{"title":"Promo_48_d1","description":null,"products":[{"product_id":"j-hofstatter-vigna-kolbenhof-gewurztraminer-2022","title":"J. Hofstatter Vigna Kolbenhof Gewurztraminer 2022","description":"\u003ch3\u003eWhat kind of wine it is\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eJ. Hofstatter Vigna Kolbenhof Gewurztraminer\u003c\/strong\u003e is an \u003cstrong\u003earomatic white wine\u003c\/strong\u003e from Alto Adige. In the glass, it displays an intense yellow colour with bright greenish highlights. On the nose, aromas of peach and apricot intertwine with exotic notes of lychee, mango and passion fruit. On the palate, the concentration of fruit is perfectly balanced by a \u003cstrong\u003edelicate acidity\u003c\/strong\u003e, which gives balance and agility to the sip. 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Made exclusively from Glera grapes, this \u003cstrong\u003eExtra Dry\u003c\/strong\u003e is produced using the \u003cstrong\u003eCharmat Method\u003c\/strong\u003e, which gives it a fine perlage and a pleasantly persistent palate. Its aromatic profile opens with clear notes of white flowers and fresh fruit, offering a creamy and harmonious sip. On the palate, distinct hints of green apple and pear emerge, supported by a pronounced and \u003cstrong\u003epleasant acidity\u003c\/strong\u003e that provides great balance to the drink.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis sparkling wine originates from the historic \u003cstrong\u003ehills of Refrontolo\u003c\/strong\u003e, located within the renowned Valdobbiadene Prosecco Superiore area. The vineyards grow at an altitude between 120 and 150 metres above sea level, cultivated according to the traditional \u003cstrong\u003eSylvoz system\u003c\/strong\u003e. The grapes are harvested by \u003cstrong\u003ehand-picking\u003c\/strong\u003e between the end of September and the beginning of October, respecting the ideal ripening time to balance freshness and sugar content. The chosen terroir gives the wine a clear and fragrant fruity character.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe winemaking process overseen by Astoria begins with a \u003cstrong\u003egentle pressing\u003c\/strong\u003e of the grapes, a fundamental technique to preserve the primary aromas of the fruit. The first fermentation takes place in stainless steel tanks at a controlled temperature. Subsequently, the secondary fermentation occurs in an \u003cstrong\u003eautoclave\u003c\/strong\u003e for a period ranging from twenty-five to thirty-five days. 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This \u003cstrong\u003eBlanc de Blancs\u003c\/strong\u003e is made exclusively from Chardonnay, cultivated to create a clear and harmonious sensory profile. In the glass, it displays a brilliant straw-yellow hue and releases aromas of white flowers, citrus fruits and bread crust. On the palate, it is fragrant and smooth, supported by a \u003cstrong\u003esavoury texture\u003c\/strong\u003e and a freshness that leads the tasting towards a persistent and satisfying finish.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe vineyards dedicated to this label are located in the heart of the \u003cstrong\u003emoraine amphitheatre\u003c\/strong\u003e of Franciacorta, in plots situated between Borgonato di Corte Franca, Torbiato di Adro and Provaglio d’Iseo. The vineyards, at an altitude of around two hundred and twenty metres, benefit from excellent exposure to the south and south-east. The roots sink into a \u003cstrong\u003esandy-limestone soil\u003c\/strong\u003e of glacial origin, whose composition gives the wine a marked aromatic precision. The microclimate of Lake Iseo and the \u003cstrong\u003ecool summer breezes\u003c\/strong\u003e from the Upper Val Camonica ensure the health of the grapes and optimal ripening.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe management of the vineyards follows principles of deep respect for the ecosystem, culminating in a careful \u003cstrong\u003emanual harvest\u003c\/strong\u003e in which the Chardonnay is meticulously selected. In the winery, the grapes undergo gentle whole-bunch pressing, followed by static cold settling. Fermentation takes place by individual plot in stainless steel tanks at controlled temperature, with a period on fine lees to enrich the structure of the must. In spring, the blend is created and then bottled for secondary fermentation. The wine then undergoes a rigorous \u003cstrong\u003eageing on the lees\u003c\/strong\u003e for twenty-five months, an essential step in defining the \u003cstrong\u003egustatory complexity\u003c\/strong\u003e that distinguishes it.