Bottega came to town this week. Well, virtually, anyway, thanks to Zoom.
A highlight from this week’s online tasting was Bottega’s new Prosecco DOC Rosé, introduced from Italy by Sandro Bottega, the unstoppable dynamo behind the winery and distillery that bears his name.
Sandro really is indeed a whirlwind of ideas, as we were once again reminded! Even in the midst of the pandemic—in surely what must have been one of the most challenging years ever—his excitement and indefatigable spirit are as buoyant and, yes, infectious, as ever!
One point that struck me as remarkable, in a year when the global travel industry essentially collapsed, Bottega remains the Number Two Duty Free brand—second only to Moët Chandon. One of these days I will post more about the exquisite craftsmanship behind the blown glass that adorns many of Bottega’s Duty Free items.
A few years ago, I was lucky enough to spend an action packed couple of days with Sandro Bottega. More precisely, he generously made time for me between meetings in his insanely busy schedule. I was touched by his hospitality but also impressed by the depth of his knowledge of—and unbridled enthusiasm for—the Veneto’s food and wine culture.
Between vineyard, winery and distillery tours and tastings, we shared some seriously good meals that showcased Trevigiano cuisine. That rigorous devotion to all things gustatory is celebrated by yet another of Sandro’s projects, recently completed, of which he’s rightly proud.
The 100 Prosecco Recipes
The cookbook, which Sandro Bottega co-authored with a team of collaborators, offers a comprehensive selection of dishes that truly celebrates the region and its produce. The recipes are thorough but rarely complex, the ingredients relatively simple and always authentic. Everything goes with Prosecco—as Prosecco goes with everything. And the covers, of course, are resplendent in Bottega’s now celebrated hallmark gold. A bonus is the heartfelt forward and dedication by Oscar Farinetti, of Eataly fame.
Bottega’s 400m. Vittorio Veneto vineyard grows fruit for niche, bottle fermented ancestral and other wines.
Coinciding with the book’s publication, Bottega SpA has recently been welcomed as an Honorary Member of the Slow Food Foundation for Biodiversity. All the company’s vineyards are now managed according to organic practices. There’s more, including a geothermal heating system, a water recirculation system in the distillery (which saves millions of litres) and a water purification / bio growing system for the entire main facility. Most notably, the group has reduced its CO 2 emissions by 88 percent.
Bottega Prosecco Bar
On the commercial front, despite the pandemic, the roll-out of Bottega Prosecco Bar continues across Europe. Most recently launched was Dubai airport (2020) with 2021 plans for the UK, in Bath, Windsor and London (in addition to Birmingham locations, already open).
The idea behind the bars, says Bottega, is to enhance the notion of Prosecco as a quality sparkling wine but also to celebrate the convivial Italian lifestyle. The concept, “…is inspired by the philosophy of the Venetian “Bacaro”: an informal tavern, where food is mainly presented as “cicheti”, traditional food bites to be consumed at the counter”—all fresh ingredients, with Bottega Prosecco to match, naturally.
Il Vino dei Poeti Prosecco Doc Rosé 2019
This is a landmark sparkling Rosé as 2021 marks the first year that Prosecco producers have been allowed to export Prosecco Rosé, as approved by the Consortium last May.**
Anyone in the drinks business will tell you, the two hottest trends today are ‘sparkling’ and ‘pink’, so the timing here is significant.
The producers—including Bottega—were more than ready for this shift, which has already launched this wine in EU markets to a positive reception. This is an easy drinking sparkler (a blend of Glera and Pinot Noir) with plenty of long lived bubbles in the glass, a good mousse and an overall fresh and lively personality. Red berry and orchard notes up front, strawberry and melon on the palate, good mouthfeel and gentle acidity through the finish. Worth noting, the bottle I opened, then stoppered, just before the 10 AM tasting was still respectably effervescent some eight hours later. Very food friendly, but try it with anything Parmesan, says Sandro. Good value at BCLS $19.99 91 pts.
Also tasted:
Bottega Il Vino dei Poeti Prosecco Brut DOC
Persistent bubbles in the flute, aromas of orchard fruit and floral hints, with apple and pear on the palate palate. Lively and nicely balanced. Match with soft cheeses, such as Mozzarella or fresh Pecorino, as well as Sopressa and other salty tastes. BCLS $18.99 90 pts.
Bottega Prosecco DOC Treviso Gold Brut
The most recognizable and celebrated Bottega, due to its hallmark, metallic gold bottle. A stream of fine bubbles and persistent mousse, aromas of golden apple, floral and pear notes with good fruit intensity on the palate through to a fresh aftertaste. Think apéritifs, lighter seafoods and risotto. Also in magnums. 750 ml. BCLS $31.99, 90 pts.
Bottega Rose Gold Brut
Made with Pinot Noir from Friuli. Pretty pale pink, strawberry and raspberry notes with a creamy, fruit-driven palate. Very food flexible but, ideally, pair with salmon, lobster or Bresaola, suggests Sandro Bottega. BCLS $31.99, on special at $29.99 through June 5th. BCLS 90 pts.
** Here’s what the Consortium’s Rosé ruling stipulates…
Prosecco DOC Rosé specifications:
• Grape varieties: Glera and 10%-15% Pinot Nero
• Yields: 18 tons/hectare for Glera and 13.5 tons/hectare for Pinot Nero
• Second fermentation – Martinotti/Charmat Method: minimum of 60 days
• Sales will be allowed from the 1st of January after the harvest
• Colour: pink more or less intense, shining, and with a persistent foam
• Residual sugar: from Brut Nature to Extra Dry
• The label will have to state the word “Millesimato” and the vintage (minimum of 85% of the grapes from that year)
Leave A Comment