excellence is rooted in passion and patience

excellence is rooted in passion and patience

TIZIANO BELLINI: A HISTORY OF FLAVORS

TIZIANO BELLINI: A HISTORY OF FLAVORS

OUR Pét-Nat
(ANCESTRAL METHOD)

In the Bottle Re-fermentation Method also known as the Ancestral Method or Pétillant Naturel (Pét-Nat), the first fermentation in steel wine vessels is followed by a subsequent fermentation in the bottle where the yeasts, having completed re-fermentation, create a delicately effervescent pétillant.

  • Ancient History: The Bottle Re-fermentation method is traditionally considered the ancestor of bubbles. It has been used in some regions of the world since ancient times.
  • Slight Residue of Sediment: As fermentation is completed in the bottle, the wine may retain slight residues of sediment that can contribute to its complexity and artisanal character.
  • Artisanal approach: drinking this type of wine is a fascinating experience for those who go in search of more artisanal and unconventional expressions.

OUR Pét-Nat
(ANCESTRAL METHOD)

In the Bottle Re-fermentation Method also known as the Ancestral Method or Pétillant Naturel (Pét-Nat), the first fermentation in steel wine vessels is followed by a subsequent fermentation in the bottle where the yeasts, having completed re-fermentation, create a delicately effervescent pétillant.

  • Ancient History: The Bottle Re-fermentation method is traditionally considered the ancestor of bubbles. It has been used in some regions of the world since ancient times.
  • Slight Residue of Sediment: As fermentation is completed in the bottle, the wine may retain slight residues of sediment that can contribute to its complexity and artisanal character.
  • Artisanal approach: drinking this type of wine is a fascinating experience for those who go in search of more artisanal and unconventional expressions.

Discover our Rosé Pét-Nat

Turdoi
Rosé
Pét-Nat
(Re-fermented in the bottle)

Turdoi
Rosé
Pét-Nat
(Re-fermented in the bottle)

OUR CLASSIC METHOD

As in the Re-fermentation in the Bottle Method, a double fermentation is initiated in the Classic Method. The first one in steel wine vessels is followed by the one in bottles. In the Metodo Classico we try to enhance the structure and quality of the wine through a long aging process (the so-called aging on the lees) that at our winery lasts for at least 16 months followed by the so-called disgorgement (in French disgorgement) and insertion of the liqueur d’expédition. In keeping with our philosophy, there is no added sugar for our Metodo Classico wines, hence the appellation Pas Dosè (Dosage Zero or Brut Nature). Each bottle rests for at least 6 months before marketing.

Bottle Aging: After the second fermentation in the bottle, the wine remains in contact with the yeasts for a period of at least 16 months. During this process, bottles are placed on horizontal racks and stored in a dark environment at a controlled temperature with a minimum humidity of 80 percent. Through aging, there is a gradual qualitative improvement in both the pérlage and the structure and complexity of the wine.

Pulse stroke (coup de poignet).: on a bimonthly basis, the bottles are given a pulse so that the fermentation deposits come off the inside walls of the glass and enter suspension, promoting further improvement in the quality of the sparkling wine.

Disgorgementa (disgorgement): at the end of the aging process on the lees, the bottles are tilted and rotated to bring the yeast sediment down toward the neck of the bottle. The top of the bottle containing the sediment is frozen, and the bottle is opened to remove the frozen cap along with the sediment.

Pas Dosè (zero dosage): After disgorging, the bottle is often refilled with a small amount of wine spilled in the disgorging stage. The liqueur d’expédition is then inserted. For all our wines we do not give course to the addition of sugar.

Rest: in order to be able to ensure an effective rebalancing of the wine, after disgorgement and dosage, each bottle rests in dark, temperature-controlled stacks for at least 6 months before release.

OUR CLASSIC METHOD

As in the Re-fermentation in the Bottle Method, a double fermentation is initiated in the Classic Method. The first one in steel wine vessels is followed by the one in bottles. In the Metodo Classico we try to enhance the structure and quality of the wine through a long aging process (the so-called aging on the lees) that at our winery lasts for at least 16 months followed by the so-called disgorgement (in French disgorgement) and insertion of the liqueur d’expédition. In keeping with our philosophy, there is no added sugar for our Metodo Classico wines, hence the appellation Pas Dosè (Dosage Zero or Brut Nature). Each bottle rests for at least 6 months before marketing.

Bottle Aging: After the second fermentation in the bottle, the wine remains in contact with the yeasts for a period of at least 16 months. During this process, bottles are placed on horizontal racks and stored in a dark environment at a controlled temperature with a minimum humidity of 80 percent. Through aging, there is a gradual qualitative improvement in both the pérlage and the structure and complexity of the wine.

