Bottega
Rose Gold Pinot Nero Brut
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | The base wine undergoes a second fermentation according to the Martinotti method at a controlled temperature of 14 °C with the addition of selected yeasts. The wine is then left to rest on the lees for complete maturation. Finally, the wine is filtered, bottled and left to rest in the bottle before being put on the market so that the different components can regain their balance. |
Description
Bottega Rose Gold is a Brut sparkling wine obtained from the rosé vinification of Pinot Noir grapes.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1977
- Oenologist: 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. Read more
| Name | Rose Gold Pinot Nero Brut |
|---|---|
| Type | Rosé green charmat method sparkling wine brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Bottega |
| Origin | On the right bank of the Po, south of Lombardy, lies this land of rolling hills characterised by climatic and geomorphologic conditions that are extremely favourable for growing vines |
| Climate | The climate is temperate, with high temperature ranges, dry in winter and windy in summer. |
| Soil composition | The soil is sedimentary with marls consisting, in equal quantities, of limestone and fine clays. |
| Cultivation system | Spurred cordon, Guyot. |
| Plants per hectare | 4500 |
| Yield per hectare | 70 - 80 q. |
| Harvest | End of August - beginning of September |
| Wine making | The grapes are harvested by hand and, after destemming, the must is left in contact with the skins for 24 hours at 5 °C. Cold maceration allows the development of: colouring substances; primary aromas of the grapes present in the inner part of the skins; the low temperature prevents fermentation from starting and also allows a lower extraction of tannins and polyphenols that would give the wine a bitter and astringent taste. The rosé must is then separated from the skins by soft pressing and is fermented at a controlled temperature of 18 °C. |
| Aging | The base wine undergoes a second fermentation according to the Martinotti method at a controlled temperature of 14 °C with the addition of selected yeasts. The wine is then left to rest on the lees for complete maturation. Finally, the wine is filtered, bottled and left to rest in the bottle before being put on the market so that the different components can regain their balance. |
| Allergens | Contains sulphites |