Sparkling Wine or Champagne

A Prosecco Superiore born from the most suitable hills of Conegliano Valdobbiadene, where altitude and breezy exposures give grapes of extraordinary finesse. The “Pionono” presents a fine, continuous perlage, luminous like a weave of light.

On the nose it offers crisp aromas of green apple, crunchy pear and white flowers, accompanied by a mineral hint and a delicate spicy note that defines its elegance. On the palate it is fresh, linear and harmonious: the savouriness supports the drinkability and lengthens the finish, clean and fragrant.

Tullum Dop Spumante Brut Blanc de Blanc Metodo Classico - Feudo Antico

Grapes: Chardonnay 100%. Fermentation in stainless steel tanks at controlled temperature. Aging on the lees in glass-cement tanks for 6 months. Refermentation in bottle. Maturation in bottle on the lees for 36 months.

Alcohol 13%

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Sparkling La Pirale Moscato Dolce Metodo Charmat - Lunaria

Grapes: 100% Moscato. Colour: Straw yellow with greenish reflections. Aromas: Floral spring meadow with hints of yellow fruit. Taste: full-bodied with great structure but surprisingly fresh. Very pleasant as an aperitif, it is the ideal companion for many types of desserts, even elaborate ones.

Alcohol 8.5%

Grape variety: Moscato Giallo | Colour: golden yellow, very fine and persistent perlage | Nose: enveloping, elegant and fruity | Taste: sweet, satisfying, delicate flavour.

Sparkling wine obtained from the vinification of Pecorino grapes, with a bright straw-yellow colour. Delicate and floral aroma. Fresh on the palate with a typical slightly bitter aftertaste.

The Brut Réserve Champagne by Bernard Gaucher is a blanc de noirs that emphasises precision in execution, aimed at highlighting a fruity and balanced taste. The vineyards are located in the French department of Aube, in the heart of the “Côte des Bar”, particularly in the municipalities of Arconville, Urville, and Ailleville. The soil consists of a layering of clay and limestone marls. All operations in the vineyard are carried out manually from pruning to harvesting. The grapes are gently pressed to obtain an absolutely clear and delicate must. It is fermented in steel tanks at controlled temperature. The sparkling wine undergoes secondary fermentation in the bottle according to the classic method and remains in contact with the lees for a minimum of 15 months.