A consolidated and glorious tradition has established Prosecco as a wine cherished throughout the world. In Veneto the production of this wine is present especially in the hilly areas of the province of Treviso, but also in the provinces of Padua and Vicenza, and in some other areas of the plain. The Prosecco is appreciated and sought-after by the general public for its versatility in combinations, its mellow and fresh taste, and its scent which ranges from fruity to floral notes, depending on the variety: fruit, apple, pear, but also citrus, almonds, honey and a rich bouquet of flower essences. The grapes used for the wine with the controlled denomination of origin “Prosecco” must ensure a minimum natural strength of 9.50% vol. and those used for the production of wines with the controlled denomination of origin “Prosecco” Spumante and Sparkling must ensure a minimum alcoholic strength of 9% vol., provided that the destination of the grapes to be processed is expressly indicated in the official documents of the cellar and the annual grape harvest report. It is above all the bubbles in the two versions of spumante and frizzante which are required as per the rules of production, which determine the success of this wine, which producers of Veneto and Friuli Venezia Giulia have chosen to protect with the D.O.C. mark throughout the territory historically devoted to Prosecco. The spumante type must be obtained exclusively by natural fermentation in autoclave, using the musts or wines obtained from grapes of the variety specified by the rules of production. This type must be marketed in the brut, extra dry, dry and demi-sec versions. The frizzante type must be obtained exclusively by natural fermentation in bottle or autoclave, using the musts or wines obtained from grapes of the variety specified by the rules of production. The maximum yield of grapes into wine must not exceed 70%: in other words, from 100 kilograms of grapes a maximum of 70 litres of wine may be obtained. Where output exceeds these specified limits, but is less than 80%, the surplus will not be entitled to the denomination of origin. Where the yield of wine from grapes exceeds 80%, however, then the entire production forfeits the right to the denomination. Winemaking operations, including the process of making spumante and frizzante wine; that is to say the oenological practices for re-fermentation, stabilisation, and sweetening in the types where it is permitted, as well as the bottling and packaging; must all be carried out in the territory of the D.O.C. as established by the rules of production. Taking into account traditional production situations, however, operations for making “Prosecco” spumante and “Prosecco” frizzante types, as well as their bottling, may be carried out, by means of special license issued by the Ministry of agricultural policies, food and forestry, on the advice of the regional administrations of Veneto and Friuli-Venezia Giulia, in establishments situated in provinces bordering the area of production, provided that the companies submit a reasoned request, accompanied by documentation which prove the use of traditional practices on a continuous basis for at least 5 vintages prior to the entry into force of the rules of production. Traditionally the types of bottles used are different depending on the type of wine: the Renana or the Borgognona bottle for Tranquillo types, the Champagnotta for Frizzante, and the classic Prosecco for Spumante. Only the use of traditional glass bottles with colours ranging from shades of white, yellow, green, brown, greyblack of variable intensity are allowed for the packaging of Spumante and Sparkling wines. Once the wine has been certified (suitable to control), it may be marketed under the trademark Prosecco DOC and with the tax seal for the protection of the consumer. The Prosecco must be bottled, and cannot be marketed in containers other than bottles.