Bottega makes this in the Veneto, in the north-east of Italy, from Glera with a small share of Pinot Noir. The Pinot Noir is what gives it colour and what makes it a rosé at all: Prosecco DOC became a sparkling rosé only recently, and the rules allow a little red grape in with the Glera to produce the pink. Everything else about it is Prosecco as usual, tank-fermented rather than bottle-fermented, which is where the fine, steady bead comes from.
- Glera and Pinot Noir, Veneto.
- Prosecco DOC, Brut, dry.
- 2023 vintage, 11.5% alcohol.
- Light body, high acidity, low tannin.
- Tank-fermented, the Prosecco method.
How it tastes
White peach and red berry sit together, with a floral note the house describes as peach blossom. The mousse is fine rather than foamy, and the finish is crisp and short. Brut here means dry but not austere; the fruit stays forward and the acidity keeps it lifted.
Where it comes from
Prosecco DOC covers a wide sweep of the Veneto and Friuli Venezia Giulia, from the hills around Valdobbiadene and Conegliano down onto the flat land. The DOC is the larger, everyday appellation. The smaller DOCG zones, Conegliano Valdobbiadene and Asolo, sit inside it and carry stricter rules.
Good to know
Prosecco is made by the tank method, the second fermentation happening in a pressurised stainless steel vessel rather than in the bottle. It is faster and cheaper than the traditional method, and it keeps the wine's fruit and floral character intact instead of building the bready notes that bottle fermentation gives. Rosé Prosecco was only approved in 2020, so the pink version is a genuinely new thing in a region that has been making the white for well over a century.
