Frizzanti Naturali


Sparkling or Ancestral Wines

The ancestral is a sparkling wine that re-ferments in the bottle with its own indigenous yeasts and residual sugars.
The recipe, in fact, provides no disgorgement of the deposit that make up the yeasts, which are left inside the bottle, always corked with a crown cap, the maturation of the wine is "sur-lie", (lees is the coarse sediment, which consists mainly of dead yeast cells and small grape particles that accumulate during fermentation) the wines are slightly veiled and opaque, in contrast with the brightness of the bubbles we are used to.

Orsi Vigneto San Vito Sur Lie
Federico Orsi has been driving San Vito Vineyard for about ten years. A project to enhance the Colli Bolognesi and local varieties follow the principles of biodynamics.
Respect for the soil, artisanal vinification without the use of technical winemaking or wine adjustment.
Pignoletto is mainly the cepage, ferments with indigenous yeasts, in steel. The first warm days of spring produce the second fermentation in the bottle. The bottle is stored Sur lie and the wines are full, crisp and fresh together. Shake the bottle before serving.
Intense Gold color, slightly cloudy with notes of yeast and stone fruit... A glou glou Pet Nat.


The Roccolo di Monticelli

The company is a small reality in the Province of Verona, born from the desire to recover an old family vineyard to obtain a genuine wine.
Wines that are completely tied to the soil on which the vineyards grow. To achieve this, they use working methods that require the least possible number of invasive interventions, the absence of additives and manipulations, leaving nature free to express itself. They constantly monitor the vineyard and in the cellar, the natural development of grapes and wine.
This working method requires great awareness of the rhythms of nature and shows its extraordinary charm, thus giving great importance to the link between man - territory - wine.

The cuvee Cinciallegra Garganega, Trebbiano di Soave.
A single and accurate manual harvest in boxes with a selection of perfect ripeness of the grapes.
Fermentation takes place spontaneously in steel tanks. The wine is then left to mature in contact with the skins.
The second re-fermentation restarted in bottles with a dosage made with the must of the same grapes, frozen during the harvest, without using exogenous yeasts or sugars.
The dosage is calculated to reach a pressure of 2 bar atmosphere in the bottle. The result is a delicate, non-aggressive bubble that makes this wine cheerful and sparkling.
The wine and the must, have not been filtered nor has disgorgement been carried out, therefore there is a deposit in the bottle, consisting mainly of its own yeasts.
An amazing drinkability with energy and tension.

Furlani winery

Located in Vigolo Vattaro, in the province of Trento. It is a small artisan winery managed by Matteo Furlani that cultivates its six hectares of vineyards with native vines such as Verderbara, white Lagarino, Vernaccia, Nosiola, Lagarino Rosso, Marzemino, Rosara, Negrara, Lagrein, and international grapes such as Chardonnay, Pinot Noir, and Gewurztraminer. Matteo's vineyards are located on limestone soils and are cultivated according to the principles of biodynamics, refusal of herbicides, pesticides and chemical fertilizers. In the cellar, Matteo Furlani prefers spontaneous fermentations, indigenous yeasts, little sulfur and follows the lunar cycles. Numerous labels are produced of both still and sparkling wines but surely the company's top wines are the sparkling wines Sur lie, where the second fermentation takes place in the bottle and they have not blossomed before being put on the market.

The Interrupted Method Brut Nature Rosè Sparkling Wine has a slightly turbid pink color with lively bubbles. Classic aromas of bread crust, flowers and light mineral notes on the nose. In the mouth great drinkability, pleasantness and all the experience of the yeasts enhance the mineral strength of the alpine place.

Crocizia
The Crocizia winery is located on the Emilian hills at 500 meters above sea level not far from Parma, at the point where the hill becomes a mountain. A small reality of 5 hectares, of which only 3 hectares of vineyards. It is led by Marco Rizzardi who, together with Sara and Aurelio, in the early 2000s decided to recover an old farm, a few steps from Langhirano, Emilian tradition. Marco wants to enhance and safeguard the environment, letting the grapes ripen in a healthy and genuine way. This is how lively and sincere labels are born, usually spontaneously re-fermented in the bottle, which tells the soul. 
Sol e Steli is 100% Sauvignon blanc, cloudy, energetic and very vertical palate.

Il Moralizzatore 
Il Moralizzatore is located in Galliera Veneta, in the province of Padua, among the slopes of the Vicenza hills. The company was born in 2010 from an idea of ​​Andrea, with a degree in pharmacy who takes care of the commercial part of the business, and Enrico who after the Degree course in Veterinary Medicine, takes care of the vineyards and winemaking in the cellar. The two friends have in common the strong desire to produce natural and biodynamic wines. Three hectares of vineyards, partly located in Mason Vicentino and planted with cabernet sauvignon, and partly located in Faro Vicentino, where instead merlot, pinot noir and some native grape varieties are grown, including vespaiola and groppello. Both vineyards are located on land characterized by the presence of volcanic-basaltic rocks. Among the rows, grassing and green manure are used to help to improve the ecosystem of the vineyard and also the fertility of the soil. The destemming is manual, the vinification is carried out only with indigenous yeasts and the fermentation always takes place in used barrels, to mature the wine and not cover the essence of the terroir.
"Vespaiò" is a naturally re-fermented white wine, produced from Vespaiola and white Tai grapes. After the harvest, the grapes are de-stemmed and crushed. The must remains in contact with the skins for 6 hours. Spontaneous fermentation in steel tanks and bottled with a sugary residue that allows the restart of the second fermentation. The Vespaio has a straw yellow color with a lively and persistent foam. The nose expresses intense and pleasant floral and fruity notes. Funky and super fresh. 

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