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Valdo's dry Brut Prosecco Superiore from the Valle dei Buoi, the valley of the oxen, in Valdobbiadene. Pure Glera at 11.5%, light, with pear, golden apple and white flowers. About £15 a bottle in the UK.
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Valdo's own note promises "a pronounced fruitiness of pear and golden apple", and that is what you meet first. It is a Brut, so it holds no more than 12 grams of sugar a litre. That makes it drier than an Extra Dry, whatever the names suggest.
Pear and golden apple lead, over a light scent of white flowers close to jasmine. Underneath sits a faint note of bread crust. The whole is delicate and inviting rather than loud.
Toasted bread
Grapefruit
Lemon
Jasmine
Apple
PearLight and dry, as a Brut should be, with fine, steady bubbles. The pear turns juicy, with a twist of candied lemon and grapefruit, and fresh acidity keeps it lively. It spends about five months in a sealed tank, the slow version of the usual Prosecco method, then rests in bottle. In the mouth it feels airy rather than sharp.
Long and dry. The pear and golden apple stay with you after the bubbles fade, the "excellent persistence of aroma and flavour" that Valdo's own note promises.
Valdo's Brut from one named valley in Valdobbiadene: dry and light, and the one to pick if you find Extra Dry too sweet. Drink it young; we would finish a bottle bought now by the end of 2027. Falstaff gave it 93 points in October 2025.
Three UK shops stock it in the standard 75cl bottle. At about £15 it sits towards the lower end of what a Valdobbiadene Prosecco Superiore costs in the UK, for a wine Falstaff scored 93.
Its strongest cards are Best intro to this style and Best with food. It is a dry, light Brut at 11.5% that suits fish, shellfish and fried snacks.
Easy to like: light, dry without being harsh, 11.5% alcohol, with pear and apple up front. A clear first taste of what Glera from the Valdobbiadene hills is like.
Dry, light and finely sparkling, it cuts through batter and oil and stays gentle with fish and shellfish, the food Valdo itself suggests.
About £15 a bottle, towards the lower end of what UK shops charge for Valdobbiadene Prosecco Superiore, for a wine Falstaff scored 93 in 2025.
Light at 11.5% and easy to drink, so it suits a midweek fish supper. At about £15 it is more of a treat than a nightly bottle.
A DOCG Prosecco Superiore from the Valdobbiadene hills with fine, lasting bubbles: smart enough for a toast or a party, though not a grand-occasion wine.
There is no year on the label and nothing to gain from keeping it. We would drink a bottle bought now by the end of 2027.
Scoring is rule-based and deterministic. The model and weightings are documented in our Wine Fit Score methodology.
A compact view of what the Conegliano Valdobbiadene Prosecco denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
There is no year on Valdo's label. The wine spends about five months in a sealed tank, then three in bottle. We would drink a bottle bought now by the end of 2027.
Cuvée di Boj carries no vintage year, so there is no harvest to rate. We would drink a bottle bought now by the end of 2027.
Cuvée di Boj carries no vintage year, so there is no harvest to rate. We would drink a bottle bought now by the end of 2027.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Falstaff's tasters gave it 93 points in October 2025, calling it "everything a great Valdobbiadene must have". They scored it 94 in 2022. The house behind it was founded in Valdobbiadene in 1926, took the name Valdo in 1951 and turns 100 this year.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Conegliano Valdobbiadene Prosecco is in the DOCG tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Conegliano Valdobbiadene Prosecco falls within Veneto, covering The hill country of fifteen communes between Conegliano and Valdobbiadene in the province of Treviso: Conegliano, San Vendemiano, Colle Umberto, Vittorio Veneto, Tarzo, Cison di Valmarino, San Pietro di Feletto, Refrontolo, Susegana, Pieve di Soligo, Farr.
Winery
Valdobbiadene
Wine area
Made at Valdo Spumanti, Valdobbiadene. Directions
The grapes grow on slopes 200 to 400 metres up in one valley of Valdobbiadene and are picked by hand in the second half of September. Hand work on hillsides is the slow, costly way to bring a crop in.
Cuvée di Boj is a Conegliano Valdobbiadene DOCG, where the rules allow 13.5 tonnes of grapes a hectare. Plain Prosecco DOC allows 18. Fewer grapes from the same land put more of the vineyard's cost on each bottle.
