SPARKLING WINES

Sparkling wine is a wine that, when it is sealed, produces foam, caused by the presence of carbon dioxide. The legislation stipulates that a natural sparkling wine is a wine produced by the first or second alcoholic fermentation of fresh grapes, wine grape must, which is characterized by the separation from carbon dioxide arising exclusively from fermentation and that, at a temperature of 20 ° in closed containers has a pressure of not less than 3 atmospheres and a minimum alcohol content of 9.5%. There are two types of sparkling wine: one that involves bottle fermentation and is called the Classic Method, and the other, where fermentation occurs in autoclaves, is called the Charmat Method. The spumante's history dates back to the first century AD. when Pliny the Elder quoted in his Naturalis Historia the "sparkling wines of the goddess Augusta". But the real champagne of the sparkling wine was Dom Perignon, abbot of Hautvillers in Champagne and abbey winery, who was the first to perfect the method for producing the bubbles that was called the Champenoise Method. In Italy the first to adopt this method were the Gancia, in Piedmont to 1850, in 1871 the Carpene Malvolti in Veneto, and at the beginning of 900 by Ferrari in Trentino. Today in Italy, like in the rest of the world, this name can no longer be used. In Italy it is called Classic Method, in Spain Cava, in France outside the Champagne region the name Cremant is used, in Germany Sekt is used. Vineyards Traditionally used are Chardonnay, Pinot Noir and Pinot Meunier.Most of the sparkling wines are produced by assembling these three varieties in varying quantities, Chardonnay gives elegance and refinement, the Pinot Noir structure and power, and the Pinot Meunier fruity aromas. If a sparkling wine is produced using only Chardonnay or white berry grapes it is called Blanc de Blancs, whereas if you are using red grape vines the name will be Blanc de Noirs. But how is a sparkling wine produced? First, it is necessary to harvest uncomplicated grapes so as to have a slightly low sugar level and a high acidity. With the grapes in the cellar, the base wine is prepared which must have a strong acidity and then be bottled for the fermentation. The pressing of the clusters must be soft, the first fraction of squeezing is the most valuable and is used for cuvèes while the second fraction is destined for the formation of the most common sparkling wines. Once the base wine is obtained, in the spring the winery will proceed to the formation of the cuvèe. The wine cellar must be very experienced and prepared, in fact, will try to assemble different wines from their origin, vine, year of production so as to obtain cuvèes that each year have characteristics of taste, complexity and structure that can be attributed to the company. If a vintage is particularly favorable, the winery may decide to use the grapes only of that vintage and in this case it will be referred to sparkling wine millesimato. Produced by our cuvèes, it is added to the so-called liquer de tirage, which is nothing more than wine, sugar and yeast. Add 24 grams of sugar because four grams are used to produce an atmosphere.Then the wine is bottled, and the bottles are sealed hermetically with crowned caps and stuck in the cellar in a horizontal position. Thus begins the foaming, where the yeasts transform the sugar into alcohol and a good amount of carbon dioxide is produced that is bottled by forming the bubbles. This process must take place at 10/12 ° temperatures so that fermentation takes place slowly and the bubbles that form, the so-called perlage, will be fine and persistent. After fermentation, the yeasts are self-destruct and precipitate to the bottom of the bottle, and remain in contact with the wine to which they will give aromas and perfumes. The longer this contact time is the better the sparkling wine you will get. Once a month the bottles are shaken so that the yeasts are suspended and do not hang on the bottom. Once the aging period has elapsed, the remuage begins, which is the practice of eliminating the yeast yeast and the lees from the sparkling wine. The bottles are put into the pupitres that are boards with several holes hooded up. The bottles are put down with their neck down and every day they are rotated so that the lees drop to the cap. Remuneration can take up to 12 months. Today, this operation is carried out automatically through the giropalettes. When all the bottles are upright, with the tip down, you go to the degorgement, which is to freeze the neck of the bottle in a coolant solution. At this point the bottle is disconnected, and due to the internal pressure the lees are eliminated. The grafting operation follows the addition of expedition liquor, a liquid made up of aged wine, distilled and variable parts of sugar depending on the type of sparkling we want to obtain, extrabrut, brut, extradry and ... if after dosé not it will put sugar. After finishing the bottling, the bottles will be put into the cellar for a few months before being sold. In sparkling wines obtained with the Charmat or Martinotti Method, the second fermentation occurs in autoclaves. It may vary from three months, Charmat Short Method, to Six Months, Long Charmat Method. Another difference with the Classic Method is that aromatic grapes such as Moscato, Brachetto and Malvasie are used, as this method is used to enhance the fresh scents of grapes. Sparkling wines usually use cold at a temperature of 6/8 ° even if it is better to propose the special cuvèes and the millesimates around the 10/12 °. Several dishes are served at the table. Perfect as an aperitif, ideal for accompanying first courses with vegetables and fish, seafood seconds. If based on Pinot Noir you can go with the salami, Parmigiano Reggiano and meat preparations.

