Cantine Umberto Bortolotti: two lovely wines from Valdobbiadene
Valdobbiadene Prosecco Superiore DOCG Brut N.V. (100% Glera)
This is the “flag” wine of the Cantine. It represents the modern version of the wines and it was released at the end of the 1980s. This type of wine was not produced previously as the sparkling wines were made only in the Dry and Extra Dry version.
This Valdobbiadene Prosecco Superiore is the base for the “Bortolotti style” wines that privilege freshness, minerality, white flower notes, it is the essence of the Valdobbiadene Prosecco. Since 2012 this wine is made exclusively with Glera.
Total average production/year: 128,000 bottles.
The vineyards all stand on hills within the commune of Valdobbiadene. The soils have a fairly good depth and are made up of clay, marly sandstone and sedimentary rocks. The vine training systems are “cappuccina” (inverted training system) and sylvoz. The altitude of the vineyards is 225-350 meters above sea level. The vineyard density is 2,500-3,500 vines/hectare and the grape yield is approximately 12 tons/hectare.
The production of sparkling wine
The second fermentation for the production of sparkling wine is carried out in autoclaves adding selected yeast and sugar. The prise de mousse takes place at 20 degrees Celsius and the following fermentation is carried out at 13-14 degrees Celsius. The wine is then stabilized at minus 4 degrees Celsius and filtered. Finishing in the bottle for 2-3 months.
Colour: Straw yellow with reflections tending to a shiny-greenish colour. Fine grain perlage with rich and persistent foam.
Nose: Clean, well balanced, with a flowery note.
Flavour: persistent with a typical fruity note.
It is an elegant and dry aperitif. Match it with light fish dishes, raw fish, rich buffets, seasoned cheese, Parmigiano Reggiano. Avoid to drink this wine with sweet dishes.
Serving temperature: 8-10 degrees Celsius
Valdobbiadene Prosecco Superiore DOCG Brut Rive di S. Stefano “Montagnole” 2012 (100% Glera)
2013 is the third vintage of this wine made from a small vineyard (0,97 hectares) called “Montagnole” in the subzone of S. Stefano in the district of Follo. Montagnole stands in one of the 43 subzones called “rive” (meaning “steep vineyard” in the local dialect). Montagnole means “small mountains” and it is made up of two pyramid shaped hills (which are typical of this zone). Cantine Bortolotti has the monopoly of this “riva” as it is the only winery that makes wine from this vineyard. Vines have been grown here since 1948 and the average age of the vines is 30 years. The vine training system is “cappuccina” (inverted training system). The grape yield is approximately 13 tons/hectare. The soil is made up of very ancient morainic deposits, marl and sandstone. Exposure is north-east/east, a part of the vineyards has a west exposure. The altitude is 245-260 meters above sea level. The harvest, strictly by hand as per the production regulation, lasts for only one day and it usually takes place in mid September.
Total average production/year: 12,500 bottles.
Vinification: white vinification with soft pressing of the clusters
The production of sparkling wine
The second fermentation for the production of sparkling wine is carried out in autoclaves adding selected yeast and sugar. The prise de mousse takes place at 20 degrees Celsius and the following fermentation is carried out at 13-14 degrees Celsius for 40 days. The wine is then stabilized at minus 4 degrees Celsius and filtered. Finishing in the bottle for 2 months.
Colour: Slightly golden straw yellow
Nose: Lively, elegant, fresh, fruity
Flavour: Fragrant and fresh, evident apple note, mineral, sapid
Raw fish, shellfish, perfect with oysters, “soppressa” veneta (a typical fresh salame served with polenta), vegetable soup, fried dishes. Do not drink this wine with sweet dishes.
Serving temperature: 10-12 degrees Celsius