Valdobbiadene DOCG Prosecco Superiore is obtained with some varieties of local vines. The most important is the Glera, rustic and vigorous, with hazelnut-colored shoots and rather large, long, sparse and winged clusters, with berries of a beautiful golden yellow, immersed in the bright green of the leaves.

The first written mention of its presence in the area dates back to 1772 in the VIII volume of Giornale d'Italia, where the academic Francesco Maria Malvolti talks about the quality of local viticulture.

Glera guarantees the basic structure of Valdobbiadene DOCG, but in a small part Verdiso, Perera and Bianchetta, local varieties considered minor but precious to complete the structure of the wine, and Pinot and Chardonnay can be used.

Verdiso has been grown in the area since 1700 and was already widespread in the 19th century. It is used to increase the acidity and flavor of the wine.

La Perera, also widespread in the last century, is used to increase perfume and aroma. For this reason it is often found in the highest and most difficult areas together with Verdiso. The name derives from the shape of the grape or, according to some, the particular taste, which recalls the pear.

Finally, the Bianchetta, already mentioned in the sixteenth century, is used to refine the wine in cold years because its maturation is precocious.

Valdobbiadene DOCG Prosecco Superiore is produced with a minimum of 85% of Glera grapes and, for a maximum of 15%, of the other varieties mentioned. In the definition of local viticulture a fundamental role was played by the first Enological School of Italy, still active today in Conegliano, where the best form of cultivation for local viticulture was studied.

The producers of Conegliano and Valdobbiadene thus began to best interpret the vines that contribute to the production of their wine, embroidering the steep hills of hand-guided vineyards, and to fine-tune the vinification to enhance the aromatic characteristics, elegance, freshness and the vitality that distinguish it.