Description
Extra dry sparkling wine from Veneto, 11.5% ABV, produced by Bortolomiol. 100% Glera, 2024 vintage. A Prosecco Superiore that celebrates the tradition and excellence of Valdobbiadene, born from the passion of a family that has dedicated itself to viticulture for generations. Very fine and elegant perlage. Delicate, fruity, and aromatic. The wine is extremely pleasant on the palate, almost mellow, very harmonious and creamy. The first sip brings out aromas of yellow fruit in perfect harmony with white flowers, with hawthorn standing out above all. The taste is fresh and harmonious with a savory and elegant finish.
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 Senior Extra Dry 2024 |
|---|---|
| Type | White green charmat method sparkling wine extra dry |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Bortolomiol |
| Origin | Hills of Valdobbiadene |
| Cultivation system | Modified Capuchin. |
| Yield per hectare | 13500 kg. |
| Harvest | From 15 September to 30 September. |
| Wine making | In white by means of soft pressing. Temperature-controlled primary fermentation with selected yeasts. |
| Aging | Foaming: 25-30 days. Charmat-Martinotti method. |
| Total acidity | 6.0 gr/L |
| Residual sugar | 14.0 gr/L |
| Allergens | Contains sulphites |

