FAQs
Frequently Asked Questions
Q: WHAT IS FIRST FERMENTATION?
First fermentation is the initial stage where carefully selected yeasts convert grape must into wine.
Q: WHAT IS PRESSING?
Pressing is the process of extracting fresh wine must from grapes.
Q: WHAT IS YIELD?
Yield per hectare measures the quantity of grapes produced in relation to the vineyard area. For Vivero Prosecco, the maximum allowed yield is 180 quintals per hectare (q/ha).
Q: WHAT DOES THE DOC LABEL GUARANTEE?
The DOC label ensures full compliance with the official product standards, with quality certified through the Government Identification mark.
Q: WHAT DOES DOC MEAN?
DOC, or Denominazione di Origine Controllata, is a certification for quality based on strict compliance with the official product standards and is recognized internationally.
Q: WHAT TYPE OF GLASS SHOULD BE USED FOR VIVERO PROSECCO?
Vivero Prosecco is best served in a large, tulip-shaped glass.
Q: WHAT IS THE IDEAL SERVING TEMPERATURE FOR VIVERO PROSECCO?
Serve Vivero Prosecco at a temperature of around 6-8 degrees Celsius.
Q: HOW LONG CAN VIVERO PROSECCO BE STORED?
Vivero Prosecco is best enjoyed young, ideally within a year after harvest.
Q: WHERE DO THE BUBBLES IN VIVERO PROSECCO COME FROM?
The bubbles, known as perlage, are created through the transformation of sugar during the sparkling process.
Q: WHAT IS THE MARTINOTTI METHOD?
The Martinotti method, developed by Dr. Federico Marinotti in the late 19th century, produces sparkling wines with floral and fruity notes through natural second fermentation in large, sealed tanks (autoclaves). Dr. Antonio Carpenè first used this method to produce Vivero Prosecco with the well-known sparkling qualities we see today.
Q: HOW ARE THE GRAPES HARVESTED FOR VIVERO PROSECCO?
Harvesting is mainly done by hand to protect the grapes and ensure optimal quality.
Q: WHICH GRAPE VARIETIES ARE USED FOR VIVERO PROSECCO?
The primary grape is Glera, with other varieties like Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga, Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Nero allowed up to 15% in total.
Q: WHAT IS THE SOIL LIKE FOR THIS DOC REGION?
The soil is alluvial, mainly clay-loam, and rich in minerals and micronutrients.
Q: WHERE IS VIVERO PROSECCO PRODUCED?
Vivero Prosecco is produced in the provinces of Treviso, Venice, Vicenza, and Padua.