Bortolotti Prosecco Castel de Dona Valdobbiadene DOCG 750ml

he recently renovated premises of the Umberto Bortolotti Winery strongly reflect regional traditions, echoing the attention to innovation and to the evolving expectations of very attentive consumers. Bortolotti prosecco is one of the few proseccos on the market that is harvested by hand and not industrially produced. The quality of this rare, artisanal prosecco shines through in the glass.

Indeed, this has always been the philosophy of one of the longest established companies in the Valdobbiadene, founded in 1947 by Umberto Bortolotti, an outstanding figure in local enology who loved his native region and who was one of the founders of the National Exhibition of Sparkling Wines and Prosecco Brotherhood.

While there are two areas in the Prosecco (now DOCG), the Valdobbiadene is considered to be the superior of the two thanks to its rolling hills and elevations around 300 meters above sea level, giving more elegant, aromatic wines with better structure.

The Bortolotti family has carefully selected a group of viticulturists within the Valdobbiadene appellation over the years, so that only grapes of the highest quality are vinified – all farmers practice organic methods of viticulture. The consortium of the appellation releases an agronomical bulletin to inform the viticulturists regarding the danger of diseases/ pests. Only organic fertilizers, copper and sulfur-based products are used for insect and disease control. In the majority of the vineyards, natural cover crops (grass cover) are left between the rows of vines to aid fertilization. SO2 is used within the limits of the Italian regulation to preserve the wines.

• 100% Glera from the Rive (steep hillside) of Col San Martino of the municipality of Farra di Soligo in Valdobbiadene
• The vineyard is 0.95 hectare, with average altitude of 300m above sea level composed of clay and partially gravel soils
• 75 year old vines 
• Harvested by hand
• Soft pressing of the grapes with alcoholic fermentation in stainless steel tank ​​for about 15 days with subsequent rest on the lees for 4 months followed by filtration
• Secondary fermentation takes place in a small stainless steel autoclave with bâtonnage for over 8 months before bottling
• Approximately 600 case production per year