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The Valdobbiadene Superiore di Cartizze area represents a zone of absolute excellence, capable of giving the wine a unique and territorial personality. Foss Marai carefully selects the raw material from local growers, paying great attention to the use of indigenous yeasts. This dedication results in an elegant sip, ideal for \u003cstrong\u003emoments of conviviality\u003c\/strong\u003e. At the table, it pairs harmoniously with fish dishes, shellfish and white meats, and its measured sweetness also enhances \u003cstrong\u003echeeses and desserts\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eProduction follows the Charmat method to preserve the floral fragrances of the Glera grapes. The winery maintains strict control over all \u003cstrong\u003efermentation stages\u003c\/strong\u003e, using \u003cstrong\u003elocal yeasts\u003c\/strong\u003e to reinforce the wine's identity. 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This poor and well-drained matrix gives the grapes a distinct olfactory identity. The temperate climate, with cold winters and balanced summers, favours the development of the bunches, enhancing the \u003cstrong\u003efruity freshness\u003c\/strong\u003e that defines the wine's flavour profile.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe harvest takes place between September and October from vines trained using the Cappuccina and double arched cane methods. The process begins with gentle pressing and static decantation of the must. After primary fermentation, there is a \u003cstrong\u003ethree-month maturation in steel\u003c\/strong\u003e on fine lees. The prise de mousse takes place in an autoclave to develop the elegant effervescence typical of this sparkling wine. 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On the nose, it offers clear aromas of peach, yellow apple and melon. On the palate, it is savoury and pleasantly fresh, while the carefully balanced ageing on fine lees in stainless steel gives it remarkable \u003cstrong\u003efullness and balance\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eWhere does it come from\u003c\/h3\u003e\u003cp\u003eThe grapes come from the plains of Treviso, in the historic Marca Trevigiana. The vineyards are rooted in \u003cstrong\u003ealluvial soils\u003c\/strong\u003e, deep and rich, ideal for giving the wine immediate freshness and clear fruit. The temperate climate favours optimal vine development. 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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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The aromatic profile reveals floral hints of acacia, followed by notes of green apple, pear, and ripe fruit. On the palate, it is persistent and harmonious, characterised by a pronounced fruity imprint and a pleasant savoury sensation. The finish is lively and slightly mineral, enhancing the freshness typical of the \u003cstrong\u003eExtra Dry\u003c\/strong\u003e style.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe roots of this sparkling wine lie in the \u003cstrong\u003eValdobbiadene\u003c\/strong\u003e area, in the province of Treviso. The vineyards grow at around eighty metres above sea level, on soils rich in \u003cstrong\u003ealluvial clay\u003c\/strong\u003e. These particular soil and climate conditions give the wine a clear fruity expression and a marked savouriness, making it easy to drink. 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In the glass, it offers a \u003cstrong\u003efine and persistent perlage\u003c\/strong\u003e that precedes a delicate aromatic profile, where notes of cherry, hawthorn, elderflower and jasmine intertwine with fresh hints of tropical fruit. On the palate, this sparkling wine produced using the Charmat Method reveals itself as dry, fresh and creamy in texture, characterised by a medium body and a pleasantly long finish. The sip concludes with a \u003cstrong\u003edistinctly savoury note\u003c\/strong\u003e that enhances its vibrant freshness.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis sparkling wine is born in the Butera area, in the province of Caltanissetta, a renowned region that brings out the best of Sicily’s characteristics. 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. The base wine matures in contact with its own lees for about three or four months, a crucial period to give the sip a soft and velvety structure. The second fermentation takes place according to the \u003cstrong\u003eCharmat Method\u003c\/strong\u003e, where the wine rests in a pressurised tank for a further three months before completion. This careful \u003cstrong\u003erefermentation\u003c\/strong\u003e process enhances the freshness of the original fruit, resulting in a glass of great harmony and expressive clarity.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eNeroluce Brut is born in the heart of the Sicily DOC as a fascinating and original interpretation of the island's principal grape variety. This refined \u003cstrong\u003ewhite sparkling wine\u003c\/strong\u003e is made from Nero d’Avola grapes, vinified as a white wine through gentle pressing. Crafted using the \u003cstrong\u003eCharmat Method\u003c\/strong\u003e, it offers a fine and persistent perlage that envelops the palate with a harmonious and creamy texture. The bouquet blends elegant notes of cherry and jasmine with a lively \u003cstrong\u003eMediterranean freshness\u003c\/strong\u003e, making it the perfect accompaniment to raw starters and seafood dishes.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Feudo Principi di Butera","offers":[{"title":"Default Title","offer_id":44503486955691,"sku":"15921","price":10.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/6789\/2395\/files\/feudo-principi-di-butera-neroluce-brut_15921_1_110c515a-b6be-48c4-86cc-2e347ecc845e.webp?v=1773667294"},{"product_id":"ceci-bruno-lambrusco-brut","title":"Ceci Bruno Lambrusco Brut","description":"\u003ch3\u003eWhat kind of wine it is\u003c\/h3\u003e\u003cp\u003eBruno Lambrusco Brut by \u003cstrong\u003eCeci\u003c\/strong\u003e is a sparkling red wine that elegantly expresses the character of \u003cstrong\u003eLambrusco di Sorbara\u003c\/strong\u003e grapes. 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. In the cellars of Torrile, the oenologist Alessandro Ceci leads a production of excellence, awarded with the 5 Grappoli Bibenda and 91 points from James Suckling. The prise de mousse through the \u003cstrong\u003eCharmat method\u003c\/strong\u003e enhances the identity of this \u003cstrong\u003eEmilia IGT\u003c\/strong\u003e label, combining proud Emilian tradition with an elegance of international appeal.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Cantine Ceci","offers":[{"title":"Default Title","offer_id":44503487512747,"sku":"16160","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/6789\/2395\/files\/ceci-bruno-lambrusco-brut_16160_1_b74cfeff-a32c-4fe7-a453-c38437d188ef.webp?v=1773667311"},{"product_id":"marsuret-prosecco-treviso-lars-brut","title":"Marsuret Prosecco Treviso L'Ars Brut","description":"\u003ch3\u003eWhat kind of wine it is\u003c\/h3\u003e\u003cp\u003eMarsuret's Ars Brut is a lively sparkling wine that brings out the best in the Glera grape. 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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. 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