La Marca operates in the Prosecco Conegliano Valdobbiadene DOCG zone in Italy's Veneto region, producing sparkling wines from this prestigious appellation. This area represents the historic heartland of Prosecco production, where the Glera grape reaches its finest expression in the hills between the towns of Conegliano and Valdobbiadene.

The Prosecco Conegliano Valdobbiadene DOCG designation, established in 2009, covers a relatively small area of steep hillside vineyards where traditional Prosecco production methods have been refined over centuries. The zone's unique microclimate, characterized by significant temperature variations between day and night, combined with the area's diverse soils ranging from clay to limestone, creates ideal conditions for Glera cultivation. Wines from this DOCG typically display greater complexity and finesse compared to Prosecco from broader appellations.

La Marca's current offering focuses on Extra Dry Prosecco made from 100% Glera grapes, showcasing the variety's characteristic fresh fruit flavors and fine perlage. The Extra Dry style contains slightly more residual sugar than Brut, typically resulting in a softer, more approachable sparkling wine that balances acidity with subtle sweetness.

Le Vénétie est situé dans le nord-est de l'Italie, s'étendant des Dolomites à la mer Adriatique, avec Venise comme capitale régionale. La région se classe parmi les plus grands producteurs de vin d'Italie en volume, englobant un terrain diversifié qui comprend les contreforts alpins, les plaines plates et les célèbres collines de Valpolicella près de Vérone. L'héritage viticole du Vénétie s'étend sur des siècles, les établissements romains ayant établi bon nombre des pratiques viticoles encore utilisées aujourd'hui.

La région bénéficie d'un climat continental modéré par la mer Adriatique et le lac de Garde, créant des conditions propices à la production de vins mousseux et tranquilles. Les appellations clés comprennent le Prosecco DOC et le prestigieux Prosecco Conegliano Valdobbiadene DOCG au nord, le Soave DOC pour les vins blancs, et l'Amarone della Valpolicella DOCG et le Valpolicella DOC pour les rouges. La topographie variée va des sols volcaniques de Soave aux compositions calcaires et argileuses de Valpolicella, chacune contribuant des caractéristiques distinctes aux vins.

Le Glera domine la production de vins mousseux, notamment dans les appellations Prosecco où il crée des vins allant des styles très secs aux styles demi-secs. La production de vin rouge se concentre sur des variétés indigènes comme le Corvina, souvent mélangées avec le Rondinella et le Molinara dans les assemblages traditionnels de Valpolicella. La région se distingue par sa technique d'appassimento, où les raisins sont séchés pour concentrer les saveurs pour la production d'Amarone, et pour avoir été pionnière dans les méthodes modernes du Prosecco qui ont transformé une spécialité régionale en un style de vin mousseux reconnu internationalement.

Prosecco Conegliano Valdobbiadene DOCG represents the historic heartland of Prosecco production in the Veneto region of northeastern Italy. This DOCG zone encompasses the hillside vineyards between the towns of Conegliano and Valdobbiadene, located about 50 kilometers north of Venice. The appellation received DOCG status in 2009, recognizing it as the premier area for Prosecco production and distinguishing it from the broader Prosecco DOC designation.

The region's steep hillside vineyards benefit from a continental climate moderated by Alpine influences, with significant diurnal temperature variation that helps preserve acidity in the grapes. The soils vary from limestone and clay in the valleys to sandstone and conglomerate on the hillsides. Glera is the primary grape variety, comprising at least 85% of the blend, with small amounts of Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga, and Chardonnay permitted. Production follows the Charmat method, with secondary fermentation occurring in pressurized tanks to preserve the wine's fresh, fruity character.

Wines from this appellation typically display bright acidity and delicate perlage, with primary fruit flavors of green apple, pear, and citrus. The extra dry style, which contains 12-17 grams per liter of residual sugar, offers a subtle sweetness that balances the natural acidity. These Proseccos generally show more complexity and finesse compared to those from the broader DOC zone, with mineral undertones reflecting the varied hillside terroir and traditional winemaking practices of this historic region.