Sparkling Wine

Mostly Chardonnay & Pinot Noir with about 5% each Poulsard & Trousseau. Fermented in stainless steel, full malo, 18 months in barrel, no dosage. Focused, graceful, with hints of apple & salty sea spray.

Hand-harvested, estate grown Barbera from 35+ year old vines, tank fermented. Sweet & sour cherries, wild strawberries, all around fresh and fizzy fun.

Delicate frizzante fermented in stainless steel. Floral, honeyed, and aromatic, with hints of chamomile and lime. Organic.

Alcoholic fermentation in old barrels and stainless-steel tank. Different vintages are aged and blended using a solera system since 2007. Bottle fermentation, lees contact for at least 18 months, dégorgement. Classic method.

Dry-farmed, low-yielding, organic Lambrusco. Medium-bodied with red berry aromas, coffee, and cocoa. Dry, but ripe fruit lends a touch of sweetness.

Organic/biodynamic, Chardonnay/10% Pinot Blanc, Champagne method. Ripe green apples, pears, brioche, rich & full of salty freshness and precise minerality.

Organic, biodynamic, champagne method Pinot Noir. 4 years on lees (1.5 in barrel). NV but really 2017. Red apple & red apple peel, rich, vibrant, pure, invigorating,