Structure

Bodylight
Aciditymedium
Sweetnessoff dry
Oaknone or neutral

Drinking window

Best 1 to 3 years from vintage.
vintage1 yrs3 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Light-bodiedMedium acidityOff DryAromatic And Gently Sweet finish

Aroma: peach blossom, white pear, wisteria, light vanilla

Palate: soft peach, apricot nectar, delicate sweetness, citrus finish

Bandarossa (red ribbon) is a fruitier, more aromatic Extra Dry than Senior. Designed for pairing with fruit-forward desserts and aromatic preparations, it expresses the warmer side of Valdobbiadene's Glera.

What it pairs with

  • Peach and almond crostata
    The wine's stone-fruit and almond notes echo the classic Venetian tart.
  • Lightly spiced Asian noodles
    Off-dry softness tames mild spice while the floral aromatics complement Asian herbs.
  • Mascarpone and berry desserts
    Creamy mascarpone is complemented by the wine's peachy sweetness.

How to serve Bortolomiol Bandarossa Valdobbiadene Prosecco Superiore Extra Dry

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a tulip flute , the bowl shape rewards the wine's structure.
  4. Pair with. Peach and almond crostata, Lightly spiced Asian noodles, Mascarpone and berry desserts. Match the wine's structure to the dish's fat and salt.

History

Bandarossa was introduced in the 1980s as a more aromatic, fruit-expressive counterpart to Senior. The red ribbon branding distinguished it visually in the Italian market and it became one of Bortolomiol's steady volume labels.

  1. 1985: Bandarossa introduced as a distinctly aromatic Extra Dry alongside Senior.

Facts

Producer
Bortolomiol · visiting guide
Grapes
Glera
Classification
Valdobbiadene Prosecco Superiore DOCG
Oak
No oak; Charmat method
ABV
11.0%
Price
EUR 14-20 at retail
Drinking window
1-3 from vintage
First vintage
1985

Frequently asked about Bortolomiol Bandarossa Valdobbiadene Prosecco Superiore Extra Dry

What does Bortolomiol Bandarossa Valdobbiadene Prosecco Superiore Extra Dry taste like?

On the nose, peach blossom, white pear, wisteria, light vanilla. On the palate, soft peach, apricot nectar, delicate sweetness, citrus finish. Structurally light-bodied, medium acidity with a aromatic and gently sweet finish. Bandarossa (red ribbon) is a fruitier, more aromatic Extra Dry than Senior. Designed for pairing with fruit-forward desserts and aromatic preparations, it expresses the warmer side of Valdobbiadene's Glera.

When should I drink Bortolomiol Bandarossa Valdobbiadene Prosecco Superiore Extra Dry?

Drink 1-3 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Bortolomiol Bandarossa Valdobbiadene Prosecco Superiore Extra Dry?

Peach and almond crostata is the canonical pairing. Other strong matches include Lightly spiced Asian noodles and Mascarpone and berry desserts. The wine's stone-fruit and almond notes echo the classic Venetian tart.

What grapes are in Bortolomiol Bandarossa Valdobbiadene Prosecco Superiore Extra Dry?

The blend is Glera. The wine is classified as Valdobbiadene Prosecco Superiore DOCG.

Tags

drink young glera light body medium acid mood easygoing mood fruity occasion aperitivo occasion summer off dry old world pairs with aperitif pairs with fruit desserts pairs with spicy food price everyday sparkling tank

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