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The Conegliano Valdobbiadene method

09/04/2010 | Economy |  From the booklet by the Consorzio di Tutela producers' association

Source: Consorzio di Tutela del Conegliano Valdobbiadene DOCG, Conegliano Valdobbiadene. Come e perch่ il Prosecco ่ Superiore / Why and how Prosecco is Superior




PROSECCO SUPERIORE: TRADITION AND SCIENCE, SINCE 1876. Conegliano Valdobbiadene wine is the fruit of an ancient tradition transformed and adapted over the centuries, the result not only of the evolution of technical knowledge but also of an increased awareness of excellence and a new culture of sophisticated, convivial wine enjoyment.

A STRONG IDENTITY. Today, Conegliano Valdobbiadene has its very own "identity card" which it carries throughout its journey from vineyard to bottle:

• Grapes: they must be grown in vineyards within the legally-defined production zone. The vineyards themselves must be those on the Chamber of Commerce's land register which gives full cadastral information for each vineyard.

• Varieties: minimum 85% Glera grapes, plus maximum 15% Verdiso, Perera, Bianchetta or Glera Lunga grapes. In the case of sparkling wine production, the international varieties Pinot and Chardonnay can also be used, to a maximum of 15%.

• Vinification: must be performed in accordance with DOCG regulations and only within the municipalities inside the DOCG boundary area. Cartizze may be vinified only within the boundaries of the Valdobbiadene municipality.

• Bottling and the sparkling winemaking process: can be carried out only in the wineries of the province of Treviso.

• Quality control: performed by a number of organisations at every stage of the production process, from the vineyard to the bottle. Valoritalia, the Consorzio di Tutela (the producers' association) and the chamber of commerce inspect and guarantee the wine's entire production process. At the end of inspections, an official State-issued bottle seal with a unique identification number is attached to every bottle.

• Marketing: before bottling, every batch of wine has to pass a sensory exam carried out by the chamber of commerce oenology committee.


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