Prosecco DOC

Technical Summary

• Classification: DOC (Denominazione di Origine Controllata)
• EU Registration: Protected Designation of Origin (PDO); PDO-IT-A1097
• Geographic scope: Nine provinces across Veneto and Friuli Venezia Giulia
• Wine types: Spumante (sparkling), Frizzante (semi-sparkling), Tranquillo (still)
• Varietal requirement: Minimum 85% Glera
• Production method: Charmat/Martinotti method for sparkling

Regulatory Constraints (Verified)

Ampelographic Composition

• Primary variety: Glera — minimum 85%
• Complementary varieties: Up to 15% from Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga
• Additional permitted: Chardonnay, Pinot Bianco, Pinot Grigio, Pinot Nero (vinified white) up to 15%
• Source: Disciplinare di Produzione, Art. 2

Geographic Delimitation

Nine provinces authorized:

• Veneto: Treviso, Venezia, Vicenza, Padova, Belluno

• Friuli Venezia Giulia: Gorizia, Pordenone, Trieste, Udine

• Sub-designations: “Treviso” and “Trieste” may be added if grapes sourced entirely from those provinces

• Total area: ~24,000+ hectares registered

• Source: Disciplinare di Produzione, Art. 3

Yield Limits

• Maximum grape yield: 18,000 kg/ha
• Treviso sub-designation: 13,500 kg/ha maximum
• Source: Disciplinare di Produzione, Art. 4

Production Method Requirements

• Spumante: Charmat/Martinotti method (tank method) required
• Secondary fermentation: Minimum 30 days
• Traditional method: NOT permitted for DOC Prosecco
• Source: Disciplinare di Produzione, Art. 5

Pressure and Residual Sugar Categories

Type	Pressure
Spumante	≥3.5 bar
Frizzante	1.0-2.5 bar

Sweetness	Residual Sugar
Brut Nature	0-3 g/L
Extra Brut	0-6 g/L
Brut	0-12 g/L
Extra Dry	12-17 g/L
Dry	17-32 g/L
Demi-Sec	32-50 g/L

• Source: Disciplinare di Produzione, Art. 6

Minimum Alcohol

• Spumante: 10.5% vol minimum
• Frizzante: 10.5% vol minimum
• Source: Disciplinare di Produzione, Art. 6

Enological Implications

Evidence-Backed Implications

Charmat method requirement:

• No traditional method (bottle fermentation) permitted. See Sparkling Wine Production Challenges for comparison of methods.
• Tank fermentation preserves Glera’s primary fruit aromatics
• Secondary fermentation duration affects complexity (minimum 30 days)

High yield allowance:

• 18,000 kg/ha substantially higher than DOCG (13,500 kg/ha)
• Quality-yield trade-off inherent in DOC positioning
• Treviso sub-designation offers middle ground (13,500 kg/ha)

Operational Observations

Volume production infrastructure:

• Large autoclave capacity required
• Isobaric bottling essential for pressure maintenance
• High throughput production model

Freshness-focused style:

• Short production cycle (30+ days secondary)
• Early release typical
• Limited aging expectation (consume within 1-2 years)

Frequent Compliance Risks

Production Method Violations

• Risk: Attempting traditional method fermentation
• Impact: Cannot be labeled Prosecco DOC
• Mitigation: Charmat method facility compliance

Yield Exceedance

• Risk: Exceeding 18,000 kg/ha (or 13,500 for Treviso)
• Impact: Excess declassified to IGT
• Mitigation: Harvest monitoring; yield declarations

Pressure Deficiency

• Risk: Spumante below 3.5 bar at release
• Impact: Must be labeled Frizzante or declassified
• Mitigation: Pressure testing before bottling

Geographic Sub-Designation Errors

• Risk: Labeling as “Treviso” with non-Treviso sourcing
• Impact: Labeling violation
• Mitigation: Grape origin documentation

Relevant Grape Varieties

• Glera — primary variety (minimum 85%)
• Chardonnay — permitted complementary
• Pinot Noir — permitted complementary (vinified white)

References

1. Disciplinare di Produzione Prosecco DOC

   • Consorzio di Tutela della Denominazione di Origine Controllata Prosecco
   • URL: https://www.prosecco.wine/

2. eAmbrosia - EU GI Register

   • Entry: PDO-IT-A1097
   • URL: https://ec.europa.eu/agriculture/eambrosia/

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Last Updated: January 6, 2026