Bottega makes this in the Veneto, in the hills between Conegliano and Valdobbiadene where Glera has been grown for centuries. A Millesimato is a vintage sparkling wine: the fruit comes from one declared year rather than a blend across several, which is why the label carries 2023 and the wine tastes of a single season rather than a house average.
- Glera, the grape of Prosecco, grown in the Veneto.
- 2023, a single-vintage Millesimato.
- Dry, 11% alcohol, light in body.
- High acidity, low tannin, fine persistent bubbles.
- Fermented in stainless steel to keep the fruit clean.
How it is made
Glera is a thin-skinned, high-acid white, and in the Veneto it is handled to protect that acidity rather than soften it. The base wine is kept in stainless steel, then goes through a second fermentation in a pressurised tank, the Charmat method, which builds its bubbles in bulk rather than in the bottle. Because the wine stays in tank, the fruit aromas survive intact and the perlage comes out fine and steady.
How it tastes
Green apple and white peach first, then citrus and a floral note of acacia. It is dry rather than sweet, and the acidity is high enough to keep the fruit taut instead of soft. Light in body, with a bead that stays with the wine rather than escaping it.
Where it comes from
The Veneto runs from the Adriatic up to the Dolomites, and its sparkling heartland sits in the hills north of Treviso. Glera is an old variety, grown there long before anyone called the wine Prosecco, and the cool foothill sites give it the acidity that defines the style.
Good to know
Millesimato on a Prosecco label is a legal term, not a marketing one. It means at least 85 per cent of the grapes came from the vintage printed on the bottle. A bottle without a year is a multi-vintage blend, and the two are different wines by design.
