Organoleptic characteristics: Prosecco has straw yellow color and a fine, characteristic, typical of the grapes of origin aroma. In the mouth it is dry or sweetish, fresh and distinctive.
Historical-cultural infos and curiosities: The first documents where the term Prosecco appears referring to a wine go back to the late seventeenth century: it was a white wine from an area near Trieste called Prosecco. The production moved almost immediately, however, in the territories of Treviso. During the twentieth century the fame and especially the appeal of this wine increased, so much so that it became necessary to protect its name. The DOC was obtained in 2009.
Serving suggestions: Excellent as aperitif, is also served with light appetizers, fish dishes (also shellfish) and cheese (Imbriago, for example). It is excellent with risotto with wild herbs typical of the Treviso area.
Production area: Provinces of Belluno, Gorizia, Padova, Pordenone, Treviso, Trieste, Udine, Venice and Vicenza.
Grape varieties allowed for its production: Glera. To produce this wine, alone or in combination up to a maximum of 15%, the Verdiso, Bianchetta Treviso, Perera and Glera Lunga, Chardonnay, Pinot Blanc, Pinot Gris and Pinot Noir (vinified in white) can contribute.
