Prosecco is a white grape variety indigenous to the Veneto area of northeastern Italy. The DOC for this wine is Prosecco di Conegliano-Valdobbiadene, and it is made west of the township of Conegliano along the Piave river, where 5000 growers cultivate 4300 hectares of vineyard. It is the source of the well-known wine by the same name. Prosecco wines are also made as an IGT Colli Trevigiani outside of this region.
Prosecco wines come in still (rare), sparkling, and effervescent versions. The production area is fairly cool and is located in the province of Treviso, close to the border with the mountainous province of Belluno.
The variety is rather neutral, a factor accentuated by extremely high yields in the vineyards. Mid-September marks the beginning of the harvest, and all the wines are fermented to dryness.
Then, using the Charmat method of sparkling wine production, the base wine is transformed into either frizzante or spumante wines.
The finished wines are light and frothing. Unfortunately, their discrete aromatics is too often masked by excessive residual sugar addition.
The subzone of Cartizze is probably one of the coolest subzones of Prosecco production. It is also widely considered as the best Terroir for prosecco production resulting in higher quality and higher prices.
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