{"id":1511,"date":"2010-08-05T23:28:00","date_gmt":"2010-08-05T21:28:00","guid":{"rendered":"https:\/\/www.belecasel.it\/wp\/?p=1511"},"modified":"2020-05-08T14:25:12","modified_gmt":"2020-05-08T12:25:12","slug":"prosecco-for-dummies-lesson-1-denomination","status":"publish","type":"post","link":"https:\/\/www.belecasel.com\/en\/2010\/08\/05\/prosecco-for-dummies-lesson-1-denomination\/","title":{"rendered":"Prosecco for dummies lesson # 1: Denomination"},"content":{"rendered":"<p><a href=\"https:\/\/www.belecasel.com\/wp-content\/uploads\/2010\/08\/tasc-01.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-4101 size-large\" src=\"https:\/\/www.belecasel.com\/wp-content\/uploads\/2010\/08\/tasc-01.jpg?w=660\" alt=\"Tasc-01\" width=\"660\" height=\"528\"><\/a><\/p>\n<p>This is the first of what (I hope) will be a series of \u201cProsecco for dummies\u201carticles.<\/p>\n<p>For those who might be interested, I will try to explain how Prosecco is made, in simple terms.<\/p>\n<p><strong><em>Lesson 1: Denominations<\/em><\/strong><\/p>\n<p>Starting from the bottom we find:<\/p>\n<p>VINO DA TAVOLA: (vdt)<\/p>\n<p>It can be classified as white or red. There is no production per hectare limit and it is not subject to regulations.<\/p>\n<p>-On the label you will find:<br \/>\n-the definition \u201cVino da tavola\u201d<br \/>\n-the volume content (in liters, centiliters or milliliters)<br \/>\n-the letter \u201ce\u201d, pertaining to the packaging<br \/>\n-the bottler data<br \/>\n-the place of vinification (if different than that of grapes production)<br \/>\n-the alcohol content by volume<br \/>\n-the packaging lot number<br \/>\n-possible blendings<\/p>\n<p>INDICAZIONE GEOGRAFICA TIPICA: (igt)&nbsp;(for sparkling vsaq *)<\/p>\n<p>On the label you will find:<\/p>\n<p>-the geographical indication<br \/>\n-the geographical region boundaries<br \/>\n-a list of accepted vineyards<br \/>\n-the enological typology, including color<br \/>\n-the maximum yield per hectare<br \/>\n-the grapes\u2019 minimum alcohol ratings<br \/>\n-the minimum alcohol content by volume<br \/>\n-the allowed amelioration practices<\/p>\n<p>(*) The igt\/vsqa \u201cProsecco\u201d no longer exists.<\/p>\n<p>DENOMINAZIONE DI ORIGINE CONTROLLATA:(doc)<\/p>\n<p>On the label you will find:<\/p>\n<p>-the name of the denomination<br \/>\n-the grapes\u2019 area of production<br \/>\n-the grapes\u2019 maximum yield per hectare<br \/>\n-the grapes\u2019 minimum alcohol ratings<br \/>\n-the wine physiochemical and organoleptic characteristics &amp; minimum alcohol content by volume<br \/>\n-the production conditions (climate, terrain, elevation, orientation, etc.)<br \/>\n-the vines composition, density, breeding methods, pruning techniques<br \/>\n-organoleptic tests modalities<br \/>\n-minimum aging in barrique and\/or finishing in bottle<br \/>\n-possible final bottling in circumscribed areas<\/p>\n<p>We have two types of Prosecco \u201cdoc\u201d:<\/p>\n<p>doc Treviso, when the wine is produced within this Province<\/p>\n<p>doc when the wine is produced in the other 8 authorized Provinces (Trieste, Gorizia, Udine, Pordenone, Belluno, Vicenza, Venice)<\/p>\n<p>yield per hectare: 18,000 kilos<\/p>\n<p>DENOMINAZIONE DI ORIGINE CONTROLLATA E GARANTITA: (docg)<\/p>\n<p>The same regulations as in \u201cdoc\u201d apply, but even more strictly. The production area is very limited, often confined to a single township or hill.<\/p>\n<p>In the case of Prosecco there are 2 \u201cdocg\u201ds:<\/p>\n<p>ASOLO PROSECCO DOCG SUPERIORE<\/p>\n<p>CONEGLIANO-VALDOBBIADENE DOCG SUPERIORE<\/p>\n<p>The production bylaws for the two wines are slightly different.<\/p>\n<p><strong><em>Asolo docg:<\/em><\/strong><\/p>\n<p>Production: 12,000 kilos\/hectare and allowed to harvest grapes at 9.0 alcohol minimum rating<\/p>\n<p>Minimum total dry extract: 16 grams per liter<\/p>\n<p><strong><em>Conegliano-Valdobbiadene docg:<\/em><\/strong><\/p>\n<p>Production: 13,500 kilos\/hectare and allowed to harvest grapes at 8.5 alcohol minimum rating<\/p>\n<p>Minimum total dry extract: 14 grams per liter<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the first of what (I hope) will be a series of \u201cProsecco for dummies\u201carticles. 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. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"off","ocean_gallery_id":[],"footnotes":""},"categories":[],"tags":[],"class_list":["post-1511","post","type-post","status-publish","format-standard","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Prosecco for dummies lesson # 1: Denomination - Bele Casel e l&#039;Asolo Prosecco DOCG<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.belecasel.com\/en\/2010\/08\/05\/prosecco-for-dummies-lesson-1-denomination\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prosecco for dummies lesson # 1: Denomination - Bele Casel e l&#039;Asolo Prosecco DOCG\" \/>\n<meta property=\"og:description\" content=\"This is the first of what (I hope) will be a series of \u201cProsecco for dummies\u201carticles. 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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. 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