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Prosecco Superiore Launches Chinese Language Website

Prosecco Superiore Launches Chinese Language Website

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In order to meet the growing demand from Chinese consumers, Prosecco Superiore has unveiled a website in Mandarin

Conegliano Valdobbiadene Prosecco Superiore has launched a Chinese website to meet growing demand from customers in China and Hong Kong.

In an effort to expand its grasp within the Asian market, Prosecco Superiore has launched a website in China, where the company reportedly makes the majority of its international sales. From 2010 to 2012, customers in China and Hong Kong were responsible for a 78.9% increase in imported Prosecco.

Conegliano Valdobbiadene Prosecco Superiore DOCG (Denominazione di origine controllata e garantita, or wine of ‘Controlled and Guaranteed Origin’) is produced in the Treviso province and is one of very few DOCG-certified wines of Italy. Each seal is individually numbered for quality control. Prosecco prides on its versatility which makes it “the perfect match to any kind of cuisine and to traditional Asian food.”

In response to the company’s growing popularity with Chinese consumers, Prosecco Superior’s Chinese website includes information of the wine’s history and culture, as well as details on the region of production, which may eventually become a UNESCO World Heritage Site. The website will also offer information about wine events and festivals in Asia.

Prosecco D.O.C. Millesimato

There are many different varieties, shapes, colours and flavours you can find them in autumn and winter, but certain types peep out from the ground even in the summer.

If you don’t appreciate their sweet taste, you can always conserve them by transforming them into a rustic ornament for the house or garden. However, if you find yourself with a pumpkin to hand at this time of year, close to Halloween, then it will be the little ones in the family who have a few ideas as to how to put it to good use.

Exotic Smoothies

They are fresh, colourful, refreshing, low in calories and rich in vitamins: what better option is there on “the market”! Smoothies have become very popular both in the UK and the rest of the world. Prepared with fresh fruit and vegetables the only requirement is a blender!

The possible combinations and variations are almost infinite, and even if the “rule” states that milk or ice shouldn’t be added, we can’t exclude that option, or even that of including frozen or dried fruits and yoghurt. And for those who want to “risk” the addition of a touch of sparkle, add a splash of Prosecco Doc from Canti.

Mozzarella Bufala: a White Delight

They use their thumb and forefinger in a precise and very decisive movement that only artisans are able to master: in this way the real mozzarella di bufala campana was first created by rolling the cheese through the hands.

Production is still restricted to the provinces of Caserta and Salerno – the territory in which water buffalos were first brought into Italy by the Normans – but today mozzarella di bufala is consumed worldwide. At least that is what its admirers would like to see, even if production capacity isn’t great enough to supply such a vast area.

As simple as Italian pizza!

Flour, yeast and water…could there be anything simpler? Light, fluffy and fragrant, pizza is one of the best known Italian dishes, with fans all over the world.

It started life as a type of focaccia that was produced by the Egyptians, Greeks and Romans. However, it was the great gastronomic tradition of Naples that made pizza the “Queen of the table”, and Naples is still today the rightful home of “real” pizza.

An unusual risotto

Whether the principal objective of the evening is a dinner with friends, drinking a toast to important news or simply spending a few hours in good company, there often a strong desire on the part of the hosts to impress even the people dearest to them with their culinary skills.

Here is a curious yet engaging idea, ideal for an early winter evening: it was put forward by the 1 Michelin Star chef Fabrizio Ferrari (restaurant Roof Garden in Bergamo), who, in dreaming up this recipe has tried to make everyone happy: the hosts, who can present their guests with a dish inspired by the best of Italian traditions, simple yet unusual, and the guests, who cannot but be impressed when presented with such an original recipe!

