Prosecco Superiore di Conegliano Valdobbiadine “Millesimato” DOCG

The Canella winery began in 1947 with Luciano Canella. His great interest in wine led him to work in his mother’s restaurant, where he was put in charge of food-and-wine pairings, igniting a great passion for wine in him. This “thirst” turned into a desire for his own label. He finally set up a modern winery and specialized in Prosecco and wine-based cocktails. As it turned out, the enterprising founder had the vision and foresight to invest in what would become the best-selling spumante in Italy.
The winery is now run by Luciano’s children, Alessandra, Lorenzo, Nicoletta and Monica, as well as grandson Tommaso, who represents the third generation.
Canella is located in the historic heart of the appellation – Conegliano – and the vineyards are located at the perfect altitude for gradual grape ripening, which leads to intense fragrance and perfect acidity. This dynamic city north of Treviso is also a national winemaking landmark, home to Italy’s most ancient winemaking school (Scuola Enologica di Conegliano, founded in 1876).
One of the most precious traditions of the Veneto, Prosecco is the more popular name of a wonderfully fragrant and zesty native grape called Glera. Vinified using the Charmat method, this is an extremely appealing sparkler, featuring lively aromas and fruit. This vintage blend (hence “Millesimato”) is made from the grapes that enjoy the best exposure. This is the finest expression of those unique characteristics that put Prosecco, a sparkling wine, in a class of its own.
The youthful freshness, its relatively low alcohol content and easy, crisp style make it ideal for an evening with friends. Prosecco’s classic versatility also makes it a fine accompaniment for an entire meal, particularly fish first courses, caviar and prawns.

Wine exported to

Jamaica, Bermuda, Canada, USA, Puerto Rico, Australia

Grape Varieties:

100% Glera (Prosecco)

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

Max. 1 month

Type of yeast:


Fermentation temperature:

18-22 °C (64.4°F-71.6 °F)

Length of maceration:

Max. 1 month

Malolactic fermentation:


Aging containers:

Stainless steel

Container size:

200 hL


Natural Cork



Vineyard location:

Province of Treviso, in the hilly area between Conegliano and Valdobbiadene

Soil composition:

Rock and clay

Vine training:



250-400 (820-1,312 feet) above sea level



Time of harvest:

Early September

Total yearly production (in bottles):


Tasting notes:

A beautiful straw yellow color and subtle perlage; fruity on the nose with crisp yet smooth floral flavors that close on a well-balanced, joyful note.

Serving temperature:

Best served at 6-8 °C (42.-46.4 °F).

Food pairings:

Best as an aperitif or all-round wine. A wonderful accompaniment for light vegetables, fresh cheese, white meat, fancy biscuits, fruit and dried fruit.

Aging potential:

2 years


Alcohol cont.: 11% by vol.


Alberto Caporal