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eBorn in the heart of the Fratelli Berlucchi farm, this Franciacorta DOCG expresses a youthful and vibrant identity. Its name celebrates the \u003cstrong\u003e25 months on the lees\u003c\/strong\u003e, a crucial ageing period of the \u003cstrong\u003etraditional method\u003c\/strong\u003e that transforms selected Chardonnay grapes into an internationally award-winning excellence. 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Its aromatic profile reveals notes of acacia flowers, green apple and citrus fruits. On the palate, it is fresh and harmonious, enhanced by a \u003cstrong\u003efine and persistent perlage\u003c\/strong\u003e that provides a pleasant creamy texture. The lively acidity and minerality lead the sip towards a \u003cstrong\u003elong and refreshing finish\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eWhere does it come from\u003c\/h3\u003e\u003cp\u003eThis sparkling wine originates from the hills of Treviso, at the foothills of the first Dolomite outcrops. The vineyards benefit from an ideal \u003cstrong\u003econtinental-Mediterranean climate\u003c\/strong\u003e, influenced by the proximity of the Dolomites and breezes from the Adriatic Sea. The temperature variations and regular rainfall create perfect conditions for vine cultivation. The \u003cstrong\u003eclay and limestone soils\u003c\/strong\u003e, rich in minerals, ensure optimal natural drainage. 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The vineyards of the Principi di Butera estate are located at around three hundred metres above sea level, rooted in \u003cstrong\u003edeep dark clay soils\u003c\/strong\u003e that favour a clear expression of the mineral component. The constant action of the \u003cstrong\u003ecoastal breezes\u003c\/strong\u003e caresses the rows and moderates the temperatures, helping to define a taut and dynamic style. This unique microclimate gives the wine a \u003cstrong\u003esaline sensation\u003c\/strong\u003e that is clearly recognisable on the finish, linking the organoleptic profile to its Mediterranean terroir.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe production of this sparkling wine begins with a \u003cstrong\u003egentle pressing\u003c\/strong\u003e of the Nero d’Avola bunches, an essential technique to extract a clear must from black grapes without affecting the colour of the skins. 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Produced in the \u003cstrong\u003eEmilia\u003c\/strong\u003e denomination area, it displays a lively ruby red colour, enhanced by a \u003cstrong\u003efine and persistent perlage\u003c\/strong\u003e. On the nose, it reveals an intense aromatic profile, with prominent notes of morello cherry, cherry, plum and wild berries, enriched by herbal nuances, spicy touches and a delicate balsamic hint. On the palate, the tannic structure is well-defined yet harmonious, supported by a \u003cstrong\u003epleasant freshness\u003c\/strong\u003e and a pronounced savouriness. The balance of flavours leads to a \u003cstrong\u003epersistent and captivating finish\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis sparkling wine originates in Torrile, in the heart of the Bassa Parmense. The \u003cstrong\u003eCeci\u003c\/strong\u003e vineyards grow on \u003cstrong\u003eclay-limestone soils with a sandy component\u003c\/strong\u003e, an ideal combination that gives the wine its typical savouriness and balanced body. The winery's history began in 1938 with Otello Ceci and continues today with passion, maintaining an unbreakable bond with its land. The \u003cstrong\u003eEmilia\u003c\/strong\u003e denomination highlights the identity of a product deeply connected to its origins, able to authentically convey the \u003cstrong\u003eParma terroir\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe \u003cstrong\u003eLambrusco di Sorbara\u003c\/strong\u003e grapes are harvested at the beginning of September to be vinified as a red wine. The sparkling process follows the \u003cstrong\u003eCharmat Method\u003c\/strong\u003e, which involves \u003cstrong\u003erefermentation in stainless steel autoclaves\u003c\/strong\u003e at a controlled temperature. This technical choice is essential to preserve the \u003cstrong\u003earomatic freshness\u003c\/strong\u003e of the grape variety and encourage the formation of fine bubbles. The result is a highly versatile Brut, which has received significant recognition from specialised critics, such as the 5 Grappoli from Bibenda and a score of 91 points from James Suckling.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eBorn in 1938 from the passion of the innkeeper Otello Ceci, this fine \u003cstrong\u003eLambrusco Brut\u003c\/strong\u003e embodies the most authentic soul of the Bassa Parmense. 