Conca d'Oro, Rose Prosecco Treviso 2020Regular price $18.00 Save $-18.00
Variety: Glera and Pinot Nero
Fattoria Conca d’Oro loosely means “golden basin farm.” The winery has been around for generations with their own vineyards in the heart of the Strada del Prosecco, namely in the Valdobbiadene production zone, known as having the absolute best hillsides in the region for Prosecco winemaking. The winery is involved in each moment of the process beginning with tending to their vines, harvest, and production of these Prosecco wines.
The region of Veneto now allows for the production of "Prosecco Rosé" as the name of the wine and the winemaking appellation. The wine is done in the charmat method, different from Champagne, as it is done with the tank method. Glera, the traditional grape used for Prosecco production is blended with an additional 20% of the red variety Pinot Nero.
Wild Nature Wines, Prosecco Brut NVRegular price $20.00 Save $-20.00
Wild Nature is a winery located in both the Verona and Venice provinces. The project is one focused on terroir, a mindfulness for nature, particularly the animals that inhabit the vineyard sites. In addition to their organic practices, they are also firm believers in biodiversity in the vineyard, which the animals on each of their bottes reiterates. The winery has been pioneering organic farming since 1974 in northern Italy. Alongside their vineyards, you will find tree-lined banks, meadows, and ponds, encouraging the abundance of wildlife.
This is made from the Glera grape. The vines come from the lagoon near Venice. The soils are clay and calcareous. The wine goes through the Charmat method, which is tank fermented for 8 weeks. The second fermentation happens in the tank, thus different from the Champagne method.
Marco Barba, Gambellara Barbabolla 2020Regular price $20.00 Save $-20.00
Variety: Garganega (90%), Glera, Trebbiano, Moscato and Riesling
Marco Barba is the name and face behind this project out of the Veneto region in Northern Italy. Before winemaking became a focus, Marco was a carpenter and moved to the Jura mountains in Switzerland where he bred cattle while tending fruits and vegetables. His interest in biodynamic farming grew, ultimately bringing him home. He thus began a new chapter working with friend, Stefano Menti of Menti Wines, and his father in their family business endeavor. Menti Giovanni Farms nurtured his viticultural passion and he started to vinify grapes from vines that he was managing. Today, Marco Barba is a team of three, including his friends, Giulio and Tommaso. They run the winery in a biodynamic-forward manner with respect for nature.
Barba Bolla is a fun way of saying “Barba bubbles” for this wine is done in a pet-nat style with that bit of fizz. This is a blend of white varieties grown in the vineyards that Marco manages. This wine has its biodynamically farmed backing. The winemaking approach is natural of course, but Marco takes a different approach by adding juice from dried grapes to kickstart the fermentation and, simultaneously, the sparkling process.