Grape varieties<br /><br />Exclusively Pinot Noir.<br />Vineyard area<br /><br />Steep slopes made up of gravelly fluvioglacial deposits in the Valle di Cembra and alluvial conoids on the Trento hill.<br />Ageing on yeasts<br /><br />Over 36 months.<br />Characteristics<br /><br />Persistent mousse with fine, continuous perlage. Straw yellow colour with golden highlights. Complex, intense bouquet. Fruity notes of peach blend with sweet hints of<br />almond and white chocolate. Enveloping on the palate, with remarkable balance and great persistence that closes with an aftertaste of candied citrus peel and redcurrant.<br />Pairings<br /><br />Risotto with smoked trout, shellfish, vitello tonnato, white fish all'isolana, smoked salmon.<br /> <br /><br /> <br />More Info<br /><br />The most known and traditional Altemasi label is the Millesimato, sparkling Traditional Method Blanc de Blancs, whose mark is the elegance obtained from the long<br />maturation on the yeasts (over 24 months). Elegance and finesse are linked to the fruity and mineral bouquet.<br />Tasting Notes<br /><br />Persistent foam with minute fine-grain perlage. Straw yellow colour, with very faint greenish tinges. Complex, highly refined nose, fruity, mineral,with light notes of bread<br />crust. Dry, pleasantly fresh on the palate, with a good, balanced structure.<br />Vineyard<br /><br />The vineyards in Trentino most ideally suited to producing sparkling wines (the hills around Trento, the Valle dei Laghi and the Brentonico Plateau).<br />Preservation<br /><br />Horizontal bottle in a cool and dark space.<br />

600 BLANC DE BLANCS<br />South Tyrol Sparkling Wine Riserva DOC Pas Dosé 2016<br />550-650 m a.s.l., east, slope<br />Large day/night temperature differences<br />Clay, sand and gravel soils, rich in dolomite<br />Alcohol:13,0 % Vol.<br />Total acidity: 7,3 g/l<br />Residual sugar: 2,5 g/l<br />Yield per hectare: 55 hl<br />Optimum ageing: 2-5 years<br />Method of cultivation: sustainable<br /><br />Grape variety: Chardonnay<br />Vinification: gentle pressing (55% yield), fermentation 80% in stainless steel, 20% in used barriques followed by fine yeast storage and batonnage, second fermentation in<br />bottle for 55 months.<br />About the wine: The unique geological and geographical conditions in the Penon district at an altitude of 600 metres are the reason and the prerequisite for producing an<br />unmistakable top sparkling wine with a pronounced regional character. The 2014 vintage was the first 600 wines to be produced. The hand-picked Chardonnay grapes come<br />exclusively from old vines. After fermentation in the bottle, the sparkling wine matures on the yeast for 55 months. In the glass: stable and fine perlage. Fruity nuances of<br />white peach and yellow tropical fruit, some quince, spiced bread and brioche. Creamy yet firm texture, mineral and salty finish.600 BLANC DE BLANCS: The<br />uncompromising one.<br /><br />'When we start a sparkling wine project, we only do so with the aim of being among the absolute top,' says President Andreas Kofler. The goal was achieved, and the first<br />600 was pressed in 2014.<br />

Transition. More than a color, pink is like a suspended mood, a delicate transition from white to red in shades never quite one or the other. Franciacorta Rosé gives a<br />magical sensation midpoint between two hues. The rosé color is obtained after brief maceration of red Pinot Nero grapes. Just a few hours are needed to get that special tint<br />recalling springtime sunsets: you must seize the moment, an instant earlier it's too pale, an instant later it's too dark. And then a delicate blending with Chardonnay and<br />slow, patient maturation. Cuvée Prestige Rosé, the ideal Franciacorta for momentous occasions. Especially the most romantic.<br /><br />Grape varieties<br />Pinot Nero 78%, Chardonnay 22%.<br /><br />Maturation sur lies<br />For an average of 30 months.<br /><br />Dosage at disgorgement<br />Equivalent to 0.5 grams of sugar per litre - Extra Brut.<br /><br />Analytical data at disgorgement<br />Alcohol 12.5 % Vol.; pH 3.14; Total Acidity 5.70 grams/litre;<br />Volatile Acidity 0.38 grams/litre.<br />

