Borgoluce

Gaiante Prosecco Brut Rosé DOC – 2021

Region: Italy - Veneto

Borgoluce

The Collaltos carry on a family legacy as owners and tenants of 3200 acres of land north of Venice given to their family over one thousand years ago. The signs of history, culture and nature co-exist with farming practices that fully respect what is a centuries-long tradition passed down by the Collalto family. 160 acres of farmland are given over to vineyards for the production of Borgoluce wines and sparkling wines. The Valdobbiadene D.O.C.G. region is home to the vineyards of Borgoluce’s finest Prosecco.

The Wine

Vineyard Profile

Vineayrds in Susegana, D.O.C. Treviso

  • Altitude: 50 – 100 meters
  • Exposure: West – Southwest
  • Soils: Loose and calcareous with fossil remains
  • Climate: Hot temperatures but not excessively humid summers. Average diurnal temperature change 20 – 21º C
  • Vine Training System: Double-arched cane / Sylvoz

 

Harvest Notes
  • Harvested the first 10 days of September
  • Glera vinification:
    • Whole grapes softly crushed
    • Slow fermentation at 16 – 18 º C using carefully selected yeasts
    • Aged on fine lees for 4 months
  • Pinot Noir vinification:
    • Fermented on skins at 20 – 25º C, macerated on skins
  • Cuvée assembled
  • Secondary fermentation: Charmat method in stainless steel tanks, cold stabilized at -1 º C
  • Fermented at 15 – 16 º C
  • Microfiltration before bottling to separate yeasts, rested for 2 months before bottling
  • Cellar aged in bottle for a minimum of 30 days
Winemaker's Notes

With a lively perlage in the glass and soft rose colour, Gaiante is a fresh young sparkling wine, with an elegant taste and harmonious aromas. Ideal for aperitifs and whenever there is something to toast!

Wine Summary

90% Glera, 10% Pinot Noir; alcohol: 11.5%; grown in Susegana region; soils loose, calcareous with skeletal matter; hot summer climate; primary Glera fermented whole grape at 16 º C after cold stabilization, macerated on fine lees 4 months; primary Pinot Noir fermented on skins at 20 – 25 º C, macerated on skins; cuvée assembled, than Charmat method secondary fermentation in stainless steel tanks at 15 – 16 º C; microfiltered and rested for 2 months to separate lees; bottled and aged in cellar for minimum 30 days.

Technical Information
  • 90% Glera, 10% Pinot Nero
  • Alcohol: 11.5%
  • Total Acidity: 6 g/l
  • pH: 3.20
  • Residual Sugar: 8 g/l
  • Extract: 19 g/l
  • Pressure: 5.5 bar

General Info

Country Italy
Region Veneto
Appellation(s) Valdobbiadene
Proprietors Trinidad, Giuliana, Ninni & Caterina Collalto (mother & daughters)
Founded 938 A.D.
Winemaker Elisa Confortin
Annual Production 12,000 9L cases
Farming (Sustainable, organic, biodynamic) Sustainable/organic