• Bortolomiol Valdobbiadene Prosecco Superiore Bandarossa Millesimato Extra Dry 2023
  • Bortolomiol Valdobbiadene Prosecco Superiore Bandarossa Millesimato Extra Dry 2023
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Bortolomiol Veneto

Bortolomiol

Bortolomiol Valdobbiadene Prosecco Superiore Bandarossa Millesimato Extra Dry 2023

White charmat method sparkling wine extra dry

  • Bortolomiol Valdobbiadene Prosecco Superiore Bandarossa Millesimato Extra Dry 2023
  • Bortolomiol Valdobbiadene Prosecco Superiore Bandarossa Millesimato Extra Dry 2023
1 2
Show more
Bortolomiol Veneto
€12,50
€12,50
List price: Indicates the price of the product before the start of the promotion
Sale Sold out
Lowest price: Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods

Other years:

2024
Last 2 bottles remaining
Denomination Conegliano Valdobbiadene Prosecco DOCG
Size 0,75 l
Alcohol content 11.5% by volume
Area Veneto (Italy)
Grape varieties 100% Glera
Aging Foaming: 25-30 days. yeast fining: 2 months. Fining in bottle: 1-2 months.
Other years 2024
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Description

Originally the banda rossa or Red Band was a mark that the founder, Giuliano Bortolomiol, put only on bottles containing the best extra dry of the year. These were the bottles that were kept for real friends, those who shared his passion for the land, tradition and good wine. For 40 years the special Prosecco di Valdobbiadene that Giuliano marked has had its own label and represents the quality of the best wines from the Bortolomiol winery.

Perlage

Perlage

Fine and persistant.

Perfume

Perfume

Fine, pleasantly fruity and aromatic.

Color

Color

Pale yellow.

Taste

Taste

Slight, sweetish, well-balanced and velvety.

Serve at:

06 - 08 °C.

Longevity:

03 - 05 years

Charmat Method Sparkling Wines

Producer
Bortolomiol
From this winery
  • Start up year: 1949
  • Oenologist: Emanuele Serafin
  • Bottles produced: 1.900.000
  • Hectares: 5
The company is currently run by Giuliano’s four daughters. This generational change has brought with it a new managerial vision, but without altering the principles of family tradition: first and foremost product quality and promotion of the area.

The commitment of the Bortolomiol women is not only to proudly achieve a female work outlook, but above all bring fresh femininity into the world of wine. For the Bortolomiol women, this means, above all, greater territorial awareness. From projects centred on a more aware, sustainable type of agriculture to greater focus on the entire production chain, femininity has become part of the company’s daily life and has been extended to other areas.

For the Bortolomiol women, female excellence also means supporting humanitarian projects, such as the Benin (Africa) project, to integrate 60 women into the entrepreneurial world; the special courses for grape suppliers complete with assistance in the vineyard and the advice of expert agronomists; or the creation of a scholarship bearing the founder’s name; or firm support given to the Comunitá di Sant’Egidio and to the “Wine for life” initiative.

The company’s future is expansion. Not just targeting interesting markets to be launched on, aware and proud of the distinctive designation, but also an authentic company commitment towards projects of an environmental and humanitarian nature. Read more
Production area: Veneto
Veneto
Bortolomiol

Wonderful as an aperitif, this wine is intriguing with savoury dishes delicately combined with fruit, such as trout marinated in lemon balm accompanied by cooked must and sour cream.

Starters
Fish
Shellfish
Cheese
White fish

Name Bortolomiol Valdobbiadene Prosecco Superiore Bandarossa Millesimato Extra Dry 2023
Type White charmat method sparkling wine extra dry
Denomination Conegliano Valdobbiadene Prosecco DOCG
Vintage 2023
Size 0,75 l
Alcohol content 11.5% by volume
Grape varieties 100% Glera
Country Italy
Region Veneto
Vendor Bortolomiol
Origin The hills of San Pietro di Barbozza and Santo Stefano (TV)
Cultivation system Autochthonous called "capuccina modificata".
Yield per hectare 13,000 kg.
Harvest From 15 to 30 September.
Wine making Off skins by gentle pressing. Controlled temperature with selected yeasts.
Aging Foaming: 25-30 days. yeast fining: 2 months. Fining in bottle: 1-2 months.
Total acidity 6.0 gr/L
Residual sugar 18.0 gr/L
Allergens Contains sulphites