Country Italy<br />Region Lombardy<br />Denomination Franciacorta DOCG<br />Grape varieties Chardonnay, Pinot Blanc, Pinot Noir<br />Format 75 cl<br />Typology Sparkling wine<br />Sparkling wine<br />Carton Without carton<br />Dosage extra Brut<br />Mushroom/Sparkling cap<br />Alcohol: 12,50% Vol.<br />

<br />Reserva Heredad<br />Reserva Heredad was created to express style, in the world of top of the range sparkling wines. We make it with the objective of offering an elegant, versatile Cava. To do<br />this, we select only the very best wines from each vintage, which will then age in bottle, in contact with the lees, for more than 30 months. This ageing ends when the winery<br />expert gives every bottle the magic touch with the last poignettage or shake of the wrist, which intensi- fies the contact of the lees with the wine, and creates a more<br />complex bouquet.<br /><br />THE VINEYARDS<br />The grapes are 100% hand harvested and transported to the winery in 25kg capacity self draining plastic boxes to prevent grape damage, and thereby avoiding the<br />possibility that the juice might oxidise, with a consequent loss of freshness.<br /><br /><br />IN THE CELLAR<br />The must for Reserva Heredad comes from the lightest pressing of the grapes. We only use the first 50% of the juice pressed. This is known as the flower must, as it is<br />the most aromatic and delicate. The first fermentation takes place in stainless steel tanks at a controlled low temperature of between 14 and 16°C, to retain the primary<br />aromas of the grapes. The blend for Reserva Heredad is made up of nine different wines, each one vinified in separate tanks. The magic of the blend is in ensuring that each<br />one lends its own touch of character to the whole. Macabeo is the dominant grape in Reserva Heredad, contributing acidity and freshness. It also allows the wine to age<br />well, during the 30 months or more that it will be in contact with the lees. Both the first and the second fermentations are carried out using our own selected yeast strains.<br />These give structure, softness on the palate, more complex aromas (honey, dried fruits and flowers), as well as an elegant and persistent mousse. Before disgorgement we<br />give each bottle a last sharp shake, or twist of the wrist, known as a poignettage, lifting the yeast cells from the side of the bottle, and mixing them once more with the<br />wine, thus intensifying the element of autolysis. The riddling or turning of all the bottles of Reserva Heredad is done by hand and in pupitres.<br /><br /><br />IN GLASS<br />Straw yellow in colour, with a small, fine, plentiful mousse. The opening aromas are of the ageing on lees, lightly smokey, with touches of biscuit or bread, which are<br />followed by hints of honey, fruit and flower petals. The palate is excellent, fruity and full of flavour, with dried fruits from the lees ageing, but very elegant, giving the drinker a<br />delightful sense of abundance.<br /><br /><br />ON THE TABLE<br />This Cava defines elegant refreshment, even in its presentation. It is a perfect companion to truffle influenced dishes, such as truffle oil drizzled pastas. White fish - sole or<br />monkfish à la meunière, or even traditional Mediterranean casseroles are perfect companions, as are cooked or cured hams, and soft white cheeses such as brie or<br />camembert. It marries perfectly with meat dishes, such as fillet of venison slow braised in a shallot sauce.<br />

