Prosecco

The essence of the land

RIVE DI COLLALTO

This is the single vintage from the slopes of the Collalto hills, where the grapes are harvested by hand
and the best micro-lots become the most fragrant, harmonious spumante,
the expression of the diversity of a superior terroir.

RIVE DI COLLALTO EXTRA DRY

Extra ogni millesimo
Valdobbiadene Prosecco Superiore D.O.C.G.

RIVE DI COLLALTO EXTRA BRUT

The unique character of a hillside 
Valdobbiadene Prosecco Superiore D.O.C.G.

Finesse and flavour

VALDOBBIADENE SUPERIORE DOCG

The ideal spumante at any time of day, striking thanks to its rich elegant personality and pleasantly soft, silky taste

EXTRA DRY

A guaranteed superior toast 
Valdobbiadene Prosecco Superiore D.O.C.G.

Brut

Balanced Brut 
Valdobbiadene Prosecco Superiore D.O.C.G.

Prosecco from the past

With sediment

Whether you call it With sediment or Sur lie, thanks to its natural refermentation in the bottle, this wine is uncompromising, its suspended yeast a fine quality, its perlage even finer

Gaiante “col fondo”

Classic to the very last drop 
Valdobbiadene Prosecco D.O.C.G.

Fresh, first and foremost

Lampo

A glass of wine with vivacious fine perlage and brilliant yellow colour: this is Lampo, a young, fresh spumante with harmonious aromas and elegant taste

Lampo

Lampo by Borgoluce 
Prosecco DOC Treviso Brut

For an even happier happy hour!

GAIANTE

Wines from young vines for young drinkers! Fresh, light wines with hints of flowers and green apples and lively perlage, for drinking in company

Gaiante Frizzante

Young and casual
Prosecco D.O.C. Treviso

Gaiante

Pure energy
Prosecco D.O.C. Treviso Brut

An icon of Italian lifestyle with centuries of history

PROSECCO, THE WORLD’S
MOST FAMOUS SPUMANTE

From the UK to the USA, from Russia to Japan, from Canada to Scandinavia, wherever you go, Prosecco has won over the markets on all five continents, and is universally recognised as the world’s most famous spumante. Helping this extraordinary achievement are its freshness and versatility, which have seen it become the icon of the Italian lifestyle, the ideal accompaniment to aperitifs, at the table or on any social occasion.

Over 500 million bottles sold: a success that did not come out of nothing, but which is the result of centuries of knowhow, because the gently rolling hills of Conegliano Valdobbiadene have been the perfect terroir for vine-growing since ancient times. Formerly called Prosecco, the Glera grape has been in its element on these hills for over three centuries; the first mention in writing of its links with this area date back to 1772. DOC (controlled designation of origin) was introduced in 1969, restricting the historic production area to 15 municipalities between Vittorio Veneto and Valdobbiadene. In 2009, DOCG (controlled and guaranteed designation of origin) was recognised for Conegliano Valdobbiadene Prosecco.
Behind the scenes of success

THE CHARMAT METHOD

Prosecco is produced using the Martinotti or Charmat method, which gives it its characteristic delicate, fresh, fruity notes.

After harvesting, the grapes are taken to the winery. Following pressing and decantation, when the cloudy grape must is left to rest in the cool, vinification begins with an initial fermentation stage, followed by another in steel autoclaves, at a controlled temperature, when yeasts and sugar are added. During this stage, the yeasts turn the sugars into alcohol and carbon dioxide. After this secondary fermentation, the product is cooled and left on the lees for 1 to 3 months. Before being bottled, it is filtered to guarantee its limpidity.
Versatile, pleasing and fresh

GLASS IN HAND,
TASTING NOTES

Prosecco is a sensorial experience to be savoured with the eyes, nose and palate. A spumante with very fine perlage and straw-yellow colour, it releases all the magic and delicacy of a freshly picked bouquet of flowers, with aromatic and fruity notes (pear and even apple or peach) accompanied by a hint of bread crust. Light and affable, fresh and crisp as an apple on the palate, and very easy to drink, making it perfect for any time of day. Brut, dry and extra dry spumantes all have different sugar contents. For the best taste experience, it should be served at a temperature of 6-8 degrees and poured as soon as it is opened.
Traditional cuisine and international dishes

FOOD PAIRING

The king of aperitifs, Prosecco has a complex, elegant personality that makes it an excellent accompaniment for any kind of food.

Delicious with buffets and refreshments, it goes perfectly with platters of charcuterie and mature cheese, at brunch or in the afternoon, with vegetable or fish antipasti, and with salmon and seafood finger food.

It is the ideal accompaniment to white meat and timbales, risottos, pasta, quiches and lots of traditional Veneto dishes, such as stockfish, trout, radicchio, asparagus and sweet and sour sardines “in saor”.

It is also amazing with international specialities, from Valencia-style paella to crêpes, sushi with Venere or basmati rice, in the widest variety of multi-ethnic recipes.

Especially good with desserts, ice cream and dried fruit, it is the most delicious way to end a meal.