Pink Gold Prosecco DOC Rosè BOTTEGA
Brut rosé rosecco sparkling wine that originates from a blend of Glera 85% and Pinot Noir 15% grapes, grown in the Prosecco DOC area according to classic and traditional techniques and that have maintained their quality and typicality over the years.
Pink Gold is characterized by the choice of Glera grapes, coming from a hilly area, for the sparkling wine also from must of the same Glera grapes and for a longer refermentation
The grapes of the well-known international vine contribute to give this prosecco the characteristic rosé color, a more consistent perlage and greater aromatic complexity.
Bottle with an unmistakable livery, created with a glass metallization process.
11.5 % vol.
75 cl bottle with case.
Color and Appearance
Bright mother-of-pearl rose, fine and persistent perlage.
Complex olfactory notes with strong floral scents (jasmine, elderflower and rose bud) and fruity of white-fleshed and peachy silk. Spicy notes and undergrowth on the finish.
Fresh and slightly savory, it reproduces on the palate a complexity similar to that of olfactory./p>
Excellent as an aperitif accompanied by a mixed Neapolitan fried, it is an all-meal wine that goes well with cold dishes of raw fish (tartare and carpaccio), with risotto of radicchio and sausage, meat and fish seconds not too elaborate as pork fillet with vegetables or baked redfish with potatoes.
Recommended cocktail: ROSA ROSAE
Ingredients: 35 ml of white grape juice without sugar, 65 ml of Prosecco DOC Rosè, a few drops of cherry syrup.
Preparation: Pour the grape juice into a glass of wine and add a few drops of cherry syrup. Mix well and fill the glass with Prosecco Rosè very cold. Garnish with small bunch of grapes.
Recommended recipe: PRAWNS WITH PROSECCO SAUCE
Ingredients: 24 prawns, 1 glass of prosecco, 30 g of butter, 1 shallot, 1 cup of béchamel sauce, salt and pepper.
Preparation: Bring the broth to a boil, dispersal the prawns and boil for 10 minutes. Drain them, drain them and keep the pulp warm in the broth. In a pan heat the butter and let the finely chopped shallot lightly wither. When it has become transparent, spray the wine and evaporate. Adjust the salt and incorporate the béchamel. Drain the prawns, arrange them on the serving plate and nappa them with the prosecco sauce.