Val D’Oca Punto Oro Millesimato Extra Dry (Gold Edition) 2019

The elegant Punto Oro Spumante Extra Dry Millesimato is a single-varietal wine made from the Glera grape variety. The grapes for this sparkling wine from Veneto are harvested exclusively by hand at optimum ripeness. After the grape harvest, the grapes are immediately taken to the press house. Here they are sorted and carefully crushed. This is followed by fermentation of the base wines.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Sparkling Wine
Style: Light-bodied, Elegant
Grape Varietal: Glera
Tastes Like: Comparable to a Prosecco Superiore, with green apple, pear, and white flowers, finishing with a delicate sweetness.
Alcohol Percentage: 11%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Hilly vineyards with clay and limestone soils
Aging: Charmat method
Serving Temperature: 6-8°C

Val D'Oca is one of the most renowned producers in the Prosecco region, celebrated for crafting elegant sparkling wines. The Punto Oro Millesimato showcases their commitment to quality and tradition.

Seafood: Oysters or seafood linguine.
Poultry: Chicken salad or turkey wraps.
Vegetarian: Caprese skewers or asparagus frittata.
Meat: Prosciutto-wrapped melon or pork tenderloin.

Brie: Creamy and mild, complementing the wine's finesse.
Goat Cheese: Tangy and fresh, enhancing the wine's freshness.
Parmesan: Nutty and savoury, pairing beautifully with the wine.
Asiago: Smooth and mild, balancing the wine's delicate sweetness.

Seafood Linguine

Ingredients:

• 300g linguine
• 500g mixed seafood (prawns, scallops, calamari)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 cup white wine
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Cook linguine according to package instructions. Reserve 1/2 cup of pasta water.
2. In a large pan, heat olive oil and sauté garlic until fragrant. Add seafood and cook until tender.
3. Deglaze the pan with white wine and let it reduce.
4. Toss the cooked linguine with the seafood mixture, adding reserved pasta water as needed. Season with salt and pepper.
5. Garnish with fresh parsley and serve immediately.

Tip: Pair with Val D'Oca Punto Oro Millesimato for a refreshing meal.