Bortolomiol
Valdobbiadene Prosecco Superiore Extra Dry Bandarossa 2025
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Extra Dry |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Second fermentation for 25–30 days; ageing on the lees for 2 months; bottle ageing for 1–2 months. |
- Name and vintage: Prosecco Superiore DOCG Bandarossa 2025, extra dry sparkling wine
- Grape variety and format: 100% Glera, 0.75 l bottle, 11.5% vol
- Hilly origin: grapes from San Pietro di Barbozza and Santo Stefano, Valdobbiadene
- Charmat method: refermentation for 25-30 days, 2 months on the lees, 1-2 in bottle
- Serving: straw yellow, fine perlage. Excellent at 6-8 °C with aperitifs and fish
Description
What kind of wine it is
Bandarossa Valdobbiadene Prosecco Superiore Extra Dry, crafted by Bortolomiol, is an authentic expression of Glera grapes. It displays a bright straw yellow colour, enlivened by a fine and persistent perlage. On the nose, it offers clear notes of ripe yellow apple, pear and citrus, accompanied by delicate floral nuances. On the palate, it is fresh, with a velvety and creamy structure that elegantly balances the softness of the Extra Dry dosage, making it perfect for accompanying elegant aperitifs.
Where it comes from
The vineyards grow on the hills of Valdobbiadene, particularly in the renowned areas of San Pietro di Barbozza and Santo Stefano. In this Veneto region, the microclimate, characterised by excellent temperature variations, favours the ideal ripening of the grapes. The roots sink into mineral-rich soils, which give the wine a profound freshness and a clear aromatic profile. The surrounding environment imparts a vibrant drinkability to the glass, a direct expression of the esteemed Venetian hillside terroir.
How it is produced
The harvest takes place between mid and late September. The white vinification begins with a gentle pressing, followed by fermentation at a controlled temperature. The prise de mousse occurs according to the Charmat Method in a pressurised tank for thirty days. A subsequent two-month maturation on the lees enriches the flavour profile, perfectly integrating the perlage. A brief final rest ensures the wine's fragrance, a smooth sensation on the palate and a decidedly refreshing finish.
History and Curiosities
The name Bandarossa originates from a habit of the founder, Giuliano Bortolomiol, who used to mark the best selection, reserved for his dearest friends, with a red mark. Today, this precious legacy lives on in an exceptional Prosecco Superiore DOCG, the true jewel in the crown of the company. Housed in an ancient silk spinning mill and run by his four daughters, the winery preserves its passion for its land intact. This multi-award-winning Millesimato embodies the excellence of Valdobbiadene, making every toast an elegant and memorable moment.
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 Extra Dry Bandarossa 2025 |
|---|---|
| Type | White charmat method sparkling wine extra dry |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Bortolomiol |
| Story | History and Curiosities The name Bandarossa originates from a habit of the founder, Giuliano Bortolomiol, who used to mark the best selection, reserved for his dearest friends, with a red mark. Today, this precious legacy lives on in an exceptional Prosecco Superiore DOCG, the true jewel in the crown of the company. Housed in an ancient silk spinning mill and run by his four daughters, the winery preserves its passion for its land intact. This multi-award-winning Millesimato embodies the excellence of Valdobbiadene, making every toast an elegant and memorable moment. |
| Origin | Colline di San Pietro di Barbozza e Santo Stefano (TV), Valdobbiadene (Veneto) |
| Climate | Microclimate with sunny days and cool nights |
| Soil composition | Mineral-rich soils |
| Cultivation system | Modified Capuccina |
| Yield per hectare | 13000 kg/ha |
| Harvest | From 15 September to 30 September |
| Fermentation | Secondary fermentation for 25–30 days |
| Production technique | Charmat method (fermentation in autoclave) |
| Wine making | Harvest in the second half of September; white vinification with gentle pressing and fermentation at controlled temperature with selected yeasts; secondary fermentation in autoclave according to the Charmat Method for 25–30 days; ageing on the lees for 2 months and resting in bottle for 1–2 months. |
| Aging | Second fermentation for 25–30 days; ageing on the lees for 2 months; bottle ageing for 1–2 months. |
| Total acidity | 6.0 gr/L |
| Residual sugar | 18.0 gr/L |
| Allergens | Contains sulphites |