Bortolomiol
Bortolomiol Valdobbiadene Prosecco Superiore Millesimato Prior Brut 2023
Other years:
2024| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Foaming: 25 - 30 days. Fining: From 1 to 3 months. |
| Other years | 2024 |
Description
This is the number one sparkling wine from the Bortolomiol traditional line.The Roman numeral on the bottle and the name Prior bear testament to the fact that Giuliano Bortolomiol had the intuition of creating a brut Prosecco at a time when it was only ever an extra dry. Prior symbolises Giuliano’s pioneering spirit and his belief in Prosecco di Valdobbiadene (now Valdobbiadene Prosecco Superiore Docg) and in the Martinotti Charmat sparkling winemaking method with fermentation in an autoclave, also known as the Italian Method.
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 Millesimato Prior Brut 2023 |
|---|---|
| Type | White charmat method sparkling wine 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 (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. Fining: From 1 to 3 months. |
| Total acidity | 6.0 gr/L |
| Residual sugar | 8.0 gr/L |
| Allergens | Contains sulphites |
