SPARKLING WINES THAT PASSION

Sparkling wine or Champagne, classic method or charmat method? Spumanti di Valdobbiadene, Prosecco, or Bollicine della Franciacorta? Here is a brief guide to understanding the different processing methods. In the Classic Method and in Champagne, refermentation takes place in the bottle. After the first fermentation, the base wine thus produced, usually with a very marked acidity, is bottled with the addition of the so-called liqueur de tirage, a mixture of sugar, yeast and wine capable of starting the refermentation in the bottle, thus producing the carbon dioxide that gives the wine the traditional foam, the so-called "perlage". In general, the second fermentation lasts a few weeks, then the wine will remain in contact with its fine lees for a period of time ranging from a few years to decades, acquiring aromas and aromas that characterize it, in short, the more time the better. When the winemaker decides that it is the time for disgorgement, the bottles are shaken and rotated periodically to allow the lees to flow towards the cork, in a special container called bidule. This operation can last months, in fact today this work is done with machines called giropallets. When all the dregs are in the bidule the cork is removed by quickly uncorking the bottle so that there is no dispersion of wine and bubbles. There are two opening procedures: freezing the neck of the bottle so as to solidify the lees, or with a more traditional method called a la voleè, used above all in the case of magnums. The bottle is then topped up with the so-called liqueur d'expedition consisting of wine, brandy and sucrose. Depending on the amount of liqueur added, sparkling wines are divided into: pas dosè, extra brut, brut, extra dry, and sweet. In Italy there are many wineries producing sparkling wines Metodo Classico, and the best ones are found in Franciacorta, and in Trentino. In the Charmat or Martinotti Method instead, the refermentation takes place in an autoclave and the yeast sediment is eliminated by isobaric filtration before bottling. It is a method invented by the Italian Federico Martinotti, director of the Royal Oenological Station of Asti, but which was patented by the French engineer Eugène Charmat. It requires shorter processing times, even if there is a short method that lasts 3 months and a long one that usually lasts 6 months. It is used for those vines that can express fresh and fruity aromas such as Moscato, Riesling, Glera, and Muller Thurgau. The Charmat method allows to obtain both sweet and dry sparkling wines and is used to produce Asti spumante, Moscati, Prosecco and aromatic Malvasia. There is a third method for the formation of bubbles called the Ancestral Method. The "Ancestral Method" is the oldest and most natural procedure for obtaining sparkling wines characterized by a delicate and persistent perlage. An example of all, are two regions of great tradition such as Emilia Romagna with its Lambrusco or Veneto with its Prosecco "con il fondo". Looking beyond Italy, the Blanquette in Languedoc-Roussillon in France stands out. In the Ancestral method the fermentation is stopped at a precise sugar content, necessary to guarantee the recovery of the same after bottling, without the additional addition of sugars and yeasts. With the arrival of the first warm, usually in spring, the fermentation starts again with the formation of bubbles, or as the French say, a slightly sparkling "petillant". These wines that do not undergo disgorgement usually appear turbid and present the classic smell of bread crust due to the action of yeasts.

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Lambrusco di Sorbara DOP Falistra - Podere il Saliceto

SKU: PIS002

Brand: Podere il Saliceto

(0)

Lambrusco di Sorbara DOP Falistra - Podere il Saliceto

€13.90

Falistra is a 100% Lambrusco di Sorbara produced with the method of refermentation in the bottle. Cherry pink in color, with a fine and light perlage. Notes of cherry, black currant and blackberry stand out on the nose. In the mouth it has excellent freshness, good minerality, and a finish that leaves a pleasant fruity sensation.

Region: Emilia Romagna.

Grapes: Lambrusco di Sorbara.

Alcohol content: 11,5%.

Aging: Refermentation in the bottle.

Contains sulfites

€13.90

Lambrusco di Sorbara l'Eclisse 2024 - Paltrinieri

SKU: PAL001

Brand: Paltrinieri

(0)

Lambrusco di Sorbara l'Eclisse 2024 - Paltrinieri

€13.90

The Eclipse by Paltrinieri is a sparkling light ruby-red wine, with wide and intense aromas reminiscent of blackcurrant, sour cherry, the wild strawberry and rose hips on the palate is dry, full-bodied and strong flavor and acidity

Region: Emilia Romagna.

