Gregoletto, founded in 1600 (yup), has been crafting delicious, rustic Prosecco for a long time. Bottled using the traditional sui lieviti method, a secondary fermentation occurs in the bottle, producing the classic, crisp Prosecco bubbles. This classically tasty Prosecco is a worthy pizza night companion.
Many things have been made of Lambrusco over the years, but one thing’s for sure–a well made version is virtually unbeatable on the table. Porchetta? Burgers? Pizza? Bring ‘em on. Saliceto is committed to producing thirst-quenching expressions of Lambrusco using only natural methods. Chill down and glou away.
Our friends over at Sommariva have a real knack for pumping out quality Italian bubbles at a serious discount. Made from primarily Rabaso, a native Italian varietal rich in acidity, this bubbly exhibits ripe fruit notes alongside chalk minerality, all in perfect balance. Pairing this one with a triple cream cheese is a no-brainer.
Moretto Lambrusco Grasparossa di Castelvetro Secco NV
Fattoria Moretto’s Lambrusco is a party in a bottle. A fresh, bubbly red with notes of dark berries and herbs, there is no more joyful and refreshing vino rosso out there. Pair it up with just about anything for a sure win. And yes–it’s dry.
If you haven’t tried Lambrusco yet, this ridiculously versatile, sparkling Lombardian red wine is going to elevate your wine drinking repertoire. Fermented bone-dry it has gorgeous fruit character & a lively acidity that highlights savory, herbal notes. This wine is best enjoyed with pizza or burger night.
This Prosecco is light and refreshing, boasting classic notes of fresh citrus, tart tropical fruits, green apples, and plenty of minerality. Thanks to the Piave River, the mircroclimate here in Treviso is perfect for ripening Glera, and the proof is in the glass.
Mirco Mariotti is doing something different - he’s farming wine in sand. That’s right, we’re talking beach wine. With vines just 300 meters from the Adriatic Sea, his wines possess a magical savoriness & salinity which is fully present in his Smarazen Bianco sparkling wine. It’s tangy, citrusy & amazing.
Nestled between Savoie, the Jura, Burgundy, and the Rhône, this small yet mighty appellation is one to explore. Patrick Bottex, along with his wife and son, farm the rocky limestone slopes of Bugey to produce a beautiful sparkling rosé. Predominantly Gamay, this slightly sweet bottling shows bright fruit and refreshing acidity.
Vincent Alexis is at the helm of his family winery that’s been running for eight generations. He works side by side with his father and grandfather and has pushed the winery towards organic viticulture, fully converting in 2014. Refreshing with notes of citrus and wet stone, this checks off all the right boxes.
The brother’s Brand took to winemaking young, and are now working organically in the vineyards. They make classic, drinkable Rieslings, but it’s their Pet Nats that wowed us first. Bright, tart, and tangy, this low-alcohol bubbly is the perfect apéritif bubbly for your friends into natural wine or sour beers. Drink with fresh cheeses.
Taking after his father and his legendary winemaking, Adrien Renoir is making a statement in their appellation as he converts their farming to biodynamic, making fresh bubbles with finesse. His ‘Le Terrior’ cuvee is 50% Chardonnay and 50% Pinot Noir, bone-dry, bold flavor, with a gorgeous, long finish.
Silex is a rare soil type only found in the Loire that wine geeks will nerd out about forever. Brunet farms the Chenin Blanc for this cuvee on Silex, imparting incredible minerality, structure, and earthiness to this gorgeous pet nat.
Agnès and René Mosse, along with their sons Joseph and Sylvestre, live and work in the village of St-Lambert-du-Lattay, in Anjou, making this wine out of the grapes Grolleau and Pineau d’Aunis. Although this wine is technically a Pet Nat, it is disgorged by hand and then resealed with a traditional Champagne cork.
Les Parcelles Tète Nat Igny Rusé Rosé Pet Nat 2018
Run collaboratively by four friends, this biodynamic wine is fun, fresh, and spunky. It’s not to be taken too seriously but rather to be enjoyed young, chilled, and with your friends and family. They are organic and made using indigenous yeast for a true expression of terroir in the glass.
The active, chalky soil here in Kremstal, Austria mirrors that of the Cote de Blancs in Champagne, making it the perfect location for sparkling wine production. Winemaker Christoph Hoch learned to make elegant, stable, and gorgeous Pet-Nats from the team at Champagne Tarlant. Even the most loyal Champagne enthusiasts can get behind this Gruner and Zweigelt blend.
There’s a bee on this label for a reason - the palate is all honey & apple with some stone fruit & minerality. It’s a 100% Moscato wine that is hand-harvested into small bins before undergoing fermentation, bottled with minimal sulphur, of course - as expected with Cellario’s awesome, drinkable wines.
“Saignee” means “to bleed” in French, a reference to the process by which this Champagne gets its color. The skins are left to macerate for a few hours, imparting the natural pigments of the dark grapes, and then juices are “bled” off. This results in a rich color, and a full bodied style of rose, perfect for food.
Not only is Emilia-Romagna home to Parmigiano-Reggiano, it’s also home to Italy’s “happiest” wine: lambrusco. Fattoria Moretto’s ‘Monovitigno’ cuvée is incredibly fresh, with aromas of crushed red berries that leap out of the glass. Chill it down and bring it to your next party, it’s guaranteed a crowd pleaser.
Dhondt Grellet Champagne Brut Dans Un Premier Temps NV
Adrien Dhont-Grellet is one of the most exciting producers in the grower Champagne game. Dans un Premier Temps is a blend of fruit from the three communes he works with, blended with their perpetual reserve of wine dating back to 1986. Ultimately, producing a Champagne that is fresh, mineral, and satisfyingly precise.
Marie Thibault has a passion and energy that comes through in her lively Pet Nat of Chenin Blanc. The wine is delicate, bone-dry, clean and utterly elegant. Certified organic, this naturally made sparkler offers notes of citrus peel, wild clover honey, and lemon thyme. Excellent with goat cheese.
J. Lassalle has to be one of the most traditional, meticulous, and reasonably priced grower Champagnes. Here we have their reserve rose, comprised of mostly Pinot Noir, with a dash of Meunier and Chardonnay. Bright and fresh, yet deep and complex, this power grower is the real deal.
This Grand Cru Champagne comes to us from one of the biggest names in grower bubbly. Dhondt-Grellet used to sell off their production to the big houses until the new generation took over and began bottling their own. The results are stupendous–rich, toasty, and indulgent. Take any opportunity you can to open a bottle of this.
As the first organic winery certified in Franciacorta, Barone Pizzini is making wines that epitomize the region. This blend of Chardonnay, Pinot Noir, & Pinot Blanc is bright with white flowers, dried lemon peels, and apricots. Finishing with a mousse-like texture, this is a wine to be enjoyed with seafood.