Prosecco for dummies lesson # 1: Denomination

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This is the first of what (I hope) will be a series of “Prosecco for dummies“articles.

For those who might be interested, I will try to explain how Prosecco is made, in simple terms.

Lesson 1: Denominations

Starting from the bottom we find:

VINO DA TAVOLA: (vdt)

It can be classified as white or red. There is no production per hectare limit and it is not subject to regulations.

-On the label you will find:
-the definition “Vino da tavola”
-the volume content (in liters, centiliters or milliliters)
-the letter “e”, pertaining to the packaging
-the bottler data
-the place of vinification (if different than that of grapes production)
-the alcohol content by volume
-the packaging lot number
-possible blendings

INDICAZIONE GEOGRAFICA TIPICA: (igt) (for sparkling vsaq *)

On the label you will find:

-the geographical indication
-the geographical region boundaries
-a list of accepted vineyards
-the enological typology, including color
-the maximum yield per hectare
-the grapes’ minimum alcohol ratings
-the minimum alcohol content by volume
-the allowed amelioration practices

(*) The igt/vsqa “Prosecco” no longer exists.

DENOMINAZIONE DI ORIGINE CONTROLLATA:(doc)

On the label you will find:

-the name of the denomination
-the grapes’ area of production
-the grapes’ maximum yield per hectare
-the grapes’ minimum alcohol ratings
-the wine physiochemical and organoleptic characteristics & minimum alcohol content by volume
-the production conditions (climate, terrain, elevation, orientation, etc.)
-the vines composition, density, breeding methods, pruning techniques
-organoleptic tests modalities
-minimum aging in barrique and/or finishing in bottle
-possible final bottling in circumscribed areas

We have two types of Prosecco “doc”:

doc Treviso, when the wine is produced within this Province

doc when the wine is produced in the other 8 authorized Provinces (Trieste, Gorizia, Udine, Pordenone, Belluno, Vicenza, Venice)

yield per hectare: 18,000 kilos

DENOMINAZIONE DI ORIGINE CONTROLLATA E GARANTITA: (docg)

The same regulations as in “doc” apply, but even more strictly. The production area is very limited, often confined to a single township or hill.

In the case of Prosecco there are 2 “docg”s:

ASOLO PROSECCO DOCG SUPERIORE

CONEGLIANO-VALDOBBIADENE DOCG SUPERIORE

The production bylaws for the two wines are slightly different.

Asolo docg:

Production: 12,000 kilos/hectare and allowed to harvest grapes at 9.0 alcohol minimum rating

Minimum total dry extract: 16 grams per liter

Conegliano-Valdobbiadene docg:

Production: 13,500 kilos/hectare and allowed to harvest grapes at 8.5 alcohol minimum rating

Minimum total dry extract: 14 grams per liter

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Autore: Bele Casel

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