Valdobbiadene Prosecco Superiore - Dry
Wine name:Valdobbiadene Prosecco Superiore - Dry
Appellation:VALDOBBIADENE PROSECCO SUP. DOCG
Blend:100% Glera (previously called Prosecco)
Vineyard age (year of planting):
Soil Type:Soils with fairly good depth and with evident presence of clay, marly sandstone and molasses of the Miocene period
Colour:Pale straw yellow. Fine grain perlage with rich and persistent foam
Nose:Discreetly intense, with a clear fruity note
Flavour: Harmonious, warm and enveloping, typically aromatic with ripe apple notes
Serving temperature (°C):7-9
Match with:As an aperitif, dry pastry, fruit cakes, summer fruit
Average no. bottles/year:14,000
Grape yield per hectare tons:12
THE APPELLATION IS NOW: CONEGLIANO VALDOBBIADENE PROSECCO DOCG. Vine training systems: Sylvoz, Cappuccina; Vineyard density: 2.500-3.500 vines/hectare; residual sugar: 21-23 grams/litre. The wine must be protected by heat and light.
Vinification and ageing
White vinification in stainless steel vats, the must is clarified before fermenting with temperature control for approx. 10-12 days, selected yeasts are added. Sparkling wine production procedure in autoclave: the must preserved in refrigerated vessels at approx. 0 degrees Celsius is added to the wine in the autoclave. The "prise de mousse" is started up at 20 degrees Celsius and the following refermentation takes place at 14-15 degrees Celsius. Stabilization and filtration of the wine. Sterile bottling. Finishing in the bottle for 3-4 months.
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.