DOC · Friuli-Venezia Giulia, Veneto

Prosecco

Prosecco DOC (Friuli-Venezia Giulia, Veneto) at a glance: 4 recorded wine types, with the main requirements from the official production specification. Listed types include Frizzante and Prosecco spumante. The technical sections cover grape yields, market-release rules for the relevant wine types.

✓ Verified· September 2026

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Production rules at a glance

Quick overview of the key requirements. Values and conditions can vary by wine type: consult the detailed rules and official source.

RegionFriuli-Venezia Giulia, VenetoProvinceBelluno, Gorizia, Padova, Pordenone, Treviso, Trieste, Udine, Venezia, Vicenza

Wine typesFrizzante, Prosecco, Prosecco spumante, Spumante Rosato

Grape varieties / compositionVaries by wine type: see the comparison below

Maximum grape yield18 t/haMaximum wine yield—

Minimum planting density2,300 vines/haMinimum alcoholic strength10.5% vol

Ageing—Minimum ageing in wood—

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Wine type A · referenceWine type B · comparison

ParameterFrizzanteProseccoΔ vs A

ColourWhiteWhite—

Grape varietiesGLERA 85–100%GLERA 85–100%—

Maximum grape yield18 t/ha18 t/ha0 t/ha (0%)

Maximum wine yield———

Minimum planting density2,300 vines/ha2,300 vines/ha0 vines/ha (0%)

Ageing———

Minimum ageing in wood———

Minimum alcoholic strength10.5% vol10.5% vol0% vol (0%)

Minimum total acidity4.5 g/l4.5 g/l0 g/l (0%)

Minimum sugar-free extract14 g/l14 g/l0 g/l (0%)

Release for consumptionvintage + 1 years——

AFrizzanteBProsecco

Colour

AWhite

BWhite

Δ vs A—

Grape varieties

AGLERA 85–100%

BGLERA 85–100%

Δ vs A—

Maximum grape yield

A18 t/ha

B18 t/ha

Δ vs A0 t/ha (0%)

Maximum wine yield

A—

B—

Δ vs A—

Minimum planting density

A2,300 vines/ha

B2,300 vines/ha

Δ vs A0 vines/ha (0%)

Ageing

A—

B—

Δ vs A—

Minimum ageing in wood

A—

B—

Δ vs A—

Minimum alcoholic strength

A10.5% vol

B10.5% vol

Δ vs A0% vol (0%)

Minimum total acidity

A4.5 g/l

B4.5 g/l

Δ vs A0 g/l (0%)

Minimum sugar-free extract

A14 g/l

B14 g/l

Δ vs A0 g/l (0%)

Release for consumption

Avintage + 1 years

B—

Δ vs A—

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Common questions

When can Prosecco wine be released for sale?

The permitted release depends on the rules for the specific wine type and, where required, its vintage. Check the official specification and the calculator where applicable.

TECHNICAL DATA

Structured data by wine type

Product specification source · expandable detail

Data by wine type

Numeric values come from the shared structured database. Official names, geographical names and regulatory wording are kept in Italian where appropriate.

Frizzante

Grape compositionGLERA 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type18 t/ha2,300 vines/ha9%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine75%—Fermentazione naturale in bottiglia o in autoclave.

Ageing

TypeTotalWoodBottle / lees

Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino più o meno intenso, brillante, con evidente sviluppo di bollicine10.5% vol4.5 g/l14 g/l

Prosecco

Grape compositionGLERA 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type18 t/ha2,300 vines/ha9.5%Esclusi terreni ad alta dotazione idrica con risalita di falda e terreni torbosi.

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine75%—Pratiche consentite dal disciplinare.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino10.5% vol4.5 g/l14 g/l

Prosecco spumante

Grape compositionGLERA 85–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type18 t/ha2,300 vines/ha9%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine75%—Fermentazione naturale esclusivamente in autoclave; tipologie brut nature, extra brut, brut, extra dry, dry, demi-sec.

Ageing

TypeTotalWoodBottle / lees

Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino più o meno intenso, brillante11% vol4.5 g/l14 g/l

Spumante Rosato

Grape compositionGLERA 85–90%, Pinot nero 10–15%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Glera18 t/ha2,300 vines/ha9%Resa riferita alla componente Glera.

Pinot nero13.5 t/ha2,300 vines/ha9%Resa riferita alla componente Pinot nero vinificato in rosso.

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine75%—Fermentazione naturale esclusivamente in autoclave per almeno 60 giorni; brut nature, extra brut, brut, extra dry.

Ageing

TypeTotalWoodBottle / lees

Release for consumption———

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosa tenue più o meno intenso, brillante11% vol4.5 g/l14 g/l

Municipalities / permitted area

Zona di produzione ProseccoOfficial Italian wording

Articolo 3 Zona di produzione delle uve 1. Le uve destinate alla produzione del vino a denominazione di origine controllata «Prosecco» devono essere prodotte nella zona che comprende le province di: Belluno, Gorizia, Padova, Pordenone, Treviso, Trieste, Udine, Venezia e Vicenza. 3

Art. 3

Official source

Official product specification · Prosecco

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