Elegant and intense bouquet with a sparkling fragrance and flavour. Perfect as an aperitif but excellent with fish soups, grilled fish and courses based on mushrooms.
The Raboso grapes follow the traditional vinification of the rose wines at a temperature not exceeding 18°C. Afterwards it is stored in special tanks with the addition of must with the same alcohol content. The wine is re-fermente (minimim 10 days) to reach the desired over-pressure (5 atmospheres) then after filtration, the wine is ready to bottle.
The company was founded by Carlo Botter in 1928 as a small business selling local Veneto wines in barrels and demijohns. It took its first major step forward with the arrival of the second generation of the family. After the Second World War, brothers Arnaldo and Enzo began selling wine in bottles. They boosted the company’s presence on the Italian market and – most importantly – they began a constant process of expansion in other countries, which would become the company’s main source of income.
In the 1970s and 1980s, Botter was able to keep up with the growing international market and expand its range. Some of its Veneto wines were now made on the family land in Motta di Livenza, near Treviso. They were joined by other wines made in the main Italian wine regions, as well as the production and sales of grape juice.
The recently renovated Là di Motte estate epitomizes the family’s close ties with its homeland.
Innovative technology and cultivation methods are used to closely monitor production in it’s 60 hectares of organic vineyards,its winery with a capacity of 1,500 tonnes and its cellar containing 400 barriques.
Light rose colour. Elegant and intense bouquet. Dry, soft and well-balanced on the palate; round and full bodied structure. Enjoy this wine when still young to fully appreciate the sparkle (perlage), fragrance and flavour. Perfect as an aperitif but excellent with fish soups, grilled fish and courses based on mushrooms.
Key Selling Arguments
Available in 75cl & 200ml