||Prosecco nostrano e serprina. Biotipi: prosecco Balbi, prosecco tondo, prosecco lungo.
||Earliest of october.
||Good (high on the Euganean Hills).
||It is widespread in the hilly areas of the province of Treviso and, marginally, of Padua.
||Authoritative scholars (Dalmasso, 1937) support the existence of the vine from the days of the Romans, and its history is confused with that of Pucino, the famous wine of Roman emperor Livia Emperor.
||Leaf: medium or more, pentagonal, cuneiform, disturbed and sometimes pentalobata; Close-up or closed V-U petiole breast with cross-edged edges, even at a stretched flap; Medium-deep upper side breasts; Lateral lateral ribs mentioned in V; Corner at the top of the medullary lobe; Lobes bent to gutter, marked, stretched the median; Wavy flap; Top green, opaque, bollosa; Bottom gray bottom page, with diffused sublanuggin toment; Green ribs, brilliant, protruding; Teeth pronounced, irregular, with straight or slightly convex edges, mucronate.
Bunch: size more than medium (20-25 cm long), elongated, pyramidal, winged, spatula; Long peduncle, thin, herbaceous; Long pedicels, very thin, green; Little unclear, brownish green; Short, yellowish brush.
Acino: medium, spheroid; Pruinous, golden-yellowish, somewhat dotted, thin, fairly consistent and slightly tannic, persistent navel; Juicy flesh, simple flavor, sweet.
||The wine obtained with the prosecco is of light straw yellow color, with aromatic and fruity aromas, with hints of pear and ripe white pulp fruit. The taste expresses a structure based on soft and fresh notes, supported by somewhat discreet soft and pseudo-caloric feelings with slightly bitter aromatic persistence.
||Resistance to diseases and other adversities: normal to illnesses; On the other hand, it is subject, especially in certain vintages, to crushing and impaling; There is currently a type of "Prosecco", selected at the Experimental Station of Viticulture and Confectionery in Conegliano, where such anomalies appear to be very attenuated. Is a bit dry-prone.