Bortolomiol Bandarossa Valdobbiadene Prosecco Superiore Extra Dry

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.
• 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

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

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