Sparkling Wines and Bubbles

Prosecco superiore di Valdobbiadene d.o.c.g. extra dry

FRANCIACORTA BRUT MILLESIMATO
Long aging on the lees, in search of the right degree of complexity that enhances the elegance and pleasantness
of fruity and floral aromas.
Soil type: Calcareous-clay of morainic origin
Grapes: 5% chardonnay; 15% pinot noir.
Yield per hectare: The vintage is characterised by a good yield. The mild climate allowed for a yield of 80-100 Qli/ha.
Vintage: Millesimato 2018 obtained from the skillful blending of the best grapes of that year; the use of Pinot Noir, vinified in white, contributes to achieving good body, without affecting the elegance of the predominant Chardonnay.
Harvest: Between mid-August and early September when the grapes have reached the correct sugar maturity, but still retain considerable acidity and freshness.
Aging: 42 months of maturation on the lees. After disgorgement, the bottles rest in the cellar for another 5-6 months.
ORGANOLEPTIC CHARACTERISTICS
Colour: Straw yellow with golden reflections.
Aroma: Broad, with hints of ripe fruit.
Taste: Full and articulated, fragrant, intense, balanced, good persistence.
Perlage: Very fine and persistent, creamy foam.
Pairings: Recommended for the whole meal, especially with first courses, meat dishes, and flavourful fish. Ideal with cured meats and cheeses.

FRANCIACORTA BRUT SATÈN MILLESIMATO
Citrus notes blend elegantly with hints of exotic fruits. Made solely from Chardonnay grapes and crafted to achieve a more delicate effervescence compared to other types.
Soil type: Calcareous-clay of morainic origin
Grapes: 100% Chardonnay.
Yield per hectare: 100 quintals of grapes per hectare, with a must yield of 65%.
Harvest: Between mid-August and early September when the grapes have reached the correct sugar maturity but still retain significant acidity and freshness.
Aging: Over 30 months from the harvest.
ORGANOLEPTIC CHARACTERISTICS
Colour: Straw yellow with golden reflections.
Aroma: Intense and harmonious, with notes of citrus and elegant tropical fruit.
Taste: Enveloping in its nuances, elegant and persistent structure, with hazelnuts in the aftertaste.
Perlage: Fine and persistent, soft, delicate, and creamy foam.

FRANCIACORTA DOSAGGIO ZERO MILLESIMATO
A blend of Chardonnay and Pinot Noir grapes resulting in a clean and rigorous fragrance without the addition of dosage syrup (liqueur d’expedition).
Soil type: Calcareous-clay of morainic origin
Grapes: 70% Chardonnay, 30% Pinot Noir.
Yield per hectare: 100 quintals of grapes per hectare, with a must yield of 65%.
Vintage: Millesimo 2018, obtained from the skilful union of the best grapes of that vintage; the use of Pinot Noir, vinified in white, contributes to achieving good body without affecting the elegance and finesse of the Chardonnay.
Harvest: Between mid-August and early September when the grapes have reached the correct sugar ripeness, but still retain considerable acidity and freshness.
Maturation: 42 months of aging on the lees. After disgorgement, the bottles rest in the cellar for another 5-6 months.
ORGANOLEPTIC CHARACTERISTICS
Colour: Straw yellow with golden reflections.
Aroma: Broad, with hints of spices and dried fruit.
Taste: Clean on the palate with a fragrant and balanced aroma, good persistence.
Perlage: Very fine and persistent, creamy foam.

FRANCIACORTA EXTRA BRUT MILLESIMATO

Pure Pinot Noir vinified in white (Blanc de Noirs) capable of transmitting its complex aromas to the wine, giving it body, persistence on the palate, and elegance.
ORGANOLEPTIC CHARACTERISTICS
Colour: Intense yellow with coppery reflections.
Aroma: Clear nose, aromatic toasting of dried fruit.
Taste: Full and articulated flavour, intense, balanced.
Perlage: Fine and persistent, creamy foam.
Soil type: Calcareous-clay of morainic origin.
Grapes: 100% Pinot Noir.
Yield per hectare: 100 quintals of grapes per hectare, with a must yield of 65%.
Vintage: The 2015 vintage is obtained from the skilful union of the best grapes of that year: the use of Pinot Noir, vinified in white, contributes to achieving a skilfully structured body.
Harvest: Between mid-August and early September when the grapes have reached the correct sugar maturity, but still retain considerable acidity and freshness.
Aging: Over 50 months of aging on the lees. After disgorgement, the bottles rest in the cellar for another 5-6 months.