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Cultivation is carried out with respect for the environment, adopting ecological practices such as the use of charred wooden posts to support the rows. This unique terroir gives the wine a pronounced \u003cstrong\u003earomatic freshness\u003c\/strong\u003e and a clear savouriness, making it a sparkling wine with a distinctly gastronomic character.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eManual harvesting allows for the selection of the most suitable Glera bunches, which are subjected to a \u003cstrong\u003egentle pressing\u003c\/strong\u003e to extract only the purest must. The prise de mousse takes place using the \u003cstrong\u003eCharmat Method\u003c\/strong\u003e, with a secondary fermentation in a pressurised tank at a controlled temperature. This technique aims to preserve the aromatic integrity of the grape variety and to develop a fine bubble. The measured sugar content defines the \u003cstrong\u003eBrut\u003c\/strong\u003e style of this wine, resulting in a vibrant, dry palate that is versatile for various food pairings.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eFounded in 1936 on the hills of Treviso, the \u003cstrong\u003eMarsuret\u003c\/strong\u003e winery owes its name to the nickname of its founder, Agostino Marsura. Nestled among the vineyards of Cartizze and Valdobbiadene, this family-run business passes down a deep respect for the land. This dedication is reflected in strict \u003cstrong\u003eorganic cultivation\u003c\/strong\u003e without the use of chemicals, employing ancient charred wooden posts to support the rows of vines. 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The mother vines, identified in the old \u003cstrong\u003eplantings from the Seventies and Eighties\u003c\/strong\u003e, were used for the new vineyards established in the early 2000s. The vines, trained using the Guyot system with a density of over five thousand plants per hectare, benefit from an ideal soil and climate context. This balance allows the grapes to develop the aromas and that \u003cstrong\u003elively freshness\u003c\/strong\u003e which are the foundation of a sparkling wine of extreme precision and elegance.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe process begins with manual harvesting and gentle pressing. The must, after cold settling, ferments at a controlled temperature. In spring, the addition of yeasts and sugars initiates the \u003cstrong\u003eprise de mousse\u003c\/strong\u003e, triggering the second fermentation in the bottle typical of the Traditional Method. The wine then matures for \u003cstrong\u003etwenty to twenty-two months\u003c\/strong\u003e in contact with the lees, enriching its aromatic complexity. After disgorgement and dosage with the liqueur d’expédition, the sparkling wine undergoes a final \u003cstrong\u003ethree-month maturation\u003c\/strong\u003e, achieving a taut, balanced and harmonious flavour profile.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eFounded in 1966 in Castelnuovo Berardenga, the Fèlsina winery produces this prestigious \u003cstrong\u003eMetodo Classico sparkling wine\u003c\/strong\u003e by hand-selecting grapes from its historic Tuscan vineyards. The meticulous \u003cstrong\u003ebottle refermentation\u003c\/strong\u003e is followed by over twenty months of ageing on the lees, a process that gives the wine a \u003cstrong\u003epersistent perlage\u003c\/strong\u003e and fragrant notes of bread crust. 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Visually, it displays a delicate pale pink colour with copper highlights, enhanced by a creamy mousse and fine perlage. The bouquet reveals aromas of ripe cherry, blackberry and red apple, while on the palate it offers a \u003cstrong\u003efull and enveloping flavour\u003c\/strong\u003e, with remarkable balance and persistence. Ideal as an aperitif, it pairs perfectly with starters, shellfish, lean fish and lamb-based dishes.\u003c\/p\u003e\u003ch3\u003eWhere does it come from\u003c\/h3\u003e\u003cp\u003eThe grapes come from Trentino Alto Adige, from the prized areas of the \u003cstrong\u003eBrentonico Plateau\u003c\/strong\u003e and the Cembra Valley. The vineyards are located at an \u003cstrong\u003ealtitude between 450 and 600 metres\u003c\/strong\u003e, in optimal conditions for the perfect ripening of the grapes. The roots sink into \u003cstrong\u003efluvioglacial soils\u003c\/strong\u003e which give the wine a distinct mineral character and a pleasant freshness. 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Careful production following the \u003cstrong\u003eTraditional Method\u003c\/strong\u003e ensures a \u003cstrong\u003efine and persistent perlage\u003c\/strong\u003e, which perfectly enhances its delicate antique pink hue. On the nose, it reveals an intense and complex bouquet, marked by clear fruity notes of red apple and strawberry, accompanied by floral and mineral nuances. On the palate, it is harmonious, crisp, and boasts excellent structure, standing out for its pleasantly creamy and savoury finish.