GRAPE VARIETY

Media size. The skin is golden yellow, thin but with a discrete consistency.

ORIGIN

The  Sparkling Extra Dry by Bortolin Angelo comes from the area called Valdobbiadene DOC , where there is an ideal ambient for the vineyard to produce  its best grapes.
In these hills is indeed one of the most famous and important area of Italy for oenology, the "road of prosecco" an historic crossroads of culture (dating back to 1966) and wine culture, which with its 35 km stretches from Conegliano to Valdobbiadene.
The wine produced in this area has obtained the designation of origin, DOC ConeglianoValdobbiadene.

THE COMPANY

The company Bortolin has a history stretching back three generations ago as race winemakers.
Nowadays, thanks to Angelo and her children, the company had a significant development, becoming a production reality of great experience, passion and using absolutely only traditional methods for its wines.

WINE - MAKING

Obtaining a quality wine undoubtedly requires the use only of quality grapes.
The sparkling extra dry  fact is obtained from the more dense vineyards and from mature grapes
Soft pressing to obtain just free-run juice, there is absence of maceration, or contact between juice and skins.
The fermentation, thanks to the action of yeast, transforms sugar into alcohol and other minors substances fundamental to the aroma and the structure of wine. It happens in steel tanks at a constant temperature of 18 to 20 degrees to prevent bacterial attacks.
After the fermentation, the wine undergoes a number of rackings before being stored. At this point you add the "liquer de tirage," a syrup made up of yeast and sugar.
At this point there is a new fermentation, which also produces carbon dioxide. The "liquer" determines the type of sparkling wine.

SPARKLING WINE METHOD

Is used the Charmat method, which is  able to keep better the elegance of the fragrances and freshness of fruity aromas.
That’s how Sparkling  Extra Dry by Bortolin is born.

SENSORY EVALUATION

• SMELL                     fruity smell
• TASTE/FLAVOUR             delicate taste, soft and dry taste
• COLORE                   brilliant straw yellow

ANALYTICAL DATA

Alcoholic strength 20°C: 11,30  
Reducing sugars in g/l: 18,00  
Total acidity in g/l: 5,70          
Acidity x 1000: 0,13    
Total Sulphur dioxide in mg/l: 120,00
Free sulphur dioxide  in mg/l: 18,00  
Pressure to 20°C: 4,25

SERVING SUGGESTION

Excellent as an aperitif, with soups of seafood, pasta with elegant meat sauce, cheese and fresh white meat.

TEMPERATURE OF SERVICE

Recommended serving temperature 6-8°C

TO BE SERVED IN

A tulip-shaped glass