Bortolomiol’s limited edition Bandarossa Special Reserve involves special steps to produce a one-of-a-kind wine

Bortolomiol’s limited edition, Bandarossa Special Reserve Prosecco involves special steps to produce a one-of-a-kind wine.

“It’s important that the fruit is juicy and large, with a strong yellow colour,” says Elvira Bortolomiol, Vice President of Bortolomiol winery, of the very first steps taken to create their Bandarossa Special Reserve. The newly released, limited edition Valdobbiadene Prosecco Superiore DOCG involves special attention from start to finish, with certain adaptations made to the traditional Prosecco production process in order to produce a one-of-a-kind wine.

Bortolomiol Vineyards

Bortolomiol Vineyards

“During the harvest period, the best bunches of grapes are separated from the others,” says Elvira. In September last year, the best grapes were selected from 20 different vineyards in the hills of San Pietro di Barbozza and Santo Stefano in the Valdobbiadene region in Veneto. Then, the fruit is gently pressed, and later the spumantizzazione (where the wine transitions from still to sparkling through the addition of yeasts) takes place; for the Bandarossa Special Reserve, there are a couple of variations on the standard Prosecco method.

Manual harvesting - courtesy of Bortolomiol Winer

Manual harvesting – courtesy of Bortolomiol Winery

While the usual technique, which follows the Charmat production method – carrying out the secondary fermentation on the wine in sealed pressure tanks, rather than inside the bottle as per the Champagne method – sees the wine in contact with yeasts for one month, this particular step takes over three months for the Bandarossa Special Reserve. Plus, the yeasts selected to use during this step are special, ancient varieties.
“It’s very important in order to create a balance in the wine,” says Elvira of cellaring the bottled wine for another four months prior to tasting. “Due to the long period in contact with the yeasts, the structure of the Bandarossa Special Reserve is enhanced and is an important feature of the wine.

You can really feel the work of the yeasts in the glass.”
Bandarossa – meaning ‘red band’ – is a nod to the winery’s founder, Giuliano Bortolomiol, who would place red labels on the best bottles from each vintage, and reserve those for close friends and family. “This sparkling wine is for special occasions,” says Elvira of the Bandarossa Special Reserve, echoing the precious nature of those original selections. A pale yellow colour with hints of green, the wine’s bouquet is aromatic and fruity, recalling exotic fruits and citrus, and is slightly sweet with a velvety finish. Elvira recommends pairing it with luxurious seafood dishes. “It is perfect with king prawn or lobster.”

 

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