Generations of Bortolomiol families have spent their lives on the sunny hills of Valdobbiadene. However, it was Giuliano Bortolomiol who established the modern winery and dedicated his time to perfecting Prosecco and giving the wine the credit and honor it deserved. In 1946, his first official achievement was the foundation of the Fraternity of Prosecco, which offered guidelines for the production of sparkling wines. Today his four daughters, Giuliana, Luisa, Maria Elena and Elvira, run the winery under the expert eye of their mother, Ottavia.

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Careful investment in the most advanced solutions exemplifies how technology can help bring tradition to excellence. Very strict quality control, starting with the grapes themselves, is the guiding principle of the Bortolomiol tradition, from the moment the grape is picked until the production of sparkling wines. It is this last stage that the Bortolomiol winery is renowned for; masters in the application of the Martinotti-Charmat method.

Fermentation in pressure tanks is the best way to enhance the fruity, fresh and aromatic features of Bortolomiol wine. Prosecco is characterized by light and persistent fruitiness, and a gentle and lingering aroma of almonds, apples, and pears. Its lack of pretension is key to its charm. Prosecco is a wine meant to be drunk fresh and young. We believe it is best consumed within a year to 18 months of bottling. And, unlike Champagne, which undergoes its second fermentation in the bottle, Prosecco's second fermentation is done in a tank. The resulting sparkling wine is bottled young.

Prosecco is a white grape grown in Northern Italy on the steep slopes of Valdobbiadene and the hills of Conegliano in the Veneto.