Prosecco di Valdobbiadene Superiore Demi Sec 'Suavis' Bortolomiol 2025
The Prosecco Valdobbiadene "Suavis" by Bortolomiol is a Venetian Demi Sec sparkling wine that will elegantly accompany your meal. Made with the Charmat or Martinotti method, it stands out for its agile, graceful, and pleasant profile, with aromas of exotic fruit, jasmine, and chamomile, and a fresh taste that finishes with honey tones.
The Prosecco di Valdobbiadene Superiore Demi Sec “Suavis" Bortolomiol is announced with a set of residual sugars that are never cloying, but always balanced by a pleasant freshness in the mouth. A bottle that is born in the vineyard, when the Glera grapes are harvested overripe, later than usual and therefore sweeter, testifying to the research and the high capacity that has always accompanied the “know-how” of the winery, a historical reference for the terroir of Valdobbiadene. A bottle that is a real gem for sparkling wine enthusiasts, allowing one to appreciate Prosecco even in a less common version.
The “Suavis” Bortolomiol is a Prosecco di Valdobbiadene Superiore Demi Sec that originates from the processing of Glera grapes, coming from both owned vineyards and the lands of various suppliers. It is important to note how the winery adopts an eco-sustainable protocol aimed at ensuring that ecological and social commitment can contribute to the protection of the vineyards of the Valdobbiadene area. The must ferments for the first time in steel, and then undergoes a second fermentation in autoclave following the typical production principles of the Martinotti Method.
This Prosecco di Valdobbiadene Superiore Demi Sec “Suavis” Bortolomiol develops in the glass with a straw yellow color, crossed by a fine and persistent perlage. Honey alternates with ripe tropical fruit on the nose, also highlighting gentle floral hints. On the palate, it has a light, slender, and drinkable body thanks to a balanced taste spectrum, in which the aromaticity makes it satisfying. A label with a slightly sweet taste, perfect for pairing with desserts – especially those based on chestnuts and persimmons – by the spoon or dry pastries.