“…My thoughts often fly back to that land, where the vine grows, eternally, under the vast mountain” Vananzio Clemenziano Fortunato, From “De Virtutibus Sancti Martini”
Stretching from Lake Garda in the west, Venice to the south, the Adriatic to the east and the alpine ski resort of Cortina d’Ampezzo in the north, Veneto is a large area. It’s also among the foremost wine-producing regions, both for quality and quantity, counting over 20 DOC zones. Many of its wines, are internationally known and appreciated.
Conegliano is a beautiful town crowned by a castle and heralded for its famous School of Viticulture and Enology of Conegliano G.B. Cerletti. Since the School’s founding in 1876, it has served as a hub for scientific and technological research by all modern Italian Enology.
Conegliano leads to many historic sites, including: the picturesque wine hamlet of Rollo; the village of Molinetto della Croda, where a historic river mill is still in operation; the Abbey of Follina, and the San Salvatore castle in Susegana, with its spectacular backdrop of the Alps. Area scenery is defined by vibrant valleys, verdant riverbanks, and steep, terraced hillsides laden with vines.
Due to the region’s location midway between the Alps and the Sea, Valdobbiadene is equally influenced by the Alpine breezes and the temperate, Adriatic air. This enviable position bestows it with a refreshingly cool climate, an abundance of sunny days and generous rainfall.
Soil consists of a varying mix of marl, clayey limestone, marine sandstone and rough clay. These combine to draw out Prosecco’s creamy, fresh peach notes, the wine’s signature aroma, (although Prosecco wines may also exhibit notes of citrus fruits, apple, pear, crusty bread, and almonds or hazelnuts).
Recently upgraded Conegliano-Valdobbiadene Prosecco Superior DOCG wines are principally made with the late-ripening white variety Prosecco. These can be blended with native grape varieties of Verdiso, Bianchetta, and Perera, and non-native grapes Pinot Bianco and Chardonnay.
Most Proseccos are blends, however there are single varietal Proseccos made with grapes from special crus.
It is reputed that the best Proseccos are from the Cartizze denomination, a select area of vineyards southwest of Valdobbiandene. Steep vineyards here have very low yields and produce wines considered more powerful and sweeter than other Proseccos.
A few still, dry Proseccos are also made, although the majority of the more than 250 million bottles produced annually are either semi-sparkling (frizzanti) or fully sparkling (spumanti).
It is usual for Prosecco wines to be released about a month after bottling.
LA TRADIZIONE DELLA LEGATURA A SPAGO
La scelta di sigillare le bottiglie con lo spago non deriva da una specifica motivazione di carattere tecnico, ma dall’intento di perpetuare una tradizione secolare che risale alle origini stesse del Prosecco frizzante.