Valdobbiadene Prosecco Superiore Extra Dry Millesimato "Bandarossa Special Edition Reserve" DOCG BORTOLOMIOL
| Sommelier score | 91/100 | 2026 |
| Winery | BORTOLOMIOL |
| Denomination | Valdobbiadene Prosecco Superiore Docg |
| Grapes | 100% Glera |
| Alcohol content | 11,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | TV/6667 |
| Winery headquarter | BORTOLOMIOL - Valdobbiadene (TV) - Via G. Garibaldi, 142 |
| Bottle size | Standard bottle |
| Combination | Oysters, Tartare-fish carpaccio, Sushi-sashimi, Crustaceans, Sausage, Mixed fried fish, Risotto with seafood, Pasta with seafood |
| Region | Venetian (Italy) |
| Style | Light and fresh |
| Wine list | Prosecco |
| Dichiarazione Nutrizionale, Ingredienti e Raccolta differenziata | Visualizza le informazioni nutrizionali |
This special version of Bandarossa is a limited edition that was created following a process of sparkling wine longer than the Classic one: the grapes in fact remain in contact with yeast for a period of time that goes beyond 3 months. The grapes used are 100% Glera, grown in vineyards located in the hills of San Pietro di Barbozza and Santo Stefano, province of Treviso. After the manual harvest which takes place in the second half of September, the wine is vinified in white by soft pressing and primary fermentation at low temperature with the use of selected yeasts. The phase of contact on the yeasts is characterized by two batonnage with the aim of bringing in suspension the so-called noble deposit.
Valdobbiadene Prosecco Superiore Extra Dry Millesimato Bandarossa Special Reserve DOCG's features
For the organoleptic examination, this special edition Bandarossa shows a straw yellow color with greenish reflections and a fine and persistent perlage. The aroma recalls notes of citrus and exotic fruit while the palate is sweet and velvety.
Suggested food pairings while tasting this product of the Bortolomiol winery
The Bandarossa Bortolomiol is a Prosecco perfect as an aperitif but also in combination with fish dishes, from appetizers to second courses. To be served at a temperature of 6-8ºC.
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