Veneto, Italy.

Mainly Glera

The harvest is carried out in mid-late September when the grapes have reached full maturity, while retaining the high level of acidity needed to make a good spumante.

The grapes are de-stemmed and very gently pressed in a pneumatic press. Prior to fermentation the juice is chilled to allow the natural sedimentation of the solids and separation from the juice.
Selected yeasts are added to initiate fermentation, which takes place off the skins. Fermentation is in stainless steel tanks at a temperature not exceeding 18°C and lasts for approximately 8-10 days. As soon as the fermentation is finished the wine is racked.
This fermentation process transforms the liquid into a spumante. It takes place in small stainless steel autoclaves at a temperature not exceeding 14°C, with the slow-working yeasts creating a wine with an elegant perlage and a fresh aroma.

Bollicina Spumante has a noticeable bright straw colour and a beautiful, fine mousse. The lovely perfumed bouquet has hints of citrus, peach and apple plus a distinctive aroma of white flowers. The palate is soft and creamy, with a wonderful balance of gentle bubbles, acidity and fruit flavours.

Perfect chilled as a lovely aperitif, but it also has enough character and versatility to accompany a variety of dishes from grilled fish to fruit and desserts.