Dedicated to the legendary temple of the Opera, to which the winery feels close and inspired, it is the best expression of the vintage and the Bellavista style. The grapes<br />that make up this great cuvée, mainly chardonnay and pinot noir, are the best possible, the result of a radical selection of individual vineyards. In addition to the exceptional<br />quality of the raw materials used, this Franciacorta differs from other Bruts in that more than a quarter of the wines from which it is made are aged for seven months in small<br />oak barrels. Statuesque in its balance, capable of supporting and at the same time riding the characteristics of the vintage, this Metodo Franciacorta is impressive for its<br />intensity and complexity. The colour is an intense straw-yellow, with a very fine and persistent perlage, a prologue to aromas that appear quintessentially Bellavista.<br />Generous and elegant are the floral notes of hawthorn, unpredictable the balsamic ones of laurel, first, then candied citrus and small pastries. The taste is thick, decisive,<br />aristocratic, creamy and deep at the same time. The finish is magnificent for its cleanliness and flavour.<br /><br />Grapes Chardonnay 75%, Pinot Noir 25%.<br />Training system Guyot<br />Planting density 5000 vines/ha<br />Yield 100 quintals/ha<br />Average age of vines 25 years<br />Harvest period End of August, beginning of September<br />Ageing 59% pièces, 41% inox<br />Dosage 4.5 g/l<br />Acidity 6.9<br />

FRANCIACORTA DOCG<br />BELLAVISTA GRANDE CUVÉE ALMA ROSÉ<br /><br />The perlage is pleasantly fine and refined. Dynamic to the limits of exuberance<br />in forming the crown.<br />The colour is a regal antique rose gold, delicate and extremely elegant.<br />The bouquet is ample and is characterised by fragrant notes of Mediterranean white flowers that harmonise with the bouquet of the other wines.<br />Mediterranean white flowers that harmonise with hints of ripe citrus fruits. The prevailing bouquet<br />The dominant bouquet is characterised by a rare encounter between fresh and intense notes of<br />yellow fruits, nectarine and lychee, and generous accents of red berries, pomegranate and sambac.<br />pomegranate and pink elderberry. Delicate accords of white chocolate, cocoa,<br />almonds and marzipan are pleasantly surprising. Taste perfectly<br />corresponding to the nose. Subtly silky, enveloping and long.<br />Its extremely fine structure is a delicate weave that lasts over time.<br />time. A texture that underlies a unique lightness. Long its persistence.<br />long. A sip that symbolises freshness.<br /><br />Grapes: Chardonnay 65%, Pinot Noir 35%.<br />Training system: Guyot<br />Planting density: 5000 vines/ha<br />Yield: 100 q.li/ha<br />Average age of vines: 25 years<br />Harvest period: End of August, beginning of September<br />Ageing: 37% pièces, 63% inox<br />Sugar: 2.5 g/l<br />Acidity: 6.2<br />

Pas Dosé<br />Altemasi Trentodoc<br />Grape varieties<br /><br />Chardonnay 60% and Pinot Noir 40%.<br />Vineyard area<br /><br />The slopes of the Dolomite cones, the Valle dei Laghi and the Valle di Cembra at altitudes between 450 and 600 metres.<br />Ageing on yeasts<br /><br />More than 60 months.<br />Characteristics<br /><br />Fine and continuous perlage, brilliant straw-yellow colour with marked greenish hues. Intense aroma of peach and citrus fruits, which opens to reveal slight mineral notes. In<br />the mouth, it shows decisive character, great backbone and austerity. Savoury and very persistent.<br />Pairings<br /><br />All smoked fish dishes, oysters and raw shellfish, linguine with lobster.<br />

