Prosecco Conegliano-Valdobbiadene

Conegliano Valdobbiadene is located in the picturesque foothills of the Alps in Italy's northeastern region of Veneto — an area renowned for producing excellent Prosecco Superiore wines. In 2009, Conegliano Valdobbiadene obtained DOCG status — the highest classification for Italian wines — and in 2019 it was declared a UNESCO World Heritage Site. Premium vineyards in this area grow amid an undulating landscape with daunting slopes, some so steep they can only be pruned and harvested by hand. The rich diversity of geology and microclimates contribute to the complexity and depth of these wines, which are produced with dedicated care — often reflected in a higher price. Wines may also be referred to here as 'Conegliano Prosecco Superiore DOCG' or 'Valdobbiadene Prosecco Superiore DOCG'.

To put a Prosecco Superiore & Conegliano Valdobbiadene on the label, the following rules must be met. If this is not met, the wine can safely come from Valdobbiadene, but it should certainly not be called Prosecco Superiore. Therefore Conegliano Valdobbiadene does not say much, although the Marketing department of many wineries would have you believe otherwise and the real quality Prosecco Conegliano Valdobbiadene are the wines that are allowed to carry Prosecco Superiore as a quality mark. A good example of a quality Prosecco wine house is for example Nani Rizzi

1. The grapes must come from the Conegliano Valdobbiadene region and this is also where the vinification must take place. The following municipalities fall within this region: Conegliano, San Vendemiano, Colle Umberto, Vittorio Veneto, Tarzo, Cison di Valmarino, San Pietro di Feletto, Refrontolo, Susegana, Pieve di Soligo, Farra di Soligo, Follina, Miane, Vidor and Valdobbiadene.
2. The minimum amount of Glera (the official name of the prosecco grape) in the wine must be at least 85%.
3. The maximum yield per hectare is 135 hectoliters per hectare. This is substantially higher with the regular Proseccos.
4. The maximum amount of juice relative to the picked fruit is 70%. So a maximum of 70 liters of juice can be pressed from 100 kilos of grapes.
5. Bottling must take place in the province of Treviso.