Bortolomiol’s Prosecco is made from organic fruit, pressed, inoculated, and fermented under temperature control. The wine spends three months on lees and two months in bottle prior to release. The results deliver a nice mélange of toast and fruit. Rounded and mouth-filling, it’s a flavorful wine with big texture but bright green-apple acidity that washes the finish clean. Aromatically I get white flowers, citrus, bay laurel, and almond. The mousse is quiet, fizzing amicably on the palate. Still, it’s a substantial wine, good for rich shellfish and poultry preparations, cheesy dishes, rich snacks, prosciutto.
2018 Bortolomiol IUS Naturae Brut Valdobbiadene Prosecco Superiore DOCG
11.5% abv | $20 (sample)