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Bortolomiol

Valdobbiadene Prosecco Superiore Bandarossa Millesimato Extra Dry 2022

白葡萄酒 静止气酒 extra dry

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常规价格 HKD128.00
常规价格 HKD128.00 促销价
促销 售罄

其他年份:

2025

多件购买:一键将多瓶商品添加到购物车

$384.00

3瓶

立即可用 立即下单,20天内送达 仅剩下 3 件商品
品名 DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Extra Dry
酒瓶尺寸 0,75 l
酒精度 11.5% 按体积
产区 威尼托 (Italy)
葡萄品种 100% Glera
陈酿 Foaming: 25-30 days. yeast fining: 2 months. Fining in bottle: 1-2 months.
其他年份: 2025
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描述

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.

奖项

  • 2022

    4

    指南侍酒师的意大利协会(FIS)。 十多年来这个葡萄酒指南是意大利最权威的葡萄酒指南之一。

  • 2022

    2

    此葡萄酒指南是意大利最权威的酒品指南之一。

  • 2022

    3

    指南侍酒师的意大利协会(AIS)。

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详情

Perlage

气泡

Fine and persistant.

Profumo

香水

Fine, pleasantly fruity and aromatic.

Colore

颜色

Pale yellow.

Gusto

味道

Slight, sweetish, well-balanced and velvety.

服务于:

06 - 08 °C

长寿:

3 - 5年

静止方法起泡葡萄酒

生产者
Bortolomiol
来自这个酒庄
  • 创办年份: 1949
  • 酿酒师: Emanuele Serafin
  • 生产的瓶子: 2.300.000
  • 公顷: 5
朱利亚诺给我们留下了一份伟大的礼物,那就是在我们山丘的传统和不断改进的愿望之间,永远展望未来、畅想未来的愿望"(博尔托罗米奥家族),这是朱利亚诺留给妻子奥塔维亚和女儿玛丽亚-埃莱娜、埃尔维拉、路易莎和朱莉安娜的印记,她们凭着 "天生 "的本能,不仅继承了父亲的事业,还接受了新的挑战,使这场革命永不停息。

Bortolomiol 是一个强大而有凝聚力的大家庭,成员中只有女性:母亲是公司的灵魂和枢纽,姐妹们是跳动的心脏,她们在质量、效率和效益的持续挑战中,以不断竞争的姿态支撑着家族企业。
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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.

小吃
鱼类
甲壳类动物
奶酪
白肉鱼

名称 Bortolomiol Valdobbiadene Prosecco Superiore Bandarossa Millesimato Extra Dry 2022
类型 白葡萄酒 静止气酒 extra dry
葡萄酒名称 Conegliano Valdobbiadene Prosecco DOCG
年份 2022
容量 0,75 l
酒精度 11.5% 按体积
葡萄品种 100% Glera
国家 Italy
产地 威尼托
供应商 Bortolomiol
产地 The hills of San Pietro di Barbozza and Santo Stefano (TV)
栽培系统 Autochthonous called "capuccina modificata".
每公顷产量 13,000 kg.
收获 From 15 to 30 September.
酿酒工艺 Off skins by gentle pressing. Controlled temperature with selected yeasts.
陈酿 Foaming: 25-30 days. yeast fining: 2 months. Fining in bottle: 1-2 months.
总酸度 6.0 gr/L
残糖 18.0 gr/L