The area of Conegliano Valdobbiadene, registered in the World Heritage List during the 43rd UNESCO assembly in Baku, extends over a hilly strip located 50 km from Venice and approximately 100 km from the Dolomites and today is defined as "The Road of Prosecco and Wines”. Viticulture here has very ancient origins, the first written mention that traces Prosecco back to this territory dates back to 1772. Since the introduction of the DOC in 1969, the historical production area has remained limited to 15 municipalities. Two of these give it its name: Conegliano and Valdobbiadene, one the cultural capital and the other the productive heart. Production 1) Harvest: when the organoleptic maturity - sugars, acidity and aromatic substances is optimal, generally at the end of September. It is an extremely delicate operation, because the grapes must maintain their integrity to avoid spontaneous fermentation before arriving in the cellar. 2) Pressing: done with sophisticated machines that act delicately on the grapes so as to extract only the free-run must from the heart of the grape. 3) Decantation: the must is left to rest at a cold temperature of 5°, 10° in steel tanks for approximately 10 - 12 hours. 4) Vinification: on the clear part of the must with the addition of selected natural yeasts. Several days are needed in steel tanks at a constant 18°, 20° to cause alcoholic fermentation and preserve the delicate aromas of the starting grape. Then the maturation period begins and the decanting and filtration operations are carried out to obtain the clear wine: the base wine. 5) Sparkling wine production: on the base wine. The batches and wines which up to this point have been distinguished by origin, harvest period and characteristics are assembled in precise proportions. The Charmat method requires the use of large pressure-tight autoclaves where the wine is mixed with yeasts to preserve the varietal aromas of the grapes which become fruity floral wine with silky bubbles, characteristic of the productions of Conegliano Valdobbiadene. 6) Bottling: takes place at the end of the sparkling process. And so, once the times required by the specification have passed, our Prosecco is ready
