Sparkling wine from Italy

Delicate straw yellow colour with a silvery sheen and lively perlage. The nose opens with fresh apricot, white flowers and a hint of lemon zest, accompanied by mild herbal notes and fine yeast spice. On the palate, the Spumante creates a fine interplay of animating freshness and delicate creaminess, carried by lively acidity and youthful fruit. The combination of the autochthonous Verdicchio and Passerina grape varieties lends minerality and balance, while the Charmat method ensures a certain directness and a lovely drinking flow. An aromatic spumante – perfect as a light aperitif or a stylish accompaniment to summer dishes. SUPERIORE.DE

Garofoli has been known for decades for its excellent sparkling wines. Here comes the new Rosé Frizzante made from 100% Montepulciano using the classic pet-nat method (Metodo Ancestrale), which is harvested in the last half of August and whose carbon dioxide is created almost unplanned by the almost complete fermentation of the sugar in the bottle. Bright salmon pink, floral, red berry notes, beautiful freshness, delicate mousseux and a fine yeast note on the final. Unfiltered. SUPERIORE.DE

Lambrusco has an image problem. Not because it is bad – but because the wrong version of it has travelled the world for decades: sweet, arbitrary, free with pizza. However, anyone who knows that Lambrusco di Sorbara DOC is one of the most fascinating red wine appellations in Italy – aromatic, light-footed, with an acidity structure that makes Bordeaux look old –who opens this bottle with completely different expectations. 100% Lambrusco di Sorbara from the Vigneto Sozzigalli, 100 hectares of its own vineyards, carefully selected. Short maceration, slow pinch de mousse in a closed fermentation tank using the Charmat method. No compromise at the wrong end.

Ruby red with light violet reflections. Inviting aroma of violets, redcurrants and wild strawberries. Delicately fruity, dry and crisp on the palate with a lively acidity and fine, sparkling perlage. Brings freshness and drinking pleasure to every garden party. Goes perfectly with finger food, cold cuts, prosciutto & co. SUPERIORE.DE

This Blanc de Noir from Conte Vistarino is made from gently pressed Pinot Nero grapes and is matured using the Charmat method. After fermentation, the wine matures on the lees for six months, giving it finesse and structure. Fine aromas of white flowers, apple and hazelnut on the nose, dry, precise and balanced on the palate. The elegant perlage, straw-yellow colour with a greenish shimmer and clear style make it a sophisticated sparkling wine that impressively reflects the nobility of Pinot Nero - complex and yet immediately accessible. SUPERIORE.DE

In 2019, UNESCO declared the Prosecco hills between Conegliano and Valdobbiadene a World Heritage Site. Not because of the wine – but because of the landscape that produces it: steep moraine slopes, stepped in terraces, calcareous soil with marl and clay, lapped by a breeze from the Adriatic Sea. Villa Sandi cultivates over eighty hectares of its own land in this World Heritage area – and for decades has been one of the addresses that have secured Prosecco's reputation as a serious sparkling wine. 100% Glera, hand-picked, pneumatic pressing. Fermentation at a controlled 15–16 °C according to the Charmat method – gentle, flavour-preserving, typical of the region. The Millesimato is a promise of quality: The grapes from one vintage are so good that they do not need to be blended across vintages – they stand on their own every year.

This elegant rosé sparkling wine made from Pinot Nero is produced after a short maceration period and gentle pressing. The base wine matures on the fine lees until December, is then fermented in an autoclave and matures on the lees for a further six months. This is followed by at least two months of ageing in the bottle. The colour in the glass is pale pink with a fine, persistent perlage. Aromas of raspberries, wild strawberries and yellow fruit on the nose. Soft, creamy and fresh on the palate, harmoniously rounded off with 10 g/l dosage. A balanced, aromatic sparkling wine with international appeal - sensual, structured and remarkably elegant. SUPERIORE.DE

While the Rive wines from Andreola each bring a single vineyard to the glass, the Dirupo tells a different story: that of the entire denominazione. For this brut, Stefano Pola draws on the privilege of a vineyard network that extends across all 15 municipalities of the Valdobbiadene DOCG – from gentle slopes at 200 metres to extreme steep slopes at 500 metres, on limestone marls, sandstones, conglomerates and deep clay soils. No other wine of the house represents the territory so completely. The choice of grape varieties emphasises this approach: 90% Glera, supplemented by Bianchetta and Perera – two indigenous varieties of the hills, which have long since disappeared from standard Prosecco, but here they quietly contribute to the aromatic depth.

Rustico is Nino Franco's bestseller. Brilliant silver-green colour. Fresh aroma of apple, white flowers and cut grass, with a tart coolness and well nuanced fruit on the palate and a delicate melting texture. A stylish and very sociable all-rounder at a high level! SUPERIORE.DE

Bareta is the quintessence of classic Merotto Prosecco. Remarkable variety of flavours, fruity and slightly ethereal on the palate with a crisp, dry finish. SUPERIORE.DE

Colbelo Extra Dry presents the characteristic flavours of stone fruit, hay and lemon blossom, sparkling, frothy and smooth on the palate. A spumante full of harmony. SUPERIORE.DE

Straw yellow with green reflections and visibly fine perlage from 30 days of yeast ageing. Fine citrus notes with further nuances of yellow fruit such as pear or mild apple, slightly nutty in the background. A fresh, invigorating sparkling wine with the necessary depth and noticeable body that does honour to its famous producer. SUPERIORE.DE

A vintage South Tyrolean sparkling wine of elegant lightness. The Chardonnay grapes grow at an altitude of 450 metres around Buchholz in the South Tyrolean lowlands, where ideal sunshine and perfect aeration guarantee an excellent acid-sugar ratio. After pressing and destemming, fermentation takes place with pure yeasts at a controlled temperature of 19°C in stainless steel tanks. The second fermentation takes place according to the Metodo Charmat in pressurised tanks, where the wine matures on the lees for six to nine months at 14°C, developing aroma and body. After separation from the yeast and cooling, the wine is left to mature in the bottle for a further three months.

Prosecco Superiore La Primavera di Barbara dry shines bright and clear with a fine perlage in the glass. Complex aromas of peach, honeydew melon, jasmine and white pepper. On the palate, sweet fruit flavours are supported by herbal tones and a creamy texture. Great because on the one hand it is so uncomplicated and fragrant, but on the other very energetic and refined. A wonderful interpretation of the Rive di Col San Martino vineyard and, alongside the dry "Cuvée del Fondatore", the undisputed second top Prosecco of the house for us. SUPERIORE.DE

Some wines are documents. The "26° Primo" is both – wine and document at the same time. The name commemorates the 26th year that Azienda Agricola Andreola was founded: 2009, when Nazzareno Pola handed over the winery to his son Stefano and the denomination simultaneously made the leap to DOCG. A wine as a baton – between generations, between an ancient winemaking tradition and its modern aspirations. The grapes come from the oldest core estate of the winery: around four hectares of steep slopes in Col San Martino, the place in the southernmost part of the chain of hills between Vidor and Vittorio Veneto, where Andreola has been rooted since its foundation. The vineyards lie at an altitude of 300 to 500 metres – partly on calcareous conglomerate soils, partly on calcareous marl, interspersed with centuries-old Glera vines and small proportions of indigenous varieties such as Bianchetta, Perera and Verdiso. The slopes are so steep that all the work has to be done by hand. Viticoltura eroica – heroic winemaking – is not a marketing term here, but a daily reality.