Sparkling Wine

Champagne Reine DHUICQ

Blanc de Blanc BRUT

The DHUICQ family of Catholic religion was expelled from their Protestant Holland in 1614, they came to France to take root in our beautiful Vallée de la Marne in the village of Vandières. Many centuries have passed and the passion for the Champagne vineyard is expressed in our vintages. REINE DHUICQ is the descendant of this one, but also a tribute to her grandmother.

Grapes: 100% Chardonnay

Alcohol content: 12% vol.

Country: France - Romery

75 cl. bottle

Champagne Thierry Forest Premier CRU Brut

It comes from the commune of Trigny, in the mountain of Reims. The soils are mainly chalky with a surface layer of clay and limestone. Harvested by hand, aging in bottle for at least 4 years on the lees. Use of reserve wines at 50% of the 2011 harvest and 50% of the 2012 harvest.

Brilliant straw yellow color with amber reflections, very intense and inviting on the nose with a bouquet of fresh yellow fruits, plums, apricots and white flowers, then almonds and flint. On the palate it is fresh, intense, persistent and mineral. Important structure, red fruits and hints of toast and citrus peel, creed and grapefruit. Persistence that amazes and fascinates.

Alcohol content: 12% vol.

Bottle 75 cl.

Gold Prosecco DOC Brut The wine of the poets BOTTEGA

BOTTEGA Gold is a Prosecco DOC obtained from the vinification of Glera grapes. The elegance, freshness and vitality of its bubbles reflect the beauty and tradition of the territory from which it originates, embroidered from the vineyards, able to stand out for its physical and geographical forms, where the vine has taken on a central role for centuries.

Alcohol content 11%

75 cl bottle

Awards and honors:

CSWWC Gold Medal (The Champagne & Sparkling Wine World Championship)

Champagne Thierry Forest Rosé Brut

It comes from the commune of Trigny, in the mountain of Reims. The soils are mainly chalky with a surface layer of clay and limestone. Harvested by hand, aging in bottle for at least 4 years on the lees.

Pale but bright pink color with coppery reflections. The nose opens with a bouquet of small red fruits, wild strawberries, blackberries and black cherries, then light brioche bread with rose jam. On the palate it incorporates all the aromas on the nose, combining freshness and minerality, pleasantly along the finish.

Alcohol content: 12% vol.

Bottle 75 cl.

Champagne Thierry Forest Brut

It comes from the commune of Trigny, in the mountain of Reims. The soils are mainly chalky with a surface layer of clay and limestone. Harvested by hand, refining in the bottle for 3 years of second fermentation.

Straw yellow color with amber reflections, very elegant on the nose and balanced with aromas of red fruit, rennet apple, yellow peach, bread crust and brioche. On the palate it amazes for its structure and balance, pleasant to drink.

Alcohol content: 12% vol.

Bottle 75 cl.

Mood Brut Millesimato

Mood Brut Millesimato expresses at first glance the essence of the mood wines spirit, the face of jellyfish in a bright and sparkling green. A fresh, soft and fruity sparkling blanc de blancs. Ideal for an aperitif and moments of celebration.

Cuveè blend of selected white grapes.

Residual sugars 14 g / liter.

Total acidity 5.6 g / liter.

Alcohol content: 11% vol.

75 cl bottle

Franciacorta Audens Dosage Zero

The rock.

Rather pale straw color, the bubbles forcefully make room, trying to make their way to enhance the aromas. The sense of smell immediately highlights spiciness, minerality, at times it is smoky, reminiscent of citrus peel aromas, of fruit with a sweet pulp but with a leathery skin, plum, gooseberry, then passes to more vegetal notes, the leaf of vine, elderflower and essential oils of bergamot, dill and wild fennel. In the mouth it has excellent tension, very direct, clean, thirst-quenching, pleasantly dry; the saline acid component emerges significantly, giving juiciness, but above all lengthening the memories, which return on the chalk powders, on the lymphatic and vegetable notes.

Vine varieties used: 60% Chardonnay, 25% Pinot Blanc, 15% Pinot Noir.

Selection of the grapes: in the vineyard with manual harvesting in boxes of a maximum of 18 kg.

Vinification:in white in a pneumatic press with soft pressing of the whole grapes and separation of the 1st and 2nd fractions. After static and physical separation from the impurities of the must at low temperatures, the inoculation of selected yeasts for fermentation takes place in stainless steel tanks at a controlled temperature. This is followed by racking and lowering of the temperature to around 10°C to avoid malolactic fermentation. Once the "draught syrup" has been added, it is bottled, capped with a crown cap and laid down in a pile for the second fermentation.

Bottle refinement: minimum 24 months.

Format: 75 cl bottle.

Franciacorta Nitens Brut

Pastry.

Satisfying appearance, straw-yellow color of excellent intensity, delicate greenish hints, compact, continuous, excellently present effervescence.

The sweet notes, marzipan, very open flowers, broom, honeysuckle are exalted at first nose; the outfit is elegant, complex, refined; secondly, the nougat, chopped hazelnuts and spices emerge, the candied ginger that blends with the citron. The taste is sapid, soft, both the impact and the closure are enveloping and creamy; it is decidedly transversal because it mixes great drinkability with the intensity of perceptions, closing tasty, rather full with flavors of acacia and macadamia nuts.

Vine varieties used: 60% Chardonnay, 25% Pinot Blanc, 15% Pinot Noir.

Selection of the grapes: in the vineyard with manual harvesting in boxes of a maximum of 18 kg.

Vinification: in white in a pneumatic press with soft pressing of the whole grapes and separation of the 1st and 2nd fractions. After static and physical separation from the impurities of the must at low temperatures, the inoculation of selected yeasts for fermentation takes place in stainless steel tanks at a controlled temperature. This is followed by racking and lowering of the temperature to around 10°C to avoid malolactic fermentation. Once the "draught syrup" has been added, it is bottled, capped with a crown cap and laid down in a pile for the second fermentation.

