Prosecco Extra Dry

This Prosecco works beautifully as an aperitif. It pairs nicely with meat-based and fish-based savoury snacks, light seafood dishes, and white meat main dishes.

The vineyards are located around the walled city of Treviso in the Prosecco DOC area. The grapes are Glera, trained by the Sylvoz system.

After fermentation, the wine spends 1 to 2 months (10–20 days refer to some steps) in its lees (sur lie) before bottling as a sparkling wine using the Martinotti / Charmat (tank) method.

Grapes are gently pressed (off skins), followed by primary fermentation in temperature-controlled conditions using selected yeasts.

Founded in 1760, the winery rose to prominence under the leadership of Giuliano Bortolomiol in 1949. Since then, their Valdobbiadene Prosecco Superiore DOCG has grown in stature and prominence and today is considered one of the world’s finest Proseccos, a true pioneer to the Brut style since 1960. Now in the capable hands of his daughters, the female-run winery continues to produce high quality Prosecco from some of the best vineyards in Valdobbiadene, Italy. The region itself renowned for its exceptional quality and iconic style of Prosecco. A female attitude to the environment, to sustainability, regard for the territory, with the focus on energy saving, reducing waste and rationalizing the use of water. A proud but also constructive way of saying the world of wine is changing and this revolution is pink. Creativity, regeneration and environmental and social rehabilitation are the choices that the winery makes and pursues today because the land is our most valuable asset. We owe it tender loving care, respect and conservation, preserving it for the future for the benefit of generations to come. Bortolomiol produces a quintessential Prosecco – light, sparkling and a must-have for all occasions. The range is recognised as being incredibly representative of the appellation with numerous styles produced according to varying degrees of dosage.