Why the DOCG mark matters on Prosecco labels

Transcript

I keep talking about Commegleanu Val Di Biederme. Let me bring you to the location. It is the heart area of Prosecco. It's tiny. It's literally twenty minute drive from side to side. And we are located in the North East part of Italy. We are half an hour on the train away from Venice. And there you are in Carnegie Arnaval Di Biederme. Beautiful steep steep steep hills going up and down. We're at the foothills of the Dolomites. Here we have this wonderful diurnal range, so your day to night temperatures are different. Eating at night, it's really cold. It means it keeps that freshness in the grapes. We also have this wonderful south facing exposure, so we have gorgeous sunshine all day on the grapes. This is so steep that means that everyone by hand has to go and cut the grass. They can't send a lawnmower through. Therefore, there's an extra six hundred hours of manpower per hectare that goes into making a conigliano prosecco. Everything here is done by hand, pruning, harvesting, making. Then everything is steeped in old traditions dating back to the nineteen thirties. Fantastic wine to buy.

Transcribed automatically from the speech, so a name may be misheard.