Bubbles by the bottle

Glera
BELLENDA

GRAPE VARIETY: GLERA 100%
FARM: ANDREOLA

100% SEMILLON
FROM THE MOUNTAINS
This is a bottle-refermented whole sparkling wine, with no added yeasts, sulphites or sugars. It is unfiltered and not disgorged, and is therefore presented intact on its own natural yeasts, cloudy with a noticeable deposit.

GRAPE VARIETY: 100% Trebbiano
FARM: La Cattiva
Spontaneous fermentation. Matured in stainless steel for 2 months and then 6 months in bottle.

CHARDONNAY 100%
GAUDIOSO (SICILY)
Spontaneous fermentation in steel vats without temperature control, second fermentation in bottle, spontaneous, by adding the same must preserved from the harvest

100% Merlot
FRA I MONTI
This is a bottle-refermented whole sparkling wine, with no added yeasts, sulphites or sugars, unfiltered and undisgorged. It is therefore presented intact on its own natural yeasts, cloudy with a noticeable deposit.

GRAPE VARIETIES: GLERA, BIANCHETTA, PERERA, VERDISO
FARM: LE RIVE DE NADAL

LACRIMA DI MORRO D'ALBA 100%
TENUTA SAN MARCELLO
Spontaneous fermentation in stainless steel with indigenous yeasts, without filtration, fining or stabilisation.

100% Trebbiano Spoletino
Madrevite
Spontaneous fermentation. 6 months in bottle on the lees. Unfiltered.

60% Xarel·lo, 40% Parellada
MAS CANDI (SPAIN)
The grapes, chilled to 3-4°C, ferment together with indigenous yeasts until they reach the right point for bottling. Fermentation is completed in the bottle for around 8 months

GRAPE VARIETIES: UGNI BLANC, PIPOUL, MUSCAT AND CHARDONNAY
FARM: PEPIN
Spontaneous fermentation. Stainless steel only. Unfiltered, unclarified.

GRAPE VARIETY: PINOT NOIR
FARM: BARBARA AVELLINO.
Spontaneous fermentation. Bottle re-fermentation, not disgorged. 16 months on the lees.

GRAPE VARIETIES: PINOT BIANCO, CHARDONNAY, RIBOLLA GIALLA, VERDUZZO FRIULANO
FARM: GASPARE BUSCEMI
Artisanal sparkling wine, bottle-refermented.

GRAPE VARIETIES: AUXERROIS, PINOT BLANC, PINOT GRIS, CHARDONNAY
WINERY: PÉPIN
Auxerrois and Chardonnay. Spontaneous fermentation. Aged for 20 months on the lees. Unfiltered, unclarified. No added sulphites.

100% CHENIN BLANC
DOMAINE CADY (FRANCE, LOIRE)
Ancestral method

GRAPE VARIETY: CHENIN BLANC
FARM: SHUETTE (CHOUETTE RENEGADES)
The fermenting wine was racked twice before bottling with 18 g of residual sugar. Sugar was added to carbonate the pet-nat in the bottle using the ancestral method. We leave the lees in the bottle and age the wine for at least 6 months before disgorging, giving the wine extra texture and a slightly creamy complexity.

GRAPE VARIETY: JACQUÈRE
FARM: SHUETTE (CHOUETTE RENEGADES)
We macerated this wine for 24 hours before fermentation began and then separated the must to preserve its deep pink colour. The wine was warmed twice during bulk fermentation and bottled with 12 g of residual sugar remaining for a soft pétillant style that adds freshness.

GRAPE VARIETY: CHARDONNAY 80%, PINOT NOIR 10%, PINOT BLANC 10%
FARM: CONTADI CASTALDI
20 to 26 months on the lees, depending on the vintage

GRAPE VARIETY: PINOT NOIR
FARM: MAISON WILLM
Fresh and delicate rosé sparkling wine. 18 months on the lees.

PINOT NOIR
PEDECASTELLO (VENETO)

GRAPE VARIETY: 100% Pinot Noir
FARM: Désiré Petit
Very fine bubbles, with aromas of small red fruits on the nose (raspberry and wild strawberries). Fine, complex and elegant. Dosage of 9 g/l.

GRAPE VARIETY: 70% CHENIN BLANC, 25% CHARDONNAY, 5% GROLLEAU
ESTATE: DOMAINE DES ROSERAIES (FAMILLE CRASNIER)
Gentle direct pressing at low pressure, keeping only the heart of the press. Vinification of the base wine, then bottling and disgorgement after 18/24 months on the lees.

GRAPE VARIETIES: 70% CHARDONNAY AND 30% PINOT NOIR
WINERY: SANTA CROCE
aged on the lees for over 24 months.

GRAPE VARIETIES: 80% CHARDONNAY, 20% PINOT NOIR
WINERY: SANTA CROCE
Over 30 months on the lees.

Chardonnay, Pinot Blanc, Pinot Noir
BELLAVISTA WINERY

80% PINOT NOIR, 20% CHARDONNAY
FRESNET JUILLET
Fruity Champagne, floral, with a lively and mineral sip, saline, fresh and with sweet hints of biscuits on the finish. Distinctive and refined. Dosage of 7.5 g/l.

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