Prosecco DOC, a symbol of celebration, is crafted through a meticulous winemaking process. It begins with Glera grapes (and Pinot Noir for Rosé), which are gently pressed and clarified at low temperatures. For Rosé, Pinot Noir undergoes maceration to extract color and character. Fermentation follows, with selected yeasts converting sugars into alcohol over 15–20 days at 18°C. After filtration, still versions are bottled, while sparkling styles undergo a second fermentation in autoclaves—lasting at least 30 days for standard Prosecco and 60 for Rosé. Overseen by Valoritalia, strict quality controls ensure every bottle reflects Prosecco DOC’s authenticity and Italian craftsmanship.
Introduction
Grape Preparation
Rosé Production
Fermentation Process
Post-Fermentation
Second Fermentation
Quality Control
Bottling and Aging
Conclusion
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