The history of Prosecco wine begins in Conegliano Valdobbiadene, a hilly area of rare beauty located 50 km from Venice and 100km from the Dolomites, where man has been dedicating himself to viticulture for centuries, creating a unique landscape, which beacame in 2019 an UNESCO world heritage site.

Conegliano Valdobbiadene Prosecco Superiore DOCG (Controlled and Guaranteed Designation of Origin) is the guarantee that every single bottle comes from an area that involves only 15 municipalities included between the two production capitals of Prosecco: Conegliano, with the first Enological School of Italy and with the first Experimental Institute for Viticulture, and Valdobbiadene, with the greatest concentration of high hill vineyards.

For producing Conegliano Valdobbiadene Prosecco DOCG only the following grape varieties are allowed: Glera for a minimum of 85%, local grape varieties (Verdiso, Bianchetta, Perera and Glera Lunga) or international (Pinot and Chardonnay) up to a maximum of 15%. The production of Conegliano Valdobbiadene Prosecco DOCG follows the disciplinary that regulates the production of the grapes, their fermentation and the fermentation process. The sparkling wine in this area is produced with the «Martinotti Method» which involves refermentation in autclave and allows to enhance the primary and secondary aromas, the fruity and floral aromas, while preserving the elegance, vitality and freshness of the wine. However, there are producers who make a Prosecco with the Classic Method – rare – or with the refermentation in the bottle – Prosecco Colfondo-. Conegliano Valdobbiadene can be tasted in the Extra Brut, Brut, Extra Dry and Dry versions, which are distinguished by the residual sugar in the wine.