Quick Announce

The Prosecco Val d’Oca, the best production of the Wine cellar Producers of Valdobbiadene, just north of Venice, Italy, leaves its vineyards and cellars on a promotional tour. This sparkling wine is on the menu of the world’s finest restaurants. It has a creamy substance, a perfect relation taste-smell, and an austere elegance. It goes as pre-dinner drink and is also pleasant with fish or crustaceans.

From Florence to Genova, from Viareggio to Pescara, the tour of the Prosecco Val d’Oca will visit various cities in order to satisfy the curiosity of many enthusiasts of this symbol of the Italian lifestyle. The five stops of the tour include the best wine cellars and wine-bars of central Italy, tastings of regional products, the Prosecco Millesimato (vintage wine) and the new Historical Uvaggio, extra dry sparkling wine that uses ancient varieties like Verdiso, Perera and Bianchetta Trevigiana.

With a production of 40,000 bottles, Historical Uvaggio is a product that marks a return to the past and to the rediscovery of a production method handed on for generations, yet reviewed in a modern way. As an art work the Prosecco Val d’Oca will be appreciated by all connoisseurs. It will be a bubbly debut that will see in some cases the extraordinary participation of local fine chefs.

There is side by side a promotional tour and an advertising campaign. “The idea of the tour has come to us when thinking of the Prosecco like of a world-famous star. It comes universally recognized as a symbol of conviviality and friendship” - asserts Aldo Franchi, director of the Wine cellar Producers.

The itinerary of this tour will be set in the smallest details: from the choice of the location to the communication, from the selection of guests to that of wines. After a positive budget in 2007 that has recorded a turnover in increase from 18.5 million to 21.5 million euro, and an increase of 29% in export and 13% in Italy, the Wine cellar Producers of Valdobbiadene invest hours in the promotion and the image of their products. Of course that is without neglecting the quality, which holds the first priority in the business philosophy.

The Wine cellars of Valdobbiadene - Val d’Oca collect and transform annually approximately 8000 tons of grape. Approximately 90% of such production is represented from white grapes of which the grape Prosecco represents 90%. Therefore all the technology of the company is committed to obtaining optimal bases for sparkling wines or frizzanti. At the moment of the reception of the grapes (generally September), officials assess the content of sugars and acids, in order to establish the qualitative parameters. Subsequently the grapes are sorted to various production lines.

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