Bottega makes this in the hills between Conegliano and Valdobbiadene, in the Veneto, from Glera and nothing else. Prosecco DOC is a protected name, and the rules are strict about where the grapes can grow and how the wine is made. The bottle is the gold one.
- Glera, the grape of Prosecco, grown in the Veneto.
- Prosecco DOC, the appellation covering nine provinces.
- 11% alcohol, off-dry, light in body.
- Green apple, white peach, acacia, fine bubbles.
- 750ml.
How it is made
Prosecco gets its bubbles from the Charmat method, a second fermentation in a large pressurised tank rather than in the bottle. It is faster than the traditional method and it keeps the fruit aromas bright, which is the whole point of Glera. The wine stays under pressure until it is filled, so the bubbles are fine and persistent rather than coarse.
How it tastes
Green apple and white peach lead, with acacia flower behind them. Off-dry, so there is a touch of sweetness on the finish, held in check by high acidity. Light-bodied, low in tannin, with a creamy mousse from those fine bubbles.
Where it comes from
Glera is an old variety, grown in the Veneto and Friuli for centuries; the wine was called Prosecco after the village near Trieste where it was once sold, and the grape only took the name officially in 2009. Prosecco DOC covers a wide area across nine provinces, and the hills of Conegliano and Valdobbiadene sit above it as a separate, smaller DOCG.
Contains alcohol.
