“SUAVIS”
Valdobbiadene Prosecco Superiore D.O.C.G. Demi Sec Millesimato
The fourth wine from a much talented family, and the sweetest. Bortolomiol created this sparkling wine using the Charmat method, gaining a level of sweetness beyond that of the Cartizze. So we are in the presence of a perfect desert wine. Another result of the passion and great sparkling wine making skill of the Bortolomiol winery.
The Demi Sec version is the least common. With its strong sugar residue it should be drunk at the end of the meal with dessert. The wine is not overly sugary, its sweetness being nicely balanced by its freshness. The over-ripe grapes picked late give a persuasive fragrance and it is silky in the mouth. A perfect accompaniment to an autumn cake with chestnuts and persimmons. Tasting & text by Michele Bressan
| TECHNICAL INFORMATION | |
| AREA OF ORIGIN | The Valdobbiadene hills |
| VARIETAL | Glera (formally known as Prosecco) |
| TRAINING SYSTEM | Autocthnous called “capuccina modificata” |
| HARVEST PERIOD | From 15 september to 30 september, by hand |
| YIELD IN KG OF GRAPES PER HA. | 13.000 kg |
| WINEMAKING | Off skins by gentle pressing |
| PRIMARY FERMENTATION | Controlled temperature with selected yeasts |
| FOAMING | 25 - 30 days |
| FINING | From 1 to 3 months |
| ANALYTICAL FEATURES | |
| ALCOHOL | 11 % Vol. |
| SUGAR RESIDUE | 40,00 g/l |
| TOTAL ACIDITY | 6,00 g/l |
| ORGANOLEPTIC FEATURES | |
| COLOUR | Pale yellow |
| PERLAGE | Fine and persistant |
| BOUQUET | Fruity, elegant and aromatic |
| TASTE | Fresh, decidedly sweet with hints of honey |
| SERVING TEMPERATURE | 6 - 8 °C |
| SPARKLING WINEMAKING METHOD | Martinotti - Charmat |
AWARDS:
“Medaglia d’Oro” Vinitaly 2008
“Gran Menzione” Vinitaly 2015
“Medaglia d’Argento” China Wine and Spirit Awards 2013