PROSECCO DOC

AGENDA:•History•

Identifying Prosecco DOC•

Geography•

Terroir•

Viticulture & Viniculture•

Styles•

Production•

Export•Consorzio di Tutela Prosecco DOC•

Protection and surveillance activities•

Sustainability•

Future of Prosecco DOC

AgendaFirst mention about wine
production in the Prosecco area
(Roman Empire).

I c CEI c CE

Prosecco DOC: timeline

1382: First mention of the wine
named “Prosecco”, produced in thecity of Prosecco, district of Trieste.

1382

I c CE1382 C 1500

Prosecco DOC: timeline

Turn of 16th Century: PietroBonomo studied Pliny’s Naturalis
Historia (23 – 79 CE) & found themention of a “Pucin” wine, theancient Prosecco

1st written mention of “Prosecco” & of its
production in Friuli Venezia Giulia &Veneto.
Poet Aurelian Acanti wrote “Il Roccolo
Ditirambo” & praised Prosecco withcharming verses

1754
1382

I c CE1382 C 1500

Prosecco DOC: timeline

1754

Research on how to improve
the production of grapes & sparkling wine
for the 2nd fermentation method.
In XIX Century wine production in North East ofItaly was supported by the Oenology School ofConegliano established under the patronage ofAntonio Carpenè and Giovanni Battista Cerletti(1876).
During this period, the first viniculturalcharacterization of grapes (morphological andgenome studies and classification) useful to
produce sparkling wine in the Prosecco area wascarried out by Conte Marco Giulio Balbi Valier.

C 18501754
1382

I c CE1382 C 1500

Prosecco DOC: timeline

1754

C 1850The creation of Prosecco sparkling wine is theresult of the intuition and genius of the Professor
Antonio Carpené (1838-1902) with thecontribution of Prof. Tullio De Rosa

Recognition of the Prosecco IGT.

1977C 1850

1754
1754
1382
1382

I c CE1382 C 1500

Prosecco DOC: timeline

1754

C 18501977

July 17, 2009 Decree:
Recognition of Prosecco DOC•

Delimitation of the production area•

Grape varieties•

Viticulture rules•

Oenological practice•Wine characteristics•Labeling & presentation

I c CE1382 C 1500

Prosecco DOC: timeline

1754

C 18501977

2009

OKProsecco DOC government label
created in 2012

OK

Every bottle of Prosecco DOC andof Prosecco DOC Rosémust have a government label

I c CE1382 C 1500

1754

C 18501977

How to recognize Prosecco DOC - Certification

20092012

HOW TO RECOGNIZE PROSECCO DOC AND PROSECCO DOC ROSÉ – THE LABEL:Understanding the Prosecco DOC/Prosecco DOC Rosé Label•Harvest 2017: harvest of the grapes for the first experimentations•2018: experimentations on the duration of the second fermentationand the yields for Pinot Nero•May 24, 2019: Prosecco DOC Producers approve the changes to thedisciplinary rules and the definition of the Prosecco DOC Rosé quality
parameters•

May 21, 2020: The National Wine Committee of the Italian Ministry for
the Agricultural Policies (MIPAAF) approves the changes to theProsecco DOC disciplinary rules that include the introduction ofProsecco DOC Rosé•

August 11, 2020: Prosecco DOC Rosé Officially Published as anAmendment in the Italian Official Gazette•

Mid-October, 2020: Sales of Prosecco DOC Rosé start within Italy•

October 28, 2020: Prosecco DOC Rosé Published as an Amendmentin Journals of European Authorities allowing exportation

I c CE1382 C 1500

1754

Introducing Prosecco DOC RoséC 1850

1977

2009

2012

2018

2019

2020

24,450 hectares

1,192 wine producers

The family of Prosecco DOC

11,460 grape growers

347 sparkling wine houses

Special Mentions:
1. DOC TREVISO
2. DOC TRIESTE

Tutelary Consortium
based in Treviso✔ 24,450 hectares *(19,922 Veneto Region + 4,528 Friuli Venezia Giulia Region)*additional 6,250 ha temprarily included in 2021: tot 28,100✔11,609 Grape Growers✔1,169 Wineries✔347 Sparkling Wine Houses✔627,5 Million Bottles of Prosecco DOC ➡️ €3 Billion in Revenue in 2021✔+25.4% compared to 2020
✔16.8 Million Bottles of Prosecco DOC Rosé in 2020
✔71.5 Million Bottles Prosecco DOC Rosé in 2021 ➡️ €354 Million in Revenue in 2021

Area of production / terroir

Area of production / terroir

Venice

Area of production / terroir

Dolomitesmountains

Area of production / terroir

The vineyards are locatedat around 18 meters above
sea level.
From the Adriatic Sea (2 ma.s.l.) till to the foot of theDolomites (568 m a.s.l.),there is a great variety ofsoils and subsoils.
Predominantly calcareous,sometimes
mixedwithsandy or stony areas, theProsecco terroirs are mainly
flat, but can extend ongentles slopes too (ColliEuganei in Padua, ColliBerici in Vicenza, gentleslopes in Treviso Province
in the border between
Veneto and FVG).
7% of the total surface ofProsecco DOC are sloping.

