It will present the new Premium Vintage Collection, which has nothing to envy the best French Champagnes. Four vintages will be tasted at the booth at the fairgrounds in Verona. After the spectacular grand debut in Amsterdam, the company
from Treviso, Bottega will present on the “red carpet” of Viniytaly (April 6-9, 2025) the new high-end line range: the “Prosecco Premium Vintage Collection.” This is a momentous innovation in the world of Prosecco, not least because four different vintages of the famous sparkling wine from the Hills of Conegliano Valdobbiadene, a Unesco world heritage
of Unesco. ”
“Prosecco Premium Vintage Collection” is a collection of bottles characterized by unique peculiarities that elevate to 360° the quality of this sparkling wine that is born first of all in the countryside with a rigorous selection of individual vineyards in the most vocated plots of the hills of Conegliano Valdobbiadene and from grapes Glera grown under the banner of sustainability and harvested only by hand at the moment of their perfect ripening.
In the cellar , to fully safeguard the organoleptic charge of the grapes, the cryomaceration takes place
while for the refinement the company has opted for the new “horizontal” autoclaves, the result of the most advanced
advanced technological research applied to quality oenology. Another characteristic: the long fermentation times. The
wine rests in the horizontal autoclaves for up to 12 months (for Prosecco normally only one month is allowed)
which makes it possible to obtain a Prosecco with different organoleptic expressions depending on the individual vintages and the
different crus. Finally, stoppers made of 100% Sardinian cork and subjected in advance to a
procedure patented by a specialized company capable of signaling the possible presence of off-flavors
(i.e. TCA, responsible for the infamous corky taste), to preserve the wine over time. In short, a quality at the
top in the oenological world with prices in and noteca up to 250 euros per bottle, for wines that have nothing to
envy of our country’s best Metodo Classico and French Champagnes. The Treviso winery has drawn up a
´careful comparative analysis, which showed that the production costs of Prosecco, in areas with a high vocation
with hills with extreme slopes, are as much as three times higher than those of Metodo Classico and
Champagne, mostly characterized by undulating or flat orography.
At Vinitaly at the Bottega stand are
available for tasting five different sparkling wines from four different vintages: Gold Vintage 2024, Gold Cru
Vintage 2023, Gold Diamond Vintage 2022, Black Stardust Vintage 2021, and Gold Stardust Vintage 2021. The former is
vinified in Brut, the others in Extra Brut, an ideal dosage for the evolution over time of the wine´s complexity and the
consequent longevity. The last “gem” in the collection is Bottega Gold Stardust, a precious bottle
completely covered with 5,000 crystals placed by hand for a stardust effect. Cost to the public, in
wine shop: 250 euros. As for the maturation time of this authentic jewel, the wine at the end of the
frothing is left in contact with the no longer active yeasts for at least 11 months, which thanks to the process of
autolysis release substances important for the wine´s body, structure and aromaticity. The final touch involves the
´addition of the dosage syrup, in the preparation of which a part of wine aged in oak barrels is used.
oak. In this way, the production process lasts a total of a minimum of 12 months.
The “Prosecco Premium Vintage Collection” is distributed in a limited edition (no more than 50,000 bottles), only in the best wine shops and the
most prestigious restaurants around the world. On the eve of Vinitaly, managing director Sandro Bottega
commented with justifiable pride, “With the Prosecco Vintage Premium Collection Project we have demonstrated
concretely that Prosecco, if of quality, has nothing to envy to the best French Champagnes. The vintages
historical vintages, which we jealously guard in our cellar, give us a broad overview of Prosecco´s as yet
unexpressed in Prosecco.” Bottoms up. Prosit! (GIUSEPPE CASAGRANDE)