Altemasi Riserva Graal 2014<br />TRENTO DOC CLASSIC METHOD<br />An elegant classic sparkling wine Riserva Millesimato that Cavit produces only with grapes from great vintages. Graal derives from medieval Latin with the meaning of<br />container, this name gained notoriety in the cycle of King Arthur's novels because it was associated with the cup used by Jesus during the Last Supper.<br /><br />Production area: The highest and most suitable hilly areas for sparkling wines in Trentino (Colline di Trento, Altopiano di Brentonico and Valledei Laghi). Medium-textured<br />soils of fluvial-glacial and volcanic nature, on average not very deep and situated at altitudes between 500 and 600 metres above sea level.<br />Grape varieties: 70% Chardonnay and 30% Pinot Noir with a yield of 70 hl per hectare.<br />Climate: After a mild winter with plenty of water, a spring with plenty of rain accompanied us until the beginning of June, followed by a hot, dry summer. Towards the end of<br />August, thunderstorms cooled the days and led to sudden drops in temperature at night. These sudden changes in temperature delayed the ripening process, postponing<br />the start of the harvest until 10 September.<br />Vinification and ageing: Manual harvesting into boxes preceded the traditional soft pressing of the perfectly ripe grapes, with separation of selected fractions of the must,<br />which fermented at a controlled temperature in stainless steel and barriques.frothing took place in May, after a period of maturation of the base wine.the first disgorgement<br />took place 68 months after tirage.<br />Analytical data:<br />Alcohol: 12.50% vol.<br />Total acidity: 6,3 g/l<br />Dry extract: 22 g/l<br />Residual sugars: 5 g/l<br />Contains sulphites<br />Organoleptic characteristics: White mousse with fine and continuous perlage; straw yellow colour with greenish reflections. Fine and intense bouquet with notes of apple<br />and citrus fruits, accompanied by hints of minerals, candied fruit and pastries. Fresh and balanced in the mouth. An important acidity highlights the texture and backbone<br />that support the long persistence and elegance of the wine: Roasted fish, white meat, cheese and stuffed pasta.<br />Serving temperature: 8 -10°C<br />

Brigantia - Franciacorta Satén Millesimato<br /><br />Alkohol: 13% Vol.<br />Residual sugar: 10gr/lt<br />Grape varieties used: Chardonnay in purity<br />Training system: Guyot 90/100 cm from the ground<br />Planting system: 2.5×0.85 m<br />Plant density: 4,500/5,000 plants/ha<br />Average grape yield per hectare: about 100 q.li per hectare<br />Grape selection: in the vineyard with manual harvesting into crates of a maximum of 18 kg.<br />White vinification in pneumatic press with soft pressing of the whole grapes and separation of the 1st and 2nd fractions. After static and physical separation from the<br />impurities of the must at low temperatures, selected yeasts are inoculated for fermentation in temperature-controlled stainless steel tanks. This is followed by racking and<br />lowering the temperature to around 10°C to avoid malolactic fermentation. Once the 'draught syrup' has been added, which contains a maximum of 18gr/lt of sugar to<br />enhance the softness and 'silkiness' of the wine, it is bottled, corked with a crown cap and laid down in a pile for frothing.<br />Ageing in bottles: 36 months on average<br /><br />Beautiful, bright straw yellow, where gold peeps out, minute effervescence, great continuity.<br /><br />The bouquet is initially shy, opening gently with notes of vanilla and white chocolate, followed by wild flowers and chamomile, then almond milk and white pepper, closing<br />with chalky scents and oyster water.<br />On the palate it is creamy, the effervescence denotes great envelopment; it has excellent persistence, complete, tasty and rich in nuances of pastries, ripe yellow fruit, at<br />times exotic and citrus meringues.<br />To be served at 6-8° in a medium-sized goblet; a wine that is not afraid of rising temperatures.<br />It can be served on the table just about anywhere, from starters inspired by the woods, such as a carpaccio of porcini mushrooms, or meat tartare, even game, such as<br />venison, or tartare or carpaccio of fish and shellfish with spicy condiments, pepper and ginger.<br />Going down the boot you can think of combining it with dishes that use spicy ingredients, to enhance its creamy side.<br />If you want to accompany its creamy, milky notes, you could pair it with a cheese made from mixed milks, the three-milk tome or some mature robiola.<br />

