||White sparkling charmat method extra dry
||The hills of San Pietro di Barbozza and Santo Stefano (TV)
||Autocthnous called “capuccina modificata”.
||From 15 september to 30 September.
||Off skins by gentle pressing. Controlled temperature with selected yeasts.
||Foaming: 25-30 days. yeast fining: 2 months. Fining in bottle: 2 months.
||Wonderful as an aperitif, this wine is intriguing with savoury dishes delicately combined with fruit, such as trout marinated with Melissa grass accompanied by cooked must and sour cream.
||Price Bortolomiol Prosecco Valdobbiadene Superiore Bandarossa Extra Dry 2019 € 9.89