Prosecco.it — Conegliano Valdobbiadene

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- - Visit
12 December 2017

Veal fillet and Norcia guanciale with forest fruits, pumpkin and candied portobello mushrooms

ricetta filetto di vitello prosecco docg

The dish we’re going to prepare in this edition is all about the autumn and the local area. It has been created and prepared by chef Marco Buosi from Ristorante Sansovino at Castelbrando. This dish came into being last year as part of the Cocofungo event and it combines veal fillet with an amalgam of […]

- Visit
7 December 2017

Discovering Brut Nature

Annusamneto in controluce

A wine with an ancient soul, deeply rooted in the area’s traditions yet in tune with changes in tastes and market trends. This is one of the key factors in the success of Prosecco Superiore, alongside the unique landscape, soil and climate in the hills provided by mother nature, always ideal for wine cultivation, and […]

1 December 2017

Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. is ever more popular worldwide and is investing in sustainability.

brindisi prosecco superiore docg

This morning, the Producers’ Consortium for Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. presented the contents of its Annual Financial Report, prepared by the Conegliano Valdobbiadene District’s Research Centre, with scientific coordination provided by the Interdepartmental Centre for Research in Viticulture and Oenology of the University of Padua (Cirve). For the Denomination, this is an opportunity to […]