This is Alessandra Divella’s sparkling Blanc de Blancs from the Franciacorta region. This traditional method sparkling wine is aged for 24 months on lees, giving a lovely rich buttery character, intense aromas of fresh brioche, mineral notes, and a crunchy acidity – making it the perfect alternative to Champagne and an ideal apéritif.
A fully natural wine made with a spontaneous fermentation (a form of fermentation where the juice is just left until the natural yeast in the air takes hold and the juice starts to ferment) is also bone dry thanks to the fact that it is ‘zero-dosage’. After all the sugar has been ‘eaten up’ by the 2nd fermentation in the bottle, sparkling wines normally have a little bit of sugar added to offset the acidity – but not here! A sugar free, dry, natural sparkling wine is the result.
Terroir: Clay and limestone soils of Franciacorta.
Vinification: Vinification in concrete tanks with spontaneous fermentation, ageing in used barrels and second fermentation in the bottle following the Classic Method. Aged for 24 months on the lees.
- Italy, Lombardy
- Azienda Agricola Divella
- Ready To Drink