Borgoluce Gaiante Prosecco Rose 2021

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    Borgoluce Gaiante Prosecco Rose 2021  Front Bottle Shot
    Borgoluce Gaiante Prosecco Rose 2021  Front Bottle Shot Borgoluce Gaiante Prosecco Rose 2021  Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2021

    Size
    750ML

    ABV
    11.5%

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    Somm Note

    Winemaker Notes

    With a fine, creamy and persistent perlage in the glass and soft rose color, Gaiante is a fresh young spumante Millesimato. The aromas are fruity, fresh and elegant, revealing blueberry and strawberry notes. Pleasantly tart on the palate, tasty and harmonious.

    Ideal for aperitifs and whenever there is something to toast!

    Blend: 85% Glera, 15% Pinot Noir 

    Borgoluce

    Borgoluce

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    Borgoluce, Italy
    Borgoluce Borgoluce Harvest Winery Image
    In Italy, between Venice and the Dolomites, Borgoluce is a land, an estate where genuineness is really traceable. Free-range livestock, fields where horses, cattle, pigs and sheep roam free as nature intended. Hills where vineyards alternate with woodland and meadows. Flat verdant valleys of corn, wheat and barley, walnut groves and pomegranate trees. A short traceable supply chain: wine, meat, buffalo mozzarella, walnuts, flour and crackers, oil, and honey, all produced on the estate. The farmshop, osteria restaurant, Frasca agri-bistro, and guesthouse in the hills allow visitors to enjoy their surroundings and all its flavors. This estate is tended with passion, and a huge wood and modern biodigester provide eco-friendly clean energy for sustainable development of the area. A small area of farmland has been given over to vineyards for the production of Borgoluce wines and sparkling wines. The current surface area under vine is approximately 160 acres owned in the Valdobbiadene Prosecco Superiore DOCG region with vineyards situated in the hills between Susegana and Collalto. Denominazione di origine controllata (DOCG) status was awarded the region in 2010. Borgoluce only vinifies its own grapes and all of their wines come solely from their vineyards. Their goal is to produce some of the finest Prosecco in Italy. The soils on the hilly part of the estate are mainly calcareous and clay in nature, ideal for cultivating vines. The different environmental factors, such as the soil, gradient, climate, sun exposure and altitude, give rise to the delicate sensory nuances of the wines.
    Image for Sparkling Rosé Wine: Champagne, Prosecco & More content section

    What are the different types of sparkling rosé wine?

    Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.

    How is sparkling rosé wine made?

    There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.

    What gives rosé Champagne and sparkling wine their color and bubbles?

    The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.

    How do you serve rosé sparkling wine?

    Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.

    How long do rosé Champagne and sparkling wine last?

    Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

    Image for Prosecco Superiore Conegliano Valdobbiadene DOCG  content section

    Prosecco Superiore

    Conegliano Valdobbiadene DOCG

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    The wines of Conegliano Valdobbiadene Prosecco Superiore DOCG represent Italy’s highest-quality designation in the Prosecco category. Situated approximately 30 miles north of Venice and 63 miles south of the Dolomites in the province of Treviso, Prosecco Superiore DOCG is defined by a limited geographic area that extends over 15 hillside towns, flanked by the municipalities of Conegliano to the east and Valdobbiadene to the west.

    Hand harvesting and cultivation occur in the steep hillsides of Conegliano Valdobbiadene, the birthplace of Prosecco, and while incredibly labor-intensive, also drive quality grape selection and an artisanal approach throughout. To qualify as Prosecco Superiore DOCG, wines must contain at least 85% Glera. Other permitted varieties include Verdiso, Perera, and Bianchetta Trevigiana – but the aromatic Glera is the region’s star. Hardy and vigorous with hazelnut-colored shoots, Glera forms large, loose bunches of beautiful golden-yellow grapes that stand out against the bright green leaves of the vine.

    Vines have been grown in Conegliano Valdobbiadene since ancient times. In 1876 Conegliano became home to the first enology school in Italy, an institution of learning and innovation. It fundamentally altered the future course of winemaking in the region, and indeed the entire country, by perfecting the Italian Method of sparkling wine production in autoclaves to preserve and enhance the aromas of the indigenous grape varieties. A Consortium of Conegliano Valdobbiadene producers was formed in 1963 and was instrumental in obtaining the very first Prosecco appellation in 1969. In 2009, Conegliano Valdobbiadene Prosecco was elevated to a DOCG, Italy’s highest wine category. Conegliano, home to the enology school and research center, is known as the area’s cultural capital, while Valdobbiadene, with its high altitudes, dramatically steep hillsides and twisting contours, is devoted mainly to production.

    While the vast majority (95%) of Conegliano Valdobbiadene Prosecco is Spumante (sparkling or foamy), it is also made as a fizzy (Frizzante) wine, or even in a rare completely still version called Tranquillo. It comes in three different categories of residual sugar: “DRY,” with 17-32 grams of residual sugar per liter, is actually the sweetest; “Extra-Dry,” ranges from 12-17 grams; and Brut (0-12) is the driest category. Brut Nature or Zero Dossaggio Prosecco has less than 3 grams of residual sugar and Extra-Brut less than 6. Though most Prosecco is made in an autoclave, second fermentation in the bottle is still permitted under the DOCG guidelines, either in the traditional process known as Col Fondo (in which the sediment is left in the bottle) or Metodo Classico with sediment removed.

    Due to the Conegliano Valdobbiadene’s complex geologic history, there is tremendous diversity of terroir between the eastern and western portions of the zone and even different sub zones and parcels within the same area. For this reason, in 2009 a sub-category called RIVE was created, which indicates a Prosecco made of grapes from one of 43 registered geographic areas. In order to qualify as a Rive, the grapes have an even lower maximum yield and the wine must be vintage dated. It is also possible to find Prosecco DOCGs made entirely from grapes of a single vineyard parcel.

    Conegliano Valdobbiadene is currently shortlisted for inclusion as a UNESCO World Heritage Site.

    GVMSTBOGAPRR21_2021 Item# 181197

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