n.v. Valdo “Cuvée 1926” Extra Dry, Prosecco Superiore, Valdobbiadene DOCG, Italy.
While I normally go for a drier style, Brut at least, this Valdo Cuvée 1926 Extra Dry is a well rounded, balanced and food friendly bottle of bubbly that drinks less sweet than perceptions would lead you to think with a depth that isn’t usually the case in a wine of this price, consider me impressed and pleasantly surprised. The Valdo Cuvée 1926, 90% Glera (Prosecco) and 10% Chardonnay is vibrant and fresh, but nicely textural and expands well on the palate with a range of citrus, peach, apple and golden fig fruits, along with hints of doughy brioche, hazelnut, chalky stones, white flowers and a cut of saline that allows for the touch of residual sugar here. Again, this sparkling wine really excels with food, it is less attractive as an aperitif and better with a meal or picnic, especially sea foods, sushi and or linguine pasta with claims. There’s a lot to like here, with its energy and fine mousse, and it will be a crowd pleaser with the less wine geeky drinkers, it handles some spice and heat too, so it is a good choice for flavorful foods. The winery suggests pairing this Prosecco with classic risotto dishes, along with white meats and or enjoying it after a meal with fresh peaches, that all sounds delicious.

Valdo is the oldest winery of Prosecco in Valdobbiadene, in the Veneto region of northern Italy, and it was founded back in 1926 by the Societa Anonima Vini Superiori and then was purchased by the Bolla Family in 1938, after which the label began to grow and the quality started to gain attention. The grapes come from vines within the most prestigious part of the DOCG zone, and are usually harvested during the second half of September to promote full ripening and richness. The Valdobbiadene, is the prime Prosecco area and the vineyards sit at an altitude of 820 feet and are composed of calcareous/clay and morainic (glacially formed) soils, that provides the complexity to make these sparkling wines more interesting. Winemaker Gianfranco Zanon says his Valdo Cuvée was crafted with the grapes seeing a short maceration on the skins (in a closed press) followed by soft pressing with free-run must. With the winery adding that it is produced via the Charmat method in an extra-dry style, with a healthy dosage. Then a second fermentation is done with natural yeasts and lasts close to 150 days, with everything exclusively done in stainless steel tanks, where the pressure builds up to give it the frizzante. With air and food, the Valdo Cuvée 1926 adds tropical notes, honey and Asian pear, going great with curried cauliflower and candied bacon, lettuce and heirloom tomato (BLT) bites.
($20 Est.) 87 Points, grapelive

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