描述
The unique 70th Anniversary collection continues with the 70th Anniversary Rive di Col San Martino Valdobbiadene Prosecco Superiore DOCG, a sparkling wine in a numbered limited edition, 8,000 bottles, which this year presents itself with a silver foil label. The grapes were harvested during the 2020 and comes from a single vineyard located on a steep slope in the woodland of the Denomination, which enjoys perfect exposure to the sun. The Rive di Col San Martino give life to this extra brut, millesimo 2020, following lengthy ageing on the lees, which brings out the extreme characteristics of a land that is difficult to cultivate, where everything is done “by hand”.
詳細資訊

珍珠泡沫

香水

顏色

味道
服務於:
06 - 08 °C.
長壽:
03 - 05 years

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


名称 | Bortolomiol Valdobbiadene Prosecco Superiore Rive Col San Martino 70th Anniversary Extra Brut 2022 |
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类型 | White charmat method sparkling wine extra brut |
葡萄酒名称 | Conegliano Valdobbiadene Prosecco DOCG |
年份 | 2022 |
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 |
栽培系统 | Modified double-arched cane. |
每公顷产量 | 13000 kg. |
收获 | From 25 to 30 September. |
酿酒工艺 | White vinification by loading semi-whole bunches into the press, soft pressing and slow fermentation at controlled low temperature. primary fermentation: takes place between 13 °C and 17 °C with selected yeasts. |
陈酿 | Foaming: 25-30 days. Yeast fining: 3 months. Fining in bottle: 3 months minimum. Martinotti-Charmat method. |
总酸度 | 5.5 gr/L |