— Conegliano Valdobbiadene


Conegliano Valdobbiadene Prosecco Superiore at Vinitaly 2016

All the informations about our stand at Vinitaly, April 10th-13th 2016. Where to find us, the producers, the wines, the tastings.

The fair

Come and find us from 10th to 13th April at Vinitaly!

Stand i2-i3 in Pavilion 8

Journalists, members of the trade and wine lovers can find out about the latest news from our Denomination at the Conegliano Valdobbiadene Consortium’s official stand. There will be the chance to have a preview of the 2015 vintage, which has shown itself to be one of the very best in the last few years. More than 100 sparkling wines from throughout the Denomination – from large sparkling wine producers to family-run boutique wineries – will be on offer at the Consortium’s tasting bar.

The producers

Along with the official stand, twelve producers will in fact be present on our stand, so it will be possible to meet them and to deepen your knowledge of our Docg:

Borgo Antico
Duca di Dolle
Il Follo
San Giuseppe
Terre di San Venanzio
Vigne Matte

The tastings

The stand will also be the ideal place to investigate the differences between the many territorial expressions of the Denomination, in a series of tutored tastings that will range from the ABC of Prosecco Superiore to our top-quality sub-zone Cartizze, without forgetting the traditional Col Fondo style and the biodiversity of the Rive. These tutored tastings will be conducted in Italian and are open to everyone.



12 noon “Conegliano Valdobbiadene: the foundations of the D.O.C.G. in five sparkling wines” (Book here)

2 p.m. “The Rive: a voyage through the terroirs of the D.O.C.G.” (Book here)

4 p.m. “Superiore di Cartizze: the Denomination’s outstanding wine” (Book here)


12 noon “Conegliano Valdobbiadene: the foundations of the D.O.C.G. in five sparkling wines” (Book here)

4 p.m. “Dosaggio Zero: Prosecco Superiore Brut with very low residual sugar” (Book here)


2 p.m. “The choice of the cuvée: how Conegliano Valdobbiadene wine evolves over time”  (Book here)

4 p.m. “Re-fermentation in bottle as a traditional local practice” (Book here)