Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Place the bottle of Valdo Prosecco in the refrigerator for at least 3–4 hours prior to serving. For faster chilling, submerge the bottle in an ice-water bath (equal parts ice and cold water) for 20–30 minutes until the temperature reaches 6–8°C (43–46°F).

Chill bottle

Shortly before serving, remove flutes from storage and inspect for cleanliness. Rinse briefly with cold water and drain to ensure glasses are cold — a slightly chilled glass helps retain bubbles.

Prepare glassware

Hold the bottle at a 45° angle pointing away from people and delicate items. Remove foil and loosen the wire cage while keeping your thumb over the cork. Slowly twist the bottle (not the cork) while maintaining pressure on the cork. Ease the cork out gently to avoid a loud pop, releasing a quiet sigh of gas.

Open bottle

Tilt each flute at about 45° and pour a small amount to settle the mousse, then finish filling to about two-thirds full (approx. 120–150 ml per flute). Pour slowly to preserve bubbles and minimize foam.

Pour

If using a garnish, add a thin lemon twist or a small slice of green apple to the rim or drop gently into the flute for a subtle aromatic accent. Do not over-garnish; Prosecco's character is best enjoyed lightly accented.

Garnish (optional)

Serve immediately while the Prosecco is fresh and effervescent. Offer additional bottles chilled and replace any warm glasses with chilled ones as needed.

Serve and enjoy

Valdo Prosecco (chilled)

Prosecco flutes

Optional lemon twist or green apple slice (garnish)

VALDO Prosecco

Make VALDO Prosecco Recipe in just 35m. Veneto, Italy • NV

VALDO Prosecco

Descriptors

Tasting Notes

Food Pairings

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