Pitars Prosecco Millesimato Extra Dry Friuli-Venezia Giulia, Italy
BUBBLY WINE STYLE
The Pitars Prosecco Millesimato Extra Dry wine is effervescent with a fine and persistent perlage. It is pale, straw yellow in color with hints of green tones. On the nose, there is a rich range of fruit with aromas of wisteria, acacia flowers, unripe apples, lemons and grapefruits. The wine is full-bodied and has a pleasant acidity that is both fresh and dry.
Soil: Gravely of alluvial foothill origin, typical of the land named “Grave del Friuli” Grapes: Pure Glera grape Growing System: Guyot Harvest: First two weeks of September Vinification: White vinification. First fermentation occurs in steel vats at controlled temperature, where selected yeasts are added. Bubbles are created inside low-temperature pressure tanks – Martinotti-Charmat method. Fining: In bottle Serving Temperature: 46.4ºF-50ºF Food Pairings: Versatile with any occasion, pairs well with hors d’oeuvres Awards: Gilber & Gaillard, Gold Medal
The Pitars Rosé has elegant and persistent bubbles. It is a very fresh and lightly aromatic wine. Brilliant pale pink in color; the nose is delicate, floral and fruity, with notes of strawberry, raspberry and rose.
Analysis: 11.5% alcohol / volume TA: 5.6 g/l Sugar: 18.5 g/l Pressure: 4.5 bar Soil: Gravely of alluvial foothill origin Growing System: Guyot Harvest: First week of September, manual harvest Vinification: White vinification. First fermentation takes place is steel vats at controlled temperatures – this is where the selected yeasts are added. The wine becomes bubbly inside these low-temperature pressure takes, known as the Charmat method. Aging: Six months in bottle Serving Temperature: 45ºF-50ºF Food Pairings: Versatile with any occasion, or ideal as an aperitif Awards: James Suckling, 90 pts. | Bibenda, 3 Bunches
ABOUT THE WINERY: Winemaking has been in the Pittaro family for many centuries – dating back to 1644. In 1880 Romano Pittaro, imported Merlot vines from France into Friuli, Italy. His son, Angelo Pittaro, built the first modern winery called the Cantina San Martino – later changing the name to Pitars to honor the family name. Today, the winery is still in the family’s hands, passed down from generation to generation. They continue to honor their family tradition in the craft of making excellent wine. Learn more about their family business here.
Ridgeview Bloomsbury Brut Ditchling, Sussex, England
BUBBLY WINE STYLE
“Our sole focus in the winery at Ridgeview is minimal intervention, to let our exceptional grapes speak for themselves and nurture the juice into making the best wine possible. Balance is at the heart of all of our wines, making the most of the full fruit flavors in harmony with our wonderful cool climate acidity.”
Bloomsbury is light golden in color with a fine, persistent mousse. Citrus fruit aromas with hints of melon, peach and honey. Chardonnay dominance brings finesse, along with crisp freshness. The Pinots add depth and character leading to a beautifully balanced finish. Will age gracefully over time as the Chardonnay matures.
Analysis: 12.5% alcohol / volume Varietals: Chardonnay, Pinot Noir and Pinot Meunier Altitude: 5m-65m ASL Vineyard Age: Between 8 and 22 years old Exposure: South & Southeast Soil: Clay & Limestone, Flint & Loam Bottle fermentation on the Lees: 12-18 months Memorable Moment: Official wine served for the Queen’s Diamond Jubilee Critical Acclaim:
SILVER Decanter World Wine Awards 2018
SILVER OUTSTANDING International Wine and Spirit Competition 2018
90 pts. – Decanter 2013
90 pts. – The Wine Advocate (NV)
91 pts. – AG Vinous (NV)
90 pts. – Wine Enthusiast (NV)
92 pts. – Wine Enthusiast 2015
91 pts. – Wine Enthusiast 2014
92 pts. – Wine Enthusiast 2013
90 pts. – Wine & Spirits (NV)
PRODUCTION: Whole-bunch pressed to limited pressure, and to give a low yield of 62% volume to weight. A natural cold settling takes places without the use of enzymes. Fermentation at a moderate temperature of 60.8-64.4°F in stainless steel using natural yeast. Malolactic fermentation is carried out.
ABOUT THE WINERY: The Ridgeview story began in 1995, when Mike and Chris Roberts decided to release a vision, nurtured for many years. With a love of England and a passion for wine, they investigated the English wine industry with a view to understanding the type of wine production they felt would thrive best in the cool climate of Southern England. Their research pointed towards traditional method sparkling wine made from the three classic varieties: Chardonnay, Pinot Noir and Pinot Meunier. At the time, sparkling wine production in England was largely unexplored and unproven, so the dream to create world class sparkling wine in Sussex was a certainly a risk.
Nestled at the base of the beautiful South Downs with their chalky soils, the perfect site was found – the ridge with an unforgettable view. It was here the journey began. Whilst the vines were gently nurtured towards their first harvest, we were busy creating one of England’s only underground cellars and building a state-of-the-art winery. Ridgeview’s first grapes were harvested and pressed; the wines were bottled, then hidden away in the cellar to age.
