The rolling hills of Italy’s Prosecco region are buzzing with a spirited renaissance, promising a refreshing take on one of the world’s favorite sparkling wines. Nestled in the heart of Veneto, particularly the Conegliano Valdobbiadene Superiore DOCG, is experiencing an electrifying resurgence. Known for its bright, crisp character derived mainly from the white Glera grape, this lovely sparking wine is reinventing itself with a keen focus on authenticity, quality, and sustainability.
What’s particularly thrilling is how Prosecco is stepping up in the sparkling wine arena. Recent accolades from Gambero Rosso, a prestigious Italian wine and food specialist media, place Conegliano Valdobbiadene above renowned names like Champagne, Franciacorta, and Trento DOC in brand positioning. A comprehensive 2023 survey by Ipsos reveals an impressive favor among Italians, with 70% rating these sparkling wines between 8 to 10 points, surpassing all its competitors.
But why are Prosecco wines from the Alta Marca Trevigiana hills capturing hearts now more than ever? Unlike the often-exclusive Champagne, it shines with an approachable charm and freshness that makes it not just a drink for celebrations but a delightful everyday luxury. Sustainability plays a key role here, aligning with modern demands for eco-friendly production practices.
Moreover, the digital wave hasn’t spared the vineyards; a significant shift towards digital cellar management and technological upgrades is setting a new standard in winemaking. Add to this the rising tourist influx, with nearly 300,000 enthusiasts flocking to these wine cellars last year alone, and you’ll find a region buzzing with energy and innovation.
Could this Italian bubbly be your next favorite sparkling wine? How does its approach to sustainability impact your choice? And with its newfound popularity, what experiences await in the picturesque hills of Conegliano Valdobbiadene? Join the conversation and discover why it is more than just a festive fizz.
Table of Contents
1. Prosecco Superiore’s Unique Terroirs
Have you ever wondered what makes Prosecco Superiore stand out from other sparkling wines? It’s not just the grape variety or the craftsmanship, but rather the unique terroir of Conegliano Valdobbiadene that plays a pivotal role in crafting its distinct profile. Here’s a deeper look at the environmental magic, its uniqe terroirs behind this beloved wine.
1-1. A Perfect Climate for Ripeness and Freshness
Situated at 45°N, akin to Bordeaux, Conegliano Valdobbiadene enjoys a Goldilocks climate—not too hot, not too cold, just right for grapes ripe-yet-fresh wines . Protected by the Alps and nourished by the Adriatic sea, the area benefits from an average temperature of 54°F (12.3°C), slightly warmer than Champagne’s 51.8°F (11°C). This subtle warmth, coupled with 3,100 hours of sunshine annually far exceeding the sun exposure in Champagne (1,700 hours).
The region’s ample rainfall (49 inches annually) ensures the vines are well-hydrated, allowing grapes to maintain their essential acidity. This perfect balance creates a rich tapestry of flavors, from ripe pear to tropical pineapple and even red apple, depending on the specific soil composition.
1-2. Steep Terrain for Concentrated Flavors
Unlike the fertile Venetian plain, the best Prosecco vineyards are found on the challenging steep slopes of the pre-Alps. These poor soils are less fertile, which paradoxically is a boon for high-quality wine production. The struggle the vines undergo in extracting nutrients leads to more concentrated flavors in the grapes.
Prosecco Superiore DOCG vineyards, predominantly situated on these slopes, demand over 800 hours of manual labor per hectare, reflecting the dedication to quality over quantity.
1-3. Elevation: The Key to the Acidity
Ascending the hills, the environment transforms. Every 330 feet of elevation results in a temperature drop of about 1°F, intensifying the freshness and elegance of the wine. Vineyards at heights of up to 1650 feet benefit from this cooling effect, which preserves the delicate aromas of jasmine and rose, and keeps the fruit flavors fresh. This elevation also allows significant diurnal temperature variation, where night temperatures can drop by as much as 27°F (15°C), locking in the grapes’ acidity and balance.
Each of these factors—climate, terrain, geology, and elevation—contributes uniquely to the creation of Prosecco Superiore, turning a simple glass of sparkling wine into an experience of the region’s rich environmental tapestry.
2. Comparison: Prosecco and Champagne
Prosecco is primarily produced from the Glera grape variety, which is native to Northeast Italy. It is known for its production using the Charmat or Martinotti method, where secondary fermentation takes place in large, pressurized stainless steel tanks.
This technique allows for a quick turnaround from vineyard to market and helps maintain the fresh, aromatic qualities of the wine. It is celebrated for its bright, fresh flavors, typically showcasing notes of green apple, pear, and floral nuances like honeysuckle. The method not only makes production more cost-effective but also preserves the lively fruit-forward character of the wine, making it a popular choice for its approachability and affordability.
Champagne employs the traditional method or méthode champenoise. This process involves secondary fermentation in the individual bottle, followed by an extended aging period on the lees (dead yeast cells). This interaction imbues Champagne with rich, complex flavors such as toasted brioche, almonds, and cream, adding layers of depth and a creamy mouthfeel. (for information about Champagene’s Brioche Aroma, find out in this post)
The production steps, including riddling and disgorgement, are labor-intensive and contribute to the higher cost of Champagne. The traditional method enhances the wine’s texture and flavor complexity, catering to those who appreciate depth and the traditional craft of sparkling winemaking.
