Prosecco grapevine comes from Trieste territory, probably taking its name from a village name. At the end of ‘500 the identification of the "castellum nobile vinum Pucinum", as the Castle of Prosecco, near the homonymous village, led to the definitive denomination of the Prosecco wine.
To this end, in 1773 year, in his essay "Tuscany Wine”, Villafranchi wrote: “Among those of Italy by the Romans was infinitely appreciated the wine Puccino, in Latin Puxinum, nowadays called Prosecco, which is still collected in the slope of the Contuel Mount, facing the Adriatic Sea, a few miles distant from Trieste ... "
However, the development and cultivation of the vine Prosecco throughout Veneto and Friuli hills, it has to be traced back to the late '700 and early '800.
In the first half of the 18th century, a leading academic ﬁgure in Conegliano, Francesco Maria Malvolti, began working to relaunch local products.
Then, the production was extended to the neighboring territory of Veneto and Friuli; at the beginning of ‘900, thanks to new technologies, sparkling Prosecco was born as we know today.
In 1868, thanks to the commitment of the Doctor Antonio Carnepè, together with his associates Caccianiga, Malvolti and Vianello, founded the Oenological Society of Treviso in Conegliano. This new institution caused a wine revolution whose positive results soon began to be visible, especially for the Prosecco, which starts to be promote, spread and appraise.
In 1877, Antonio Carpenè together with his friend Gian Battista founded in Conegliano the First Oenological School in Italy. This school had among its most famous teachers, personalities of highly international prestige, such as Arturo Marescalchi, Giovanni Dalmasso e Luigi Manzoni who set the bases for the modern vine and oenological science.
Marescalchi was imployed by the Government as Subsecretary of Agricolture, Dalmasso founded the Academy of Grapevine and wine and was the headmaster at the faculty of Agricolture at the University of Torino, while Manzoni realized those great intersections that hand down his name linked to excellent wines indeed.
In the School was establish the sparkling Conegliano Valdobbiadene winemaking method, which was develop by Antonio Carpenè. This method was the reworked version of the italian one (second fermentation of the wine together with sugars and yeast in an autoclave at least for 30 days)
In 1923, the teacher Giusti and Dalmasso, felt the producers’ need of a new institution specifically dedicated to the scientific research and able to resolve the daily problems of the wine-growers, founded the Experimental Station of Wine-growing and Oenology of Conegliano. In 2004 year it began Viticulture Research Center.
In 1969, the Agricoltural Ministry, thanks to the devotion of the Consortium of Prosecco Protection, recognized these hilly district as the only DOC (Italian mark guaranteeing the quality of a wine) area of Prosecco production and the vine Prosecco got the highest degree by the official production discipline.
And, with Controlled Designation of Origin status granted on 1st august 2009, the quality of the most famous Italian sparkling wine products in Conegliano in the world is guaranteed.