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.
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.
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.
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.
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.
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.
Located in Bouzy, Champagne Paul Bara uses only their own estate grown fruit from 100% Grand Cru rated vineyards. This bottle offers great complexity on the nose and palate, it’s both full in the mouth and crisp with a very refined mousse, bright acid and a lengthy 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.
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.
Champagne Paul Bara is arguably the most renowned grower Champagne producer in the village of Bouzy and has been since the 1860s. Paul's eldest daughter Chantal is keeping the family tradition on track. Everything is done by hand, using only selected grapes from mature, low yielding vines that are grown on the estate. This stunner is loaded with intense fruit expressions, tremendous mineral complexity, 100% memorable and truly worthy of Grand Cru status. There is a reason why this estate is considered legendary.
Winemakers Philippe and Nicolas are marching to the beat of their own drum in the Loire. This blend of Sémillon, Loin de l'oeil, and Mauzac isn’t your run of the mill bottle. It’s aromatic, intense, and utterly refreshing, and made with only indigenous yeasts.
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.
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.
This Pinot Noir and Chardonnay blend traditional method sparkling wine is inspired by, but not limited to, the beauty of Champagne. Kuentz Bas embraces the terroir of Alsace, proving here it can be just as exceptional in the making of sparkling wine as Champagne. This makes for a delicious aperitif or can pair with an entree for an exceptional main course.
100% old vine Pinot Meunier is a magical thing. Adrien Renior is working with vines 40 years old, all located in the Montagne de Reims Grand Cru of Verzy. This Champagne is worthy of the most celebratory of occasions, or any night you’re trying to make just a little bit special.
Gian Paolo Isabella is a celebrated Muay Thai fighter-turned-winemaker who is making some of the most talked-about natural wine in Emilia-Romagna. This Sauvignon Blanc/Trebbiano pet nat has a bright citrus intensity and yeasty finish that makes it a perfect pairing with salads and appetizers.
Adrien Renoir is a 4th generation vigneron, with a commitment to organic & biodynamic farming practices, the quality of his wine is unequivocal with incredibly precise terroir expression. ‘Les Epinettes’ is 100% Pinot Noir, mineral driven, with beautiful perfumed red fruit. Simply dazzling.
100% Pinot Noir from the Côte des Bar and only 1800 cases made. This wine is everything you love about Pinot Noir bubbly. Structured and full-bodied, wonderful fruit expression with a sturdy core of minerality. A hard balance to achieve but Xavier and Nicolas Chaput really knock it out of the park with this one. Lovers of Savart take note.
100% Pinot Noir, full-bodied, juicy, voluptuous rosé Champagne from Chaput. Ripe morello cherries and strawberries on a bed of dry stone. Powerful and generous. A hit with pretty much anything, from orange-glazed duck to yellow curry to oysters or potato chips. A total knockout.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.