Fine perlage, bright straw color, persistent foam, floral and fruity scent, dry or sweet taste
These are the main characteristics that make Prosecco DOC and DOCG one the best known and most important ambassadors of Italian wines in the world.
The basic grape variety for the production of Prosecco is undoubtedly the Glera. According to current regulations, its use in the production of Prosecco must represent at least 85% of the total. The vineyards of Glera have hazel-colored grapevines and plurilobate leaves and at the end of the summer they are loaded with large pyramidal clusters with a characteristic golden yellow color. Since 2009 the term "Glera" refers only to the grape variety, while the wine produced from it is called "Prosecco". A disambiguation which, together with the DOC and DOCG labels, guarantees the quality and uniqueness of the real Italian Prosecco.
Although Glera represents the foundation of all Veneto Prosecco production, other grapes can be used in addition, however remembering that their percentage does not exceed 15% of the total. Verdisio is a traditional grape variety from the Treviso hills and is often integrated into the Prosecco blend to increase its flavor and acidity. It gives the final product a slightly bitter aftertaste. Perera is a grape that allows to reinforce its aroma and bouquet. Bianchetta instead softens and refines Prosecco. The additional vines, even if used in small quantities, are certainly fundamental in enriching Prosecco and giving it that uniqueness typical of each company in the sector.