The Bortolomiol winery has for years been committed to a path of conversion of the vineyards present within the Parco della Filandetta according to the principles of the European specification for organic viticulture. The result of this absolute dedication is "Ius Naturae," Brut millesimato in which each vintage brings with it characteristics and peculiarities. The glera grapes are softly pressed, then fermented in autoclave with selected yeasts at a controlled temperature and performing the "presa di spuma"; this is followed by a light refinement of about three months that precedes bottling. A Valdobbiadene Prosecco Superiore DOCG where the naturalness of the aromas reigns supreme, reminding us that the earth is the most precious asset we have at our disposal.
Tasting Notes.: In the glass, it has a brilliant straw-yellow color; the perlage is fine and persistent. The nose is dominated by notes of pear, passion fruit, acacia flowers, lily of the valley and mineral hints. On the palate it is full-bodied, perfectly balanced between savory component and freshness. It closes with a lingering finish.
Pairings: Excellent throughout a meal, where it stylishly accompanies first and second courses of fish and vegetables. Also excellent with white meats cooked in light recipes, it is a must try with snails prepared with garlic, parsley and wild herbs.
Name | Bortolomiol Prosecco Valdobbiadene Superior Millesimato Brut 2022 "Ius Naturae" |
Typology | White sparkling wine charmat method millesimato brut |
Classification |
DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Millesiamato brut
|
Year | 2022 |
Format | 0.75 l Standard |
Grade alcohol | 11.50% by volume |
Grape varieties | 100% 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. Aging On the lees: 2 months. Aging in bottle: 1-2 months. |
Total acidity | 6.00 gr/L |
Residual Sugars | 18.00 gr/L |
Production 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 by must cotto and sour cream. |