Description
Brut Charmat method sparkling wine from Veneto, produced by Bortolomiol, with the Valdobbiadene Prosecco Superiore DOCG designation, 12% vol. 100% Glera blend. 0.75 l bottle, 2024 vintage. A Prosecco that embodies the freshness and elegance of Valdobbiadene, with a delicate aromatic profile and a persistent perlage. "Giuliano left us a great gift: the desire to always look forward and imagine the future, amidst the traditions of our hills and the constant desire to improve." (Bortolomiol family). Second fermentation: 25-30 days. Ageing: 1-3 months. Delicate, fruity, and aromatic. Straw yellow color. Velvety, fruity, and aromatic.
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
- 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 Brut Prior 2024 |
|---|---|
| Type | White green charmat method sparkling wine brut |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Bortolomiol |
| Origin | Valdobbiadene (TV) |
| Cultivation system | Autochthonous called modified Capuchin. |
| Yield per hectare | 13000 kg |
| Harvest | From 15 September to 30 September |
| Wine making | In white by means of soft pressing. Temperature-controlled and with selected yeasts. |
| Aging | Foaming: 25-30 days. Maturation: 1-3 months. |
| Total acidity | 6.0 gr/L |
| Residual sugar | 8.0 gr/L |
| Allergens | Contains sulphites |

