I love the light, airy clouds of bubbles of this Prosecco. Although Prosecco isn't supposed to compete with Champagne on the fineness of its bubbles, because it is made by a different carbonation process, Adami Prosecco gives Champagne a run for the money on the bubbly quotient. That, along with providing all the other fun-loving attributes of Prosecco, makes the Adami an intriguing and rewarding choice.
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.
Producer Nino Franco has attracted a cult following with his sleek, bone dry Prosecco's from the superior Valdobbiadene subregion. It offers near-Champagne-like power and penetration, at less than half the price of French Champagne. This makes it an excellent value, even though it sells at the higher end of the Prosecco price scale.
Oro Puro is Valdo's premium offering, produced from grapes from its finest vineyards, with even more zing and zest than the popular regular bottling.
Made from the grape variety of the same name, Prosecco is fast becoming our favorite go-to sparkler for celebrations of all types. This frothy offering, from one of Italy's most well-regarded producers of Prosecco, offers tremendous value. It combines refreshing, fruity flavors of white peach and acacia, with a hint of fresh squeezed lime on the finish.
Both dryer and more sophisticated than the more fruit-forward Valdo, the Zardetto is a thoroughly delightful Prosecco. Bursting with floral, pear and peach notes, this exuberant wine rolls across the palate with clouds of tangy, refreshing bubbles. It finishes with engagingly brisk acidity. A great choice.