Bortolomiol Valdobbiadene Prosecco Superiore Millesimato Prior Brut Magnum 2022

描述

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.

详情

气泡

Fine and persistent.

香水

Delicate, fruity and aromatic.

颜色

Pale-straw.

味道

Velvety, fruity and aromatic.

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 Millesimato Prior Brut Magnum 2022
类型	White charmat method sparkling wine brut
葡萄酒名称	Conegliano Valdobbiadene Prosecco DOCG
年份	2022
容量	1,50 l
酒精度	12.0% 按体积
葡萄品种	100% Glera
国家	Italy
产地	Veneto
供应商	Bortolomiol
产地	Valdobbiadene (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. Fining: From 1 to 3 months.
总酸度	6.0 gr/L
残糖	8.0 gr/L