# Prosecco Brut Valdobbiadene (2022)

- **Producer:** Spumanti Gemin Bortolomiol Guglielmo S.R.L.
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Glera
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 11.5%
- **Average price:** €14
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** green fruit, blossom, citrus

## About this wine

The Prosecco Brut Valdobbiadene 2022 from Spumanti Gemin Bortolomiol Guglielmo S.R.L. is a 100% Glera sparkling wine from the Valdobbiadene Prosecco Superiore DOCG in Veneto, Italy. Its 'Prior' designation signifies a historical milestone, marking it as a tribute to the winery's founder, Giuliano Bortolomiol, who pioneered the creation of Prosecco Brut. The Bortolomiol family, now led by Giuliano's daughters, continues a legacy of dedication to product quality, a deep connection to their territory, and a commitment to environmental sustainability, with vineyards progressively shifting towards organic practices since 2008.

## Interesting facts

- The 'Prior' designation honors the winery's founder, Giuliano Bortolomiol.
- Giuliano Bortolomiol was the first to produce a Prosecco Brut in 1960.
- The winery has been transitioning to organic viticulture since 2008.
- The Charmat-Martinotti method is used for secondary fermentation.

## Food pairing

The wine's crisp acidity and dry profile cut through richness and complement delicate flavors. Its effervescence refreshes the palate, making it an excellent counterpoint to lighter proteins and fresh ingredients.

## Wine making process

The Prosecco Brut Valdobbiadene 2022 is produced from 100% Glera grapes harvested in the latter half of September. Fermentation occurs at controlled temperatures with selected yeasts. The defining winemaking technique is the secondary fermentation in autoclave, utilizing the Charmat-Martinotti method for 25 to 30 days, which is instrumental in creating the wine's effervescence. Post-fermentation, the wine is refined in the bottle for approximately three months. The winery's approach emphasizes traditional viticulture, such as the 'modified cappuccina' vine training, and a progressive shift towards organic farming practices.