Bortolomiol
Valdobbiadene Prosecco Superiore Bandarossa Millesimato Extra Dry Magnum 2023
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Extra Dry |
|---|---|
| Size | 1,50 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Second fermentation: 25-30 days. Ageing on the lees: 2 months. Bottle ageing: 1-2 months. |
- Format: Magnum 1.5L in wooden case, Extra Dry 2023 DOCG
- Grape variety and area: 100% Glera from the hills of San Pietro di Barbozza and Santo Stefano
- Production: Martinotti method and ageing on the lees for 60 days
- Tasting notes: Straw yellow, fine perlage, fruity bouquet, velvety palate
- Pairings: Serve at 6-8°C with aperitifs, shellfish, cheeses and desserts
Description
What kind of wine it is
Valdobbiadene Prosecco Superiore Bandarossa Extra Dry by Bortolomiol is a sparkling wine from Veneto made from Glera grapes. It appears straw yellow, with a fine and persistent perlage. On the nose, it offers a delicate, pleasantly fruity and aromatic profile. The palate is smooth, harmonious and velvety, reflecting the Extra Dry dosage. A label that expresses the typical character of Conegliano Valdobbiadene Prosecco Superiore with a smooth drinkability that is perfect for accompanying starters and shellfish.
Where it comes from
This wine originates in Veneto, in the province of Treviso. The vines grow on the hills of San Pietro di Barbozza and Santo Stefano, a territory that gives the grapes remarkable finesse. The soil and microclimate of these slopes ensure ideal ripening of the bunches. Bortolomiol enhances the local landscape identity, bringing the elegance of Valdobbiadene Prosecco Superiore to the glass. A hilly context that precisely defines the aromatic imprint and structure of the harvest.
How it is produced
Harvesting takes place in September, followed by white vinification with gentle pressing. The must ferments at a controlled temperature. The prise de mousse in autoclave is carried out using the Charmat method for about a month. The wine undergoes ageing on the lees for at least sixty days to acquire harmony, then rests in the bottle. The process balances excellent natural acidity with residual sugar, defining the elegant, velvety profile of the palate.
History and Curiosities
The Bortolomiol Bandarossa originates from a gesture by the founder Giuliano, who used to mark the best selection of Prosecco di Valdobbiadene Extra Dry with a red line to reserve it for friends. Today, that affectionate gesture, rooted in the winery's history since 1949, has become a prestigious label that combines family memory and excellence. Awarded 90/100 internationally, this vintage sparkling wine is further enhanced by the elegant 1.5-litre Magnum format in a fine wooden case, ideal for memorable toasts.
Awards
-
2023
2One of the most prestigious wine guides in Italy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1949
- Oenologist: Emanuele Serafin
- Bottles produced: 2.300.000
- Hectares: 5
This is the legacy left by Giuliano to his wife Ottavia and their daughters Maria Elena, Elvira, Luisa and Giuliana, who with a "natural" instinct have not only maintained what their father built up but have also taken on new challenges to ensure the revolution does not come to an end.
Bortolomiol is a strong and tight-knit family made up entirely of women: the mother, the soul and linchpin of this company, and the sisters, the beating heart, who guide and support the family business in the continual challenges to achieve quality, efficiency and effectiveness with an outlook that is always competitive. Read more
| Name | Bortolomiol Valdobbiadene Prosecco Superiore Bandarossa Extra Dry Magnum 2023 |
|---|---|
| Type | White charmat method sparkling wine extra dry |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2023 |
| Size | 1,50 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Bortolomiol |
| Story | History and Curiosities The Bortolomiol Bandarossa originates from a gesture by the founder Giuliano, who used to mark the best selection of Prosecco di Valdobbiadene Extra Dry with a red line to reserve it for friends. Today, that affectionate gesture, rooted in the winery's history since 1949, has become a prestigious label that combines family memory and excellence. Awarded 90/100 internationally, this vintage sparkling wine is further enhanced by the elegant 1.5-litre Magnum format in a fine wooden case, ideal for memorable toasts. |
| Origin | Hills of San Pietro di Barbozza and Santo Stefano (Treviso) |
| Cultivation system | Native, known as modified capuccina |
| Yield per hectare | 13,000 kg/ha |
| Harvest | From 15 September to 30 September |
| Fermentation | Secondary fermentation (fermentation in autoclave): 25-30 days |
| Production technique | Metodo Martinotti (Charmat) |
| Wine making | White vinification through gentle pressing; fermentation at controlled temperature with selected yeasts; second fermentation in a pressurised tank (Martinotti/Charmat method) with ageing on the lees for at least 60 days. |
| Aging | Second fermentation: 25-30 days. Ageing on the lees: 2 months. Bottle ageing: 1-2 months. |
| Total acidity | 6.0 gr/L |
| Residual sugar | 18.0 gr/L |
| Allergens | Contains sulphites |