FAQ's

The cultivation of vines in this region has been documented since the time of the ancient Romans, when the wine called Pucino was highly regarded, celebrated by Pliny in his work Natural History, and praised for its health benefits by Livia, the wife of Emperor Augustus. The first evidence of oenology dates back to Roman times, and subsequently, in the 6th century, the Valdobbiadene citizen Venantius Fortunatus, bishop of Poitiers, recalls the hills of his birthplace as being “the land where the vines eternally flourish, beneath the mountain with the bare summit, where the shady greenery protects and rejuvenates.” However, it is in the 19th century that Prosecco begins to gain international fame, thanks to the introduction of the sparkling wine production technique in autoclave in accordance with the Martinotti – Charmat Method.

Since 2009, the world of Prosecco is made up of three different appellations: Prosecco DOC, Conegliano Valdobbiadene Prosecco D.O.C.G., and Asolo Prosecco D.O.C.G. It is mainly produced as sparkling and mid-sparkling versions, or less commonly, as tranquillo version.

The Conegliano Valdobbiadene D.O.C.G. is a protected hilly area that includes 15 municipalities, located between Conegliano and Valdobbiadene, in the Veneto region, about 50 km from Venice. It covers a total area of ​​8,710 hectares divided into three main types of Prosecco: Conegliano Valdobbiadene Prosecco D.O.C.G., Rive D.O.C.G., and Cartizze D.O.C.G. Since 2003, the Veneto Region has recognized its production system as an industrial district, the first case in the sparkling wine sector. The district is currently called “Conegliano Valdobbiadene Prosecco.” In 2019, it was declared a UNESCO territory. Here, the maximum expression of Prosecco Superiore is produced, given by a smaller production area subjected to more rigorous controls and regulations.

The production of Prosecco D.O.C. takes place in the territories falling within four provinces of Friuli-Venezia Giulia (Gorizia, Pordenone, Trieste, and Udine) and five provinces of Veneto (Belluno, Padua, Treviso, Venice, and Vicenza). When grape harvesting, vinification, and bottling take place entirely in the province of Treviso, the special mention Prosecco D.O.C. Treviso can be used.

The hills of Conegliano Valdobbiadene are characterized by a unique terroir. The altitude, sun exposure, and soil composition give the wine a distinctive character. The Glera grapes, cultivated in these hills, benefit from a perfect combination of a cool and ventilated climate, limestone soil, and optimal sunlight.

The term “Rive” indicates, in the local way of speaking, the slopes of the steep hills that are characteristic of the zone. This category of wine highlights the diverse expressions of Conegliano Valdobbiadene. Rive wines are often obtained from the most precipitous, high-quality vineyards, from grapes grown in a single commune or area thereof, thus underlining the characteristics that a particular terroir gives to the wine. Within the denomination, there are 43 Rive, and each one expresses a different and distinctive combination of soil, exposure, and microclimate.

Prosecco should not be compared to Champagne, Cava or English Sparkling wine, with these wines using the Chardonnay pr Pinot grape and the Champenois/Classic Method. Prosecco uses the GLERA grape, with the fermentation method of Martinotti-Charmat, meaning the wines are noticeably different - Prosecco is not as complex as the wines mentioned prior, it is lighter, livelier and is best consumed young. Prosecco is synonymous with the Italian lifestyle, associated with celebrating moments together and for groups sharing an aperitif. Gianfranco Follador, is one of the pioneers of ‘sparkling Prosecco in accordance with the Charmat Method, as before ‘60 Prosecco was used to ferment directly in bottles and served frizzante only. Also the methods used at Follador to this day used follow the same meticulous steps, he cultivated, to maintain the high-end quality of the product. (Krios System) For example:  When leaving the Prosecco juice on the lees for 14-20 hours (The only winery that maintains this costly process), this reduces the amount of sulphites that need to be added - therefore Follador wines are more authentic, with no headaches!!

How is global warming affecting your vineyards, what impact are you already noticing, and how do you plan to deal with it in the future? Climate change is a major concern for the wine industry as a whole, with the changing of weather patterns, you can no longer rely upon the ‘seasons’ of 50 years ago.  We have seen heavier rain falls recently, but we have also seen rain shortages. Vineyards, and their grapes, located in flatlands can often suffer with mildew if there is excessive rain / water and lack of sunlight. We are extremely lucky as the Prosecco DOCG terroir is unique, with its South / South Westerly facing steep slopes - which provide a naturally protection against climate change.  When it rains the water drains quickly, due to the steep morphology of the land, whilst the South / South West slopes, mean we maximise the benefit of the Sun.  Whilst when it too warm and the soil is too dry, we provide to keep the vines hydrated by an irrigation system implemented in the vineyards. Follador's vineyard’s are located in this unique terroir, with the grapes harvested by hand to this day.

Prosecco should be served in a fairly large tulip-shaped glass.

Prosecco should be served at around 6-8 degrees Celsius.

Prosecco should be drunk young, ideally within the year following the harvest.

The bubbles, or perlage, are produced during the sparkling process, when sugar in the wine undergoes a natural second fermentation.

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.

First fermentation is the process where must is converted into wine using carefully selected yeasts.

Pressing is the process of extracting fresh wine must from the grapes.

Yield refers to the amount of grapes produced per hectare. For Prosecco, the maximum yield is 180 quintals per hectare (q/ha).

Harvesting is done mainly by hand to avoid damaging the grapes and ensure optimal quality for winemaking.

Glera is the traditional grape for Prosecco. Other allowed varieties include Verdiso, Bianchetta Trevigiana, Perera, and several others, up to 15%.

Prosecco DOC is produced in Treviso, Venice, Vicenza, Padua, Belluno, and other provinces in northern Italy.

The label guarantees compliance with the official product specification and is certified through the Government Identification mark.

Prosecco is a light and aromatic wine meant to be enjoyed young, perfect for any occasion.

The bubbles first appeared with second fermentation in bottles at the end of the 19th century and in autoclaves in the early 20th century.