Val D’Oca Prosecco is a crisp sparkling wine bursting with fragrant aromas of white stone fruits, apple and wild flowers. The harmonious taste of bright citrus fruits and soft finish make it perfect as an aperitif, as well as with pasta, fresh seafood or sparkling cocktail.
Val d’Oca, under the Cantina Produttori di Valdobbiadene, is one of the oldest, leading producers of Prosecco. Their sparkling wines are made with Glera grapes that are cultivated and vinified in the hills of Valdobbiadene. Here the famous Valdobbiadene Prosecco Superiore DOCG was born - its designation of origin is not only controlled
but also guaranteed. Val d’Oca also produces Prosecco DOC coming from lands in the province of Treviso.
Established in 1953, Cantina Produttori di Valdobbiadene is comprised of nearly 600 growers within 800 hectares of vineyards. For many years, Val d’Oca has been focused on the goal of producing quality wines with the aim
of promoting the efforts of its members – along with communicating the superior quality product in order to ensure that consumers fully realize that all production stages, from grape growing to bottling of wine, are performed with care and precise skill.
One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version of Prosecco wine that must meet more stringent production requirements is known as Prosecco Superiore and must come from the more rugged terrain between the towns of Valdobiaddene and Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While Prosecco wine is typically produced in a “brut” (dry) style, its fresh and fruity character makes it seem a bit sweeter than it actually is. “Extra dry” styles, incorporating higher levels of residual sugar, are quite popular, however.
Prosecco wine is made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process (also called the tank method) means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.