Translations of Prosecco

Lidl launches £6 pink prosecco and is Scotland's first retailer to stock fancy fizz Pink Prosecco is set to launch in the UK next week Rosé Prosecco launches in the UK and you can buy it in Marks and Spencer Prosecco Rosé is finally here and Aldi is the first supermarket to sell it in the UK

Celebrate the New Year with Val d’Oca Prosecco

Let’s face it. 2020, well… it sucked! Besides the horrible virus, we had murder hornets and a record number of fires. There was toilet paper hoarding (I still don’t understand the reason for this) For the first time ever, the naming system of storms needed to go into Greek letters because 26 was not enough. Protests against police violence led to violence and looting. An iconic athlete and his daughter were lost in a helicopter crash and a little thing called an election can only be called, excuse my language a S&%T show.

As horrendous a year it was, there was some good. Although it happened over a computer screen, friends and family who have not seen each other in years began weekly or monthly get togethers. Acts of activism led the way for changes for the better. Drive-in movie theaters made a comeback. We saw businesses shift gears to help the need for increased sanitizers. The world seemed a little smaller watching how other countries came together singing on their balconies and using long sticks to clink their wine glasses. Elon Musk launched two Americans into orbit on SpaceX. And thankfully, Dr. Anthony Fauci put all our minds at ease by declaring, “Santa is exempt from this because Santa, of all the good qualities, has a lot of good innate immunity,”

So, I say it’s time to ring in the New Year with happiness and joy. Raise a glass to better times ahead and my suggestion for what to raise is Val d’Oca Prosecco! What better way to toast a new year filled with new hopes and dreams than sipping on a sparkling wine from one of the oldest, leading producers of Prosecco.

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Wondering what Prosecco actually is? Well, Prosecco is a region, a classification and a grape. The grape is Glera and in order to be classified as Prosecco, the wine must be composed of at least 85%. The remaining 15% can contain Pinot Bianco, Pinot Grigio, Perera, Verdiso, Bianchetta Trevigiana Chardonnay or Pinot Nero. Glera was originally known as Prosecco, but the name was changed to Glera, in order to help alleviate the confusion between the grape and the town and DOC of Prosecco. The village of Prosecco is located near the city of Trieste in northeastern Italy, between Veneto and Friuli. Unlike Champagne, where the second fermentation takes place in bottle, Prosecco’s second fermentation occurs in tank.

In October, I spent my Tuesday evenings discussing Val d’Oca Prosecco with my wine loving friends on Winestudio. The conversation was led by Susannah Gold of Vigneto Communications. When you taste the wine, you know there is something special happening behind the scenes. I loved learning that Val d’Oca is a cooperative winery that was established in 1952. The cooperative was created by 129 founding members in order to revive the economy after it was devastated by WWII.

Today the cooperative has 600 members and farms approximately 1000 hectares. While being committed to Old World techniques, the cooperative has invested in modern day technology including a satellite-mapping system for their vineyards. To maintain their quality from generation to generation, they train their growers to understand the importance of sustainability. Their commitment to preserving the lands of Congeliano and Valdobbiadene was recognized in 2019 by UNESCO.

Their commitment to quality is equally important. Internal regulations require that the grapes harvested for DOCG and DOC must be hand harvested. Control over the entire supply chain is maintained to guarantee the final product.

Throughout the month we tasted through several bottles of Val d’Oca that were across the quality pyramid.

Val D’Oca Rosé is a sparkling blend of Glera and Pinot Noir. Vinification is performed separately, then blended before 2nd fermentation. It remains in contact with lees for 2 months. Sales are allowed on January 1st after the harvest. 570 Bottles 11.5% ABV (SRP: $13)

Val D’Oca Prosecco “Rive” is a sub-appellation that identifies areas between Conegliano and Valdobbiadene that maintain the best conditions for Glera. It is a terroir-driven wine that must vintage designated and represents a single village designation. The fruit is hand harvested in the hills of San Pietro di Barbozza. 570 bottles 11% ABV (SRP: $33)

Val D’Oca Valdobbiadene Prosecco Superiore DOCG Extra Dry Millesimato is made with 85% Glera and 15% Pinot Grigio and Chardonnay. It is vintage dated and the fruit comes exclusively from Prosecco Superiore Valdobbiadene D.O.C.G. Careful selection and pressing of the highest quality grapes of the year. 570 Bottles 11% ABV (SRP: $20)

Val D’Oca Prosecco DOC Extra Dry was a Wine Enthusiast Magazine “Best Buy.” Made with Glera 85%, Pinot Grigio & Chardonnay 15%. Recommended to be consumed as an aperitif, or paired with fish & shellfish. 570 bottles 11% ABV (SRP: $13)

Dracaena Wines has received consistent 90+ ratings and multiple Double Gold medals. Click image to order yours today and let Dracaena Wines Turn Your Moments into Great Memories!

