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Bortolomiol Prosecco Treviso

Non-Vintage Sparkling Wine from Prosecco, Italy
    11% ABV
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    Currently Unavailable $18.99
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    3.0 6 Ratings
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    3.0 6 Ratings
    11% ABV

    Winemaker Notes

    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.

    Critical Acclaim

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    Bortolomiol

    Bortolomiol

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    Bortolomiol, Prosecco, Italy
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    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.

    Prosecco

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    One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the more rugged terrain between the towns of Valdobiaddene and Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character makes it seem a bit sweeter than it actually is. “Extra brut” styles, incorporating higher levels of residual sugar, are quite popular, however.

    Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process (also called the tank method) means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

    Non-Vintage

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    A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.

    There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.

    GVDBT4455NV02_0 Item# 113318