Valdo uses the long, slow version of the tank method, then rests the wine in bottle. Holding it for about eight months, five in tank and three in bottle, ties up tanks and stock, a cost a quicker tank wine avoids.
Valdo makes these bubbles in a sealed pressure tank, not in each bottle as for its own Numero 10 Metodo Classico, which ages longer in bottle. One big tank needs far less handling than thousands of bottles, which keeps the price near £15.
At 11.5% alcohol, UK duty on a 75cl bottle is about £2.64. VAT is a sixth of the price: £2.50 on a £15 bottle. So about £5.14 of £15 is tax. The low alcohol helps, since a 13.5% wine pays about £3.10 in duty.
Dishes that go with this wine
Valdo matches it with fish-based dishes and calls it "a wine that perfectly accompanies the entire meal". The bubbles and fresh acidity cut through batter and oil, and the light body never swamps delicate fish.
Fine bubbles and fresh acidity scrub the oil off your tongue, so the next fried mouthful tastes as light as the first. Cuvée di Boj is a dry Prosecco Superiore Brut at 11.5%, so it refreshes rather than weighs you down.
Try with: Gnocco fritto · Arancini · Pizza Fritta · More pairings →
This is the food of the Veneto, the wine's home. The Brut's acidity and bubbles cut the salty, olive-oil richness of creamed salt cod. Glera's gentle pear fruit sits easily beside the sweet little lagoon shrimp on white polenta.
Try with: Baccala Mantecato · Polenta e schie · Risi e bisi · More pairings →
A dry Brut with fresh acidity works like a squeeze of lemon on shellfish. Cuvée di Boj's clean pear and citrus notes stay out of the way of the sea flavours, and the bubbles keep each mouthful fresh.
Try with: Oysters · Potted Shrimp · Mussels · Impepata di cozze
Light in body at 11.5%, this Valdobbiadene Brut never swamps a delicate piece of fish. Fish is the match Valdo itself suggests, and the wine can stay on the table from the first course to the last.
Try with: Steamed sea bass · Sashimi · Scottish Smoked Salmon
The pear in the wine meets the pear in a Gorgonzola risotto, while the bubbles lift the creamy rice and salty cheese. A Brut Prosecco Superiore like this one has the acidity to stay fresh against butter and Parmesan.
Try with: Gorgonzola, pear, and walnut risotto · Pumpkin risotto · Risotto alla Milanese · More pairings →
Chilli heat flattens Cuvée di Boj's delicate pear and flower scents and makes the bubbles feel prickly. A Brut has little sugar to soften the burn. For spicy food, pick a sweeter Prosecco Superiore Dry instead.
Skip with: Chicken madras · Szechuan beef · Jungle Curry · Mapo tofu · Pairing guide →
There is no vintage on the label and no reason to lay it down. We would finish a bottle bought now by the end of 2027.
Best in the years above; holds without falling over either side.
Pour it straight from the bottle.
There is no year on the label and nothing to gain from keeping it. We would drink a bottle bought now by the end of 2027.
£13.30 for a 75cl bottle, at Vino, is the best price we track, and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 8 Oct 2026, 03:15 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighNotes published by the producer, quoted with attribution.
Confidence · HighFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumYes. It is a Brut, the driest of the three classic Prosecco Superiore styles. A Brut holds up to 12 grams of sugar a litre, an Extra Dry 12 to 17 and a Dry 18 to 32.
It comes from the Conegliano Valdobbiadene DOCG, the hillsides of 15 towns between Conegliano and Valdobbiadene. The rules there cap the crop at 13.5 tonnes of grapes a hectare, against 18 for plain Prosecco DOC. Cuvée di Boj comes from Valdobbiadene itself.
From the Valle dei Buoi, the valley of the oxen, in San Pietro di Barbozza, a hamlet of Valdobbiadene. The Glera for this wine grows there, on slopes between 200 and 400 metres up, and the wine takes its name from the valley.
Fish, which is Valdo's own advice, and it can stay on the table for the whole meal. It is very good with creamed salt cod, shrimp on polenta, oysters and fried snacks such as gnocco fritto. Avoid hot chilli, which flattens its delicate fruit.
About £15 for a single bottle. Three UK shops sell it in the standard 75cl size, and two of them charge a little less a bottle when you buy several.
Serve it at 6 to 7°C, as Valdo advises. Chill it slowly in the fridge, without sudden changes of temperature, and pour it into a long-stemmed glass.
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3 retailers
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