Italian Sparkling Paradise

Italy's sparkling wines are so diverse, making it a paradise for those of us who love bubbles. Prosecco comes in styles ranging from fresh, fruity tank-fermented wines to more serious bottle-fermented options, with Marchiori producing refined wines that capture a real sense of place and tradition using all of the allowed grapes, primarily bottle fermentation and Col Fondo a traditional technique.

Lambrusco from Podere Il Saliceto offers vibrant, dry, lightly sparkling wines packed with fresh berry flavours and amazing food friendliness while Franciacorta offers a more refined, Champagne-like experience-Ferghettina's Metodo Classico wines are delicious and a serious alternative to Champagne using  mainly Chardonnay and a small cut of Pinot Nero. In the Lessini Mountains, Diletta Tonello, the first female to head the consorzio, makes stunning wines from Durella. With extended ageing from 36 to 60 months, these wines deliver bright acidity, complexity, and amazing flavour. Her Pet Nat adds a playful twist, with fresh fruity notes and Chardonnay in the mix, re-fermented in the bottle for a fun, lively finish.

The Martinotti method allows a second fermentation to take place in large stainless steel tanks, rather than in individual bottles. This method is commonly used to make wines like Prosecco as it preserves the fresh, fruity aromas and produces a consistent, lively fizz. The wine si fermented under pressure in the tank, then filtered and bottled under pressure to retain the bubbles. It's a quicker and more efficient way of producing sparkling wine compared to traditional methods, resulting in bright, aromatic wines with a light and refreshing character.