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PÉT-NAT WINES

It is a traditional and artisanal method that the farmers used for the production of their wine. In the past the harvests were made in October, and with the arrival of the first winter cold the alcoholic fermentation stopped, leaving residual sugar. With the arrival of the first warm spring, fermentation resumed and the sugars were transformed into alcohol and carbon dioxide that remained inside the bottle, creating the sparkling wine, and since the yeasts were not broken they also remained inside, thus creating the "sur lie". The same procedure is used by modern winemakers who sometimes, instead of residual sugars, add sweet must. This technique is also called ancestral method referring to the French ancestral mèthode. The wines produced in this way are more veiled, with a fine bubble, and a taste of greater complexity, but certainly what amazes, is that the bottle disappears in a flash.

SKU: SCM002

Monterosso di Saccomani is a sparkling white wine with great drinking and pleasantness, aromatic but with verve. Composed of a blend of Malvasia, Ortrugo, Trebbiano, Sauvignon, and Marsanne. Spontaneous vinification with aging on fine lees and natural refermentation in the bottle.

Region: Emilia Romagna.

Grapes: 60% Malvasia di candia aromatica, 15% Marsanne, 15% Ortrugo, 10% Trebbiano

Alcohol content: 12,5%.

Aging: Naturally re-fermented in the bottle.

Contains suflites

€12.90
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SKU: SCM001

Saccomani's Gutturnio is a wine of the Piacenza tradition, with a great drink based on Barbera and Croatina, naturally re-fermented in the bottle. Intense and pleasant nose of fresh and fruity notes, and a delicate spicy scent on the finish. In the mouth, the acidity and tannin balance the structure of the wine. Great drinkability.

Region: Emilia Romagna.

Grapes:60% Barbera, 40% Bonarda.

Alcohol content: 14%.

Aging: Naturally re-fermented in the bottle.

Contains sulfites

€11.90
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