The Botticino DOC is a small appellation in the province of Brescia, in Lombardy, on the hills rising east of the city. Recognised in 1968, today it has about 25 hectares and an output of 510 hectolitres. It makes a single colour: red.
Four grapes in one wine
Botticino is a blended wine, and the rules set a minimum for each of the four varieties: at least 30% Barbera, at least 20% Marzemino, here called Berzemino, at least 10% Sangiovese and at least 10% Schiava Gentile. Other red grapes may reach 10%. Minimum alcohol is 11.5%.
Each grape has its role: Barbera brings acidity and fruit, Marzemino colour and aromas of violet and small berries, Sangiovese structure and tannin, Schiava lightness and fragrance. The result is a ruby red of medium body, with aromas of cherry and light spice.
Rosso and Riserva
Even the basic Botticino has to wait: it may not be released before 1 June of the year after the harvest, after about seven months of ageing. The Riserva ages for at least two years and goes on sale from 1 November of the second year, with more structure and notes of ripe fruit, leather and tobacco.
At the table
Botticino goes with the meat dishes of Brescia: spiedo, beef braised in oil, casoncelli, cured meats and medium-aged cheeses; the Riserva stands up to game and roasts. The nearby hills produce the reds of the Cellatica DOC and, south of the city, those of Capriano del Colle.
