About this wine
Vineyard and terroir
The grapes grow in the Rive di Guia area in the province of Treviso.
Vinification
The grapes are harvested entirely by hand at optimal ripeness, then gently pressed. Only free-run juice is used, with no more than 70 L obtained from 100 kg of grapes. The juice undergoes cold settling in steel tanks at 5–10 °C for 10–12 hours. The clarified must ferments in stainless-steel tanks at a constant 18–20 °C for approximately 15–20 days to produce the base wine.
Secondary fermentation follows the Italian Charmat method, with the base wine, sugar and yeast fermented in sealed autoclaves. This process preserves the grapes’ original aromas and produces fruit and floral notes.
Ageing
After bottling, the wine rests for 30–40 days before release.
Tasting profile
Refined in character, with fruit and floral aromas.
Label / history
“Angelin Beo” is named after company founder Angelo Bortolin. The wine was released to commemorate 2018, when Angelo celebrated his 80th birthday and Bortolin Angelo marked its 50th anniversary.
The patented bottle takes its winding form from a large vine branch that Angelo noticed while he and his son Desiderio were preparing the vineyard for the coming season. Angelo held the branch as he would a sparkling-wine bottle, inspiring Desiderio to create the design. Its curves are also intended to make pouring easier. The label colour evokes the soil of Valdobbiadene.
The new bottle design was presented publicly at Vinitaly in 2015. It received the Gold Label and took first place in the sparkling-wine category at the International Packaging Competition.
