Types of Prosecco

There are two classifications of Prosecco dependent on origin: D.O.C. and I.G.T.

D.O.C. Prosecco must come from a strictly defined geographic region between the towns of Valdobbiadene and Conegliano. It must be made from a minimum of 85% Prosecco and may contain up to a maximum of 15% of Verdiso, Perera and Bianchetta.

Vinification, production and bottling must follow strict government rules and guidelines and must meet the quality control standards of the Chamber of Commerce.

I.G.T. Prosecco must also come from the Veneto, but not specifically from the Valdobbiadene-Conegliano region. Although government guidelines are more relaxed quality standards are still high.

Prosecco may be a still wine, but it is more often found in a sparkling (spumante) or semi-sparkling (frizzante) style. The latter is often bottled with a cork and string closure, known in Italian as “spago,” the Italian word for string. At Maschio, each string is applied by hand as the bottle comes off the bottling line.