Brigantia - Franciacorta Satén Millesimato<br /><br />Alkohol: 13% Vol.<br />Residual sugar: 10gr/lt<br />Grape varieties used: Chardonnay in purity<br />Training system: Guyot 90/100 cm from the ground<br />Planting system: 2.5×0.85 m<br />Plant density: 4,500/5,000 plants/ha<br />Average grape yield per hectare: about 100 q.li per hectare<br />Grape selection: in the vineyard with manual harvesting into crates of a maximum of 18 kg.<br />White vinification in pneumatic press with soft pressing of the whole grapes and separation of the 1st and 2nd fractions. After static and physical separation from the<br />impurities of the must at low temperatures, selected yeasts are inoculated for fermentation in temperature-controlled stainless steel tanks. This is followed by racking and<br />lowering the temperature to around 10°C to avoid malolactic fermentation. Once the 'draught syrup' has been added, which contains a maximum of 18gr/lt of sugar to<br />enhance the softness and 'silkiness' of the wine, it is bottled, corked with a crown cap and laid down in a pile for frothing.<br />Ageing in bottles: 36 months on average<br /><br />Beautiful, bright straw yellow, where gold peeps out, minute effervescence, great continuity.<br /><br />The bouquet is initially shy, opening gently with notes of vanilla and white chocolate, followed by wild flowers and chamomile, then almond milk and white pepper, closing<br />with chalky scents and oyster water.<br />On the palate it is creamy, the effervescence denotes great envelopment; it has excellent persistence, complete, tasty and rich in nuances of pastries, ripe yellow fruit, at<br />times exotic and citrus meringues.<br />To be served at 6-8° in a medium-sized goblet; a wine that is not afraid of rising temperatures.<br />It can be served on the table just about anywhere, from starters inspired by the woods, such as a carpaccio of porcini mushrooms, or meat tartare, even game, such as<br />venison, or tartare or carpaccio of fish and shellfish with spicy condiments, pepper and ginger.<br />Going down the boot you can think of combining it with dishes that use spicy ingredients, to enhance its creamy side.<br />If you want to accompany its creamy, milky notes, you could pair it with a cheese made from mixed milks, the three-milk tome or some mature robiola.<br />

Artio - Franciacorta Rosé Millesimato<br /><br />Residual sugar: 8gr/lt<br />Alkohol: 13% Vol.<br />Grape varieties used: Chardonnay and Pinot Noir<br />Training system: spurred cordon (guyot) at 90/100 cm above ground level<br />Planting system: 2.5×0.85 m<br />Plant density: 4,500/5,000 vines/ha<br />Average grape yield per hectare: about 100 q.li per hectare<br />Grape selection: in the vineyard with manual harvesting into crates of maximum 18 kg<br />Vinification: white vinification in pneumatic press with soft pressing of the whole grapes and separation of the first and second fractions. The must of the Pinot Noir<br />undergoes a light maceration of about 6 hours and is then blended with the Chardonnay. After static and physical separation from impurities in the must at low<br />temperatures, selected yeasts are inoculated for fermentation in temperature-controlled stainless steel tanks. This is followed by racking and lowering the temperature to<br />around 10°C to avoid malolactic fermentation. Once the 'draught syrup' has been added, the wine is bottled, corked with a crown cap and laid down in a pile for frothing.<br />Bottle ageing: minimum 36 months<br /><br />Very classic colour, ranging from coral to light salmon, the bubble is rather frothy, fast, abundant, continuous.<br />At first glance, you can clearly perceive the maceration, the red grapes clearly express plum, cherry, wild black fruits such as blueberry and mulberry; the typical vegetable<br />and spicy characters come out, the barks and musky tones, it closes with fresher and more citrusy characters.<br />On the palate it is balanced, with a delicate dry nuance, acidity and flavour are well balanced by an enveloping alcoholic content, in the finish the red fruit and small berries<br />come back, with a good spice and a hint of liquorice.<br />Goblet of medium size and temperature of 6-8°; it is a generous, open and accepting wine.<br />It is a well-structured rosé that can be served with many dishes, with a predilection for the summer period, a companion for barbecues, carpaccio and roastbeef.<br />Among the more elaborate foods is duck, with its escaloped breast with pomegranate or its speck.<br />Even during the cold season it can accompany some classic dishes, such as boiled meat with its sauces.<br />