Bottero’ Wine Facts
First vintage: 2006
Grapes varieties: 70% Sangiovese, 20% Canaiolo, 10% Merlot
Vine Prunning system: Guyot and Tuscan arch
Planting density 4,500 plants per hectare
Harvest: Manual in crates
Fermentation: In stainless steel tanks at controlled temperature <28 ° of yeast natural maceration: 12-15 days on skins
Aging: 12 months in French oak barrels, 12 months in bottle
Color: intense and brilliant ruby red
Taste: Full and soft Serving temperature: 18 ° -20 °
Vintage 2011 Bottero was awarded Gold Medla Best of Class at Los Angeles International Wine Competition.
Dense and very dark Wine in appearance. Black on the core, red on the rim.
The nose is a little reductive and takes some time to open up. It does let out aromas of warm dark berry notes (blackberry, dark cheery) and oaky tones. Oaky and sweet spices are also prominent.
The mouthfeel has a certain density in line with the apparent concentration. Tannins are dense yet a drying on the finish. Medium acidity.
Savory flavors are dominant overwhelming the discrete ripe red berries ones: rubber, vanilla, cabbage, and clove.