Bortolotti Prosecco Superiore Extra Dry
Indeed, this has always been the philosophy of one of the longest established companies in the Valdobbiadene, founded in 1947 by Umberto Bortolotti, an outstanding figure in local enology who loved his native region and who was one of the founders of the National Exhibition of Sparkling Wines and Prosecco Brotherhood.
While there are two areas in the Prosecco (now DOCG), the Valdobbiadene is considered to be the superior of the two thanks to its rolling hills and elevations around 300 meters above sea level, giving more elegant, aromatic wines with better structure.
The Bortolotti family has carefully selected a group of viticulturists within the Valdobbiadene appellation over the years, so that only grapes of the highest quality are vinified – all farmers practice organic methods of viticulture. The consortium of the appellation releases an agronomical bulletin to inform the viticulturists regarding the danger of diseases/ pests. Only organic fertilizers, copper and sulfur-based products are used for insect and disease control. In the majority of the vineyards, natural cover crops (grass cover) are left between the rows of vines to aid fertilization. SO2 is used within the limits of the Italian regulation to preserve the wines.
The steepest hills with the best soils and exposition, Valdobbiadene (also called Conegliano Valdobbiadene) is the historic area covering 15 municipalities between the two villages of Conegliano and Valdobbiadene. Collectively it is recognized as the Prosecco Superiore DOCG. This very small area—only 7,000 hectares—of extreme terrain is in the heart of the larger Prosecco zone.
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.