Valdobbiadene Trip; Visiting Prosecco Superiore Region in Winter

Prosecco, a sparkling wine made from Glera using the Charmat (tank) method in Northeast Italy (Veneto and Friuli), has been experiencing a boom by mid 2010. Who wouldn't enjoy a sip of it on any occasion? Unlike sparkling wines from other countries, and even Champagne, due to its global availability and affordability. Prosecco offers a vibrant, lively experience with a long history of Italian winemaking, and the Glera grape has its own unique characteristics and works well in cocktails such as Aperol Spritz, Bellini, which has boosted its global cultural footprint.

Walking in the middle of Cartizze, the subzone that produce premium 'Grand Cru' Prosecco

I visited Valdobbiadene, the heart of quality Prosecco production in Veneto, in winter, when the vineyards are dormant and tourism is at its quietest. I find winter visits especially valuable, since I really want to learn about the area closely. Without the distraction of harvest or lush vegetation, the focus shifts to terroir, vineyard structure, and winemaking philosophy. Valdobbiadene in winter offers a clear, honest look at what defines Prosecco Superiore. The wind from the Dolomites and the cool waters of the Piave River made the experience even more unforgettable.

Located in the hills of Veneto, Valdobbiadene forms the northern part of the Conegliano–Valdobbiadene Prosecco Superiore DOCG, a UNESCO World Heritage Site recognized for its steep slopes and historic vineyard practices. Seeing this landscape in winter highlights just how challenging and distinctive this region truly is.

A capture of Prosecco area in Veneto Region

The Valdobbiadene Hills and Vineyard Landscape

Driving through Valdobbiadene in February, the first thing that stands out is the topography. The hills are steep, irregular, and tightly packed with vineyards. With no leaves on the vines, the structure of the vineyards becomes fully visible. Rows follow sharp inclines, often too steep for mechanization, emphasizing the region’s reliance on manual labor.

Winter exposes the soil composition and vineyard orientation more clearly. Many slopes (that grows good quality berries) are south- or southwest-facing, designed to maximize sun exposure during the growing season. The soils vary from calcareous clay to sandstone and marl (limestone and clay), contributing to the freshness, acidity, and mineral profile commonly associated with high-quality Prosecco Superiore.

Without vegetation, the UNESCO-listed heroic viticulture of Valdobbiadene becomes impossible to ignore. This is not flat Prosecco country. The elevation, slope, and fragmentation of vineyard parcels are key factors in the region’s identity and wine quality.

Visiting Villa Sandi: Prosecco Production and History

One of the central visits of my trip was Villa Sandi, one of the most established and recognizable producers in the region. The estate is known both for its Palladian-style villa and its long-standing role in Prosecco production.

Villa Sandi, one of the landmarks in Valdobbiadene

Visiting in winter allowed for a more technical and focused experience. With vineyard activity paused, attention shifts to cellar work, aging, and blending decisions. The underground cellars beneath Villa Sandi are particularly impressive. Originally constructed for protection, they now provide ideal conditions for storage and secondary fermentation, with stable temperatures year-round.

Villa Sandi represents a balance between tradition and modern Prosecco production. The focus remains on freshness, precision, and consistency, while still expressing the regional character of Valdobbiadene fruit. Winter tastings emphasize structure, acidity, and texture rather than aromatics driven by seasonal context.

Tasting varieties of Prosecco produced by Villa Sandi

Wineries and Prosecco Superiore DOCG Identity

Beyond Villa Sandi, Valdobbiadene is home to a dense network of small and medium-sized wineries, many family-owned and operating on fragmented vineyard holdings. Visiting the region outside peak season offers better access for technical discussions and tastings.

Prosecco Superiore DOCG from Valdobbiadene differs significantly from high-volume Prosecco DOC. The wines generally show higher acidity, more defined aromatics, and greater textural complexity. Winter visits make it easier to discuss site-specific factors such as altitude, slope exposure, and vineyard age, which are often overshadowed during busier months.

This is also when producers are more reflective, reviewing the previous vintage and preparing for the next growing season. As a sommelier, these conversations are invaluable for understanding stylistic choices and house philosophy.

Dormant Vineyards and Seasonal Perspective

Seeing the vineyards dormant adds important context to Prosecco production. In February, pruning is either underway or recently completed, setting the foundation for the coming year. The vines appear stark and minimal, but this period is critical for yield control and quality management.

Dormant vines at Tenuta di Neversa, one of the first Biodiversity Certified Vineyards in Valdobbiadene

Winter reinforces how dependent Prosecco Superiore is on balance rather than excess. The wines’ signature freshness is built during this quiet season, long before bud break or flowering. From a professional standpoint, visiting during dormancy deepens appreciation for the long-term planning behind each vintage.

The Piave River and Regional Influence

The Piave River runs close to Valdobbiadene and plays an important role in shaping the broader landscape. Historically significant and geographically influential, the river contributes to local microclimates and soil deposits across parts of the region.

A glimpse of Piave River captured from inside the coach

In winter, the Piave is calm and understated, but its presence is constant. The river has influenced settlement patterns, agriculture, and trade for centuries. For viticulture, it contributes to air circulation and temperature moderation, particularly during warmer months.

Including the Piave in any understanding of Valdobbiadene adds depth to the region’s terroir narrative, it is not just about hills, but about water, climate, and history intersecting.

Why Visit Valdobbiadene in Winter

From a professional perspective, winter is an excellent time to visit Valdobbiadene. The absence of crowds allows for deeper engagement with producers, clearer observation of vineyard structure, and more focused tastings.

While the landscape is subdued, it is also revealing. Winter strips the region back to its essentials: soil, slope, climate, and human effort. For sommeliers, buyers, or wine professionals, this season offers clarity rather than spectacle.

My trip to Valdobbiadene was an overwhelmingly memorable experience that I treasure, as it provided me with a profound understanding of Prosecco production. Additionally, I was impressed by how the environment has been preserved and highly valued over the centuries. Will you come and visit Valdobbiadene in winter?