3. Key Grape Varieties
Glera, the primary grape used in Prosecco DOC, is a late-ripening, straw-colored grape variety that has been cultivated in the Veneto and Friuli regions since the 18th century. Known for its robust yields and adaptability to the Mediterranean climate of the area, Glera is essential for producing this bubbly’s characteristic light body, high acidity, and refreshing lower alcohol content, with a minimum ABV of 8.5%. This grape thrives particularly well on the poor soils of the Conegliano Valdobbiadene region, which help control its vigor and enhance grape concentration, allowing it to express unique aromatic profiles that vary significantly from vineyard to vineyard.
To add complexity and diversity to this, DOC regulations permit up to 15% of other grape varieties in the blend. These include native varieties like Verdiso, Bianchetta Trevigiana, Perera, and Glera Lunga, as well as internationally recognized grapes such as Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Nero. Notably, Prosecco DOC Rosé incorporates a minimum of 85% Glera with 10 to 15% Pinot Noir, vinified as red, adding a distinct hue and depth to the sparkling wine. This blend ensures that Prosecco can offer a range of flavors and styles, appealing to a wide array of palates.
4. Prosecco DOC Designation
Prosecco is produced under strict guidelines that define three Protected Designation of Origin (PDO) areas: Prosecco DOC, Conegliano Valdobbiadene DOCG, and Asolo DOCG. Each area brings its unique characteristics to the wines it produces.
4-1. Prosecco DOC
Prosecco DOC is the most expansive and widely recognized of the three categories, covering large areas in the Veneto and Friuli regions. The geography primarily involves flatter terrains as opposed to hilly slopes. Wines from the Prosecco DOC area are known for being lighter in style and more affordably priced, making them a popular choice for casual consumption and celebrations. This category is where most of the Prosecco available on the market comes from, offering a great introduction to the style of these effervescent wines.
4-2. Conegliano Valdobbiadene DOCG
Moving up in both the geographical elevation and quality, the Conegliano Valdobbiadene DOCG is nestled between the towns of Conegliano and Valdobbiadene in the hilly areas of Veneto. This designation adheres to stricter regulations compared to the DOC, including lower maximum allowable yields, which typically result in wines of higher concentration and complexity. The region is also subdivided into further classifications:
DOCG Rive: Refers to wines from specific steep hillside slopes, known as ‘Rive’ in local dialect. These wines come from one of the 43 recognized Rive, where grapes must be hand-harvested, and the village of origin is always indicated on the label along with the vintage. This designation signifies even higher quality and stricter production standards.
DOCG Cartizze: Represents the pinnacle of its quality, encompassing around 108 hectares of vineyards in the steep slopes of Valdobbiadene. Known as the Grand Cru of Conegliano Valdobbiadene, Cartizze Prosecco is complex and well-balanced. It is produced in limited quantities, about one million bottles annually, making it a sought-after treasure for connoisseurs.
4-3. Asolo DOCG
Located in the hilly areas south of Valdobbiadene, Asolo DOCG is a separate PDO known for its distinctive terroir. Like Conegliano Valdobbiadene, Asolo DOCG faces stringent production standards, but it boasts its unique character influenced by the local microclimates and soil compositions. The wines from Asolo are prized for their refined quality and are another excellent example of the diversity within Prosecco’s production areas.
Each of these PDO areas contributes to the rich tapestry of Prosecco, offering a variety of styles and qualities that cater to different tastes and preferences, from everyday sparkling wines to premium bottles meant for special occasions.
5. Understanding Prosecco Labels
Reading the labels of these sparkling wines, especially Prosecco DOCG, can be challenging due to the unfamiliar terms and longer names not commonly used in other Italian wines from different regions. Let’s examine an actual label example:
Villa Sandi Valdobbiadene Superiore di Cartizze DOCG Brut “La Rivetta”
- Villa Sandi: Producer
- Valdobbiadene: Produced in the Valdobbiadene region, DOCG
- Superiore: Indicates no difference in the manufacturing process
- Cartizze: A historic vineyard in Valdobbiadene, known for producing high-quality Prosecco
- Brut: Indicates the level of sweetness, with residual sugar between 0-12g/L
- La Rivetta: One of Villa Sandi’s estates, located at the heart of Cartizze
- 2022: When vintages are specified, at least 85% of the wine must be made from the grapes harvested in the indicated year.
There are more additional terms for your information.
DOC, DOCG: These labels ensure traditional methods were used in the Italian wine region. DOCG represents the strictest standards, while DOC is less stringent.
Frizzante, Spumante: Terms indicating the level of bubbles in wine. Frizzante has lighter bubbles, while Spumante is more effervescent. These descriptors are also used for other Italian sparklings, such as Asti Spumante.
Dry, Brut: These terms describe the sweetness. Despite its name, Dry is the sweetest, followed by Extra Dry, Brut, Extra Brut, and the driest, Ultra Brut. Brut is a good starting point for its balanced flavor.
Superiore: This top prosecco quality comes from a specific area between Conegliano and Valdobbiane, known for its steep hills and hand-harvested grapes, labeled “Conegliano Valdobbiane Prosecco Superiore DOCG.”
Col Fondo: A unique winemaking style where yeast is added directly to the bottle, resulting in a cloudy appearance and a funky flavor. Ideal for natural wine enthusiasts.