The Valdobbiadene Prosecco Superiore DOCG is achieved with some variety of local vineyards. The most important is the Glera, rustic and vigorous, with hazel branches and clusters rather large, long, sparse and winged, with berries of a beautiful golden yellow, surrounded by bright green leaves.

The first written mention of his presence in the area dates back to 1772 in the eighth volume of Journal of Italy, where the academic Francesco Maria Malvolti speaks of the quality of wine-making.

The Glera provides the basic structure to Valdobbiadene DOCG, but can be used in small part Verdiso, Perera and Bianchetta, local varieties considered minor but valuable to complete the structure of the wine, and Pinot and Chardonnay. The Verdiso is in the area since 1700 and already in the nineteenth century was widespread.

Is used to increase the acidity and flavor of the wine. Perera, also common in the last century, is used to enhance flavor and aroma.

For this reason is often found in areas higher and difficult to Verdiso together. The name is due to the shape of the berry or, according to some, to taste, reminiscent of pear. Finally, the Bianchetta, already mentioned in the sixteenth century, is used to refine the wine in cold years because its early ripening.

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

The producers of Conegliano and Valdobbiadene they began to interpret the best vines that contribute to the production of the wine, embroidering the steep hills of vineyards conducted by hand, and to develop the wine to enhance the aroma, elegance, freshness and vitality that mark.