Information

DOCG Italian Wines: Conegliano Valdobbiadene DOCG Prosecco

DOCG Italian Wines: Conegliano Valdobbiadene DOCG Prosecco

Production area and history

The production area extends in the hilly area of ​​the province of Treviso between the towns of Conegliano and Valdobbiadene. A set of hilly chains - with an east-west direction - which follow one another from the plain to the Prealps, at an equal distance from the Dolomites - from to which they remain protected in the north - and the Adriatic, which positively influences the climate and nature of the landscape.Conegliano is the city of wine institutions and Valdobbiadene is the productive heart.
The production area includes the territory of 15 municipalities and covers an area of ​​approximately 18,000 hectares of agricultural area. The vine is grown only in the sunniest part of the hills, at an altitude between 50 and 500 meters above sea level, while the north side is often covered with woods.
Prosecco has been present in these hills for more than two centuries.Starting in the nineteenth century, with the foundation in Conegliano of the School of Viticulture and Oenology and the Experimental Station for Viticulture, studies on prosecco have developed considerably, promoting their diffusion. throughout the area. The origin of this grape variety is mysterious; for some it was even already known at the time of the Roman Empire with the name of Pucino, from which a wine particularly appreciated by the empress Livia Augusta was obtained. (Production regulations).

Conegliano Valdobbiadene - Prosecco DOCG (photo www.prosecco.it)

Production area of ​​Conegliano Valdobbiadene - Prosecco DOCG (photo www.prosecco.it)

Vines - Minimum alcoholic strength - Aging and qualifications

The "Conegliano Valdobbiadene - Prosecco" wines must be obtained from grapes from the vineyards made up of the Glera vine; up to a maximum of 15% of the grapes of the following varieties, used alone or in conjunction: Verdiso, Bianchetta trevigiana, Perera and long Glera can contribute within the company.
After pressing, the cloudy must is left to rest cold (5-10 ° C) in steel tanks.
After about 10-12 hours, the clear part of the must is separated from the deposit and sent for fermentation.
The vinification takes place in steel tanks at a constant temperature of 18-20 ° C and continues for about 15-20 days.
The second fermentation takes place when the base wine has become clear, only then is the sparkling process started.
«Conegliano Valdobbiadene - Prosecco»:
- minimum total alcoholic strength by volume: 10.50% vol;
- minimum total acidity: 5.0 g / l;
- minimum non-reducing extract: 14.0 g / l;
"Conegliano Valdobbiadene - Prosecco" sparkling:
- minimum total alcoholic strength by volume: 10.50% vol;
- minimum total acidity: 5.0 g / l;
- minimum non-reducing extract: 14.0 g / l.
In the type traditionally produced by bottle fermentation, the presence of a veiling is possible. In this case it is mandatory to include the wording "refermentation in the bottle" on the label.
- minimum total acidity: 4.0 g / l;
«Conegliano Valdobbiadene - Prosecco» superior sparkling wine:
- minimum total alcoholic strength by volume: 11.00% vol;
- minimum total acidity: 5.0 g / l;
- minimum non-reducing extract: 14.0 g / l;
«Conegliano Valdobbiadene» Superiore di Cartizze or «Valdobbiadene» Superiore di Cartizze:
- minimum total alcoholic strength by volume: 11.50% vol;
- minimum total acidity: 5.0 g / l;
- minimum non-reducing extract: 14.0 g / l.

Organoleptic characteristics

«Conegliano Valdobbiadene - Prosecco»:
-color: more or less intense straw yellow;
-odore: vinous, characteristic with a light fruity aroma;
-taste: pleasantly bitter and rightly savory;
"Conegliano Valdobbiadene - Prosecco" sparkling:
- color: more or less intense straw yellow, bright, with evident development of bubbles.
- smell: pleasant and characteristic of fruitiness;
- flavor: fresh, harmonious, pleasantly sparkling, fruity;
In the type traditionally produced by bottle fermentation, the presence of a veiling is possible. In this case it is mandatory to include the wording "refermentation in the bottle" on the label. The characteristics of the smell and taste for this wine and the minimum total acidity are the following:
- odor: pleasant and characteristic of fruity with possible hints of bread crust and yeast;
- flavor: fresh, harmonious, pleasantly sparkling, fruity with possible hints of bread crust and yeast;
«Conegliano Valdobbiadene - Prosecco» superior sparkling wine:
- color: more or less intense straw yellow, brilliant persistent consume;
- smell: pleasant and characteristic of fruitiness;
- flavor: fresh, harmonious, pleasantly fruity, characteristic;
«Conegliano Valdobbiadene» Superiore di Cartizze or «Valdobbiadene» Superiore di Cartizze:
- color: more or less intense straw yellow, bright, persistent consume;
- smell: pleasant and characteristic of fruitiness;
- flavor: fresh, harmonious, pleasantly fruity, characteristic.

Pairings and serving temperature

Perfect as an aperitif, it accompanies appetizers, first courses and fish main courses. Serving temperature 8-10 ° C.


Video: Winecast: The Veneto (January 2022).