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Technology

The Cantina Produttori di Valdobbiadene – VAL D’OCA, annually harvests and processes 12000 tonnes of grapes from the 714 hectares of land belonging to its 576 Members.
About 90% of this production is made up of white wines, with the Glera grape. This grape is useful for the production of Valdobbiadene Prosecco Superiore DOCG and Prosecco DOC.
All company technology consequently focuses on processing this type of grape in order to obtain excellent bases for spumante or sparkling wines.
As soon as the grapes are collected (normally starting in September), these undergo an inspection to ascertain their condition, levels of sugar and acids and establish quality parameters and standards.

Afterwards, depending on quality levels, the grapes are conveyed to different production lines.
Generally-speaking however, the white wine production process is the following:

  • GRAPE PRESSING,
  • SOFT PRESSING AND SEPARATION OF DREGS,
  • CLEARING OF MUST,
  • FERMENTATION AT CONTROLLED TEMPERATURE,
  • OBTAINING OF NEW WINE,
  • ESTABLISHMENT OF CUVEE,
  • FOAM FORMING IN AUTOCLAVE,
  • RE-FERMENTATION AT CONTROLLED TEMPERATURE
  • COLD STABILISATION OF SPUMANTE OR SPARKLING WINES ,
  • STERILE FILTRATION,
  • BOTTLING.

To perform the operations required by the work protocols, the Cantina Produttori di Valdobbiadene has sustained and will sustain investments for the technological updating of plants and process control.

The adoption of physical means for performing these operations ensures the utmost respect for the wines and achievement of the very best quality.

For red wines, the qualità concerni is the same but the production process is slightly different:

  • GRAPE PRESSING,
  • FERMENTATION WITH MACERATION OF DREGS ,
  • OBTAINING OF NEW WINE ,
  • DECANTING,
  • STORAGE IN STEEL TANKS AND/OR MATURING IN CASKS,
  • STABILISATION,
  • STERILE FILTRATION,
  • BOTTLING.
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