Bortolomiol
Valdobbiadene Prosecco Superiore Senior Extra Dry 2024
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Extra Dry |
|---|---|
| Size | 1,50 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Foaming: 25-30 days. Charmat-Martinotti method. |
Description
Charmat method extra dry sparkling wine from Veneto, 11.5% ABV, produced by Bortolomiol. 100% Glera. 1.50-liter magnum, 2024 vintage. A Prosecco Superiore that celebrates the tradition and innovation of a family that has shaped the history of this wine. Fine and persistent perlage, a delicate, fruity, and aromatic bouquet. Fresh, distinctive, harmonious, and velvety on the palate. A tribute to the Valdobbiadene region, ideal for toasting special moments.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- 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 Senior Extra Dry Magnum 2024 |
|---|---|
| Type | White green charmat method sparkling wine extra dry |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2024 |
| Size | 1,50 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Bortolomiol |
| Origin | Hills of Valdobbiadene |
| Cultivation system | Autochthonous modified Capuchin. |
| Yield per hectare | 13500 kg. |
| Harvest | From 15 September to 30 September. |
| Wine making | In white by means of soft pressing. Temperature-controlled primary fermentation with selected yeasts. |
| Aging | Foaming: 25-30 days. Charmat-Martinotti method. |
| Total acidity | 6.0 gr/L |
| Residual sugar | 14.0 gr/L |
| Allergens | Contains sulphites |