When our guests arrive at The Court of Marga, the first thing we do is break a taboo: “Prosecco” does not exist as a single entity, and at the top of this universe there is a precise name, the Prosecco Superiore DOCG. An entire universe of names and styles exists, reflecting man's toil on gravity-defying hills. To understand what you are drinking, we must climb the quality pyramid up to Prosecco Superiore DOCG.

The Pyramid of Quality: from IGT to Prosecco Superiore DOCG

The first step to a mindful tasting is to read the label. It isn't bureaucracy, it's the geography of taste.

1. IGT (Colli Trevigiani) The base of the pyramid. Great freedom for the producer, but less connection with the historical restrictions of the territory.
2. DOC (Prosecco): A vast area encompassing Veneto and Friuli. It's the “popular” Prosecco, the high-volume type.
3. DOCG (Asolo, Conegliano and Valdobbiadene): Here we enter the heart of the UNESCO Heritage. Only 15 municipalities. Here the Glera (the grape variety from which Prosecco originates) expresses a refinement that is unattainable elsewhere.
4. The Rive and the Cartizze: The absolute summit. “Rive” are steep vineyards representing a single commune (like Miane). The Cartizze It is the Cru of Crus: 107 hectares of unique aromatic and edaphic complexity in the world.

The Grammar of Dosage: How to choose the perfect glass

The residual sugar is not a detail, it is what defines the soul of the wine and its pairing with food. Here is the insight from Roberto, the Sommelier of Corte di Marga:

• Dosage Zero / Pas Dosé (residue <3g/l): The purest and most naked expression of the terroir. It is a “vertical”, sharp, mineral wine.
  • Pairing Perfect with raw seafood, oysters or sea bass carpaccio. Its acidity cleanses the palate with microscopic precision.
• Extra Brut (0-6g/l) Very dry and modern.
  • Pairing Ideal with the Fritto misto di paranza Risotto with wild herbs from the hills.
• Brut (0-12g/l) The international classic. Balance between freshness and body.
  • Pairing Here we seek tradition. A Sopressa Trevigiana PDO cheese with a semi-cooked paste, like Asiago.
• Extra Dry (12-17g/l) The historic version, softer on the palate.
  • Pairing Amazing with the Fusion/Oriental cuisine dishes with a hint of spice. It's the aperitif par excellence that calls for Venetian “cicchetti” made with creamed cod.
• Dry (17-32g/l): Definitely palatable, almost sweet.
  • Pairing Great with the Dry pastries or with very intense blue cheeses, playing on the sweet and spicy contrast.
• Cartizze (usually Dry): An explosion of white peach, pear and citrus notes.
  • Pairing It is drunk on its own, as a “meditation wine”, or it can worthily accompany Artisan panettone Oh, the Venetian focaccia.

The Sommelier's Touch

“At Marga's Court we don't just serve wine, we serve time,” explains Roberto . “When you taste a Rive di Miane, ...you will taste the savoury note typical of our chalky soils. It's that savouriness that makes the sip last forever.”

👉 Discover our Wine Shop's offerings who

To delve deeper into the world of Prosecco Superiore, we also explained how enjoy it on-site, the best wine tastings in Valdobbiadene and the Verdiso, the indigenous white wine that completes the winery of the UNESCO Hills.