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In addition, Valdo has made headlines and received important awards for the brand’s innovative traditional-method label, Valdo Numero 10 Metodo Classico Valdobbiadene D.O.C.G. Released in 2005, Valdo broke new ground by employing the same method as renowned Champagne houses, having the wine undergo secondary fermentation in the bottle rather than tanks as is typically done with Prosecco. Following a minimum 10 months of secondary fermentation in bottle, Numero 10 matures in Valdo’s cellars for at least six months after disgorgement. With this approach Valdo was able to develop a wine that masterfully combines the typical fruity and delicate characteristics of the Glera grape with the structure and body recognized by Champagne enthusiasts.