This year the Col Vetoraz toasts are combined with sweet surprises

The most important season of the year is approaching and at Col Vetoraz prepares to face one of the most intense month. Within the production line we choose two labels that will be able to accompany the inevitable toasts and moments of celebration: ​Va​ldobbiadene DOCG Extra Dry and Valdobbiadene DOCG Brut. To make everything magical, the involvement of the young pastry chef Isabella Potì of the BROS 'Restaurant in Lecce.

At just 21 she entered the "Forbes 30 Under 30" ranking among the thirty emerging young Europeans and one of the ten most influential women in Italian cuisine: she is the young pastry chef Isabella Potì of the BROS 'restaurant in Lecce. Thanks to her precious collaboration, we can propose in combination with our sparkling wines two delicious dessert dishes: Chocolate Soufflé to taste with a glass of Valdobbiadene DOCG Extra Dry and a lemon Tarte with wild oregano and sheep's milk ice cream that goes well with the Valdobbiadene DOCG Brut.

The first wine is the very true prince of aperitifs. Inviting and friendly it is obtained by a careful selection of the grapes growing in the exclusive Valdobbiadene area, has a balanced taste and elegant tones whose light residual sugar contributes to obtain a great harmony of the whole. The delicately fruity aromas recall the rose, the acacia blossom, the delicate vine flower, the white peach, the pear, and a light citrus. The second one is obtained from grapes coming from the hillside vineyards exposed to the west where ripening is ideal to produce this type, suitable for palates that prefer dry, intense and dry taste without sharpness but at the same time delicately scented.

The daily work, punctuated by infinite passion, extreme care and respect for a unique and generous land, safeguarding tradition without ever losing sight of innovation, are the key to understanding the commitment of a close-knit team whose goal is always to guarantee the maximum in terms of quality and excellence. Essential elements to express the whole essence of a territory in which the company identifies itself completely by pouring all this into the goblets of greeting, to give a sensory experience dressed in balance, elegance and harmony.