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Bottega Gold Prosecco D.O.C. Brut 11% 0,75L (čistá fľaša)

20.75 

Prosecco D.O.C. získané vinifikáciou hrozna Glera.

Elegancia, sviežosť a živosť jeho bublín pramenia z krásy a tradície jeho územia, kde vinice formujú nezameniteľné panorámy. Oblasť pestovania hrozna Glera sa nachádza v kopcovitej oblasti provincie Treviso až po svahy Valdobbiadene, ktoré sa nachádzajú v blízkosti benátskych Álp. Táto oblasť sa vyznačuje dlhými, ale nie prehnane chladnými zimami a horúcimi, ale nie dusnými letami. Vinič v tomto regióne rastie na rôznych typoch pôdy, pričom každý z nich sa vyznačuje rozmanitosťou pôdy, expozícií a svahov, vďaka čomu je toto Prosecco vínom s mnohými nuansami. Kopcovitý terén je vystavený vysokým teplotným výkyvom medzi dňom a nocou. Toto kolísanie teplôt umožňuje rozvoj jemnejších, elegantnejších a zároveň intenzívnejších aróm.

Jasná slamovožltá jemná farba a pretrvávajúce perlenie. Vôňa je rafinovaná, plná ovocných (zelené jablká, hruška, citrusové ovocie) a kvetinových (biele kvety, akácia, vistéria a konvalinka) dotykov, s náznakmi šalvie a korenia v závere. Toto víno má jemnú, harmonickú a elegantnú chuť so živou, no vyváženou kyslosťou.

Je vynikajúce ako aperitív a na všetky špeciálne príležitosti. Hodí sa k treske so smotanou, rizotu s Proseccom či filetu z morského ostrieža pečenému v soli. Ideálna teplota podávania je 4 – 5 °C.

Bottega Rose Gold Pinot Nero Spumante Rosé Brut 11,5% 0,75L (čistá fľaša)

21.25 

Ružové šumivé víno získané vinifikáciou hrozna Pinot Nero.

Žiarivá, jemná ružová farba, jemné a pretrvávajúce perlenie. Vôňa je intenzívna, elegantná a komplexná. Pre toto víno sú charakteristické kvetinové a ovocné arómy – najmä dotyky lesných plodov, ríbezlí a lesných jahôd. Má sviežu, delikátnu, štruktúrovanú chuť, s vyváženou kyslosťou a príjemnou pretrvávajúcou dochuťou.

Je vynikajúce ako aperitív, no rovnako príjemné je vychutnať si ho aj po večeri. Hodí sa k vegetariánskym a rybím jedlám (sushi, mäkkýše, ,,crudités“ – surová zelenina zvyčajne podávaná s dipom ako predjedlo), bielemu mäsu a syrom. Ideálna teplota podávania je 4 – 5 °C.

Ocenenia
Silver Medal – Mundus Vini – DE (2025)
Bronze Medal – IWSC – International Wine & Spirit Competition – UK (2024) – VTG 2022
89/100 – James Suckling – USA (2024)
Bronze Medal – IWC International Wine Challenge – UK (2024)
Gold Medal – Mundus Vini – DE (2023)
Silver Medal – Sommelier Choice Awards – UK (2023)
Silver Medal – IWC – UK (2023)
Bronze Medal – IWSC – UK (2023)
Bronze Medal – Decanter World Wine Awards – UK (2023)
Gold Medal – Summer Days Category, Glass of Bubbly – UK (2021)
Silver Medal – Decanter World Wine Awards – UK (2020)
Silver Medal – IWSC – International Wine & Spirit Competition – UK (2020)
Silver Medal – Korea Wine Challenge – KR (2019)
Silver Medal – The Drinks Business Global Sparkling Masters – UK (2019)
Gold Medal – Sakura Japan Women’s Wine Awards – JP (2018)
Commended – Decanter World Wine Awards – UK (2017)
Silver Medal – Sakura Japan Women’s Wine Awards – JP (2017)
Gold Medal – Sakura Awards – JP (2016)
Silver Medal – Cathay Pacific Hong Kong International Wine and Spirit Competition – HK (2016)
2 stars – Bellavita Awards – UK (2015)
Silver Medal – Sakura Awards – JP (2015)
Silver Medal – The Global Rosé Masters The Drinks Business – UK (2014)

Online Sports Nutrition and Natural Dietetics.

Chances are there wasn't collaboration, communication, and checkpoints, there wasn't a process agreed upon or specified with the granularity required. It's content strategy gone awry right from the start. Forswearing the use of Lorem Ipsum wouldn't have helped, won't help now. It's like saying you're a bad designer, use less bold text, don't use italics in every other paragraph. True enough, but that's not all that it takes to get things back on track.

The villagers are out there with a vengeance to get that Frankenstein

You made all the required mock ups for commissioned layout, got all the approvals, built a tested code base or had them built, you decided on a content management system, got a license for it or adapted:

  • The toppings you may chose for that TV dinner pizza slice when you forgot to shop for foods, the paint you may slap on your face to impress the new boss is your business.
  • But what about your daily bread? Design comps, layouts, wireframes—will your clients accept that you go about things the facile way?
  • Authorities in our business will tell in no uncertain terms that Lorem Ipsum is that huge, huge no no to forswear forever.
  • Not so fast, I'd say, there are some redeeming factors in favor of greeking text, as its use is merely the symptom of a worse problem to take into consideration.
  • Websites in professional use templating systems.
  • Commercial publishing platforms and content management systems ensure that you can show different text, different data using the same template.
  • When it's about controlling hundreds of articles, product pages for web shops, or user profiles in social networks, all of them potentially with different sizes, formats, rules for differing elements things can break, designs agreed upon can have unintended consequences and look much different than expected.

This is quite a problem to solve, but just doing without greeking text won't fix it. Using test items of real content and data in designs will help, but there's no guarantee that every oddity will be found and corrected. Do you want to be sure? Then a prototype or beta site with real content published from the real CMS is needed—but you’re not going that far until you go through an initial design cycle.