Val D'Oca is located in a beautiful setting amid rolling hills between Asolo and Conegliano at the foot of the Treviso pre-Alps. Established in 1952, the consortium currently groups together 600 growers and 614 hectares of vineyards - a major wine-making concern at both local and national level. Alongside the strong commitment made in the early part of the production line, Val D'Oca has implemented a technological update programme aimed at maintaining the quality of the harvest.
This involves investments in the vinification, foam forming and laboratory control sectors.
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.