Sparkling Trebbiano I.G.T. organic
The base wine is made from Trebbiano grapes, to which a small amount of fresh must from Trebbiano grapes is added. Bottled and sealed with a crown cap. Left to ferment in the bottle for about 12 months. After this re-fermentation phase in the bottle, disgorgement is done by hand.

Lively Bonarda from Oltrepò Pavese D.O.P.

Nero di Lambrusco
Sparkling red wine that is fresh and fragrant, the Lambrusco Otello Nero di Ceci is characterised by a pleasant residual sugar, with fruity, fresh, pleasant and expressive aromas and notes of ripe berries, cherries and aromatic herbs. Considered the flagship product of Cantine Ceci, it is the wine that has revitalised the image of Lambrusco both in Italy and abroad.

60% Chardonnay, 20% Pinot Noir, 20% Pinot Meunier

100% Chardonnay

Brut Chardonnay Charmat Method

Alta Langa brut from Canelli d.o.c.g.
Classic method 40 months on the lees

KIUS brut is a classic method sparkling wine made entirely from Bellone grapes. The yeasts shape, sculpt, and define it for at least twenty-four months, making it unique and fascinating.

TECHNICAL CHARACTERISTICS
BRUT VINTAGE
Grape variety
Bellone
Harvest period
last decade of August
Vinification
soft pressing of whole grapes and fermentation at controlled temperature
Aging
24 months on the yeasts
Organoleptic Characteristics
Light yellow colour with golden reflections, fruity aroma with notes of yeast, fresh taste, savoury with good persistence

The Chardonnay Brut from Lapierre is a Blanc de blancs with a clear northern character, even comparable to the finest Champagnes for its finesse and mineral notes. It is a sparkling wine of rare elegance, rich and defined. It is no coincidence: for the winery in Saint-Bris-Le-Vineux, it is a point of pride to combine the best characteristics of both Champagne and Burgundy.
TASTING NOTES

Brilliant straw yellow, with fine and persistent bubbles. On the nose, the delicacy and elegance of the best blanc de blancs emerge, thanks to an aromatic profile composed of clear floral and fruity notes: apple, pear, pineapple are scents enriched not only by a certain chalky minerality but also by notes of yeast and bread crust. On the palate, it is dry, fine, well-balanced between great freshness and a certain acidity. It finishes with a fruity note, with good persistence.

Vive la Joie! is a cuvée of the finest wines from Bailly Lapierre made from grapes from the Auxerre area. The Crémant de Bourgogne Brut Blanc “Vive la Joie!” is aged for 12 months in stainless steel tanks before being bottled for three years, where time and patience contribute to developing its character and personality. The name, a true hymn to the joy of drinking it, perfectly expresses what we think of it. Joyful and never trivial.
TASTING NOTES

Of a very bright straw yellow colour and characterised by fine and persistent bubbles. On the nose, hints of peach and nectarine, with floral essences and the aroma of almond cookies. On the palate, it is deep and well-defined, with very present mineral notes and a long finish.

Blanc de Chardonnay
Champagne
100% Chardonnay
11 months in barrique and 36 months on the lees
Sorangeon has floral aromas with chalky minerality and brioche. On the palate, the wine is direct and powerful, evolving with a succulent and airy sensation, supported by a beautiful tension. The long finish is focused on salinity and chalk.

Loiselu has a mature and intense nose with notes of grain, almond, brioche, yellow fruit, bergamot, violet, black tea, and seaweed. On the palate, the attack is initially gentle, then the mouth expands and becomes dense, rich, and generous with an explosive chalky and salty finish that lingers for minutes. This wine is the Grand Cru Aÿ pinot noir at its highest expression, destined to evolve further in the bottle. Loiselu has a mature and intense nose with notes of grain, almond, brioche, yellow fruit, bergamot, violet, black tea, and seaweed. On the palate, the attack is initially gentle, then the mouth expands and becomes dense, rich, and generous with an explosive chalky and salty finish that lingers for minutes. This wine is the Grand Cru Aÿ pinot noir at its highest expression, destined to evolve further in the bottle.

Cuvée della Terra Metodo Classico by Chioccioli Altadonna is a fun and festive sparkling wine. Dipping your nose into the glass, it envelops you with a scent of white flowers and fresh bread. On the palate, it is crisp and savoury, surprising with a long and persistent finish.

