Most Prosecco sparkling wines from the Veneto region of Italy are made by the Charmat method where the second fermentation that creates the bubbles takes place in a tank. The Bolla Family, owners of the winery since 1938, decided to make this wine differently. They follow the Champagne method, or Metodo Classico, where the second fermentation occurs in the bottle. The wine spends 10 months in that bottle in contact with the lees, the expired yeasts that created the bubbles in the bottle, adding creaminess and complexity. The result is this elegant and beautifully textured wine with ripe fruit flavors of peaches, apples and citrus, a light touch of sweetness, fine, tiny bubbles and lively, citrusy acidity. Enjoy as an aperitif or pair it with ripe melon and prosciutto, or a California roll.
Valdo, Prosecco Valdobbiadene Superiore DOCG (Veneto, Italy) 2019
By Rebecca Murphy