by Elisa Cavazza

On the International Prosecco Day Cavazza celebrates the most loved Italian wine in the world by telling you all about it.

Today, 13 August, the world celebrates the International Prosecco Day and at Cavazza we have decided to celebrate it by telling you the story of the most sold bubbly wine in the world. Prosecco has ancient roots, as proved in texts written by Pliny the Elder, the Roman historian who lived in the 1st century A.D.
In fact, in his writings we read how Empress Livia, the wife of Emperor Octavian Augustus, reached a venerable old age in excellent health thanks to Pucino wine, which was much loved by the Romans. More recently, in 1754, in the long poem “Il Roccolo Ditrambolo” (which also provides historical references on  Italian wines, especially those from the Veneto region), written by Valerio Canati under the pen name Aureliano Acanti and set in Novoledo diVillaverla (VI), we read “and I now want to savour that apple-flavoured Prosecco…”: this is the first time that the term Prosecco appears as we know it today.

Despite the fact that the most suitable area for Prosecco is the Treviso district  ̶  in particular the one where Prosecco Superiore DOCG of Conegliano Valdobbiadene and Asolo and Valdobbiadene Prosecco DOCG Superiore di Cartizze are produced  ̶  at our winery, situated in the province of Vicenza, Glera grapes have always existed and have constantly been used to make wine here. Before 2009 our wine was called Prosecco IGT, while from 2009 onwards, following the amendment to the Regulation, it is labelled exclusively as Prosecco DOC, it bears a government seal and undergoes meticulous checks by the body responsible for certifying this wine. 

The amendment to the Regulation and the extension of the Prosecco DOC area to include Vicenza demonstrates how our territories  ̶  especially Gambellara and the Colli Berici  ̶  are particularly suited for growing this grape and produce excellent wines. The Cavazza Winery vinifies Glera grapes picked in our own SQNPI-certified vineyards in two ways: as Frizzante (semi-sparkling) and Spumante (sparkling) wines. We excel in the latter as the wine is produced using the Metodo Martinotti (Charmat method)  ̶  based on refermentation in temperature-controlled stainless steel pressure tanks  ̶  during which the yeasts convert sugar into alcohol and carbon dioxide. Our Prosecco Doc Brut Millesimato Cavazza and the new Prosecco Rosé Doc Extra Dry Millesimato Cavazza  both remain in pressure-resistant stainless steel vats for 3 months. We have chosen this method to enhance the varietal aromas of the grape variety and obtain tangy, approachable wines.

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