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis wine originates in Trentino-Alto Adige, along the sunny hillside slopes between Trento and Pergine Valsugana. The vineyards, cultivated using the \u003cstrong\u003eGuyot system\u003c\/strong\u003e, benefit from an \u003cstrong\u003ealtitude between 400 and 600 metres\u003c\/strong\u003e above sea level. The vines take root in \u003cstrong\u003eporphyritic and calcareous soil\u003c\/strong\u003e, a fundamental geological element that imparts a pronounced mineral character and great freshness to the aromatic profile. Since 1945, under the guidance of the Simoni family, the Monfort brand has managed these plots with utmost care, fully enhancing the area's natural vocation.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe production of Monfort Trento Brut Rosé strictly follows the criteria of the Trento denomination. Immediately after pressing, the grapes undergo a \u003cstrong\u003ewhite vinification\u003c\/strong\u003e process that preserves the elegant colour component of the must. The primary fermentation takes place in \u003cstrong\u003estainless steel tanks\u003c\/strong\u003e, kept at a constantly controlled temperature of around 18°C. 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Made from Pinot Noir grapes, it displays a salmon pink colour and a fine perlage that enhances its creamy texture. The bouquet opens with notes of raspberry, wild strawberries and white flowers, enriched by hints of bread crust typical of the \u003cstrong\u003eTraditional Method\u003c\/strong\u003e. On the palate, it is lively and taut, driven by a bright acidity that leads to a \u003cstrong\u003emineral and chalky finish\u003c\/strong\u003e, ensuring excellent structural balance.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe grapes are grown in Orschwiller, in the heart of Alsace, a prime area for Crémant d’Alsace. The vineyards of the Allimant Laugner estate benefit from a \u003cstrong\u003ecomplex soil geology\u003c\/strong\u003e, characterised by chalky marl, granite and gneiss. This subsoil gives the wine a taut flavour profile and pronounced minerality. 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The secondary fermentation takes place according to the \u003cstrong\u003eTraditional Method\u003c\/strong\u003e, giving the wine an elegant complexity. In the glass, it appears a pale yellow with greenish highlights, while the \u003cstrong\u003earomatic profile\u003c\/strong\u003e releases notes of citrus, white flowers and fresh almond.\u003c\/p\u003e\u003ch3\u003eWhere does it come from\u003c\/h3\u003e\u003cp\u003eThis wine originates in the area of Die, in Vercheny, at the heart of the Rhône Valley. The Monge Granon vineyards cover thirty-seven hectares, cultivated with great care. The \u003cstrong\u003eclay-limestone soils\u003c\/strong\u003e play a key role, giving the grapes a pronounced minerality that ensures a clear and dry expression. This \u003cstrong\u003esoil composition\u003c\/strong\u003e enhances the gustatory tension of the Brut style, while the entire production process follows an \u003cstrong\u003eartisan approach\u003c\/strong\u003e that respects the characteristics of the region.\u003c\/p\u003e\u003ch3\u003eHow is it produced\u003c\/h3\u003e\u003cp\u003eProduction begins with a \u003cstrong\u003emanual harvest\u003c\/strong\u003e, followed by the first fermentation in tank. The addition of the liqueur de tirage triggers the secondary fermentation in bottle, as required by the \u003cstrong\u003eTraditional Method\u003c\/strong\u003e. The process continues with riddling and disgorgement to remove the sediment, before the dosage that defines the Brut character. The process concludes with \u003cstrong\u003eageing on the lees\u003c\/strong\u003e for at least twenty-four months, essential for enhancing the finesse of the perlage and the overall structure.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eBorn in 1985 from the union of two historic families, this fine \u003cstrong\u003eCrémant de Die AOC\u003c\/strong\u003e expresses the artisanal spirit of the Rhône Valley. The Monge Granon house meticulously tends its 37 hectares in Vercheny, from the rigorous manual harvest to the bottling process. Produced using the \u003cstrong\u003etraditional method\u003c\/strong\u003e, the wine acquires extraordinary complexity through slow refermentation in the bottle. The prolonged \u003cstrong\u003eageing on the lees\u003c\/strong\u003e for at least 24 months imparts a rare elegance to this sparkling wine, ensuring a memorable tasting experience with every sip.