Barocco Prosecco

PROS095
A wine that begs to be drunk: fresh, young and crisp, with a lovely fruity character and a wonderful elegance that comes foaming from the glass.
Vintage:
NV
Size:
75cl
Main Grape:
Grape Mix:
90% Glera, 10% Chardonnay
Genres:
Style:
Ultra Brut
ABV:
11%
Region:
Country:
Italy
Sub Region:
Treviso
Body:
Refined, elegant and refreshing
Drinking Window:
Drink now
Closure Type:
Cork
£9.99
 

Casa Vinicola Botter

Lead by the third generation of the family, Casa Vinicola Botter has been producing wine for almost a century. Today it is one of the leading Italian exporting wineries. The winery cooperates with the most qualified wine producers in Veneto, Apulia, Molise, Abruzzo and Sicily. They are proud of their strong relationships which begin in the vineyards and continues through the production cycle, from fermentation and vinification until the wine is bottled. Botter’s goal is and has always been customer satisfaction obtained through the quality and consistency of product, efficiency of service, flexibility of production and deep knowledge of the markets. The winery guarantees a strict quality control in all production phases from vineyards to the bottle.

Tasting Notes

A pale clear colour, with a delicate and complex bouquet with fruity notes of peach and green apple. Fresh and light on the palate, with balanced acidity and body. Soft and easy to drink this is an outstanding Prosecco for the price.

Food Matches

Ideal as an aperitif. Is is also a perfect combination to hors-d’oeuvres and delicate first courses.

Vinification

The soft pressed must is stored in steel tanks for the static cold decanting. The fermentation with selected yeasts is made at a controlled constant temperature of 18 °C. and is completed in 8-10 days. After a storage period, the winemaker studies a skilled coupage to achieve the Prosecco Spumante basic cuvée. Afterwards the wine is filtered and stored in steel tanks with the addition of saccharose and selected yeasts for the second fermentation (Marti Notti-Charmat method) at a controlled temperature of 14-15 °C. Once the wine has reached the required pressure levels, alcohol and sugar content, the wine is refrigerated and cold stabilized, filtered and controlled before bottling.