What better way to celebrate the coming holidays or other celebration than with sparkling wine from Italy. The following are four sparkling wines I tasted and enjoyed recently.
The first two are produced by Valdo. The Valdo Winery is located in the town of Valdobbiadene in the heart of the sub-region Conegliano Prosecco di Valdobbiadene DOCG, in Veneto, Italy. The winery was founded in 1926 by the Society Anonima Vini Superiori and purchased by the Bolla Family in 1938. I have enjoyed Valdo wines for a number of years.
Valdo “Aquarius” Blanc De Blancs Sparkling Wine Extra Dry Made from a careful selection of the best Garganega and Glera grapes from northeast Italy. The altitude is mostly flat and the soil is alluvial clay. Harvest takes place in September. There is a soft pressing of the grapes and fermentation takes place at a controlled temperature. Produced using the Charmat method and then aged in the bottle for about 3 months. Residual sugar 15 g/l and 11% alcohol. This is a fresh, complex and balanced sparkling wine with floral notes, green apple, and tropical fruit. $17.99
What truly sets “Aquarius” apart is its artistic packaging, It is a collaboration between the Bolla family and Ceci Johnson, founder of Ceci New York. Inspired by the underwater world, the bottle features a hand-painted watercolor design digitally transformed for production. This innovative touch is further enhanced by 3D printing directly on the glass creating a tactile experience while reducing environmental impact by eliminating traditional paper labels.
Valdo Valdobbiadene Prosecco Superiore DOCG Brut made from 90% Glera and 10% Chardonnay from the Valdobbiadene hills at 200 to 300 meters with a southern exposure. There is a soft pressing followed by fermentation with selected yeasts at a controlled temperature. Produced using the sparkling process know as the Martinotti-Charmat method at a controlled temperature of 61-64F, with subsequent aging on the lees in autoclave for a total of 5 months. Alcohol 11.5 %. The wine has hints of pear, golden delicious apple and floral notes. $24
FIOL Prosecco DOC Extra Dry Made from 100% Glera using the Charmat Method. The winery has access to the best growers. Fruit is selected from about 2,300 farmers, accounting for a combined 6,000 hectares (upward of 14,800 acres) of vineyards and terroirs to achieve the perfect blend. Fermentation lasts for 40 days.
“FIOL” means “son” in the Venetian dialect, but these days is more commonly understood to denote a natural leader or friend within a group who happens to stand out. The drive behind FIOL was to produce Prosecco in the authentic style, from the Prosecco heartland in Treviso.
The wine has hints of acacia, crab apple and pear with a touch of spice and a note of lemon. Residual Sugar 16 g/l. Alcohol 11% $19
Note: The FIOL label was named “Coolest Wine Label in the World” by Forbes.com in 2015. Designed by FIOL co-founder Gian Luca Passi, it features five vertical lines, both a stylized nod to the poles used to support the vines, and a reference to tradition and modernity.
FIOL Prosecco DOC Rose made from 85% Glera and 15% Pinot Noir. Fermentation lasts for 60 days.The wine is coral in color with hints of raspberry and strawberry, citrus fruit, a touch of lemon and an endnote of white flowers.
FIOL is a maker of Prosecco that is new to me but I am happy I discovered it.
Have a happy Sparkling Holiday.
Charles Scicolone on Wine