• Follador is known for producing high-quality Prosecco. How do you see the future of Prosecco in an increasingly competitive market, and how do you maintain the quality of your wines?
    Prosecco should not be compared to Champagne, Cava, or English Sparkling wine, which use Chardonnay or Pinot grapes and the Champenois/Classic Method. Prosecco uses the GLERA grape and the Martinotti-Charmat fermentation method, resulting in lighter, livelier wines that are best consumed young. Prosecco is synonymous with the Italian lifestyle, associated with celebrations and shared aperitifs. Follador's use of meticulous, traditional methods such as the Krios System helps maintain the high-end quality of the product, while the unique lees-aging process minimizes the need for added sulphites.
  • How is global warming affecting your vineyards, and how do you plan to deal with it in the future?
    Climate change is a concern, leading to more extreme weather patterns, including heavy rainfall and droughts. However, Follador's vineyards benefit from the unique Prosecco DOCG terroir with South/Southwest-facing steep slopes. These slopes help manage rainwater and maximize sunlight. Additionally, the vineyards have an irrigation system in place to hydrate the vines during droughts, ensuring the health and quality of the grapes.
  • What type of glass should be used for Prosecco?
    Prosecco should be served in a fairly large tulip-shaped glass.
  • What is the ideal serving temperature for Prosecco?
    Prosecco should be served at around 6-8 degrees Celsius.
  • How long can Prosecco be kept for?
    Prosecco should be drunk young, ideally within the year following the harvest.
  • Where do the bubbles come from?
    The bubbles, or perlage, are produced during the sparkling process, when sugar in the wine undergoes a natural second fermentation.
  • What is the Martinotti Method?
    The Martinotti method, invented in the late 19th century, produces spumante and frizzante wines through a second fermentation in large sealed tanks (autoclaves). This method is ideal for capturing the fresh floral and fruity notes of Prosecco.
  • What is first fermentation?
    First fermentation is the process where must is converted into wine using carefully selected yeasts.
  • What is pressing?
    Pressing is the process of extracting fresh wine must from the grapes.
  • What is yield?
    Yield refers to the amount of grapes produced per hectare. For Prosecco, the maximum yield is 180 quintals per hectare (q/ha).
  • How are the grapes harvested?
    Harvesting is done mainly by hand to avoid damaging the grapes and ensure optimal quality for winemaking.
  • Which grape varieties are used for Prosecco?
    Glera is the traditional grape for Prosecco. Other allowed varieties include Verdiso, Bianchetta Trevigiana, Perera, and several others, up to 15%.
  • What is the land like for this Denomination of Controlled Origin (DOC)?
    The land is of alluvial origin with mainly clay-loam soil, rich in minerals and micronutrients.
  • Which are the areas of production?
    Prosecco DOC is produced in Treviso, Venice, Vicenza, Padua, Belluno, and other provinces in northern Italy.
  • What does the label guarantee?
    The label guarantees compliance with the official product specification and is certified through the Government Identification mark.
  • What is the Prosecco Consortium?
    The Consorzio di Tutela protects and enhances the DOC Prosecco through promotional and regulatory efforts.
  • What are the specific features of Prosecco DOC?
    Prosecco is a light and aromatic wine meant to be enjoyed young, perfect for any occasion.
  • How old are the origins of the variety used to produce Prosecco DOC?
    The Glera grape, native to North-East Italy, dates back at least 2000 years. Prosecco was known in Roman times as Pucino.
  • What is a DOC?
    DOC stands for Denomination of Controlled Origin, marking international recognition for quality and origin, in line with EU standards.
  • When did the bubbles appear?
    The bubbles first appeared with second fermentation in bottles at the end of the 19th century and in autoclaves in the early 20th century.