Bortolomiol Banda Rossa Prosecco Superiore 2015

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    Bortolomiol Banda Rossa Prosecco Superiore 2015 Front Label
    Bortolomiol Banda Rossa Prosecco Superiore 2015 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2015

    Size
    750ML

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    Somm Note

    Winemaker Notes

    he bouquet is rich and enormously pleasurable. The fragrance is of a variety of mature fruit: an aroma of powdery yellow apple and pear stand out, while there are also gentle shades of citrus sweet, fine flowery hints. The creamily sparkling palette doesn’t disappoint as it’s well molded into the sugar residue.

    Wonderful as an aperitif, this wine is intriguing with savory dishes delicately combined with fruit, such as trout marinated with Melissa grass accompanied by cooked must and sour cream.

    Bortolomiol

    Bortolomiol

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    Bortolomiol, Italy
    Bortolomiol Winery Image
    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 Giuliano Bortolomiol, the founder of today’s company and a man who dedicated his life to Prosecco with a passion for quality and unshakable belief in its potential.

    Today it's Giuliano's daughters Maria Elena, Elvira, Luisa and Giuliana who have taken on this mission with their mother Ottavia and oenologist Gianfranco Zanon. Together they have invested a great deal of energy and resources into ensuring quality and maintaining the company's strong links to the land and its history.

    Image for Vintage content section
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    Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.

    Image for Prosecco Superiore Conegliano Valdobbiadene DOCG  content section

    Prosecco Superiore

    Conegliano Valdobbiadene DOCG

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    The wines of Conegliano Valdobbiadene Prosecco Superiore DOCG represent Italy’s highest-quality designation in the Prosecco category. Situated approximately 30 miles north of Venice and 63 miles south of the Dolomites in the province of Treviso, Prosecco Superiore DOCG is defined by a limited geographic area that extends over 15 hillside towns, flanked by the municipalities of Conegliano to the east and Valdobbiadene to the west.

    Hand harvesting and cultivation occur in the steep hillsides of Conegliano Valdobbiadene, the birthplace of Prosecco, and while incredibly labor-intensive, also drive quality grape selection and an artisanal approach throughout. To qualify as Prosecco Superiore DOCG, wines must contain at least 85% Glera. Other permitted varieties include Verdiso, Perera, and Bianchetta Trevigiana – but the aromatic Glera is the region’s star. Hardy and vigorous with hazelnut-colored shoots, Glera forms large, loose bunches of beautiful golden-yellow grapes that stand out against the bright green leaves of the vine.

    Vines have been grown in Conegliano Valdobbiadene since ancient times. In 1876 Conegliano became home to the first enology school in Italy, an institution of learning and innovation. It fundamentally altered the future course of winemaking in the region, and indeed the entire country, by perfecting the Italian Method of sparkling wine production in autoclaves to preserve and enhance the aromas of the indigenous grape varieties. A Consortium of Conegliano Valdobbiadene producers was formed in 1963 and was instrumental in obtaining the very first Prosecco appellation in 1969. In 2009, Conegliano Valdobbiadene Prosecco was elevated to a DOCG, Italy’s highest wine category. Conegliano, home to the enology school and research center, is known as the area’s cultural capital, while Valdobbiadene, with its high altitudes, dramatically steep hillsides and twisting contours, is devoted mainly to production.

    While the vast majority (95%) of Conegliano Valdobbiadene Prosecco is Spumante (sparkling or foamy), it is also made as a fizzy (Frizzante) wine, or even in a rare completely still version called Tranquillo. It comes in three different categories of residual sugar: “DRY,” with 17-32 grams of residual sugar per liter, is actually the sweetest; “Extra-Dry,” ranges from 12-17 grams; and Brut (0-12) is the driest category. Brut Nature or Zero Dossaggio Prosecco has less than 3 grams of residual sugar and Extra-Brut less than 6. Though most Prosecco is made in an autoclave, second fermentation in the bottle is still permitted under the DOCG guidelines, either in the traditional process known as Col Fondo (in which the sediment is left in the bottle) or Metodo Classico with sediment removed.

    Due to the Conegliano Valdobbiadene’s complex geologic history, there is tremendous diversity of terroir between the eastern and western portions of the zone and even different sub zones and parcels within the same area. For this reason, in 2009 a sub-category called RIVE was created, which indicates a Prosecco made of grapes from one of 43 registered geographic areas. In order to qualify as a Rive, the grapes have an even lower maximum yield and the wine must be vintage dated. It is also possible to find Prosecco DOCGs made entirely from grapes of a single vineyard parcel.

    Conegliano Valdobbiadene is currently shortlisted for inclusion as a UNESCO World Heritage Site.

    WWH142259_2015 Item# 183825

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