Valdobbiadene Prosecco Superiore Extra Brut Audax Zero 3 2024

描述

Charmat method extra brut sparkling wine, produced by Bortolomiol, Valdobbiadene Prosecco Superiore DOCG, 2024 vintage, 12% vol, 100% Glera. A Prosecco Superiore Extra Brut that embodies Giuliano Bortolomiol's pioneering spirit. Fine and persistent perlage, delicate, slightly floral, and harmonious on the nose. Straw yellow with green highlights, dry yet velvety, fruity and rounded on the palate. Second fermentation for 2 months. Ideal as an aperitif, with appetizers, and fish.

詳細資訊

珍珠泡沫

Fine, continuous and persistent.

香水

Delicate, slightly floral and harmonic.

顏色

Straw yellow with green reflections.

味道

Dry but velvety, fruity and round.

服務於：

06 - 08 °C.

長壽：

03 - 05 years

製造商

製造商

Bortolomiol

來自這個酒莊

• 創業年份: 1949
• 釀酒師: Emanuele Serafin
• 生產的瓶子: 2.300.000
• 公頃: 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. 閱讀更多

Veneto

技術規格表

名称	Bortolomiol Valdobbiadene Prosecco Superiore Extra Brut Audax 2024
类型	White green charmat method sparkling wine extra brut
葡萄酒名称	Conegliano Valdobbiadene Prosecco DOCG
年份	2024
容量	0,75 l
酒精度	12.0% 按體積
葡萄品种	100% Glera
国家	Italy
产地	Veneto
供应商	Bortolomiol
产地	Hills of Valdobbiadene
栽培系统	Modified capuchin.
每公顷产量	13500 kg.
收获	From 15 September to 30 September, by hand only.
酿酒工艺	In white by means of soft pressing. Primary fermentation: temperature-controlled and with selected yeasts.
陈酿	Foaming: 2 months. Maturation: 1 to 3 months.
总酸度	5.8 gr/L
残糖	3.0 gr/L