Over 20 years later, production has increased to more than a quarter of a million bottles and Ridgeview is sold across the world. Their winery continue to invest in the most modern, specialist machinery and proudly crafts every element of their production methods on site- from hand picking all of their grapes, gently pressing them to extract maximum flavor, bottling, riddling, disgorging and labelling.Learn more about Ridgeview Winery here.
Head Winemaker: Simon Roberts
WINEMAKER: Founder, Mike Roberts MBE, was originally at the winemaking helm ably assisted by his son Simon, to whom he passed his considerable knowledge and experience. Simon Roberts is now Ridgeview’s Head Winemaker, supported by a highly experienced and talented winery team.
A natural winemaker with a skilled palate, Simon likes minimal intervention as a Winemaker and would rather let the grapes speak for themselves. Simon trained at Plumpton Wine College and gained experience in Australia. Now responsible for the day-to-day Winemaking at Ridgeview, Simon has the support of a fantastic team. In his spare time Simon can be found coming up with culinary creations in the kitchen.Learn more about the Ridgeview team here.
This Prosecco comes from the Grave del Friuli, Italy’s newest DOC region for Prosecco. Light, bright and sparkling appearance, with aromas of juicy melon, white flowers and hazelnut. This light, dry and vibrant Prosecco makes the quintessential aperitivo with flavors of green apple, honeydew melon and fresh cut flowers. Pair with anything from a bag of chips to a light appetizer – enjoy on its own, or while dreaming of relaxing in the Piazza San Marco in Venice.
Analysis: 12% alcohol / volume
Production: The grapes Glera (the noble grapes of Prosecco) and Chardonnay are fermented in stainless steel, kept at very low temperatures and then brought into the Charmat Method, also known as Metodo Italiano. From there, they are further aged in bottle.
This sparkling rosé comes from the Grave del Friuli and is made from 100% Pinot Noir. It has a bright pink, rosy and vibrant appearance, with aromas of strawberries and fresh cut flowers. On the palate, this wine is crisp and dry with delicate flavors of juicy strawberries and fresh herbs. This Spumante Rosé is great to have before or after a meal; its wonderful with salads, plates of salumi or a lovely grilled salmon.
Analysis: 12% alcohol / volume
Production: The grapes are fermented in stainless steel and produced in the Charmat Method (also called “Metodo Italiano”); this is the same method used in Prosecco production. The wine is then aged in stainless steel and in bottle.
ABOUT THE WINERY: Years ago, travels took the winery to the northeastern Italian region of Friuli-Venezia Giulia. A passion for creating wines from this unique region eventually led Scarpetta to expanding into all of Italy. True to Italian traditions, part of everyday meals include drinking good wine, great conversation, and little moments of celebration. Scarpetta was created as an homage to this lifestyle. Scarpetta refers to a small piece of bread used to soak up the last bit of delicious sauce on your plate that you can’t possibly leave behind.
Italy is as diverse in its wines as it is in its cuisine, which is why we’ve developed a passion for combining regional wines with provincial recipes. There’s an old food and wine pairing motto that says, “if it grows together, it goes together.” Our hope is that Scarpetta wines will bring this story of the Italian table to life. Our wines are meant to be enjoyed with good food, but more importantly shared — from special occasions to everyday adventures.
Photo by Scarpetta: Sauris, Italy
Photo by Scarpetta: Prosecco DOC Brut
Photo by Scarpetta: Friuli-Venezia Giulia
Col di Luna “Flora” Prosecco DOC Veneto, Italy
BUBBLY WINE STYLE
Made in the pre-Dolimites of Vittorio Vento, Italy, this is a ‘Brut’ nature Prosecco. On the palate, it is bone-dry, with flavors of mountain flowers, mixed with honeysuckle and wild tart apples. The crown cap closure keeps the wine fresh and fizzy – more ideal than the classic cage and cork method, as it is quick to open and easily enjoy.
Analysis: 12% alcohol / volume
ABOUT THE WINERY:
For generations the Col di Luna family has been dedicated to wine-growing and has lived on this hills passionately cultivating their land and growing the traditional local grapes. Love for making wine has been a part of the family heritage from the distant 1780s, when Antonio Maria Casagrande Cosmo moved from Venice to the hills north of the city and planted their first vineyard.
Col di Luna is located in the Conegliano Valdobbiadene Prosecco producing area. Due to its geographic position, this beautiful and unique area has an enormous potential for the production of distinctive great sparkling Prosecco wines. They believe good wines come from grapes which bear the characters of the place they originated from and that’s why Col di Luna allows their wines to naturally express the earth that grows them. The harvest begins in the middle of September. Testing for the proper ripeness of the grapes begins at the end of August. When it is confirmed that the level of sugar and acidity is ideal and stable, the harvest starts.
Col di Luna believes that man is an important and irreplaceable link in the life cycle of grapevines, so, all harvesting is done by hand. The grapes are then taken immediately afterwards to the cellar for processing. Their production areas extend over 9 provinces in Veneto and Friuli. The most important production area is the province of Treviso. Col di Luna is located in the very hearth of the traditional area for glera production.