Description
All of Cantine Bortolomiol's sparkling wine experience has been brought into play for this further challenge to continue the exploits of Giuliano Bortolomiol, a skilful sparkling winemaker and great experimenter, always looking for new ways in the name of high quality. Dedicated to him, the first to obtain a Brut from Prosecco, is this Grande Cuvèe, a Rive produced exclusively with grapes from the San Pietro di Barbozza vineyard, Millesimato to represent best the peculiar characteristics of each vintage and Brut Nature, that is, a zero dosage. Characteristics that inspired the new packaging colours are the earth's dark brown and the sky's light blue.
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 Extra Brut Grande Cuvee del Fondatore Motus Vitae 2023 |
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Type | White charmat method sparkling wine extra brut |
Denomination | Conegliano Valdobbiadene Prosecco DOCG |
Vintage | 2023 |
Size | 0,75 l |
Alcohol content | 12.0% by volume |
Grape varieties | 100% Glera |
Country | Italy |
Region | Veneto |
Vendor | Bortolomiol |
Origin | Valdobbiadene (Treviso). |
Cultivation system | Modified double cordon. |
Yield per hectare | 10,000 kg/hectare. |
Harvest | 18th of September. |
Wine making | In white by means of soft pressing, temperature-controlled and with selected yeasts. |
Aging | The second fermentation lasts 10 months, whereas the ageing 3 months. |
Total acidity | 5.5 gr/L |
Allergens | Contains sulphites |