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 DryClean And Slightly Sweet finish

Aroma: white peach, pear, acacia, light yeast

Palate: sweet peach, honeydew melon, citrus, light cream

The flagship Extra Dry from Bortolomiol, founded in 1949 by Giuliano Bortolomiol. Named 'Senior' in tribute to the founder, this is a classic off-dry Valdobbiadene DOCG with the balance of sweetness and freshness that made the Extra Dry category popular.

What it pairs with

  • Bresaola e rucola
    Light sweetness of Extra Dry contrasts the saltiness of bresaola.
  • Carpaccio di tonno
    Soft acidity does not overwhelm delicate raw tuna.
  • Tiramisu
    Off-dry palate and coffee notes in tiramisu create a gentle contrast.

How to serve Bortolomiol Senior 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. Bresaola e rucola, Carpaccio di tonno, Tiramisu. Match the wine's structure to the dish's fat and salt.

History

Giuliano Bortolomiol founded the Valdobbiadene house in 1949 and pioneered consistent quality-oriented Prosecco Superiore production at a time when the zone was considered ordinary. His daughter Giuliana now manages the estate. Senior is the original label dating to the founding year.

  1. 1949: Giuliano Bortolomiol founds the Valdobbiadene house and launches the Senior bottling.
  2. 2003: Giuliana Bortolomiol takes over management of the family estate.

Facts

Producer
Bortolomiol · visiting guide
Grapes
Glera
Classification
Valdobbiadene Prosecco Superiore DOCG
Oak
No oak; classic Charmat method
ABV
11.0%
Price
EUR 12-18 at retail
Drinking window
1-3 from vintage
First vintage
1949

Frequently asked about Bortolomiol Senior Valdobbiadene Prosecco Superiore Extra Dry

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

On the nose, white peach, pear, acacia, light yeast. On the palate, sweet peach, honeydew melon, citrus, light cream. Structurally light-bodied, medium acidity with a clean and slightly sweet finish. The flagship Extra Dry from Bortolomiol, founded in 1949 by Giuliano Bortolomiol. Named 'Senior' in tribute to the founder, this is a classic off-dry Valdobbiadene DOCG with the balance of sweetness and freshness that made the Extra Dry category popular.

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

Bresaola e rucola is the canonical pairing. Other strong matches include Carpaccio di tonno and Tiramisu. Light sweetness of Extra Dry contrasts the saltiness of bresaola.

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

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

Tags

drink young glera iconic light body medium acid mood easygoing mood refreshing occasion aperitivo occasion weeknight off dry old world pairs with aperitif pairs with charcuterie price everyday sparkling tank

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