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Monge Granon","offers":[{"title":"Default Title","offer_id":44503600201899,"sku":"20950","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/6789\/2395\/files\/monge-granon-cremant-de-die-brut_20950_1.jpg?v=1773670699"},{"product_id":"cantina-della-volta-il-mattaglio-spumante-metodo-classico-brut","title":"Cantina della Volta Il Mattaglio Spumante Metodo Classico Brut","description":"\u003ch3\u003eWhat kind of wine it is\u003c\/h3\u003e\u003cp\u003eMattaglio Brut from Cantina della Volta is a refined sparkling wine produced using the \u003cstrong\u003eTraditional Method\u003c\/strong\u003e. It is created from a blend of Chardonnay and Pinot Noir, vinified as a white wine to preserve the utmost precision of the primary aromas. In the glass, it appears straw yellow with slight greenish highlights, enlivened by \u003cstrong\u003every fine and persistent bubbles\u003c\/strong\u003e. The bouquet offers intense scents of fresh fruit such as plum and white peach, complemented by notes of bread crust, hawthorn and lemon cream. On the palate, it is taut and airy, supported by a pronounced mineral freshness that leads to a pleasantly bitter finish. Thanks to its balance, it is perfect as an aperitif and pairs beautifully with \u003cstrong\u003edelicate fish dishes\u003c\/strong\u003e, shellfish and vegetarian first courses.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eIt originates in Emilia-Romagna, from the hillside vineyards of Riccò di Serramazzoni (Modena). The altitude of six hundred and fifty metres ensures excellent \u003cstrong\u003emineral freshness\u003c\/strong\u003e. The project is developed in the historic cellar in Bomporto, under the guidance of Christian Bellei. The winery is located on the Naviglio canal, where the “volta” was the stretch of water used for turning boats. This \u003cstrong\u003eterritorial connection\u003c\/strong\u003e is reflected in meticulous viticulture, inspired by the methods used for Champagne, to enhance the value of the \u003cstrong\u003eModenese hills\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eManual harvesting is followed by a \u003cstrong\u003egentle pressing\u003c\/strong\u003e to extract only the free-run juice. The first fermentation takes place in stainless steel at a controlled temperature. In spring, the wine undergoes secondary fermentation in the bottle, the heart of the \u003cstrong\u003eTraditional Method\u003c\/strong\u003e. The wine then rests for \u003cstrong\u003eat least forty-five months on the lees\u003c\/strong\u003e. This prolonged contact gives the sparkling wine a creamy and complex structure, resulting in a sip of great persistence and clarity.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eBorn from the centuries-old vocation of the Bellei winemakers, \u003cstrong\u003eIl Mattaglio Brut\u003c\/strong\u003e is a tribute to the excellence of Emilia-Romagna. This elegant sparkling wine has its roots in the historic building of the Cantina della Volta in Bomporto, where the term “volta” refers to the manoeuvre of turning boats around on the canal. 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A Prelude inspired by musical inspiration, serving as a symphonic introduction, just as our Spumante Rosé can be at the start of a convivial gathering, the first of many toasts. Hand-harvested in September. Long Charmat vinification. Obtained using the natural fermentation method in a closed autoclave. Aged for 9 months, 6 of which in autoclave on the lees and 3 in bottle. A full-bodied and intense bouquet with notes of rose petals and wild strawberries. A bright antique pink color. A sparkling wine with a distinct freshness, with hints of red fruits and notes of bread crust. A rosé that captivates with its freshness and versatility, perfect as an aperitif or to accompany light dishes.","brand":"Castello Montesasso","offers":[{"title":"Default Title","offer_id":44503628185771,"sku":"21652","price":9.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/6789\/2395\/files\/castello-montesasso-spumante-preludyo-rose-brut_21652_1_bc274ee3-e0c6-4ef8-8b83-21421a02e66b.webp?v=1773670869"},{"product_id":"dauteville-cie-blanquette-de-limoux-methode-traditionnelle-brut","title":"Dauteville \u0026 Cie Blanquette de Limoux Methode Traditionnelle Brut","description":"\u003ch3\u003eWhat kind of wine is it\u003c\/h3\u003e\u003cp\u003eDauteville Blanquette de Limoux Méthode Traditionnelle Brut is a sparkling wine from Blanquette de Limoux. The result of a blend of Mauzac, Chardonnay and Chenin Blanc grapes, it is produced using the \u003cstrong\u003eTraditional Method\u003c\/strong\u003e. 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