Wine Culture and Information since 2002 - Volume 23

Bortolotti

Veneto (Italy)

Wines Reviewed: 6

Average Score: ✧✧✧

Rosato Lagrein Brut 2008

Valdobbiadene Prosecco Superiore Brut 2009

Valdobbiadene Prosecco Superiore Dry 2009

Valdobbiadene Prosecco Superiore Extra Dry 2009

Valdobbiadene Prosecco Superiore Extra Dry "47" 2009

Valdobbiadene Superiore di Cartizze Dry 2008

List of Producers (B)

Bortolotti's Wine List

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Rosato Lagrein Brut 2008

Bortolotti (Italy)

(Veneto)

Lagrein
Sparkling Wine	Score: ✧✧✧

Rosato Lagrein Brut shows a brilliant cherry pink color and nuances of cherry pink, transparent, fine and persistent perlage. The nose denotes intense, clean and pleasing aromas which start with hints of cherry, raspberry and strawberry followed by aromas of blackberry, cyclamen and plum. The mouth has good correspondence to the nose, an effervescent and crisp attack, however balanced by alcohol, good body, intense flavors. The finish is persistent with flavors of cherry, raspberry and plum. The finish is persistent with flavors of cherry, raspberry and plum. Rosato Lagrein Brut ferments in tank for 40 days.

Alcohol: 12%

Meat appetizers, Pasta and risotto with meat, Broiled fish

Suggested glass	10 °C (50 °F)
(Charmat Method Sparkling Wines)

September 2010

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Valdobbiadene Prosecco Superiore Brut 2009

Bortolotti (Italy)

Conegliano Valdobbiadene Prosecco (Veneto)

Glera (90%), Pinot Bianco (10%)
Sparkling Wine	Score: ✧✧✧

Valdobbiadene Prosecco Superiore Brut shows a brilliant greenish yellow color and nuances of greenish yellow, fine and persistent perlage, very transparent. The nose denotes intense, clean and pleasing aromas which start with hints of apple, pear and pineapple followed by aromas of wistaria, broom and peach. The mouth has good correspondence to the nose, an effervescent and crisp attack, however balanced by alcohol, light body, intense flavors. The finish is persistent with flavors of apple, pear and peach. Valdobbiadene Prosecco Superiore Brut referments in closed tank and ages for about 4 months in bottle.

Alcohol: 11.5%

Vegetable appetizers, Dairy products, Pasta and risotto with vegetable and crustaceans

Suggested glass	10 °C (50 °F)
(Charmat Method Sparkling Wines)

September 2010

Bortolotti's Wine List

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Valdobbiadene Prosecco Superiore Dry 2009

Bortolotti (Italy)

Conegliano Valdobbiadene Prosecco (Veneto)

Glera (95%), Pinot Bianco (5%)
Sparkling Wine	Score: ✧✧✧

Valdobbiadene Prosecco Superiore Dry shows a pale greenish yellow color and nuances of greenish yellow, fine and persistent perlage, very transparent. The nose reveals intense, clean and pleasing aromas that start with hints of pear, pineapple and wistaria followed by aromas of broom, apple and peach. The mouth has good correspondence to the nose, an effervescent attack and pleasing sweetness, however balanced by alcohol, light body, intense flavors, pleasing crispness. The finish is persistent with flavors of pear, pineapple and apple. Valdobbiadene Prosecco Superiore Dry referments in closed tank followed by 4 months of aging in bottle.

Alcohol: 11.5%

Cream desserts, Fruit desserts

Suggested glass	10 °C (50 °F)
(Charmat Method Sparkling Wines)

September 2010

Bortolotti's Wine List

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Valdobbiadene Prosecco Superiore Extra Dry 2009

Bortolotti (Italy)

Conegliano Valdobbiadene Prosecco (Veneto)

Glera (90%), Chardonnay (10%)
Sparkling Wine	Score: ✧✧✧

Valdobbiadene Prosecco Superiore Extra Dry shows a brilliant greenish yellow color and nuances of greenish yellow, very transparent, fine and persistent perlage. The nose denotes intense, clean and pleasing aromas that start with hints of pear, apple and wistaria followed by aromas of banana, peach and broom. The mouth has good correspondence to the nose, a slightly sweet and effervescent attack, however balanced by alcohol, light body, intense flavors, pleasing crispness. The finish is persistent with flavors of pear, apple and banana. Valdobbiadene Prosecco Superiore Extra Dry ferments in tank and ages in bottle for 4 months.

Alcohol: 11.5%

Vegetable appetizers, Risotto with vegetable and crustaceans

Suggested glass	10 °C (50 °F)
(Charmat Method Sparkling Wines)

September 2010

Bortolotti's Wine List

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Valdobbiadene Prosecco Superiore Extra Dry "47" 2009

Bortolotti (Italy)

Conegliano Valdobbiadene Prosecco (Veneto)

Glera (90%), Pinot Bianco (10%)
Sparkling Wine	Score: ✧✧✧✭

Valdobbiadene Prosecco Superiore Extra Dry "47" shows a brilliant greenish yellow color and nuances of greenish yellow, very transparent, fine and persistent perlage. The nose reveals intense, clean, pleasing and refined aromas which start with hints of pear, apple and pineapple followed by aromas of peach, wistaria, tangerine and broom. The mouth has good correspondence to the nose, a pleasing sweet and effervescent attack, however balanced by alcohol, light body, intense flavors, pleasing crispness. The finish is persistent with flavors of apple, pear and pineapple. Valdobbiadene Prosecco Superiore Extra Dry "47" ferments in tank and ages in bottle for 5 months.

Alcohol: 11.5%

Vegetable and crustacean appetizers, Risotto and pasta with vegetable and crustaceans

Suggested glass	10 °C (50 °F)
(Charmat Method Sparkling Wines)

September 2010

Bortolotti's Wine List

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Valdobbiadene Superiore di Cartizze Dry 2008

Bortolotti (Italy)

Conegliano Valdobbiadene Prosecco (Veneto)

Prosecco
Sparkling Wine	Score: ✧✧✧✭

Valdobbiadene Superiore di Cartizze Dry shows a brilliant greenish yellow color and nuances of greenish yellow, very transparent, fine and persistent perlage. The nose denotes intense, clean, pleasing and refined aromas that start with hints of pear, apple and pineapple followed by aromas of wistaria, tangerine, peach and broom. The mouth has good correspondence to the nose, an effervescent attack and pleasing sweetness, however balanced by alcohol, light body, intense flavors, agreeable. The finish is persistent with flavors of pear, apple and pineapple. Valdobbiadene Superiore di Cartizze Dry ferments in tank and ages in bottle for 5 months.

Alcohol: 11.5%

Fruit desserts, Semifreddo

Suggested glass	10 °C (50 °F)
(Charmat Method Sparkling Wines)

September 2010

List of Producers (B)

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