Bortolotti Prosecco di Valdobbiadene Brut NV

90% Glera, 10% Pinot Bianco from Conegliano Valdobbiadene DOCG. Vineyards are located at 225 to 350 meters above sea level. Soils are comprised of clay, sandstone, and marl. Fruit is harvested at the end of September. Fermentation takes place over 10-12 days, followed by a secondary fermentation in autoclave. Wine finishes in bottle 4-5 months prior to release. 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