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The aperitivo is an Italian tradition enjoyed all around the world. The method of spumantizzazione for this Prosecco – the process by which the wine becomes sparkling - is all Italian, too. Bortolomiol, faithful as ever to their local area, wanted this fresh and highly enjoyable Prosecco Doc to be grown in the new Doc Treviso zone. This is the most common type of Prosecco and best known for drinking between meals.
Excellent with both meat and fish-based savory snacks, it is also good with spit roasted meat, especially chicken. It's perfect with snacks, and for drinking among friends.
With this simple, highly drinkable wine, Bortolomiol shows off all their sparkling winemaking skill. The nose is fine, fruity and well-balanced. The mouth-feel is soft, well-balanced and velvety.
Documents from the mid 18th Century prove the existence of Bartolomeo Bortolomiol, the ancestor from whom today's family takes their name and calling to the production of wine. Bartolomeo spent his whole life growing grapes on the hillsides of Valdobbiadene, passing on to his descendents his love of the land and ability to get the best from it. His lesson was well learned by...Read More About Bortolomiol
Located in Northeast Italy, near the Austrian border, and one of the three regions making up the Tre-Venezie, Veneto is most famous for its city of love, Venice. In the wine world, Veneto is the top volume producer in the north of Italy. Production includes lovely spritzy Proseccos (also the grape name), as well as the easy-drinking white wine of Soave (made...Read More About Veneto
Most Champagne you encounter will be NV, or non-vintage. This is because the base wine is a blend of wine from
In producing non-vintage wines, Champagne houses strive to keep the taste consistent year by year, and non-vintage
the winemakers flexibility in blending, ensuring a constant style each year. Non-vintage Champagne...Read More About Non-Vintage
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