Bottega Gold Prosecco

Bottega Gold is a Prosecco DOC, obtained by the vinification of Glera grapes.  The elegance, freshness and liveliness of its bubbles stem from the beauty and tradition of its territory, where unmistakable panoramas are shaped by vineyards. The cultivation area of Glera grapes is located in the hilly area of the province of Treviso up to the slopes of Valdobbiandene, which is close to the Venetian Prealps. This area is characterised by long but not excessively cold winters and by hot but not sultry summers. The vines in this region grow on different types of land, each characterised by a variety of soils, exposures and slopes that make this Prosecco a wine with many nuances. The hilly terrain is subject to high temperature ranges between day and night. This variation in temperature enables the development of finer, more elegant and at the same time more intense aromas.

Production Area

• The cultivation area of Glera grapes is located in the hilly area of the province of Treviso up to the slopes of Valdobbiandene, which is close to the Venetian Prealps. This area is characterised by long but not excessively cold winters and by hot but not sultry summers.
  
• The vines in this region grow on different types of land, each characterised by a variety of soils, exposures and slopes that make this Prosecco a wine with many nuances.
  

• The hilly terrain is subject to high temperature ranges between day and night. This variation in temperature enables the development of finer, more elegant and at the same time more intense aromas which protects the wine. 

Production Process

• The grapes are harvested and brought quickly to the cellar to preserve their quality and avoid alterations that could be caused by: > early oxidation; microbial contamination; sun exposure.
• The grapes are softly pressed and the obtained must is stored at low temperature to preserve its freshness.
  
• The fermentation is made partially starting from must. The entire process lasts about 40 days at a controlled temperature of 14-15 °C with the addition of selected yeasts.
  
• Following fermentation, the wine is left in contact with the lees: the dead yeast cells release some important compounds which enhance the body, the structure and the aroma of the wine.

• Color and Appearance: Bright, straw yellow, fine and persistent perlage. Bouquet: Typical and refined with fruity (green apples, pear, citrus fruits) and floral (white flowers, acacia, wisteria and lily of the valley) notes, sage and spices in the finish.
  
• Taste: Soft, harmonious and elegant, with a light body and with lively yet balanced acidity.
  

Food Pairing Excellent as an aperitif and in cocktails, it goes particularly well with starters, light first courses (seafood and non- aromatic herb pasta and risotto), steamed or raw fish dishes, grilled white meats, stewed or fresh vegetable dishes.