Sparkling wines and bubbles

Superior Prosecco from Valdobbiadene d.o.c.g. extra dry

FRANCIACORTA BRUT MILLESIMATO
Long aging on the lees, seeking the right degree of complexity that enhances the elegance and pleasantness of the fruity and floral aromas.
Type of soil: Calcareous-clay of Morainic origin
Grapes: 5% Chardonnay; 15% Pinot Noir.
Yield per hectare: Year characterized by a good yield. The mild climate allowed reaching 80-100 Qli/ha.
Vintage: Millesimato 2018 and obtained from the skillful combination of the best grapes of that year; the use of Pinot Noir, vinified in white, contributes to obtaining 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 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
Color: Straw yellow with golden reflections.
Aroma: Broad, with hints of ripe fruit.
Taste: Full and articulated taste, fragrant, intense, balanced, good persistence.
Perlage: Very fine and persistent, creamy foam.
Pairings: Recommended throughout the meal, especially with first courses, meat dishes, and flavorful fish. Ideal with cured meats and cheeses.

FRANCIACORTA BRUT SATÈN MILLESIMATO
Citrus notes blend elegantly with hints of exotic fruits. Made from only Chardonnay grapes and in such a way as to achieve a more delicate effervescence compared to other types.
Soil type: Calcareous-clay of glacial origin
Grapes: 100% Chardonnay.
Yield per hectare: 100 quintals of grapes per hectare, with a yield in must of 65%.
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 30 months from the harvest.
ORGANOLEPTIC CHARACTERISTICS
Color: 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, hazelnuts in the aftertaste.
Perlage: Fine and persistent, soft, delicate, and creamy foam.

FRANCIACORTA DOSAGGIO ZERO MILLESIMATO
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 skillful 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.
Aging: 42 months of aging on the lees. After disgorgement, the bottles rest in the cellar for another 5-6 months.
ORGANOLEPTIC CHARACTERISTICS
Color: Straw yellow with golden reflections.
Aroma: Broad, with hints of spices and dried fruit.
Taste: Clean in the mouth 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 body, persistence on the palate, and elegance.
ORGANOLEPTIC CHARACTERISTICS
Color: Intense yellow with coppery reflections.
Aroma: Clear nose, aromatic toasting of dried fruit.
Taste: Full and articulated flavor, intense, balanced.
Perlage: Fine and persistent, creamy foam.
Soil type: Calcareous-clay of Morenic 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 skillful union of the best grapes of that year: the use of Pinot Noir, vinified in white, contributes to obtaining a skillfully 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
Fresh and fragrant sparkling red wine, the Lambrusco Otello Nero di Ceci is characterized 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 revitalized 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
Winemaking
soft pressing of whole grapes and fermentation at controlled temperature
Aging
24 months on the yeasts
Organoleptic characteristics
Light yellow color with golden reflections, fruity aroma with notes of yeast, fresh taste, savory 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 traits. 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 a clear floral and fruity note: 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 best wines from Bailly Lapierre made from grapes from the Auxerre area. The Crémant de Bourgogne Brut Blanc “Vive la Joie!” has a maturation of 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 color and characterized 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 savory, 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 comes from the 2020 harvest, with vinification carried out in enamelled tanks, to which 10% of red wine vinified in oak barrels is added. 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 hints of red fruits, mushrooms, fresh cream, and candied raspberries. On the palate, it stands out for its seriousness and structure, characterized 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 results in a rosé champagne with exceptional fruitiness.

On the nose, it is intense, dominated by lively scents 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 retains its incredible complexity thanks to prolonged aging. The low dosage of this cuvée allows for a sensational aromatic profile to be perfected.

On the nose, it expresses fruity aromas and hints of orange peel and dried fruit, revealing subtle nuances of licorice, acacia honey, and toasted bread. Notable 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 in 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, each year, the harvest of the best chardonnay grapes enriches a perpetual reserve in a single vat.
From this, a unique Franciacorta is born, an expressive synthesis of becoming that turns into 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 surrounded 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, along with the “forgotten” grape varieties: Arbanne, Pinot Bian-
co, and Petit Meslier. While the three traditional grape varieties bring us familiar sensations,
the other three grapes add unique notes to the cuvée: Arbanne (formerly widespread in the Aube) provides aromas and freshness, Pinot Bianco 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. Aging in steel for 5 months.
Organic but not certified.
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 mainly 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 been residing and vinifying steadily for over 100 years, but only after the arrival of Adrien (fourth-generation winemaker) in 2018, the company decided with the Vin Pop project to break every dogma typical of Bordeaux productions. Bordeaux bottles are no longer used, irreverent Pop labels are utilized 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 sulfur used is minimal or sometimes none, 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 center of the sip, never 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, readable, 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, among 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 a Bulles is a classic method obtained from the blend of Clairette, Aligoté, and a smaller amount of Muscat.
A fresh, fine, elegant bubble, with great drinkability and expressiveness at the same time, where the typical lightness of wines produced in mountainous contexts shines through, and where Clairette provides crispness and breadth, Aligoté mineral and vegetal qualities, and Muscat aromatic complexity.

Gamay. Classic Method spontaneous fermentation. 12 months on the lees. Pas Dosè
Nose: fresh, herbaceous, 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 hold the bottle tilted for a few seconds after uncorking.

There is a slight crystalline residue, which does not alter the flavor 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 winemaking) 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 native 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 for the best expression of a Gamay that, when sparkling, shows great tension and verticality.

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 savory 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 overly marked 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 clarification or filtration.

All the wines of the company stand out for both their incredible quality/price ratio and the great varietal personality they express in every label.

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

From Chardonnay grapes cultivated 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 the palate but dry and decisive, characterized by a proper 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, the 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 molds. 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 clusters, which form the basis for the production of high-quality labels, with particular prestige in the renowned Trentodoc denomination.

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

White wine with a pale straw yellow color 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
Light yellow color 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 color. Citrusy nose, fresh and incisive palate, fine and elegant perlage

Sparkling wine made using the classic method, vintage Blanc de Blancs obtained from only Chardonnay grapes from the vineyards of Arco and Nago-Torbole. Aged on the lees for a minimum of 36 months. Pale yellow color 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 the palate but dry and decisive, characterized by a proper acidic backbone.

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

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