The Prosecco of Valdobbiadene is obtained from some varieties of local grapes.
The most important is the Glera, rustic and vigorous, with hazel branches and clusters rather large, long, sparse and winged, with berries of a beautiful golden yellow, surrounded by bright green leaves.
The first written mention of his presence in the area dates back to 1772 in the eighth volume of Journal of Italy, where the academic Francesco Maria Malvolti spoken of the quality of wine-making.
The Glera provides the basic structure of the Prosecco.
Can be used in small part, other local varieties considered minor but valuable to complete the structure of the wine, such as grapes of Verdiso, Perera and Bianchetta.
Verdiso is in the area since 1700 and is used to increase the acidity and flavor of the wine.
Perera, also common in the last century, is used to enhance flavor and aroma.
The name is due to the shape of the berry or, according to some, to taste, reminiscent of the fruit of the pear.
Bianchetta, first mentioned in ‘500, is used to refine the wine in cold years because its early ripening.
For this reason in area higher is difficult to find Bianchetta and Verdisio together.
Our Prosecco is produced with a minimum of 95% of the grapes Glera and, for a maximum of 5%, of other varieties mentioned.