Floral and fruity scent. Fresh, light, lively flavor: Prosecco Doc, a wine that is a symbol of simple drinking, the production area of which has its fulcrum in the north-eastern area of Italy. More precisely in the territories falling in 5 provinces of Veneto (Treviso, Venice, Vicenza, Padua, Belluno) and in 4 in Friuli Venezia Giulia (Gorizia, Pordenone, Trieste and Udine). When the harvest, vinification and bottling take place completely in the provinces of Treviso and Trieste, the special mention Treviso or Trieste can be used to emphasize the value that these two provinces have held within the history of Prosecco.
It is precisely in
that it is harvest time 2022: between the end of summer and the beginning of autumn, the grape harvesting period that will be used for the production of this important Treviso DOC is located. When asked when the harvest is done it is rather difficult to give a precise answer: it depends on many factors, even if in a generic way the harvest period is identified when the grapes have reached the desired degree of ripeness, that is when in the grape the ratio between the percentage of sugars and that of acids has reached an optimal value for the type of wine to be produced. The time of harvest can then depend on various factors: climatic conditions in the first place, but also the area of production and type of grape. In general, September has always been indicated as the classic month of the harvest but the time period dedicated to the harvest is expanding more and more: from August, in some cases even July, until November in the case of particularly late grapes (it is not the case of Prosecco).
But what are the phases and procedures for the production of Prosecco? It starts with the harvest of the grapes, which for the prosecco are made up of 100% of the Glera vine if in purity or 85% of the Glera vine and the remaining 15% chosen from Pinot, Chardonnay, Verdiso and Bianchetto. The grapes are harvested and transferred to the cellar, pressed in steel tanks until the must is extracted. The latter is decanted with enzymes, then added selected yeasts and fermented at a temperature of about 18 degrees.
At this point we proceed with the sparkling process and you will have to choose what type of Prosecco to obtain (brut, dry, extra dry). In any case, the sparkling process is obtained by inserting the base wine in autoclaves (Martinotti method) together with cane sugar and selected yeasts. This phase can last up to 50 days, to allow the wine to form and give its best, after which it can be bottled. It can therefore be said that from harvesting the grapes to bottling it can take up to six months.
The wait is long, but justified by a wine that is unique in origin and style. A generous territory, known as one of the most beautiful in the Italian peninsula. The Prosecco area in Treviso has been named with a special mention, because it is a place that has had a particular historical value in the evolution of this wine.
Prosecco Doc Treviso is just one of the many reasons to visit this extraordinary city of Veneto. An irresistible temptation that attracts wine lovers to the city, and then makes them discover the real estate opportunities in Treviso, obviously at Engel & Völkers, in Viale Fratelli Cairoli, 123 (tel. 04221486472).