Val d´oca Prosecco Superiore DOCG Extra Brut
This prosecco is made 100% from the Glera grape and comes from the Veneto region, closer to the town of Colbertaldo which is in the Valdobbiandene DOCG area. The Prosecco from the producer Val d´oca is made using the charmat method, which means that the second fermentation takes place in a closed pressure tank. This makes the prosecco more fruity in smell and refined and fresh in taste. Its residual sugar is 17 g/l.
This prosecco is made 100% from the Glera grape and comes from the Veneto region, closer to the town of Colbertaldo which is in the Valdobbiandene DOCG area. The Prosecco from the producer Val d´oca is made using the charmat method, which means that the second fermentation takes place in a closed pressure tank. This makes the prosecco more fruity in smell and refined and fresh in taste. Its residual sugar is 17 g/l.
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