A short guide on sparkling wine, because there's always a good reason to cheers!




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Prosecco. It is common to call with this term any sparkling wine, but in fact historically the word "prosecco" refers to a specific sparkling wine, from Glera grapes, with charmat method, in an area that includes the Veneto and Friuli Venezia Giulia.

We have chosen the winery "Canevel", (which means "small winery" in Venetian dialect), and in particular the label Vigneto del Faè, zero dosage. "Dosaggio zero" refers to the quantity of sugar present, in this case less than 3 grams litre. There are particularly suitable areas that represent territorial excellence (and some of the DOCG of reference for Italian sparkling wine)

One of the examples is the Cartizze Prosecco, which gives its name to the wine, produced almost exclusively in the dry version and cultivated in an area of just over one hundred hectares.

Wine: Vigneto del Faè, Canevel, Valdobbiadene DOCG, Zero Dosage

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The best known Italian sparkling wine produced with the classic method is undoubtedly Franciacorta. The name derives from "curte franca" an area belonging to the curia and therefore exempt from the duties imposed by the rule of the Republic of Venice.

The Franciacortini producers have been immediately on the market with a product focused on quality, with selection of grapes, hand picked and for 2 years now converting all the production into organic. The classic method foresees 2 fermentations, the second one is developed in bottle, and this one gives the bubble a thin and slightly metallic grain, with hints of bread crust and yeast. The vines used are the chardonnay that is the master, the red berry pinot noir and the almost extinct pinot bianco. We have chosen to represent our Franciacorta selection in a small family-run winery, San Cristoforo, founded 27 years ago today and represented by the face of Celeste. The label we chose is the Brut 100% chardonnay version. 

Wine: San Cristoforo Brut




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The best known Italian sparkling wine produced with the classic method is undoubtedly Franciacorta. The name derives from "curte franca" an area belonging to the curia and therefore exempt from the duties imposed by the rule of the Republic of Venice.

The Franciacortini producers have been immediately on the market with a product focused on quality, with selection of grapes, hand picked and for 2 years now converting all the production into organic. The classic method foresees 2 fermentations, the second one is developed in bottle, and this one gives the bubble a thin and slightly metallic grain, with hints of bread crust and yeast. The vines used are the chardonnay that is the master, the red berry pinot noir and the almost extinct pinot bianco. We have chosen to represent our Franciacorta selection in a small family-run winery, San Cristoforo, founded 27 years ago today and represented by the face of Celeste. The label we chose is the Brut 100% chardonnay version.

Wine: San Cristoforo Brut



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During World War I, the Portuguese Manuel De Sousa went to France to fight with the Allies. He returned home after the war, but the economic crisis pushed him to return to the champagne, to Avize, to the places where he had fought. An epochal turning point for the maison was the arrival of his son in 1986, which revolutionized the company. Its 11 hectares divided into 42 plots have an average age of about 50 years. In 1989 he converted everything to organic and in 1999 to biodynamic with demeter certification. The grapes are spontaneously fermented partly in steel and partly in wood.

La cuvee' CAUDALIE is an extra brut, therefore a wine that has a low quantity of sugar (in this case 5 grams per litre) and a blanc de blancs, therefore exclusively chardonnay.

Caudalie is the French term that indicates the sensory measuring system that corresponds to a second and defines the aromatic persistence after swallowing.

Wine: Champagne De Sousa Cuveè Des Caudalies Grand Cru Extra Brut Blanc De Blancs

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