Bottega Gold is a Prosecco DOC, obtained by the vinification
of Glera grapes, grown in the hilly area of the province of
Treviso. Bottega Gold has been defined as the “Glamour
Sparkling”, which is characterized by the distinctive golden
Production Area: Province of Treviso (Veneto)
Plants per Hectare: 3000-3500
Training System: Double inverted
Harvest Period: From mid-September
Yield per Hectare: 150 q/Ha
>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.
> 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.
Sugar, g/l: 10-14
Total Acidity, g/l: 5,00-6,50
Serving Temperature: 4-5 °C
Serving Suggestions: 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.