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Massimo S. Vino non troppo secco, profumato, da abbinare a diversi alimenti, ottimo per aperitivi o spritz.
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Valdobbiadene Prosecco Superiore di Cartizze Dry 2023 Docg - Bortolomiol
€21.90 EUR
Unit price
€29.20 EUR/L
With Cartizze we enter the most important cru of the entire Valdobbiadene Prosecco DOCG: in fact, this is an area with perfect sun exposure, characterized by a rocky layer rich in mineral elements. Bortolomiol with this Superiore Dry presents a bottle where freshness, sapidity and balance in the wide bouquet of aromas offered to the nose, create a product of rare elegance.
The glera grapes ferment at a controlled temperature in steel, and then perform the "presa di spuma" and remain to age for a variable period, between 1 and 3 months. A truly special label, the result of the great link between terroir, climate and winery savoir-faire: absolutely to try!
Tasting notes: in the goblet it is presented with a straw yellow color very transparent and bright, with a perlage that is striking in its persistence and subtlety. The nose develops notes of fruit, hazelnuts, acacia flowers and herbs, perfectly balanced. In the mouth it is incredibly fine and elegant, creamy, fresh, characterized by an excellent savory component.
Pairings: a wine with a very delicate structure, which is suitable for drinking on different occasions. For aperitifs it is a very classy choice, while throughout the meal it is recommended to pair with desserts such as fruit tarts and mousses.
| Name | Valdobbiadene Prosecco Superiore di Cartizze Dry DOCG 2023 - Bortolomiol |
| Typology | Sparkling white wine charmat method dry |
| Classification |
DOCG Valdobbiadene Prosecco Dry
|
| Year | 2023 |
| 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. |
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