Bottega
Bottega White Gold Venezia
| Dénomination | Venezia DOC |
|---|---|
| Format de la bouteille | 0,75 l |
| Titre alcoolique | 11.0% par volume |
| Zone | Vénétie (Italie) |
| Cépages | Chardonnay, Glera, Pinot Bianco, Pinot Grigio, Pinot Meunier, Pinot Nero |
| Vieillissement | In accordance to the Martinotti method, the second fermentation occurs in cuve close at a controlled temperature of 14°C, to preserve the primary aromas of the grapes. When sugar turns into alcohol, the yeasts naturally release carbon dioxide, making the wine "sparkling". The wine is then cold stabilized, filtered and bottled. |
Description
Bottega White Gold is a Venezia DOC wine obtained from the vinification of Glera, Chardonnay and Pinot grapes. With its great character, this Brut sparkling wine is fresh and elegant, representing an expression of the territory where grapes are grown, among the provinces of Treviso and Venice.
Récompenses
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91/100
Decanter est un magazine sur le vin et l'art de vivre, publié chaque mois dans environ 90 pays. Le magazine inclut les actualités du secteur, des guides de collection et des conseils sur le vin et les spiritueux.
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89/100
James Suckling est un journaliste américain reconnu critique de vin qui a travaillé pendant 30 ans pour Wine Spectator. En 2010, il a quitté le magazine pour lancer son propre site web et guide (JamesSuckling.com). Il est spécialiste de vins italiens et de Bordeaux.
Détails
Perlage
Parfum
Couleur
Goût
Servir à :
06 - 08 °C.
Longévité :
03 - 05 ans
Accords
- Année de création: 1977
- Oenologue: Fabrizio Dorigo
Bottega products are made with unique ingredients, craftsmanship and reflect the company's constant dedication to quality and sustainability.
Bottega's commitment to sustainability is also paramount: they recycle siliconised paper, use at least 85% recycled glass dark bottles, choose water-based paints for metallised bottles, follow organic farming criteria in their vineyards, and incorporate recycled ocean plastics. In addition, the company uses only 100% renewable energy. Lire la suite
| Nom | Bottega White Gold Venezia |
|---|---|
| Type | Blanc vert vin mousseux méthode charmat brut |
| Dénomination | Venezia DOC |
| Format | 0,75 l |
| Teneur en alcool | 11.0% par volume |
| Cépages | Chardonnay, Glera, Pinot Bianco, Pinot Grigio, Pinot Meunier, Pinot Nero |
| Pays | Italie |
| Région | Vénétie |
| Fournisseur | Bottega |
| Origine | DOC Venezia area ranges from the foothills in the Province of Treviso to the Adriatic Sea in the Province of Venice, namely from Conegliano hills to Caorle lagoon |
| Climat | Thanks to the protection of the Dolomites in the North and to the proximity with sea and lagoon, it is characterized by a temperate-humid climate. |
| Composition du sol | The soil is made of alluvial material originated from Alpine and pre-Alpine glacier melting and carried by Piave and Livenza rivers. In the high plain, the high concentration of pebbles and gravel results in a light, draining soil with moderate fertility, creating ideal conditions for viticulture. |
| Système de culture | Sylvoz |
| Plantes par hectare | 2500 - 3000 |
| Rendement par hectare | 140 q. |
| Récolte | The grapes of the three varieties of this blend are generally harvested around mid-September. Grapes are quickly carried to the winery to preserve their quality and avoid possible alterations that may result from mechanical damages, premature oxidation, microbial contamination or sun exposure. |
| Vinification | Grapes are then destemmed and softly pressed to separate the skins form the must, which is finally cleaned through decantation. Approximately 5% of the starting cuvee includes an aging period in barrique of 6 months. The barriques used for this wine are some in medium-toasted French oak and others in lightly toasted Acacia wood. French oak is a wood that gives the wine elegance and yields noble tannins, while Acacia gives sweetness and a less aggressive tannin, with a bouquet reminiscent of honey and vanilla. The first fermentation occurs in steel tanks with the addition of selected yeasts. |
| Vieillissement | In accordance to the Martinotti method, the second fermentation occurs in cuve close at a controlled temperature of 14°C, to preserve the primary aromas of the grapes. When sugar turns into alcohol, the yeasts naturally release carbon dioxide, making the wine "sparkling". The wine is then cold stabilized, filtered and bottled. |
| Allergènes | Contient des sulfites |