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SKU: LSO008

Brand: La Sorga

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Chuck 2020 - La Sorga

€34.90

Chuck by La Sorga is a fruity and spicy rosé sparkling wine, while on the palate it is fresh, mineral and slightly tannic. It is produced from a blend of Grenache Noir and Syrah which macerate together on the skins for about 50 days. It is bottled with the addition of fresh must and in the spring fermentation resumes with the production of bubbles. No clarification, filtration or addition of sulphites. casual and carefree, it lends itself to cheer up occasions of carefree conviviality.

Region: France, Languedoc-Rousillon.

Grapes: Grenache noir and Sirah

Alcohol content: 11.5%.

Aging: Refermentation in the bottle.

Contiens sulfites

€34.90

SKU: JPR003

Brand: Jean-Pierre Robinot

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Fetembulles - Jean Pierre Robinot

€47.90

Fetembulles is an ancestral Chenin blanc based sparkling wine which is hand-blossomed bottle by bottle. Wine of infinite tension and emotional power. At the exit he has not yet carried out all the sugar, therefore he will present himself with a "soft" finish. Towards summer it normally becomes completely dry. Zero added sulphites

Region: France, Loire.

Grapes: Chenin Blanc.

Alcohol content: 11.5%.

Aging: 24 months on the lees.

Contains sulfites

€47.90

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SKU: BAU001

Brand: Beret & Compagnie

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Ze Bulle 2022 - Beret & Compagnie

€24.90

Ze Bulle by Beret & Compagnie is a rosé wine, slightly sweetish and petillant, obtained from a blend of Cabernet Franc and Cabernet Sauvignon. It is produced with a particular method invented by Philippe Gourdon, which consists in recovering the carbonic gas, developed during alcoholic fermentation, and reintroducing it during bottling to obtain effervescence.It is a thirst-quenching wine, pulpy and of great agility. Call carefree and summer evenings.

Region: France, Loire.

Grapes: Cabernet Franc, Cabernet Sauvignon.

Alcohol content: 9%.

Aging: Refermentation in the bottle.

Contains sulfites

€24.90

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SKU: DDU006

Brand: Domaine Durrmann

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Gaz de Schistes - Domaine Durrman

€25.90

Gaz de Schistes by Domaine Durrman is an aromatic pet nat with citrus scents and a vibrant acidity. The name derives from the schist slopes from which the grapes come. The Pinot Blanc is macerated for three weeks before being blended with Pinot Gris and Riesling, which continue fermentation together before finishing fermentation in the bottle. Lively and spirited, it amuses with every sip.

Region: France, Alsace.

Grapes: 50% Pinot Blanc, 20% Riesling, 30%, Pinot Gris.

Alcohol content: 11.9%.

Aging: Refermentation in the bottle.

Contains sulfites

€25.90

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SKU: GCH001

Brand: Geschickt

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Obi Wine Keno Bulle 2023 - Geschickt

€29.90

Obi Wine Keno Bulle by Geschickt is a Pet Nat that comes from France and pays homage to the Star Wars saga with a brand new label. Produced with a blend of Pinot Auxerrois, Riesling and Muscat. Without added sulphites. A fruit bomb, perfectly balanced! It is irresistible!

Region: France, Alsace.

Grapes:50% Pinot Auxerrois, 35% Riesling, 15% Muscat.

.Alcohol content: 12.5%.

Aging: Refermentation in the bottle

Contains sulfites

€29.90

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Vin de France "La Petite Gaule du Matin" 2022 - Domaine Frantz Saumon

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SKU: SAU002

Brand: Domaine Frantz Saumon

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Vin de France "La Petite Gaule du Matin" 2022 - Domaine Frantz Saumon

€30.90

"La Petite Gaulle du Matin" is a petillant naturel produced with a blend of Chenin and Chardonany. Fresh and simple, it is straw-yellow in color with golden highlights. The nose recognizes fruity, peach and floral aromas with light weeds. The sip is smooth and fresh, with a slightly savory finish.

Region: France, Loire.

Grapes: Chenin and Chardonnay.

Alcohol content: 11%.

Aging: Refermentation in the bottle.

Contains sulfites

€30.90

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