Val D’Oca Valdobbiadene Prosecco Superiore Brut DOCG NV

Val D’Oca Valdobbiadene Prosecco Superiore Brut DOCG NV is an elegant sparkling wine from the renowned Valdobbiadene region. It features aromas of crisp green apple, citrus, and white peach, with floral undertones. On the palate, it is dry and refreshing, with lively bubbles and a clean, mineral-driven 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: Brut, Crisp
Grape Varietal: Glera
Tastes Like: Green apple, citrus, white peach, floral notes
Alcohol Percentage: 11%
Closure: Cork
Size: 750mL
Region: Valdobbiadene, Veneto, Italy
Terroir: Hillside vineyards with limestone-rich soils
Aging: Charmat method (secondary fermentation in tank)
Serving Temperature: 6-8°C

Val D'Oca is a leading Prosecco producer in the Valdobbiadene DOCG region, dedicated to crafting high-quality sparkling wines that capture the vibrancy and elegance of the terroir. Their wines reflect a commitment to traditional methods and sustainability.

Seafood: Grilled prawns, oysters, or scallops with lemon butter.
Poultry: Roast chicken or turkey with a citrus glaze.
Vegetarian: Zucchini fritters or an asparagus tart.
Meat: Prosciutto with figs or veal medallions.

Fior di Latte: Fresh and creamy, complementing the wine's minerality.
Ricotta: Soft and delicate, balancing the wine's crispness.
Grana Padano: Nutty and savoury, enhancing the wine's texture.
Gorgonzola Dolce: Creamy and tangy, providing a contrasting richness.

Asparagus and Ricotta Tart

Ingredients:

• 1 sheet puff pastry
• 200g ricotta cheese
• 1 bunch asparagus, trimmed
• 2 tbsp grated Parmesan cheese
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 egg, beaten
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 200°C. Line a baking tray with parchment paper.
2. Roll out the puff pastry and place it on the prepared tray. Score a 2cm border around the edges.
3. In a bowl, mix ricotta, Parmesan, garlic, salt, and pepper. Spread the mixture evenly within the scored border.
4. Arrange the asparagus on top of the ricotta mixture. Brush the edges of the pastry with the beaten egg.
5. Bake for 20–25 minutes, or until the pastry is golden and puffed.
6. Drizzle with olive oil and serve warm alongside a glass of Prosecco.

Tip: For extra flavour, add a sprinkle of lemon zest before serving.