BUBBLES! BUbbles! Bubbles!

Jo Landron ‘Atmospheres’ Extra Brut

the place

Loire Valley FR

the grapes

Folle Blanche & Pinot Noir

the process

Use of exclusively hand-harvested grapes. Direct pressing of whole bunches in a pneumatic press.
No racking. Alcoholic fermentation for two to three weeks with natural yeasts.

Four months in vats on lees before secondary
fermentation in bottle.

Bottled for secondary fermentation according to the
‘traditional method’.

Second maturation in bottle on lees for 12 to 24 months.
Disgorgement and dosage with a small addition of liqueur d’expédition (0.1 cl)

the price
$25 Btl $10 Gls

Flora Prosecco

the place

Prosecco, IT

the grapes

Glera

the process

Flora is the Prosecco made by the family winery Col di Luna, in the pre-Dolimites of Vittorio Veneto. This a Brut Nature Prosecco, bone-dry, mountain flowers and honeysuckle mixed with wild tart apples.

The crown cap closure is the best there is to keep the wine fresh and fizzy; it’s actually more ideal than the classic cage and cork. It is also quick to open and enjoy. Charmat Methode

the price
$19 Btl $8 Gls

Furlani Macerato

the place

Friuli

the grapes

Pinot Grigio

the process
10 days skin contact with spontaneous fermentation in stainless steel.

Frozen must added before re-fermentation in bottle during Spring. Minimal added sulfur (if needed) and no disgorgement.

the price
$35 Btl $12 Gls

Denny Bini Lambrusco

the place

Emilia Romagna IT

the grapes

Lambrusco Marani 30%, Lambrusco Salamino 30%,
Lambrusco Maestri 20%, Lambrusco Grasparossa 10%, Ancellotta 10%

the process

Native yeasts throughout ​ FERMENTATION​:​ Alcoholic
fermentation for 10 days without temperature control, with 5 to 6
days on the skins.

Secondary fermentation for 1 month in
autoclave

the price

$21 Btl $8 Gls