Pinot Noir Chardonnay 12.5% Vol
The Champagne Rosé Ao5 by Christian Gosset is a refined blend of two prestigious Grands Crus: 87%
Pinot Noir from Aÿ, in the Vallée de la Marne, and 13% Chardonnay from Chouilly, in the Côte des Blancs.
The base of the cuvée is from the 2020 harvest, with vinification carried out in enamelled tanks, to which is added 10% of red wine vinified in fût de chêne (oak barrels). After aging for over 30 months on the lees, the Champagne receives a minimum dosage of 3 g/l, classifying it as Extra Brut.
On the nose, this Champagne Rosé A05 reveals itself to be intensely aromatic and expressive, with elegant notes of red fruits, mushrooms, fresh cream, and candied raspberries. On the palate, it stands out for its seriousness and structure, characterised by impeccable balance and a long, winey finish, enriched by umami nuances.

Rosé Solera is a champagne with a unique character. This extraordinary blend is enriched by a percentage of red wine obtained using a Solera system spanning several decades. This excellent winemaking gives rise to a rosé champagne with exceptional fruitiness.

On the nose, it is intense, dominated by lively aromas of wild strawberry, enhanced by bright and light notes of currant and blackcurrant, on a delicately spiced base (vanilla, cinnamon). On the palate, it is fresh and full-bodied, extending over a finely tannic and delicious bubble that is both elegant and fruity.

La Réserve Nature owes its incredible complexity to prolonged aging. The low dosage of this cuvée allows for the refinement of a sensational aromatic profile.

On the nose, it expresses fruity aromas and hints of orange peel and dried fruit, revealing subtle nuances of liquorice, acacia honey, and toasted bread. Remarkable balance, persistence on the palate, and a sensation of purity.

Our Franciacorta is the authentic expression of our vineyards. The cuvée from Chardonnay, Pinot Bianco and Pinot Nero grapes preserves and reveals the identity of our wines and the sensitivity of being viticulturists in Franciacorta. Identity: Chardonnay 75% - Pinot Nero 15% - Pinot Bianco 10% Vineyards in the municipalities of Erbusco, Adro, Cazzago S.M. Loc. Calino and Cologne Hilly soils of morainic origin, rich in skeleton and minerals, dry, well exposed and always ventilated. Average age of the vines over 15 years Vinification: After a rigorous selection of the bunches and a light pressing, the fermentation of the must takes place in steel tanks. Following the tirage in spring, it spends a period of over 30 months on the lees and after disgorgement at least 6 months before being put on the market. Dosage: 3 g/lt

C U V È E 1 5 V E N D E M M I E 13% vol
F R A N C I A C O R T A
E X T R A B R U T
We chase time to experience it. Since 2002, every year, the harvest of the
best chardonnay grapes enriches a perpetual reserve in a single vat.
It gives rise to a unique Franciacorta, an expressive synthesis of becoming that becomes memory.
HARVEST:
Harvests from 2002 to 2016
in perpetual reserve
VARIETY:
100% Chardonnay
PRODUCTION AREA:
Salem, Erbusco
Favento, Adro
Calino, Cazzago San Martino
SOIL TYPE:
Hilly soils of morainic origin,
rich in skeleton and minerals.
AVERAGE ALTITUDE OF VINEYARDS:
280 m a.s.l.
AVERAGE AGE OF VINES:
30/35 years
TRAINING SYSTEM:
Guyot
PLANT DENSITY:
4,300 plants per hectare

The six varieties
symbol of Champagne
The Rapeneau family, after acquiring the castle, decided in 2004 to
plant a vineyard enclosed by walls, following the traditional idea of the “Clos”.
To create a comprehensive connection with the territory, it was decided to house
the six varieties symbol of Champagne, the classics Pinot Noir,
Chardonnay and Pinot Meunier and the “forgotten” grape varieties: Arbanne, Pinot Bian-
co and Petit Meslier. While the three traditional grape varieties bring us back to familiar sensations,
the other three grapes add unique notes to the cuvée: Arbanne (formerly widespread in the Aube) provides aromas and fre-
shness, Pinot Blanc offers brightness and structure, and finally, Petit Meslier
presents aromas of lime and violet. The desire of the Rapeneau family is to highlight each individual variety, engaging with
the art of blending, the cornerstone of the Champagne concept.
1/6 chardonnay,
1/6 pinot noir,
1/6 meunier,
1/6 arbane,
1/6 pinot blanc,
1/6 petit meslier

Sauvignon, spontaneous fermentation. Aged in steel for 5 months.
Non-certified organic.
Nose: fruity, floral, semi-aromatic, rich and vegetal
Palate: fresh, soft, simple and easy to drink
Appearance: straw yellow with greenish reflections


We are located in Saint-Gervais, Bordeaux, not far from the historic Medoc area, where the soils are hilly and predominantly composed of gravel and limestone.
Historically, Bordeaux wines have been, both now and in the past, cellar wines, where the concept of Chateau becomes crucial: numerous hectares, small new barrels, cuvées crafted by chefs de cave and blends are the elements that revolve around the world of Bordeaux Chateaux.