Bottle refinement: minimum 24 months.

Format: 75 cl bottle.

Franciacorta Brigantia Satèn vintage

The creaminess.

Beautiful and bright straw yellow, where gold peeps out, very minute effervescence, of great continuity.

The scent is initially shy, opens gently on notes of vanilla, white chocolate, followed by wild flowers, chamomile, then ranges over almond milk and white pepper, closing with chalky and oyster water hints.

On the palate it is creamy, the effervescence denotes great enveloping; it has an excellent persistence, complete, tasty and rich in nuances of pastry, ripe yellow fruit, sometimes exotic and citrus meringues.

Vine varieties used: 100% Chardonnay.

Selection of the grapes: in the vineyard with manual harvesting in boxes of a maximum of 18 kg.

Vinification: in white in a pneumatic press with soft pressing of the whole grapes and separation of the 1st and 2nd fractions. After static and physical separation from the impurities of the must at low temperatures, the inoculation of selected yeasts for fermentation takes place in stainless steel tanks at a controlled temperature. This is followed by racking and lowering of the temperature to around 10°C to avoid malolactic fermentation. Once the "drinking syrup" has been added, which contains a maximum quantity of 18 g/lt of sugar to enhance the softness and "silkiness" of the wine, it is bottled, corked with a crown cap and laid down in a stack for taking foam.

Bottle refinement: on average 36 months.

Format: 75 cl bottle.

Franciacorta Artio Rosé vintage

The journey in the woods.

Very classic color, ranging from coral to light salmon, the bubble is rather bubbly, fast, abundant, continuous.

At first nose you can clearly perceive the maceration, the red grapes clearly express the plum, the cherry, the wild black fruits such as blueberry and mulberry; the typical vegetable and spicy characters come out, the barks and musky tones, it closes with fresher and citrus characters. The taste is balanced, the dry nuance is delicate, acidity and flavor are well balanced by an enveloping alcohol content, in the finish the red fruit and small berries return evident, with a good spiciness and a hint of licorice.

Vine varieties used: 50% Pinot Noir, 50% Chardonnay.

Selection of the grapes: in the vineyard with manual harvesting in boxes of a maximum of 18 kg.

Vinification in white in pneumatic press with soft pressing of the whole grapes and separation of the 1st and 2nd fraction. The Pinot Noir must undergoes a light maceration of about 6 hours, to then be blended with the Chardonnay. After static and physical separation from the impurities of the must at low temperatures, the inoculation of selected yeasts for fermentation takes place in stainless steel tanks at a controlled temperature. This is followed by racking and lowering of the temperature to around 10°C to avoid malolactic fermentation. Once the "draught syrup" has been added, it is bottled, capped with a crown cap and laid down in a pile for the second fermentation.

Bottle refinement: minimum 36 months.

Format: 75 cl bottle.

Franciacorta Nodens millesimato Extra Brut

The balance of opposites

Warm coppery colour, impossible to forget the grape variety of origin, pronounced effervescence. A first nose is hit by a kaleidoscope of spices and roots, the vine leaves an indelible stamp on this wine, currants alternate with anise, fennel gives way to chinotto, bergamot, licorice root, with over time it becomes more toasty and the fruit becomes pulpy and sugary again, it closes with smoked and saline puffs, rock salt. The taste expresses power, the effervescence is very present, stimulating, it enhances the freshness, it is a continuous alternation of sweet and fresh scents, mass that plays with gracefulness; the finish is persistent and recalls pine resin and the balsamic note already expressed on the nose. Despite the richness, the drink is surprising

Vine varieties used: 100% Pinot noir.

Selection of the grapes: in the vineyard with manual harvesting in boxes of a maximum of 18 kg.

Vinification in white in pneumatic press with soft pressing of the whole grapes and use exclusively of the 1st fraction. After static and physical separation from the impurities of the must at low temperatures, the inoculation of selected yeasts for fermentation takes place in stainless steel tanks at a controlled temperature. This is followed by racking and lowering of the temperature to around 10°C to avoid malolactic fermentation. Once the "draught syrup" has been added, it is bottled, capped with a crown cap and laid down in a pile for the second fermentation.

Bottle refinement: 36 months.

Format: 75 cl bottle.

Franciacorta Esus millesimato Brut

The enveloping coat

The very long evolution leads to a deep, shiny, golden color, where the effervescence is so subtle as to be almost imperceptible. It literally explodes on the nose; difficult to contain all the aromas. It ranges from the ripe sweetness of exotic fruit to smoky notes; reminiscent of toasted and salted nuts, peanut butter, hazelnut cream, soft butter, sometimes salted caramel and gianduja chocolate; there is no shortage of sweet spices. When it arrives on the palate it makes a clean sweep, it is full, powerful, but not intrusive, it expresses great salinity and freshness, the persistence is very pronounced, in the finish of excellent elegance it takes up the toasted and processed nuts characters that the nose has exalted.

Vine varieties used: 100% Chardonnay.

Selection of the grapes: in the vineyard with manual harvesting in boxes of a maximum of 18 kg.

Vinification in white in a pneumatic press with soft pressing of the whole grapes, using only the 1st fraction. After static and physical separation from the impurities of the must at low temperatures, the inoculation of selected yeasts for fermentation takes place in stainless steel tanks at a controlled temperature. This is followed by racking and lowering of the temperature to around 10°C to avoid malolactic fermentation. Once the "draught syrup" has been added, it is bottled, capped with a crown cap and laid down in a pile for the second fermentation.

Refinement in the bottle: minimum 48 months.

Format: 75 cl bottle.