Prosecco Wine Region Guide

Where Is Prosecco From? The Veneto Wine Region of Italy

Prosecco is made in northeast Italy, primarily in the hills between Conegliano and Valdobbiadene in the region of Veneto. This area — a UNESCO World Heritage Site since 2019 — is the heart of Prosecco DOCG, the highest-quality designation. The broader Prosecco DOC zone extends across nine provinces in Veneto and Friuli Venezia Giulia. The wine is produced from the Glera grape.

The name "Prosecco" originally came from a village near Trieste, where the Glera grape was first cultivated. Today, the wine and the village share a name — but the production region is Veneto.

Find out more about wine tasting & tours in Prosecco!

Prosecco Wine Map

The Prosecco region sits within the broader region of Veneto, in northeast Italy. Neighbouring wine areas include Friuli Venezia Giulia and Conegliano-Valdobbiadene. Venice is the closest major city — see the closest wineries to Venice for a day trip.

DOC vs DOCG vs Cartizze: how Prosecco is classified

Not all Prosecco is the same. Three quality tiers are produced in three different zones, and the difference shows up clearly on the label.

Prosecco DOC is the broadest designation, covering nine provinces across Veneto and Friuli Venezia Giulia: Treviso, Venice, Vicenza, Padua, Belluno, Pordenone, Udine, Gorizia and Trieste. Most Prosecco sold internationally is DOC. Production is largely on flatter land with mechanical harvest and significant volume.

Prosecco DOCG (Conegliano-Valdobbiadene) is the historic core. Vineyards are on steep hillsides between the towns of Conegliano in the east and Valdobbiadene in the west. Grapes are largely hand-picked because of the slope. This is the UNESCO-protected zone, and the wine has tighter rules on yield, alcohol level and aging.

Asolo Prosecco DOCG is the second DOCG, smaller and lesser known, around the hilltop town of Asolo to the southwest.

Superiore di Cartizze is the apex: a 107-hectare hill within Valdobbiadene that produces Prosecco's most prestigious wines. Cartizze sits at the highest elevations of the DOCG zone, with steep south-facing terraces that ripen Glera more fully than anywhere else in the region.

When you pick up a Prosecco bottle: "DOC" means reliable, broad-zone Prosecco; "DOCG Conegliano-Valdobbiadene" or "DOCG Asolo" means a higher quality tier; and "Superiore di Cartizze" means a single small hill, typically priced at a premium.

What is Prosecco wine?

Prosecco is a sparkling Italian wine produced primarily from the Glera grape, made using the Charmat (Martinotti) method. Where Champagne ferments in individual bottles for 15+ months, Prosecco ferments in large pressurised steel tanks for typically 30 days — preserving the fresh, fruity character of the Glera grape rather than developing the toasty notes of long lees aging.

In the glass, Prosecco DOC is bright straw yellow with persistent fine bubbles and aromas of green apple, white peach, pear and white flowers. Prosecco DOC Rosé — introduced in 2020 — is pale pink, made by extending contact with Pinot Noir grape skins.

Sweetness levels run from driest to sweetest:

• Brut Nature / Pas Dosé — 0–3 g/L residual sugar
• Extra Brut — 0–6 g/L
• Brut — 0–12 g/L
• Extra Dry — 12–17 g/L (the most common Prosecco style)
• Dry — 17–32 g/L
• Demi-sec — 32–50 g/L

Regulations allow up to 15% of secondary varieties: Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Noir.

The Glera grape

Glera is a white grape variety that produces nearly all Prosecco. It was originally called "Prosecco" itself, then renamed in 2009 when the European Union granted "Prosecco" protection as a wine name — meaning only wine produced in the designated zones can use the word.

The variety likely originated in the Karst region near Trieste, where it grew around the village of Prosecco for which both grape and wine are named. Today, Glera is cultivated almost exclusively in northeast Italy. It's a relatively neutral variety — meaning the grape itself contributes a clean, fruit-forward profile rather than dominant aromatics, which is exactly what allows the freshness, bubbles and pairing flexibility of Prosecco to come through.

