Growing Conditions

BOTTINO IS MADE FROM PINOT GRIGIO (44%), GRÜNER VELTLINER (44%), CHARDONNAY (7%), PINOT NERO (3%) & CABERNET SAUVIGNON (2%).

THE PINOT GRIGIO, GRÜNER VELTLINER & CABERNET SAUVIGNON WERE GROWN AT OUTCROSS VINEYARDS IN BENTON HARBOR, MI.

THE PINOT NERO & CHARDONNAY WERE GROWN AT SUMMIT VALLEY VINEYARD IN LUDINGTON, MI.

Harvest

THE GRAPES WERE HAND HARVESTED- BY PIRATES- SPECIFICALLY FOR SPARKLING WINE PRODUCTION AT THE END OF SEPTEMBER THROUGH THE BEGINNING OF OCTOBER.

Winemaking

‘BOTTINO’ IN ITALIAN MEANS TREASURE OR BOOTY. WE STRONGLY FEEL THIS WINE IS JUST THAT!

ALL OF THE GRAPES WERE GENTLY FOOT TREAD. SKIN CONTACT VARIED BETWEEN A COUPLE OF HOURS TO AS MUCH AS TWO DAYS BEFORE PRESSING IN A SIMPLE BASKET PRESS. THE WINE WAS NATIVE YEAST FERMENTED IN 10+ YEAR OLD 228L FRENCH OAK BARRELS. FERMENTATION WAS PARTIALLY CONDUCTED OUTDOORS WHEN CONDITIONS ALLOWED. NO ADDITIONS OR SUBTRACTIONS WERE MADE DURING THE WINEMAKING PROCESS & LITTLE TO NO TECHNOLOGY WAS UTILIZED. THE WINE WAS BOTTLED BEFORE THE END OF PRIMARY FERMENTATION, ALLOWING THE FERMENTATION TO COMPLETE IN THE BOTTLE. THE WINE WAS LEFT UN-DISGORGED (WITH SEDIMENT), AS WE FEEL THIS ADDS PURITY, COMPLEXITY & PROTECTION TO THE WINE THAT WOULD OTHERWISE BE LOST IF REMOVED. THE RESULT IS A DRY, GENTLY SPARKLING WINE WITH SOPHISTICATION, LOW ALCOHOL (11%) AND AN EVIDENT OAK INFLUENCE.

Food Pairing

BOTTINO SHOULD BE STORED IN AN UPRIGHT POSITION AND SERVED COOL TO COLD, AS PER YOUR TASTE.

FEEL FREE TO POUR BOTTINO SLOWLY INTO A DECANTER TO SEPARATE THE WINE FROM THE SEDIMENT, OR INCORPORATE THE SEDIMENT BY GENTLY AGITATING THE BOTTLE PRIOR TO OPENING IF THAT IS YOUR PREFERENCE.

PAIRING SUGGESTIONS INCLUDE: INSALATONE (A BIG SALAD WITH A LOT OF STUFF!), RISOTTO WITH SWISS CHARD, CURRIED RICE WITH FRIED POTATOES, OR HOMEMADE CHOCOLATE CHIP COOKIES.