The high quality of the Prosecco produced in these municipalities is partly due to its limited production and the manual harvest carried out on very steep hills, whose altitudes vary between 70 and 450 meters. Planted on hillsides with a slope of up to 70%, the vineyards require 1.500 hours of manual work per hectare in the DOCG Prosecco Superiore, compared to just 300 hours for a Prosecco DOC.
The various styles of Prosecco can be distinguished in terms of flavour, from driest to sweetest.
With a sugar level between 0 and 12 g/L, is the most modern version of Prosecco and best known worldwide. It is recognisable by its light straw-yellow colour and floral notes, along with hints of green apple, pear, and sometimes lychee.
With a sugar content between 17 and 32 g/L, is the sweetest version of Prosecco, a gourmet wine that will pair beautifully with a wide range of dessert dishes.