Botter, Prosecco Frizzante NV

The soft pressed must is stored in steel tanks for the static cold decanting. The fermentation with selected yeasts is made at a controlled constant temperature of 18 C and is completed in 8-10 days. After a storage period, the winemaker studies a skilled coupage to achieve the Prosecco Frizzante basic cuvee. Afterwards the wine is filtered and stored in steel tanks with the addition rectified concentrated must, and selected yeasts for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 14-15 C. Once the wine has reached the required pressure levels, alcohol and sugar content, the wine is refrigerated and cold stabilized, filtered and controlled before bottling.

The Botter story began in the early 1900s and is one of continuing success. Carlo Botter, a farmer by origin, left the fields and began to act as broker of wines. He would send his casks of wines to the best inns in Venice and the zone around the Piave, navigating by the internal canals of the area. He began to construct cellars of his own and to buy the best lands available. By the 1950s they were exporting to regions outside of the Veneto and by the 1960s they began exporting their own wines to other European countries. Producing a fantastic selection of wines including a Pinot Grigio from the La di Motte farming complex where modern production facilities and vinification techniques are employed together with an exceptional microclimate yielding fruit of premium quality. Casa Vinicola Botter is an exclusively family run business and it functions with a Swiss efficiency and Italian soul.