Light straw yellow with hint of green color; pear, yeast, golden delicious apple on delicate nose; creamy lemon-lime, apple on the palate, finishes with white pear and drip of honey.
Tiny, persistent perlage (bubbles); at upper end of sweetness in brut style (this is still a dry wine, just not bone dry), a factor that will please many palates. Very clean and lively, a fun bubbly.
Valdo was started in 1926 by the Societa Anonima Vini Superiori and purchased by the Bolla family in the 1940; you likely are more familiar with the Bolla name than Valdo, but Valdo is a very respected name in the Prosecco region of Venito, Italy, north of Venice, the only place where Prosecco can be made.
Grapes are soft pressed and fermented in temperature-controlled stainless steel tanks. Three months of Charmat (large pressurized tanks) aging help produce Valdo’s signature persistent, tiny bubbles.
As are almost all Prosecco wines, this is wonderful as an aperitif and will pair well with lighter, more delicately flavored seafood, cheese, and white-pink meats. $11-15
Second photo: Valdo vineyard
