Valdo Floral Rose Brut
Fresh and elegant with concentrated notes of raspberry and flowers. Fine perlage with a pleasant round, charming aromas of red and black berries.
Blend: 75% Nerello Mascalese, 25% Glera
Critical AcclaimAll Vintages
As splashy as the bottle it’s housed in, awash in a floral design, this spumante is composed of 75% Nerello Mascalese from Sicily and 25% Glera from the Veneto. Cheerful scents of strawberry and cherry presage the flavor profile, also marked by ripe melon and a stream of lemon-lime; though it doesn’t lack for sweetness at 10 grams per liter of residual sugar, the sensation of freshness is what lingers.
Valdo’s Philosophy: “Prosecco” is the distinguishing factor on the regional level – refined aromas, balance and overall quality are the key features Valdo focuses on to produce unique and unrivaled products. Valdo strives to maintain the perfect balance: technology, passion, innovation and tradition in a process that guarantees extraordinary quality in every bottle.
Valdo was started in 1926 by the Societa Anonima Vini Superiori and purchased by the Bolla Family in the 1940’s. Over 90 years of continuous innovation with an ongoing quest for quality and devotion to respecting the vineyards & wine-making traditions of the region, has helped to secure Valdo’s position as the #1 Best Selling Prosecco in Italy for over 15 years.
Valdo is located at the foothills of the “pre-alps” around Treviso in the heart of Prosecco DOCG. Vineyard Designation: 40% or 198 acres DOC; 60% or 297 acres DOCG. The soil is enriched by a unique mineral composition, typical of morainic (left by glaciers) hills alternating with alluvial terraced embankments. The vineyards are located in a particular microclimate – abundant and frequent rains, mild climate from April to October, with July & August being hot.
In 1883, Pierluigi Bolla’s great grandfather established the Bolla Wine Company and started the family's storied history in wine. After completing his degree in Economics at Verona University, and holding a series of positions at prominent Italian companies, Pierluigi joined Bolla Wine in 1983 and was the Chairman until 1995. Concurrently, he has been the Chairman and CEO at Valdo Spumanti since 1989, while also serving on a multitude of corporate boards and regional councils. Through Pierluigi Bolla’s leadership, Valdo is always at the forefront of innovation, continuously
experimenting and propelling Prosecco to greater levels of excellence.
Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture virtually inextricable from red, white and sparkling wines. Wine grapes grow in every region throughout Italy—a long and narrow boot-shaped peninsula extending into the Mediterranean.
Italian Wine Regions
Naturally, most Italian wine regions enjoy a Mediterranean climate and a notable coastline, if not coastline on all borders, as is the case with the islands of Sicily and Sardinia. The Alps in the northern Italian wine regions of Valle d'Aosta, Lombardy and Alto Adige create favorable conditions for cool-climate grape varieties. The Apennine Mountains, extending from Liguria in the north to Calabria in the south, affect climate, grape variety and harvest periods throughout. Considering the variable terrain and conditions, it is still safe to say that most high quality viticulture in Italy takes place on picturesque hillsides.
Italian Grape Varieties
Italy boasts more indigenous grape varieties than any other country—between 500 and 800, depending on whom you ask—and most Italian wine production relies upon these native grapes. In some Italian wine regions, international varieties have worked their way in, but are declining in popularity, especially as younger growers take interest in reviving local varieties. Most important are Sangiovese, reaching its greatest potential in Tuscany, as well as Nebbiolo, the prized grape of Piedmont, producing single varietal, age-worthy Piedmontese wines. Other important varieties include Corvina, Montepulciano, Barbera, Nero d’Avola and of course the white wines, Trebbiano, Verdicchio and Garganega. The list goes on.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.