Characteristic: The prosecco Superiore comes the exclusive hill country "Cartizze" and, hence, is available only in limited amounts. Ground composition, climate and solar irradiation provide for an optimum full maturity of the prosecco grapes and, hence, an unusual aromatic concentration which is brought by Bortolomiol with the sparkling wine preparation empathetically to the best validity. Of course delightfully, ideal conclusion of a meal. A Spumante of the top class for special occasions.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 12.00 %
yr. 2016 Decanter World Wine Awards:
86 of 100 Points.
"Decanter World Wine Awards" has rated the wine "Bortolomiol Prosecco di Valdobbiadene Cartizze DOCG, Italy" from the vintage 2016 on 01.01.2017 with 86 of 100 points.
yr. 2011 Vinum Wine Magazine:
15 of 20 Points.
"Vinum Wine Magazine" has rated the wine "Bortolomiol Prosecco di Valdobbiadene Cartizze DOCG, Italy" from the vintage 2011 on 01.06.2012 with 15 of 20 points.
yr. 2008 Wine Enthusiast:
90 of 100 Points.
"Wine Enthusiast" has rated the wine "Bortolomiol Prosecco di Valdobbiadene Cartizze DOCG, Italy" from the vintage 2008 on 07.01.2009 with 90 of 100 points.
yr. 2005 Wine Enthusiast:
91 of 100 Points.
"Wine Enthusiast" has rated the wine "Bortolomiol Prosecco di Valdobbiadene Cartizze DOCG, Italy" from the vintage 2005 on 06.01.2006 with 91 of 100 points.
yr. 2010 Wine Enthusiast:
"Wine Enthusiast" has rated the wine "Bortolomiol Prosecco di Valdobbiadene Cartizze DOCG, Italy" from the vintage 2010 with 91 of 100 points.
yr. 2006 Wine Enthusiast:
"Wine Enthusiast" has rated the wine "Bortolomiol Prosecco di Valdobbiadene Cartizze DOCG, Italy" from the vintage 2006 with 90 of 100 points.
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Take a piece of South Tyrol home with you! In the gift sets you will find typical South Tyrolean products. Ideal to give away or enjoy yourself!
Sextner grey cheese dairy Sexten, spicy and aromatic low-fat cheese which is prepared with onions, olive oil, some pepper and salt, speciality South Tirol.
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
