‘And now I would like to wet my mouth with that Prosecco with its apple bouquet’ wrote Aureliano Acanti in 1754. But Prosecco was already produced as far back as Roman times using the Glera grape which initially grew near the village of Prosecco on the Karst hills above Trieste and was then known as Puccino.
In the 18th century, cultivation of Glera expanded throughout the hills of Veneto and Friuli as recorded in Roccolo “This perfect Prosecco from Monteberico” and in Collezione Ampelografica provinciale Trevigiana “thanks to their aromatic quality, some of the best white grapes suitable for producing a wine with a fine sensory profile”.
Production then spread to the neighbouring lower lying areas of Veneto and Friuli. And this is where the Prosecco we know today was first produced at the beginning of the 20th century, thanks to the introduction of new secondary fermentation technologies.
If it had not been for man and his technical expertise, production of Prosecco DOC would never have got under way. A document dated 1937 has this to say: “Prosecco in barrels is sold at the beginning of the spring and is bottled where it becomes sparkling”.
Specific technical and scientific knowledge regarding production came in leaps and bounds in the 20th century, thanks in part to the School of Oenology in Conegliano Veneto which perfected the production method, enhancing the exceptional qualities of Prosecco. 8159 wine estates, 269 sparkling wine producers and 200 million bottles: these are the latest figures from the Prosecco world.
And, with Controlled Designation of Origin status granted in 2009, the quality of the most famous Italian sparkling wine in the world is guaranteed.