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Profile
Structure
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 above is our own.
In the glass
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.More wines for fruit tarts →
- Lightly spiced Asian noodles Off-dry softness tames mild spice while the floral aromatics complement Asian herbs.More wines for spicy and Asian food →
- Mascarpone and berry desserts Creamy mascarpone is complemented by the wine's peachy sweetness.More wines for dessert →
With cheese
How to serve Bortolomiol Bandarossa Valdobbiadene Prosecco Superiore Extra Dry
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a tulip flute , the bowl shape rewards the wine's structure.
- 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.
- 1985Bandarossa 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.
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