Here, the Surain family has resided and vinified steadily for over 100 years, but only after the arrival of Adrien (fourth-generation winemaker) in 2018, did the company decide with the Vin Pop project to break every dogma typical of Bordeaux productions. Bordeaux bottles are no longer used, irreverent Pop labels are employed instead of traditional ones, the focus is placed on individual grape varieties (Malbec, Merlot, Syrah and Sauvignon) rather than blends, there is no longer an intrusive use of new wood, the sulphur used is minimal or sometimes none at all, and above all, the decision is made to let the territory, the grape and more generally the vineyard express themselves, rather than the cellar and the “Chateau”.

Stylistically, the wines of Chateau Surain are bold, exuberant and straightforward, capable of placing drinkability and enjoyment at the centre of the sip, without ever neglecting the price factor, thus remaining very accessible.

Popcorn Sauvignon is a wine made from the grape of the same name from vineyards located in Saint-Gervais.
A Sauvignon Blanc, easy, approachable, soft, fresh, carefree and extremely enjoyable, where the attack is soft and fruity, the finish pleasantly mineral and the closing vegetal with hints of exotic fruit.

Clairette, Aligoté and Muscat, Classic Method spontaneous fermentation. Aging for 12 months on the lees. Pas Dosé
(Harvest: August 2021, Disgorgement: 2023)
Certified organic and biodynamic.
Nose: fresh, floral, with vegetal hints and slightly aromatic
Palate: soft on entry, fresh, mineral and crisp on the finish
Appearance: pale straw yellow


We are located in Barnave, in the Rhône, in a hollow nestled between the Rhône, Auvergne and the Alps, where Clairette de Die is the reference grape variety: fine, delicate, slightly aromatic grape ideal for sparkling wine production.
The vineyards are worked at altitude, in a unique, lush environmental context, between the greenery of the woods and mountain breezes, where working without chemical inputs becomes simpler and more natural.


Here Vincent and Hembise founded Cote Cairn in 2013, a reality born from the ashes of the Clairette de Die cooperative where the two had been operating for over 25 years, deciding to shape their work in the vineyard and cellar according to organic and biodynamic practices, not using chemical fertilizers, pesticides or any synthetic products.

Mirage à Bulles is a classic method obtained from a blend of Clairette, Aligoté and a smaller amount of Muscat.
A fresh, fine, elegant bubble, endowed with great drinkability and expressiveness at the same time, in which the lightness typical of wines produced in mountainous contexts shines through, where Clairette provides crispness and breadth, Aligoté minerality and vegetal notes, and Muscat aromatic complexity.

Gamay. Classic Method spontaneous fermentation. 12 months on the lees. Pas Dosè
Nose: fresh, herbal, small red fruits and citrus
Palate: vibrant, mineral, citrusy with fine bubbles and a dry finish.
Appearance: Pale straw yellow

The wine has a slight overpressure due to the recent disgorgement, therefore it is recommended to serve it cold to facilitate opening and to keep the bottle tilted for a few seconds after uncorking.

There is a slight crystalline residue present, which does not alter the taste in any way.

We are in Cesset in the Appellation of Saint-Pourcain, in the northern area of Auvergne, where the soils become less volcanic and have a greater presence of clay, silt and limestone. In this area, there is a geological and stylistic shift (in terms of viticulture) towards a matrix typical of the nearby Burgundy, with which it shares the main cultivated grape varieties: Pinot Noir, Gamay and Chardonnay, with the exception of Tressallier being the only indigenous white grape.


Here Denis Barbara founded the Grosbot-Barbara estate in 1996, expanding production only in 2015, working 8.5 hectares spread over three different wine villages: Bransat, Verneuil en Bourbonnais and Montord, where there is a great presence of silica and granite, sands and a core of clay and limestone.
From the beginning, Denis has worked with an extremely clean, fine and precise hand, managing to best express the vines and soils that give life to his wines. The key words are elegance, minerality and transparency.

