Bortolomiol Valdobbiadene Prosecco Superiore di Cartizze Dry 2024

描述

There is a particularly precious hillside area in Valdobbiadene called Cartizze. It is a place of breathtaking beauty, its allure ancient and timeless. The Cartizze hill is a genuine Grand Cru. It is said that in the rive of these few hilly hectares the best grapes are grown. For its unique exposure to the sun and the mineral-rich soil, here the vines produce more rounded berries, swollen with juice and with a sugary taste that makes them of superior quality. These grapes are only ever harvested by hand.

详情

气泡

Fine and persistant.

香水

Fine, intense, fruity and aromatic-

颜色

Pale yellow.

味道

Naturally sweetish and well-balanced.

服务于：

06 - 08 °C.

长寿：

03 - 05 years

生产者

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

"Giuliano left us a great gift, the desire to look forwards always and imagine the future, among the traditions of our hills and with the constant desire to get better" (Bortolomiol Family)

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. 阅读更多

Veneto

技术规格表

名称	Bortolomiol Valdobbiadene Prosecco Superiore di Cartizze Dry 2024
类型	White charmat method sparkling wine dry
葡萄酒名称	Conegliano Valdobbiadene Prosecco DOCG
年份	2024
容量	0,75 l
酒精度	11.5% 按体积
葡萄品种	100% Glera
国家	Italy
产地	Veneto
供应商	Bortolomiol
产地	Hill of Cartizze
栽培系统	Autocthnous called "capuccina modificata".
每公顷产量	12000 kg.
收获	From 15 September to 30 September.
酿酒工艺	Off skins by gentle pressing. Primary fermentation: controlled temperature with selected yeasts.
陈酿	Foaming: 25-30 days. Fining: from 1 to 3 months. Martinotti - Charmat method.
总酸度	6.0 gr/L
残糖	22.0 gr/L