Grapes: Lambrusco di Sorbara.

Alcohol content: 11%.

Aging: Produced following the Charmat or Martinotti method, with re-fermentation in autoclave.

Contains sulfites

€13.90

Metodo Classico Ringadora Lambrusco di Sorbara DOP - Podere il Saliceto

SKU: PIS004

Brand: Podere il Saliceto

(0)

Metodo Classico Rosè Brut "Ringadora" Lambrusco di Sorbara DOP - Podere il Saliceto

€23.90

The "Ringadora" by Podere il Saliceto is a fresh, elegant and drinkable classic method based on 100% Lambrusco di Sorbara. Refermentation in the bottle with a period of at least 18 months on the yeasts. Of a captivating pink, it offers wild strawberry, delicate floral hints, a note of gunpowder and minerality. Tense, dry and tasty in the mouth.

Region: Emilia Romagna.

Grapes: Lambrusco di Sorbara.

Alcohol content: 12%.

Aging: 18 months on the lees.

Contains sulfites

€23.90

Metodo Classico Rosè Brut Ringadora Cinquantamesi Lambrusco di Sorbara DOP - Podere il Saliceto

Out-of-Stock

SKU: PIS005

Brand: Podere il Saliceto

(0)

Metodo Classico Rosè Brut "Ringadora" Cinquantamesi Lambrusco di Sorbara DOP - Podere il Saliceto

€33.90

The “Ringadora” Cinquantamesi by Podere il Saliceto is a Metodo Classico Rosé Brut made from 100% Lambrusco di Sorbara DOP, offering an authentic and refined expression of this native Emilia variety. Bottle-fermented and aged on its lees for at least 50 months, it stands out for its freshness, elegance, and drinkability. In the glass, it shows an appealing pink hue. The nose reveals wild strawberry, delicate floral hints, a subtle gunpowder note, and vibrant minerality. On the palate, it is tense, dry, and savory, with a fine, well-integrated mousse supporting a precise, dynamic, and beautifully balanced finish.

Region: Emilia Romagna.

Grapes: Lambrusco di Sorbara.

Alcohol content: 12%.

Aging: 50 months on the lees.

Contains sulfites

€33.90

Out-of-Stock

Lambrusco di Sorbara Doc Riserva Spumante brut 2022 - Paltrinieri

Out-of-Stock

SKU: PAL001

Brand: Paltrinieri

(0)

Lambrusco di Sorbara Doc Riserva Spumante brut 2023 - Paltrinieri

€15.90

The Lambrusco di Sorbara Doc Riserva Spumante brut is a sparkling light ruby-red wine, with wide and intense aromas reminiscent of blackcurrant, sour cherry, the wild strawberry and rose hips on the palate is dry, full-bodied and strong flavor and acidity

Region: Emilia Romagna.

Grapes: Lambrusco di Sorbara.

Alcohol content: 11.5%.

Aging: Produced following the Charmat or Martinotti method, with re-fermentation in autoclave.

Contains sulfites

€15.90

Out-of-Stock

Lambrusco di Sorbara Radice 2024 - Paltrinieri

Out-of-Stock

SKU: PAL005

Brand: Paltrinieri

(1)

Lambrusco di Sorbara Radice 2024 - Paltrinieri

€13.90

Paltrinieri's Radice is a sparkling wine made from 100% Lambrusco di Sorbara grapes from the Cristo di Sorbara vineyard. The refermentation occurs naturally in the bottle using only indigenous yeasts. A wine with a light ruby red color with intense and fine notes of violet and berries. In the mouth the taste is dry, full, fresh and with a marked flavor.

Region: Emilia Romagna.

Grapes: Lambrusco di Sorbara.

Alcohol content: 11%.

Aging: Refermentation int he bottle.

Contains sulfites

€13.90

Out-of-Stock

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