Food Times Blog

Fresh Production Guidelines

There has been a crackdown on the types of pesticides and other agents that can be used during the production process for Italy’s most famous prosecco. The changes were outlined in the 2013 Winemaking Procedures issued by the Conegliano Valdobbiadene Protection Consortium, an auto-disciplinary manual that winemakers have equipped themselves with to reduce the impact of production on the environment. This is the primary mission of the group, along with a special committee aimed at obtaining recognition for the hills of Conegliano Valdobbiadene as a UNESCO World Heritage Site. Among novelties is the drastic cut in red label pesticides, those with the highest levels of toxicity, which have been reduced from 19 to 4, and will be replaced by less harmful agents. Laid down for the first time in 2011, and adopted in 2012 on 600 hectares of vineyards, this year the procedures will respond concretely to sustainable processes through precise instructions for the creation of “buffer-zones”, and safety intervals between when pesticides are applied and when grapes are harvested.