Wine name:Traminer Brut
Blend:65% Chardonnay 35% Traminer aromatico
Vineyard age (year of planting):
Soil Type:Alluvial soil
Exposure:West, altitude 200 meters above sea level
Colour:Sligtly deep straw yellow. Fine and persistent perlage.
Nose:Intense and warm nose. Tropical fruit and floral notes that can be referred to Traminer and citrus notes that can be referred to Chardonnay.
Flavour:Pleasantly dry with an elegant fruity character.
Match with:As an aperitif with various kinds of hors-d'oeuvres. Raw fish dishes such as tuna, squid or octopus, raw fish carpaccio, raw shellfish. Eggplant dishes, medium spiced dishes.
Average no. bottles/year:14,000
Grape yield per hectare tons:10
The classification of this wine is VSQ (Vino Spumante di Qualità - quality sparkling wine).
Vine training systems: Traditional Pergola Trentina; Vineyard density: 3,500 vines/hectare; The wine must be protected by heat and light. Residual sugar: 1.0-1.2 grams/litre
Vinification and ageing
The crushed clusters are pumped into the fermentation vat where the fermentation takes place with maceration with the skins at a controlled temperature. The vinification process continues in stainless steel vessels with temperature control. The wine riferments for 70 days in autoclave at 14 degrees Celsius with the addition of sugar and adjuvant substances. Refrigeration and filtration are followed by sterile bottling. Short finishing in the bottle.
Address:Via Arcane, 6 31049 Valdobbiadene TV
Owner:Bruno and Emanuela Bortolotti
Year of establishment:1947
Total annual production:900000
Total vineyard extension (hectares):65
Planted varietals and extension (hectares):0ha Chardonnay 0ha Glera (previously called Prosecco) 0ha Perera 0ha Pinot bianco 0ha Verdiso
Vine training system:
Double inverted training system "Cappuccina" 80%
Type of viticulture:integrated/sustainable
Harvest period:From mid September to beginning of October
Oenologist:Enrico Baratto and Marika Zanatta
It was not easy to find a Prosecco that could satisfy our requirements, but finally we came in contact with Cantine Umberto Bortolotti and the wines are a great addition to our portfolio. The average production, although approximately 900.000 bottles a year, is by no means large in comparison to other wineries in the Valdobbiadene area.
The Cantine was established in 1947 by Umberto Bortolotti who had a real passion for Prosecco; together with a group of friends he founded the “Consorzio di Tutela del Prosecco” (Consortium for the safeguarding of Prosecco), the Prosecco brotherhood and he also set up the National Fair of sparkling wines in 1963.
The cellars have been at their present location since 1954 and have recently been completely renovated. The business is now run with much enthusiasm by Umberto’s son Bruno together with his nephew Daniele and this winery is a perfect blend of extremely modern technology and respect for tradition. A small group of grape growers within the Valdobbiadene appellation has been carefully selected over the years, together with oenologist Enrico Baratto and Marika Zanatta today, ensuring that only grapes of the highest quality are vinified. All of the wines are made by the Charmat production method.
There are two main lines of wines; the Linea UB where the Valdobbiadene Prosecco DOCG is predominant along with a few other grape varieties and the Linea Codice Bortolotti that includes 3 millésimé sparkling wines.
Four DOCG single vineyard wines have recently been released: Valdobbiadene Prosecco Superiore Rive di Rolle “Piai Alto”, Valdobbiadene Prosecco Superiore Rive di S. Stefano “Montagnole”, Valdobbiadene Prosecco Superiore Rive di Col S. Martino “Vigneto Castel de Donà” and Valdobbiadene Prosecco Superiore Vigneto Àltena. “Rive” means “steep hill” in local dialect. This indication on the label is only allowed for sparkling wines that represent the essence of the terroir they derive from. The wines are produced from vineyards located in a single village where the maximum allowed grape yield is reduced to 13 tons per hectare. The harvest from theses old vines has to be manual and the vintage must be shown on the label.