Prosecco first achieved fame as the major ingredient of the Bellini cocktail, made from Prosecco and fruit juice at the famed Harry’s Bar in Venice (where it was a favorite drink of Ernest Hemingway). Although Valdo Prosecco contains no fruit juice whatsoever, it has a refreshing citrus/orange/peach note that call this famous cocktail to mind. It works great with light appetizers and crudités, or on its own as an aperitif.
Although relatively simple compared to Valdo and Zenato, Mionettooffers crowd-pleasing notes of fresh lime, ginger, and yellow apple. Its soft finish makes it highly suitable for sipping by itself as an aperitif. However, I also found it matched well with cut fruit and light hors d'oeuvres.