Brut 0 is a classic method based on Gamay from vines in Bransat, the same ones used to produce “Le Fernaux”.
An iconic and inimitable sparkling wine: taut, fresh, mineral, citrusy and spicy where the absence of dosage allows the Gamay to express itself at its best, showing great tension and verticality when sparkling.

Bombino, sparkling white wine with spontaneous fermentation, ages in steel.
Certified Organic
Nose: sparkling, delicate, marine with hints of yeast

Palate: light, easy-drinking, fresh and pleasantly savoury on the finish

Appearance: pale straw yellow



We are located in Puglia, more precisely in San Severo to the north of Gargano. Here, the temperatures, aided by constant sea breezes and large temperature variations, allow for wines that are never excessively rich in alcohol, overly structured, or with too pronounced extractions.

Tenuta Demaio began producing its first wines in 2013, working from the very beginning in the most transparent way possible both in the vineyard and in the cellar: minimal synthetic chemical interventions, adoption of certified organic practices, and no fining or filtration.

All the wines from the estate stand out for both their incredible quality/price ratio and the great varietal personality they convey in every label.

On the Moon is one of the three cult refermented wines from Demaio, a wine based on Bombino that, thanks to its light semi-aromaticity, unique aesthetics, and extremely enjoyable drinking experience, has become a reference point and is now iconic!
A perfect bottle for serving, precise and carefree yet at the same time authentic and profound!

From Chardonnay grapes grown in cordon-trained and guyot systems in the Creaz and Bruttagosto areas of the municipality of Arco. Pale yellow with a fine and persistent perlage. On the nose, delicate with floral notes and bread crust. Creamy on entry but dry and decisive, characterised by a good acidic backbone.
Owned by the Marzadro family (the same as the renowned Distillery), the Madonna delle Vittorie winery is located on the northern shore of Lake Garda, in the small town of Arco, in the province of Trento. Here, L’Ora del Garda and the Pelér blow, at regular intervals, during the day and night, ensuring perfect ventilation of the vineyards and consequently plants free from fungal diseases and mould. The significant daytime temperature variation allows the grapes to fully develop their aromatic potential, proving crucial for providing, across the 26 hectares of property, healthy, fresh, and harmonious bunches, which form the basis for the production of high-quality labels, particularly prestigious in the renowned Trentodoc denomination.

Sparkling wine made using the classic method, Blanc de Blancs vintage obtained from only Chardonnay grapes from the vineyards of Arco, Nago and Torbole in a particularly breezy sub-Mediterranean climate area, located a few kilometres from the winery

White wine with a pale straw yellow colour that is not too intense. The perlage, compared to that of Moscato d’Asti, is aggressive yet elegant.
The aroma is delicate, persistent, and fruity. The taste is fragrant, fresh, intense, and balanced.

KIUS pas dosé is a classic method sparkling wine produced entirely from selected Nero Buono grapes. The microclimate, the biodiversity of the area, and the sixty months of aging on the lees make it a sparkling wine balanced between tradition and modernity.
TECHNICAL CHARACTERISTICS
PAS DOSÉ MILLESIMATO
Grape variety
Nero Buono
Harvest period
first decade of September
Vinification
soft pressing of whole grapes and fermentation at controlled temperature
Aging
60 months on the lees
Organoleptic Characteristics
Pale yellow colour with golden reflections. Complex, harmonious, and balanced nose, fine and elegant perlage.

KIUS extra brut is a classic method sparkling wine produced entirely from Nero Buono grapes. A journey into the balance of the senses that begins in a vigorous land, rests for thirty months on the lees, and continues...

TECHNICAL CHARACTERISTICS
EXTRA BRUT VINTAGE
Grape variety
Nero Buono
Harvest period
first decade of September
Vinification
soft pressing of whole grapes and fermentation at controlled temperature
Aging
30 months on the lees
Organoleptic Characteristics
Pale pink, salmon colour. Citrusy nose, fresh and incisive palate, fine and elegant perlage.

Sparkling wine made using the classic method, a vintage Blanc de Blancs obtained from only Chardonnay grapes sourced from the vineyards of Arco and Nago-Torbole. Aged on the lees for a minimum of 36 months. Pale yellow colour with golden reflections, very fine perlage.

From Chardonnay grapes grown in cordon-trained and Guyot systems in the Creaz and Bruttagosto areas of Arco. Pale yellow with a fine and persistent perlage. Delicate on the nose with floral notes and bread crust. Creamy on entry but dry and firm, characterised by a good acidic backbone.

Capacity (cl.): 150, 75
Variety: Chardonnay
Vineyards: cordon-trained and Guyot

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