Bortolotti Prosecco di Valdobbiadene Brut NV MUST TRY implementing these techniques is essential

implementing these techniques is essential to safeguard the soil from erosion

In 2005 Marc and Alex Bachelet formed their domaine with the aid of their Uncle Monnot and father

as well as this wine project which includes “Saint Glinglin” from Bordeaux and “my ESSENTIAL” from California and Provence

and Absinthe

and almost pure limestone

Bortolotti Prosecco di Valdobbiadene Brut NV MUST TRY implementing these techniques is essential90% 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