Barbera d’Asti D.O.C.G. Superiore

Each piece is about a centimetre wide, seven centimetres long and not thicker than 2 millimetres: pizzoccheri is a type of homemade pasta and a typical dish of the Valtellina region in Italy, prepared with buckwheat flour and seasoned with abundant Casera cheese (another regional speciality), cabbage, potatoes and plenty of butter.

The name pizzoccheri seems to be derived from “piz” that means “little piece” or “morsel” or perhaps from the word “pinzare” (staple or pinch together), and schiacciare (to squash or squeeze), refering to the squashed, flat form of the pasta. Although once it was homemade, nowadays pizzoccheri is sold as pre-packed dry pasta ready to use: once the pasta is ready, and the potatoes and cabbage have been cooked, the dish is made simply by mixing the pizzoccheri in a large dish covering them with the cheese, vegetables and lots of butter.

What is an aperitivo?

After a hot day at work, Italians like nothing more than to stop at their local bar for a traditional aperitivo and some light snacks. But this isn’t happy hour or an excuse to drink to oblivion. Aperitivo time, typically between 7pm and 9pm, serves three important digestive purposes. One, to allow Italians to relax, unwind and socialize after work. Two, to kick start their digestive metabolism and get the juices flowing with a light, dry or bitter tonic with some “bite” to it (rather than a sickly sweet sugary cocktail) to work up an appetite before dinner. And three, to gently and slowly open the stomach and prepare it for the typically 4 course Italian dinner to come. Without an aperitivo to prepare the way, Italians believe they risk digestion and indigestion troubles, so be careful not to skip this wonderfully Italian custom.

Frozen Strawberry Basil and Black Pepper Daiquiri

Who doesn’t adore a frozen cocktail when the sun blazes? Strawberries – to us – are the flavour of summer, and in this cocktail, made with Lidl Ireland ingredients, we pair strawberries with some basil, lime and a couple of cracks of black pepper.

A litle backstory –– to celebrate Lidl’s win of ‘World’s Best Prosecco’ at the 2020 Sparkling Wine Awards, we worked with the Lidl Ireland team to shoot the campaign celebrating the win, as well as featuring the Allini Conegliano Superiore Prosecco (€12.99) in some recipes which coincided with an exciting launch of new spirits for late summer 2020 including gins, vodkas and liqueurs.

Among these new limited edition spirits is the Korol Carbon Filtered Vodka (42%, €17.99). A fairly high proof but slightly more petite (50cl) size, there’s no need to chill your vodka for this as everything is blitzed, frozen then blitzed again so you’ll ideally need a blender for this and a freezer-suitable receptacle.

What some people may not be aware of is that we continuously work behind the scenes with different food and drink brands, retailers and supermarkets to develop content for their side, and sometimes ours. We develop recipes, shoot video content, take high-res photography and add our content creation skills to their side, and this is just one example that we’re thrilled to have had the opportunity to work on. So much so that our client, Lidl Ireland, didn’t ask or request any exposure on our website but we’re proud of the imagery and recipes that we want to permanently share them here!

Andreola 2010 Millesimato Dry (Conegliano Valdobbiadene Prosecco Superiore)

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Fresh, crisp and light, this friendly and approachable Prosecco would pair with Chinese or Thai appetizers. The wine's plush sweetness will balance the hot spice found in those foods.

How We Blind Taste

All tastings reported in the Buying Guide are performed blind. Typically, products are tasted in peer-group flights of from 5-8 samples. Reviewers may know general information about a flight to provide context&mdashvintage, variety or appellation&mdashbut never the producer or retail price of any given selection. When possible, products considered flawed or uncustomary are retasted.