Soils

Colli Euganei, Padua Province (Veneto)

Belluno Province (Veneto)

Pordenone Province (Friuli VeneziaGiulia)

Border Treviso/Pordenone Province(Veneto/FVG)

Harvest (Hand Picking & Mechanical Harvesting)Prosecco DOC :•Glera: with a minimum of 85% (large, long, loosely-packed and winged bunches; bright yellow grapes)•

Other varieties: up to a maximum of 15%•

Local varieties: Verdiso (acidity and freshness), Bianchetta Trevigiana (more body), Perera (pear notes) and Glera,Lunga (green citrus and sapidity)•International varieties: Pinot and Chardonnay

Prosecco DOC Rosé:• Glera (min 85%) & Pinot Nero (vinified as red wine, between 10% or 15%)
✔ Glera yields up to 18 tons / ha
✔ Pinot Nero yields up to 13.5 tons / ha for Rosé

Pinot Nero

GleraPereraVerdiso

Grapes variety Prosecco DOC and Prosecco DOC Rosé

Bianchetta Trevigiana

Racking and must at 64°F /18°C

Wine at10°v/v,racking andstabilisation
Yeast + cane sugar or
grape juice(liqueur de tirage)

Sparkling wine

Still wine

①Harvest②De-stemming③Pressing④
PrimaryFermentation
then Blending⑤
SecondaryFermentation

Minimum 30 Days for
Prosecco DOC

Method of Production – Martinotti/Charmat Method⑥
Bottling/Labeling

Minimum 60 Days for
Prosecco DOC Rosé•

Still (tranquillo) <1 bar, >10,50% vol. alcohl

0,1% of total production•Semisparkling (frizzante and rifermentato in bottiglia)

13,4% of total production

Second fermentation in thebottle 0,2%

1><2,5 bar; >10,50% vol. alcohol•Sparkling (spumante) >3 bar, >11,00 % vol. alcohol

Three styles of Prosecco, which are distinguished by the quantity ofresidual sugar in each:•Brut Nature

0,2%

•

Extra Brut

0,3%

•

Brut

24,9%

Extra Dry | Most famousDry• Demi sec

66,2%
8,1%
0,3%

•
•

Frizzante 99,8%

Types and styles of Prosecco DOC

75,2% of total productionCompulsory: “Millesimato” + vintage (minimum 85% of the grapes from stated year)•

1 style of Prosecco DOC Rosé:•11,4% of total production

Sparkling (Spumante) >3 bar, >11,00 % abv

4 levels of Prosecco DOC Rosé, residual sugar:••••

Brut Nature
Extra BrutBrutExtra Dry -> Most Famous

0,2%
0,7%
30,1%
69%

Types and styles of Prosecco DOC RoséMillions of bottles

120

Production of Prosecco DOC

77,8%

22,2%

1° UK 32,3% of total export

36,7% northwest

2° USA 21,90%

44,6% northeast

3° Germany 10,9%

11,6% center

4° France 4,84 %

7,1% south and islands

65,1%PROSECCO DOCEXPORT JP Volume (bott.)

2011

2012

2013

2014

2015

2016

2017

2018

2019

2020

2021

1,202,491

1,496,463

1,737,835

1,939,665

1,992,907

2,609,010

1,924,705

1,818,555

1,283,155

2,001,604

2,494,400

120

Exports of Prosecco DOC

2020
16.8 Million Bottles of Prosecco DOC Rosé ➡️ €81.9 Million in Revenue

2021
71.5 Million Bottles Prosecco DOC Rosé ➡️ €354 Million in Revenue

Distribution channels:

80-85%

15-20%-Large-scale distribution: 55-60%
Horeca: 30-35%
At the winery: 1%
Other (on-line…): 10-15%

USA, UK, Canada,
Scandinavia, Francia, Est-Asia

Production and export of Prosecco DOC Rosé

COLOR: Pale yellow color with greenish shades
AROMAS: Acacia, wisteria & jasmine; green apple, citrus, grapefruit, pear, banana &exotic fruits
TASTE: Crisp & fresh taste; liveliness recalls youth & springTEXTURE: soft & refined structure
BALANCE: RS (if any), high acidity & lower alcohol well-balanced for easy-drinking
VERSATILITY: Perfect any time of day for any occasion. Thanks to different RS levels,easily combines with different cuisines & in mixology.
Cocktails: https://www.prosecco.wine/en/cocktails
Recipes: https://www.prosecco.wine/en/recipes
DEMOCRATIC APPEAL: Certified quality with a very reasonable pricePROSECCO NAME: Easy to pronounce
PROSECCO DOC ROSÉ IS ENRICHED IN:
COLOR: Pale Pink color more or less intense
AROMAS: violet shades, strawberry & raspberry from Pinot NeroTEXTURE: softer & more refined bubble structure provided by extended aging on the lees

Types and styles of Prosecco DOC and Prosecco DOC Rosé•

Management of the Controlled Designation of Origin(DOC);•National and International GI and Mark protection andsurveillance activities;•National and International Promotional activities.

Prosecco DOC is the Italian “genius” that embodies all theemotional values connected to the Italian lifestyle (joy of life)
and its excellences.
**Italian genius is to be understood in its dual meaning:- the "Italian genius" who knows how to fully enjoy life - Italianfine living;- the "genius loci" with all its excellences: beauty, style, talent,art, history and creativity/inspiration.

Consorzio di Tutela del Prosecco DOC

Protection and surveillance activities

Organic Production(4-6% of production)

Environmental Sustainability(territorial certification in terms ofenvironment/social/economic sustainability)

Integrated Production(Prohibition mancozeb, folpet, glyphosate)

Biodiversity Protection(Plantings of 300.000 km of hedges & preservation of30.000 ha of woodlands)

Prosecco DOC: Sustainability

On-Going & Future Activities:• Quality

PastPresent• Environmental sustainability• Social sustainability• Economic sustainability• Protection of Prosecco name• Promotion in new markets

Where Does Prosecco Want To Go?

THANK YOU!

www.prosecco.wine#ProseccoDOC #ProseccoDOCRosé #ItalianGenio