Organic Sparkling Wine

The MONSTER WINES from Tenuta di Tagignano are more than just a crazy experiment. They stand for pop, punk and freak. It is an exciting project of vinophile free spirits who combine serious and traditional winemaking with something new. The wines are produced according to the Metodo Ancestrale: Here, the residual sugar is completely fermented in the bottle, resulting in a fine mousseux. They are unfiltered and cloudy, but extremely fresh. They are incredibly enjoyable and extremely versatile.

The MONSTER WINES from Tenuta di Tagignano are more than just a crazy experiment. They stand for pop, punk and freak. It is an exciting project of vinophile free spirits who combine serious and traditional winemaking with something new. The wines are produced according to the Metodo Ancestrale: Here, the residual sugar is completely fermented in the bottle, resulting in a fine mousseux. They are unfiltered and cloudy, but extremely fresh. They are incredibly enjoyable and extremely versatile.

Rosso Mosso means: a red wine that's on the move. The play on words is intentional. "Mosso" sounds like "mosto", the young wine that is fermenting and alive. Helena and Alois Clemens Lageder, representing the new generation, created this wine because they wanted to ask a question: what happens when you transform red wine into a fresher, more accessible, effervescent form without losing its character? The answer comes from a network. For over twenty years, Alois Lageder has been working with organic winegrowers from various South Tyrolean vineyards. For the Rosso Mosso, grapes from these partner vineyards come together; different vintages and grape varieties are blended and reimagined. No specific vintage, no boundaries. Volcanic and limestone soils; alcoholic fermentation and malolactic fermentation in stainless steel. The attractive label was designed by the Finnish artist Klaus Haapaniemi.

"Zero Infinito" stands for zero chemical intervention and infinity. Years of research and experimentation have led to this extraordinary project, in which grapes from the fungus-resistant Solaris variety are transformed into wine without any additives: no treatment in the vineyard, no use of sulphur dioxide, no commercial yeasts, no fining agents, no filtration and no antioxidants. The grapes for this sparkling wine made using the Méthode Ancestrale (Pet Nat) with lees come from the south-west facing Maso Rella vineyard, situated at an altitude of 800 to 900 metres.

A sparkling wine from the volcano – made from 100% Carricante and produced using the traditional bottle fermentation method, this Metodo Classico is an expression of the cool elegance of Etna. The grapes come from high-altitude, mineral-rich vineyards on the northern slopes of the volcano. After gentle pressing and vinification in stainless steel, the base wine matures on the lees for around 20 months before disgorgement. Pale straw yellow in the glass with a fine, continuous perlage. The bouquet is fragrant and precise, with notes of lime, white peach, brioche, crushed rock and a hint of aniseed. Clear, taut and cool on the palate, with lively acidity, a creamy texture and a fine, salty-mineral length that emphasises its volcanic origins. An enthralling spumante with character, far removed from broadness or trendy sweetness – ideal as an aperitif, with oysters, raw fish or fine Mediterranean cuisine. This Carricante proves that sparkling wine from the slopes of Mount Etna is not only possible, but fascinating. SUPERIORE.DE

In the Middle Ages, Arezzo and Florence fought over this area. In 1254, it passed to the Dal Borro family, who regained the castle and the title of Marquis in 1644; in 1903, Prince Emanuele Filiberto of Savoy acquired the estate, and in the mid-1950s it was inherited by Duke Amedeo of Aosta. Today, a light sparkling wine is produced here from Sangiovese, made from red grapes: harvested by hand into 10-kilo crates, fermented in steel tanks, aged on the lees for 18 months following bottle fermentation, and released as an Extra Brut with 5.2 grams of residual sugar per Liters. The vineyards are organically farmed. The year 2023 began mild and dry; spring brought rain, summer saw heatwaves, August was cool, and autumn was warm.

COS makes sparkling wine in small batches. That sounds like a surprise – and it is. But anyone who knows the company immediately understands the logic: not because Sicily needs sparkling wine, but because COS wants to get everything out of Frappato that this grape variety has to say. And Frappato has a lot to say. The base wine is pressed directly, fermented spontaneously in terracotta amphorae and then stabilised in concrete vats. What follows is the most unusual: neither sugar nor pure yeast is added for the bottle fermentation. Instead, fresh must from the following vintage – the most natural form of tirage available in the Metodo Classico. Matured for 20 months on the lees in the bottle, disgorged in June 2025, no dosage. What comes into the glass is exclusively Frappato, a hint of yeast and time.

Top-class sparkling wine in the finest organic quality! Bolle di Borro – a new interpretation of Sangiovese. Il Borro has been producing a single-varietal Sangiovese sparkling wine using the so-called Champagne method (Metodo Classico) for a few years now. A fragrant, yeasty nose of small red berries and candied citrus peel. On the palate, bread, brioche, delicate Sangiovese fruit and a wonderfully creamy yet precise and crisp, very long finish. Elegance and finesse in purezza! SUPERIORE.DE