The Prosecco DOC area of production is located in North East Italy, and more precisely within 4 provinces of Friuli Venezia Giulia (Gorizia, Pordenone, Trieste and Udine) and 5 provinces of Veneto (Belluno, Padua, Treviso, Venice, Vicenza), some of the most beautiful territories in the whole of Italy.
The first half of September is the best period for harvest to keep the organoleptic characteristic (e.g. sugars, acids and aromatic markers) of the grapes, which have reached maturity and are perfect for producing quality Prosecco.
Once the best grapes have been picked, the white wine can be produced, transforming sugars into alcohol and carbon dioxide.Yeast activity, also known as fermentation, lasts around 15-20 days at a maximum temperature of 18°C to preserve the most delicate aromas and flavours.
The first variety to be bottled is Prosecco Tranquillo, while the Frizzante and Spumante varieties require a second natural fermentation.
The second fermentation, which uses the Italian Method also known as the Martinotti Method, occurs in large pressure chambers called autoclaves. This is how the wine acquires its famous bubbles.
Towards the end of the process of producing sparkling wine, which takes at least 30 days, the temperature is reduced in order to end fermentation, leaving a residual sugar content that gives the wine an even, balanced flavour.