conegliano hills
    Best regards

  4. Thank you Lauren & The Drinks Business
    Education is essential to distinguish DOCG proseccos and this is an excellent
    8 point summary.
    We support your communication of quality and look forward to
    sharing the knowledge with your readers & ours.

    Cordiali Saluti

  5. Peter Dushko says:

    Education and knowledge are power.
    If those in the know inform, then the opportunities for all to taste Prosecco as it was intended to be, rather than the product made “by the rules”,increase. For me , the wines from a genuine vineyard, as opposed to those with made up Italian sounding name, are the stars. The Italian equivalent to chateau bottled.
    I sell (and drink) both the wines from Valdobbiadene- Conegliano and Asolo because there is a difference. Each one has its place, dependent on mood and food

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