TECHNOLOGY The Cantina Produttori di Valdobbiadene - VAL D'OCA, annually harvests and processes about 800 tonnes of grapes from the 614 hectares of land belonging to its 600 Members. About 90% of this production is made up of white wines, with the Prosecco grape representing around 90%. 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 come in (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 process is different: GRAPE PRESSING FERMENTATION WITH MACERATION OF DREGS OBTAINING OF NEW WINE DECANTING AND CENTRIFUGATION STORAGE IN STEEL TANKS AND/OR MATURING IN CASKS STABILISATION STERILE FILTRATION BOTTLING In this case as well, the adoption of physical means ensures the utmost respect for the products and natural quality.

			VAL D'OCA | Cantina produttori di Valdobbiadene | S.Giovanni in Valdobbiadene 31030 (Treviso) Italy   Tel. +39 0423 982070 | Fax. +39 0423 982097 | www.valdoca.com | valdoca@valdoca.com | © 2003 Val d'Oca