Ratings reflect what our editors felt about a particular product. Beyond the rating, we encourage you to read the accompanying tasting note to learn about a product’s special characteristics.


© Ko Hon Chiu Vincent / City of Quito (Ecuador)

Implemented on a voluntary basis by countries and cities, and building on an in-depth analysis of the multiple ways in which culture contributes to the economic, social and environmental dimensions of development, the Culture|2030 Indicators provides evidence of culture’s transformative role, making it more visible and tangible.

The development of a new framework for measuring and collecting data on culture is foundational both for advocacy of culture in the SDGs as well as for integration into development plans and policies at the national and urban levels and within the United Nations Development Assistance Frameworks (UNDAF). In a context where culture-related data is fragmented and produced by different institutions and agencies, the framework brings the data together and highlights linkages and intersections between culture and other policy areas. Rather than monitoring the contribution of culture to each relevant SDG Target and globally accepted indicator, the Culture|2030 Indicators consider the contribution of culture across several of the Goals and Targets, with a view to linking them together. The framework allows aggregation of data across different Goals and Targets around transversal themes in line with UNESCO’s programmes, activities and policies.

By strengthening the transversal visibility of culture in the 2030 Agenda, the Culture|2030 Indicators will help build a coherent and strong narrative on culture and development that is evidence-based and would help decision makers.

Oro Puro is the latest entry in the range of Valdobbiadene Prosecco Superiore D.O.C.G., and Valdo’s favourite to penetrate the high-end market where the company holds a leading position with a 16.4% share in value. Obtained from a thorough selection of Glera grapes, Oro Puro marks an important step in Valdo’s leading strategy, increases the range and improves the value of a top-performing segment. Oro Puro will be presented with a clean-cut approach strategy as of the end of spring 2011.

Vinitaly, 7-11 April 2011 – Vinitaly will be the venue to kick off D.O.C.G. Valdobbiadene Superior Prosecco Oro Puro, the latest premium proposal by Valdo Spumanti – Italy’s leading producer of Prosecco and Dry Charmat – dedicated to the modern channel.

This top-of-the-range evolution in the Marca Oro range, and a leading brand in largescale distribution with a market share of 13% in volume* and 14.7% in value*, is a corporate unparalleled best seller. Oro Puro will improve future sales in the Spumante market, and in the Prosecco market in particular, a segment that already accounts for half of the purchases in this category where the Valdobbiadene-based company holds 13.7% market share in volume* and 16.4% in value*.

The new entry will be available on the shelves of top retailer chains as of spring 2011. Valdo will focus on the brand awareness and the marketing success achieved by Marca Oro in order to maintain its high-end market position and the brilliant results achieved in terms of volume and value*: 30% increase backed by a product which is immediately perceived as its natural quality evolution.

Oro Puro is a brand evoking Valdobbiadene golden slope area, and is obtained with Glera grapes selected from leading DOCG Valdobbiadene cultivation areas and hand-harvested only. Before soft pressing, grapes undergo a micromaceration to extract the greatest part of traditional flavours from the skin. Produced with the Charmat Method with 5-month vat ageing and a further 3-month bottle refinement, Oro Puro has a typical straw yellow color with golden reflexes, very fine and persisting perlage, and a unique, refined, harmonious flavor. For this premium product, Valdo has selected an important bottle with dark satin glass and a distinguishing label, very elegant and essential following Marca Oro’s trend. As a result, Oro Puro is a first-rate product, a top quality D.O.C.G. Superior Prosecco ideal for important occasions.

Following the success achieved by Marca Oro – explains Giovanni Negri, Trade Marketing Manager Valdo Spumantiwe decided to launch Oro Puro with a view to further strengthening our supply within a growing market segment which is of fundamental importance for sparkling wines. Oro Puro is the best representative of Valdobbiadene land combined with our capability to propose a first-quality Prosecco to the Large-scale market”.

Watch the video: Champagne vs. Prosecco


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