The "Bandarossa" takes its name from the original mark that Giuliano Bortolomiol used to draw on the best batch of Prosecco Valdobbiadene Extra Dry produced in the vintage, and then share it only with his closest friends.Ā
Tasting Notes: On visual examination, it presents itself with a beautiful bright straw yellow, with reflections tending to greenish; bubbles are subtle and persistent. The aromas on the nose recall golden apple, white peach, pear, mulberry and flowers. On the palate it is creamy, very fresh, characterized by a really inviting savory taste.
Pairings: perfect for a classy aperitif, where it stylishly accompanies different types of canapƩs and finger foods. Also excellent throughout a meal in combination with delicate fish dishes, such as marinated salmon trout.
Name | Bortolomiol Prosecco ValdobbiadeneĀ Superior Bandarossa Millesimato Extra Dry 2023 |
Type | Sparkling white wineĀ charmat methodĀ extra dry |
Classification |
DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Extra Dry
|
Year | 2023 |
Format | 0.75 l Standard |
GradeĀ alcohol | 11.50% by volume |
Grape varieties | 100%Ā Glera |
Country |
Italy
|
Region | Veneto |
Location | Hills of San Pietro di Barbozza and Santo Stefano (TV) |
Breeding system | Autochthonous called modified capuccina. |
Yield per hectare | 13000 kg |
Harvest | September 15 to September 30. |
Vinification | Blank by soft pressing. Temperature-controlled and with selected yeasts. |
Aging | Foaming: 25-30 days.Ā AgingĀ On the lees: 2 months.Ā AgingĀ in bottle: 1-2 months. |
Total acidity | 6.00 gr/L |
Residual Sugars | 18.00 gr/L |
ProductionĀ vintage | 6,000 bottles |
Allergens | Contains sulfites |
Matching | Great as an aperitif and intriguing with savory dishes delicately paired with fruit, such as marinated trout with lemon balm herb accompanied byĀ mustĀ cotto and sour cream. |
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