Bortolotti Prosecco

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.