Bottega Rose Gold Sparkling Rosé - 11.5% ABV

Bottega Rose Gold is a premium quality multi award-winning sparkling rose Pinot Noir, presented in a unique and original rose gold bottle which identifies Bottega.

And If the bottle looks very familiar, it is because sitting alongside the no 1 Prosecco brand, Bottega Gold in travel retail, it can be found on almost all major world airlines, cruise ships and many upmarket hotels.

But it's not all about the bottle ! The Pinot Noir grapes used to produce Bottega Rose Gold come from Lombardy, a region of sloping hills perfect for growing these delicious and delicate grapes. Only the best grapes are selected, handpicked and then used to make the best quality sparkling rose wine.  

So why not enjoy this unique wine with your friends and loved ones ?

Wine of Italy, Sparkling wine

Italy

11.5

2.3

Pinot Noir

Brilliant but subtle pink colour with Intense, elegant, complex floral and fruity notes, mainly mixed berries, currants and wild strawberries. Fresh, delicate, soft structure, with balanced acidity and a pleasant but persistent aftertaste.

Bottega are a family owned business who began as grappa distillers in 1977 and started exporting their premium grappa in blown glass bottles in the 1980's. They began producing Prosecco in 1992 and their sparkling winery is on the same site as their distillery, in the heart of the premium Prosecco region near Conegliano. Since then Bottega have purchased two still wineries, one in Valpolicella and a second in Tuscany, producing a full complement of premium regional and international wines.

On the right bank of the Po river in the south of Lombardy region, extends a land of gently sloping hills characterised by extremely favourable climatic and geographical conditions for growing grapes. It has a temperate climate with high temperature range, dry in the winter and breezy in the summer. The soil is sedimentary with marl made up of equal parts of limestone and clay.

The grapes are hand-picked. The must is left in contact with the skins for 24 hours at 5 °C. The must is separated from the skins using soft pressing. The fermentation takes place at a controlled temperature of 18°C. The base wine undergoes a second fermentation according to the Martinotti method, in cuve clove at 14°C with the addition of selected yeasts. The wine is left in contact with the lees for 60-90 days.

Bottega

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