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Glossary and Quality

"The uniqueness and authenticity of Prosecco Conegliano-Valdobbiadene DOCG is guaranteed by precise regulations and by a tradition that was able to maintain in years a precise and distinctive identity. To be appreciated at its best, this peculiar characteristic must be known and understood, by learning to read the language of Prosecco."


Wine which at 20 °C measurds a pressure of no less than 3,5 atm. For Spumante produced from aromatic grapes (Prosecco, Moscato, ecc.), the limit is lowered to 3 atm. Sugar residue in grams per liter:

  • Extra Brut - fra 0 e 6g/l
  • Brut - inferiore a 12 g/l
  • Extra Dry - fra 12 e 17 g/l
  • Dry - fra 17 e 35 g/l


A new name given to the old Prosecco vine that produces aromatic grapes with a pleasant fruity sensation. The wine is primarily proposed in a Spumante version (produced with the Charmat method). High quality produced in the Conegliano and Valdobbiadene hills.


Denomination of Origin Controlled and Guaranteed (Denominazione di origine controllata e garantita). This is a DOC wine garanteed by the positioning of government numbered bands on each bottle.


Wine produced in a specific region. Regulated by disciplinary rules.


Spumante (sparkling wine) obtained through fermentation in large pressure sealed autoclaves, where the various aromas of the grapes are maintained, in order to achieve a fruity, floral wine. The sparkling wine process lasts a minimum of 30 days, after which bottling takes place.


Sparkling wine produced through fermentation in bottle and left on yeasts for at least 15 months.


Wine that comes from at least 85% of the grapes harvested during the year declared on the label.


An accurate mix of wines that are considered the starting point for the transformation into Spumante.


Sparkling wines - Martinotti or Charmat process - 9 °C
White and Rosé wines with sugar residue - 12 °C
Red wines scarcely tannic, little colouring - 14 °C
Red wines tannic on the average and coloured - 16 °C
Tannic red wines, intensely coloured - 18 °C


Must be tasted within the following year of the harvest, therefore maintaining its fruity, floral, organolpetic characteristics. The bottles must be kept lying in a fresh, dry environment and far from any heat sources. We suggest the tasting to be done in a Prosecco calyx, a rather wide glass, and avoid flutes or cups.


The quality piramid

As of August 1st, 2009, a clear classification of quality wine making was established for the Veneto and Friuli municipalities. With the recognition of the DOCG (Denominazione di Origine Controllata) of the historical sites Conegliano-Valdobbiadene and Asolo - Prosecco Superior - and of the DOC Prosecco area which includes 650 municipalites among the two regions, a quality pyramid was created. The name of the vine is now "Glera" in order to avoid confusion with the Prosecco DOC zone.