Treviso DOC

Features of the Treviso DOC appellation

Although there are many appellations in the Veneto region, the Treviso DOC zone is considered the historic heart of Prosecco production. The area is dominated by the Glera grape, which enjoys a favorable microclimate between the Alps and the Adriatic Sea. This combination ensures the grapes receive ample sunshine while retaining the crisp acidity essential for sparkling wines. The wines are produced using the Charmat (or Martinotti) method, with secondary fermentation taking place in large steel tanks. This preserves maximum fruitiness, alongside aromas of peach, pear, and acacia blossoms.

Food pairing guidelines

Treviso Prosecco is one of the most versatile beverages in gastronomy. It is perfect for welcoming guests but equally capable of accompanying dishes throughout the evening. These Italian wines pair best with:

• Italian cold appetizers (prosciutto, melon, light cheeses);
• Fresh seafood and baked white fish;
• Light vegetable salads and spring risotto;
• Asian cuisine (thanks to the subtle residual sweetness in Extra Dry versions).

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Does Treviso DOC produce only sparkling wines?

The vast majority (over 95%) of the production consists of Prosecco (fully sparkling Spumante or semi-sparkling Frizzante). However, appellation rules do allow the production of still (non-sparkling) wines from Glera, Pinot Grigio, or Merlot grapes, though these are much less common.

How does Treviso DOC differ from Prosecco DOCG?

DOCG (such as Conegliano Valdobbiadene) is a higher-tier appellation where grapes are grown on steeper slopes. Treviso DOC wines are produced across a broader plain territory. They are generally more open, lighter, fruit-forward, and offer a very attractive price-to-quality ratio for everyday consumption.

At what temperature should it be served?

To fully appreciate the fine bubbles and crisp aromatics, this wine must be served well chilled, ideally at 6–8 °C (43–46 °F).