Pulse stroke (coup de poignet).: on a bimonthly basis, the bottles are given a pulse so that the fermentation deposits come off the inside walls of the glass and enter suspension, promoting further improvement in the quality of the sparkling wine.

Disgorgementa (disgorgement): at the end of the aging process on the lees, the bottles are tilted and rotated to bring the yeast sediment down toward the neck of the bottle. The top of the bottle containing the sediment is frozen, and the bottle is opened to remove the frozen cap along with the sediment.

Pas Dosè (zero dosage): After disgorging, the bottle is often refilled with a small amount of wine spilled in the disgorging stage. The liqueur d’expédition is then inserted. For all our wines we do not give course to the addition of sugar.

Rest: in order to be able to ensure an effective rebalancing of the wine, after disgorgement and dosage, each bottle rests in dark, temperature-controlled stacks for at least 6 months before release.

Above our Metodo Classico

Samatè
Blanc de Blancs
Classic Method

Bacen
Blanc de Noirs
Classic Method

Paion
Rosé
Classic Method

Samatè
Blanc de Blancs
Classic Method

Bacen
Blanc de Noirs
Classic Method

Paion
Rosé
Classic Method

OUR STILL REDS

Our goal in making our still red wines is to allow our native grape varieties Ancellotta and Grappello Ruberti to express their full potential. The spargola structure of Ancellotta, in conjunction with its high sugar content, led us to explore the process of drying the grapes, protracted fermentation on the skins and aging for at least 24 months in barrique (first 6 months) and French oak tonneau. Given the conformation of Grappello Ruberti, the winemaking process here focuses on long maceration on the skins on the one hand and similarly to Ancellotta aging for at least 24 months in barrique (first 6 months) and French oak tonneau.

The restart of native grape varieties: we have developed processes that marry traditional and innovative winemaking techniques with the goal of expressing through Ancellotta and Grappello Ruberti the excellence of our land.

OUR STILL REDS

Our goal in making our still red wines is to allow our native grape varieties Ancellotta and Grappello Ruberti to express their full potential. The spargola structure of Ancellotta, in conjunction with its high sugar content, led us to explore the process of drying the grapes, protracted fermentation on the skins and aging for at least 24 months in barrique (first 6 months) and French oak tonneau. Given the conformation of Grappello Ruberti, the winemaking process here focuses on long maceration on the skins on the one hand and similarly to Ancellotta aging for at least 24 months in barrique (first 6 months) and French oak tonneau.

The restart of native grape varieties: we have developed processes that marry traditional and innovative winemaking techniques with the goal of expressing through Ancellotta and Grappello Ruberti the excellence of our land.

Discover our Rossi Fermi

Giorgio
Full bodied red
Ancellotta

Annunciata
Full bodied red
Grappello Ruberti

Giorgio
Full bodied red
Ancellotta

Annunciata
Full bodied red
Grappello Ruberti

OUR ORANGE WINE

The term Orange Wine refers to a type of wine made by vinifying white grapes using a technique similar to that used for red wines. In our case we use pure Chardonnay grapes. In contrast to traditional white wines made by separating the must from the skins immediately after pressing, Orange Wine is fermented in contact with the skins for longer periods. In our case, we keep the must in contact with the grapes for at least 28 days. This is followed by aging in wood that lasts for at least 24 months. This process gives our Orange Wine a particularly intense amber color from which it derives its name.

Our Orange Wine philosophy: we wanted to emphasize the naturalness and craftsmanship of our business philosophy with the aim of reinvigorating more traditional winemaking techniques. Our hope is to offer a unique and unconventional sensory experience.

OUR ORANGE WINE

The term Orange Wine refers to a type of wine made by vinifying white grapes using a technique similar to that used for red wines. In our case we use pure Chardonnay grapes. In contrast to traditional white wines made by separating the must from the skins immediately after pressing, Orange Wine is fermented in contact with the skins for longer periods. In our case, we keep the must in contact with the grapes for at least 28 days. This is followed by aging in wood, which lasts for at least 24 months. This process gives our Orange Wine a particularly intense amber color from which it derives its name.

Our Orange Wine philosophy: we wanted to emphasize the naturalness and craftsmanship of our business philosophy with the aim of reinvigorating more traditional winemaking techniques. Our hope is to offer a unique and unconventional sensory experience.

Discover our Orange Wine

Patrizia
Orange wine
Chardonnay

Patrizia
Orange wine
Chardonnay