Bortolomiol
Bortolomiol Prosecco Treviso Miol Extra Dry Millesimato 2024
Other years:
2023| Denomination | Prosecco DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Foaming: 10 - 20 days. Fining: From 1 to 2 months. |
| Other years | 2023 |
Description
Miòl is the new wine from Bortolomiol. It embodies the perfect harmony of the local land and the way of life. It proudly represents a tradition which brings together the finest ingredients for a finished product of unrivalled quality. From the rich, sun-kissed lands of Treviso comes a truly Italian lifestyle. This is the most popular version of Prosecco, perfect between meals with light snacks and among friends.
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 Prosecco Treviso Miol Extra Dry Millesimato 2024 |
|---|---|
| Type | White green charmat method sparkling wine extra dry |
| Denomination | Prosecco DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Bortolomiol |
| Origin | Valdobbiadene (TV) |
| Cultivation system | Sylvoz |
| Yield per hectare | 15,000 kg. |
| Harvest | From 10 September to 20 September. |
| Wine making | Off skins by gentle pressing. Controlled temperature with selected yeasts. |
| Aging | Foaming: 10 - 20 days. Fining: From 1 to 2 months. |
| Total acidity | 6.0 gr/L |
| Residual sugar | 15.0 gr/L |
| Allergens | Contains sulphites |