A typical Glera vine produces tightly clustered bunches of medium-sized green-yellow grapes, with thin skins and high natural acidity — both essential for sparkling wine production.

Climate and terroir

The Prosecco wine region enjoys a mild microclimate with generous rainfall and abundant sunshine, moderated by the Adriatic Sea to the south and the foothills of the Alps to the north. The exact soil varies between vineyards but is generally a mixture of limestone, clay, marl and marine sandstone — together creating fast-draining but mineral-rich growing conditions.

In the DOCG zone, the rocky and sand-rich soils are full of nutrients essential for the slow, even ripening of Glera. The average vineyard altitude is 250–300 metres above sea level, with hills rolling into one another and most slopes oriented to receive maximum sun exposure.

The combination of altitude, microclimate, soil and yield management produces the distinctive grape maturity, acidity and aromatic profile that defines high-quality Prosecco — particularly in the steepest, oldest parcels of Conegliano-Valdobbiadene.

A short history of Prosecco

Wine production in the Prosecco region traces back to Roman times, when the Glera grape was already being cultivated near the village of Prosecco itself. Through the Middle Ages, viticulture spread slowly through the foothills and into the hills of what is now Veneto.

The 18th century brought significant expansion: Glera cultivation extended throughout the Venetian hills and into lower-lying areas. In 1772, Francesco Maria Malvolti was the first to formally connect Conegliano-Valdobbiadene wine production with the historic Prosecco name.

The modern sparkling Prosecco we know dates to the early 20th century, when the Charmat method made tank-fermented sparkling wine commercially viable. The wine production zone was officially defined in the 1930s.

Two further milestones shaped what's in the bottle today: in 2009 Conegliano-Valdobbiadene was elevated to DOCG status, codifying stricter rules on yield, harvesting, vinification and bottling. In 2019 the same area was inscribed on the UNESCO World Heritage list, recognising the cultural landscape of the steeply terraced vineyards.

Visiting the Prosecco region

Most Prosecco visitors base themselves in Treviso (closest major city, 30 minutes by car) or Venice (1 hour). The region is best explored by car along the Strada del Prosecco, the official Prosecco wine road.

Conegliano — the eastern gateway. Visit the Castello di Conegliano for panoramic views, and the Scuola Enologica (Italy's first wine school, founded 1876, still in operation).

Valdobbiadene — the western gateway. Medieval town centre, surrounded by the steepest terraced Prosecco vineyards. Best base for visiting Cartizze.

Strada del Prosecco e Vini dei Colli Conegliano-Valdobbiadene — the official Prosecco wine road, a roughly 50 km scenic route between Conegliano and Valdobbiadene. Italy's first wine route, established 1966.

Cartizze hill — 107 hectares producing Prosecco's most prestigious wines. Best viewpoints from San Pietro di Barbozza and Santo Stefano.

Asolo — historic hilltop town and centre of the second DOCG, Asolo Prosecco. Worth a half-day on its own for the medieval walls and Queen Caterina Cornaro's castle.

Treviso — closest major city, 30 minutes from Conegliano by car. A frequent base for Prosecco trips, with good restaurants showcasing local pairings.

The harvest season runs late August through early October — the most atmospheric time to visit, though also the busiest. Late May and June are quieter and offer the same scenic landscape with milder weather.

Find wine tasting & tours in Prosecco or browse the best wineries in Prosecco to start booking.

Food pairings

Prosecco's high acidity, low alcohol and persistent bubbles make it one of the most food-friendly sparkling wines. Drier styles work as an aperitif and through a meal; sweeter styles pair with desserts.

• Cacio e Pepe — the wine's acidity cuts through aged Pecorino and tames the pepper.
• Fried sage leaves (salvia fritta) — a classic Veneto aperitivo, light and crisp.
• Focaccia with prosciutto di San Daniele — bubbles and salt are made for each other.
• Risotto al gorgonzola — extra dry Prosecco balances the cheese's richness.
• Fresh Adriatic oysters and crudo — Prosecco's minerality matches local seafood.
• Tiramisu — pair sweeter Prosecco DOC Dry or Demi-sec with the region's most famous dessert.

Frequently Asked Questions About Prosecco wine