Val D'Oca Valdobbiadene Prosecco DOCG Extra Dry Millesimato NV

Val D'Oca Valdobbiadene Prosecco DOCG Extra Dry Millesimato NV is a premium sparkling wine from the heart of Valdobbiadene. This Prosecco showcases delicate aromas of green apple, pear, and white flowers, with a hint of citrus zest. On the palate, it is lively and refreshing, with fine bubbles and a perfectly balanced sweetness, leading to a crisp, clean finish.

*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: Extra Dry, Fresh
Grape Varietal: Glera
Tastes Like: Green apple, pear, white flowers, citrus zest
Alcohol Percentage: 11%
Closure: Cork
Size: 750mL
Region: Valdobbiadene, Veneto, Italy
Terroir: Steep hillside vineyards with limestone and clay soils
Aging: Charmat method (secondary fermentation in tank)
Serving Temperature: 6-8°C

Val D'Oca is one of the most renowned producers in Valdobbiadene, specialising in crafting high-quality Prosecco that reflects the unique terroir of this DOCG region. Their commitment to traditional methods and sustainable viticulture ensures sparkling wines of exceptional elegance and finesse.

Seafood: Fresh oysters, smoked salmon, or prawns with lemon.
Poultry: Herb-roasted chicken or turkey sliders.
Vegetarian: Caprese salad or roasted vegetable bruschetta.
Meat: Prosciutto-wrapped melon or pork medallions.

Buffalo Mozzarella: Creamy and fresh, complementing the wine's lightness.
Ricotta: Soft and mild, enhancing the wine's subtle sweetness.
Asiago: Nutty and savoury, balancing the wine's crispness.
Gorgonzola Dolce: Creamy and tangy, providing a delightful contrast.

Lemon Prawn Bruschetta

Ingredients:

• 12 large prawns, peeled and deveined
• 1 baguette, sliced
• 2 tbsp olive oil
• 1 garlic clove, halved
• Juice and zest of 1 lemon
• 1 tbsp parsley, finely chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 200°C. Brush baguette slices with olive oil and bake for 5–7 minutes until golden.
2. Rub the toasted baguette slices with the cut side of the garlic clove.
3. In a bowl, toss prawns with lemon juice, zest, olive oil, salt, and pepper.
4. Grill the prawns on medium heat for 2–3 minutes per side, until cooked through.
5. Top each baguette slice with a prawn and garnish with parsley.
6. Serve immediately alongside a glass of Prosecco.

Tip: For extra flavour, drizzle the bruschetta with a touch of lemon-infused olive oil before serving.