Sparkling Wine
Most sparkling wine is made to be consistent. Same flavor profile year after year, same level of sweetness, same anonymous bubbles. The big Prosecco brands and mass-market Champagne houses achieve this through industrial-scale blending, added sugars, and processing aids that smooth out any rough edges along with any character.
The producers we work with take a different approach. They're farming organically on steep hillside vineyards in northeastern Italy, picking by hand because machines can't navigate the terrain, and making wines that actually taste like somewhere specific. A Prosecco Superiore from the Valdobbiadene hills, harvested under a full moon by a producer who believes the lunar cycle affects the wine (and has the results to back it up), is a fundamentally different drink from the mass-produced bottles that show up at every brunch.
Our sparkling selection ranges from classic Prosecco to pétillant naturel, the oldest method of making sparkling wine. PétNat is bottled before fermentation finishes, so the bubbles come from the wine itself rather than anything added later. No dosage, no industrial carbonation, just the grape and whatever the yeast decides to do with it. The result is a little unpredictable, sometimes a little cloudy, and completely honest about what's in the bottle.
