For 135 years, the Serena family has dedicated itself to wine production with skill and passion. In 1968, Armando Serena, current president of Montelvini, embarked on an innovative, experimental and forwardthinking road, initiating autonomous wine production in Venegazzù, a small region in Montello, creating a new style wine producer, unique in the most important growth years for international wine culture. The soul of Montelvini is traditional in terms of wine production methods, and modern in terms of its business management model, constantly keeping up with the times.

Prosecco DOC/DOCG

Prosecco is an Italian sparkling wine appellation that can be both DOC and DOCG depending on where the vineyards are located, produced from Glera grapes (previously known as Prosecco) and its name is thought to come from Prosecco, an Italian village at the heart of the Prosecco region, where the grape is thought to have originated from.

The change of name for the grape, from Prosecco to Glera, was a consequence of the Prosecco becoming DOC and DOCG and therefore a protected name in Europe under European law, making essentially illegal for wines produced outside the Prosecco region in the North East of Italy to be labeled as Prosecco. Before Prosecco became protected, any wine made with Prosecco grape, anywhere in the world, could have been called Prosecco. And whilst the protection applies within the EU, it doesn’t outside. In Australia, Prosecco grapes are grown and bottled as Prosecco, but these bottles cannot be imported and sold in the EU, but are in Australia and in other countries.

While the status of Prosecco Superiore DOCG has only been given to sparkling wines made in the Valdobbiadene, Cartizze and Asolo areas, the DOC status comprises sparkling wines made with glera grapes grown in a wider area, made of 3 regions, Veneto, Trentino and Friuli, essentially the whole northeast of Italy. Any sparkling wine made with Glera grapes grown outside the area cannot be called Prosecco, it may be called Glera or any other name, and the label would include the word “spumante”, to indicate that it is a sparkling wine.

Prosecco is a sparkling wine made following the method Charmat or Martinotti, the Italian who originally developed the method, with the fermentation taking place in stainless steel tanks and lasting anything between 30 days to 3 months, the longer the fermentation the better is the quality of the sparkling wine.

Prosecco is an aromatic and light sparkling white wine, crispy and refreshing, delicate, light, unlike Classic Method sparkling wines that have much more structure and dept, like Franciacorta

The post Montelvini Prosecco Rose appeared first on WineYou.

For 135 years, the Serena family has dedicated itself to wine production with skill and passion. In 1968, Armando Serena, current president of Montelvini, embarked on an innovative, experimental and forwardthinking road, initiating autonomous wine production in Venegazzù, a small region in Montello, creating a new style wine producer, unique in the most important growth years for international wine culture. The soul of Montelvini is traditional in terms of wine production methods, and modern in terms of its business management model, constantly keeping up with the times.

Prosecco DOC/DOCG

Prosecco is an Italian sparkling wine appellation that can be both DOC and DOCG depending on where the vineyards are located, produced from Glera grapes (previously known as Prosecco) and its name is thought to come from Prosecco, an Italian village at the heart of the Prosecco region, where the grape is thought to have originated from.

The change of name for the grape, from Prosecco to Glera, was a consequence of the Prosecco becoming DOC and DOCG and therefore a protected name in Europe under European law, making essentially illegal for wines produced outside the Prosecco region in the North East of Italy to be labeled as Prosecco. Before Prosecco became protected, any wine made with Prosecco grape, anywhere in the world, could have been called Prosecco. And whilst the protection applies within the EU, it doesn’t outside. In Australia, Prosecco grapes are grown and bottled as Prosecco, but these bottles cannot be imported and sold in the EU, but are in Australia and in other countries.

While the status of Prosecco Superiore DOCG has only been given to sparkling wines made in the Valdobbiadene, Cartizze and Asolo areas, the DOC status comprises sparkling wines made with glera grapes grown in a wider area, made of 3 regions, Veneto, Trentino and Friuli, essentially the whole northeast of Italy. Any sparkling wine made with Glera grapes grown outside the area cannot be called Prosecco, it may be called Glera or any other name, and the label would include the word “spumante”, to indicate that it is a sparkling wine.

Prosecco is a sparkling wine made following the method Charmat or Martinotti, the Italian who originally developed the method, with the fermentation taking place in stainless steel tanks and lasting anything between 30 days to 3 months, the longer the fermentation the better is the quality of the sparkling wine.

Prosecco is an aromatic and light sparkling white wine, crispy and refreshing, delicate, light, unlike Classic Method sparkling wines that have much more structure and dept, like Franciacorta

The post Montelvini Prosecco Treviso DOC Brut appeared first on WineYou.

Since its foundation in 1729, the first established House of Champagne has taken pride in the excellence of its cuvées. The Ruinart taste bears the signature of Chardonnay, the thread that runs through all its blends and produces pure and intense wines of remarkable aromatic freshness.

As the emblem of the House, Blanc de Blancs is the perfect expression of the Ruinart taste and is comprised of 100% Chardonnay grapes grown primarily with Premiers Crus.

The blend is 100% Chardonnay from various years (comprising 25 to 30% reserve wines from the previous two years). Provenance: A large majority of Premiers Crus from the Côte des Blancs and Montagne de Reims vineyards for aromatic refinement, supplemented by Sézannais wines known to provide maturity. Wines from the north of the Vesle valley give a light, fresh touch.

Ruinart Blanc de Blancs is a perfect champagne for all occasions: aperitifs, lunch, dinner or celebratory meals. This cuvée marries perfectly with dishes such as sea scallop carpaccio and sea bream tartare. It makes a lovely accompaniment to pineapple and prawn skewers. The vivacity of Ruinart Blanc de Blancs is a perfect complement to seafood and white fish.

Champagne Ruinart Rosé

Ruinart Rosé is the very first Rosé Champagne in history and dates back to the 18th century. Ruinart is a real Champagne Royalty located in the heart of the Champagne Region, in Reims.

The colour is a delicate pomegranate pink with very slightly orange reflections. The sparkling, light effervescence has a persistent foam.

The nose is subtle and fresh, first offering an original palette of tropical fruits (guava and lychee) and small berries (raspberries, cherries and wild strawberries) in the first instance. These are followed by rose and pomegranate notes which complete the complex, intense aromatic profile.

On the palate the attack is distinct and full, cradled by a gentle effervescence. The aromas of freshly picked berries are fully expressed. The balance brings together a delightful freshness and voluptuous body, expressed by an elegant bracing touch of mint and pink grapefruit.

Region

Champagne Brut Wines

Champagne Brut is dry, sparkling wine from the Champagne region of northern France. Champagne of any color can be brut, both the standard white and Rosé. It is made from the classic Champagne Blend (typically Chardonnay, Pinot Noir and Pinot Meunier) but in theory can also include the four lesser-known Champagne varieties: Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.

The French word brut translates roughly as ‘raw’, and in this sense it indicates a wine bottled in its natural, raw state – i.e. without a significant addition of sweetness (dosage). In practice, almost all brut Champagnes do receive a small addition of sweetness prior to final bottling. Nowadays, the terms “brut nature” and “zero dosage” are used to indicate champagnes with no dosage at all. See Brut Nature.

Champagne Brut

Rows of riddling racks in Champagne
The laws governing Champagne wine labels define brut wine as “containing less than 15 grams per liter of sugar”. This same definition is reflected in E.U. law, and applies to sparkling wines from all European countries. In non-sparkling wines, which lack Champagne’s sparkle and high acidity, this much sugar would leave the wine perceptibly sweet.

The brut style was pioneered by top-end Champagne house Perrier-Jouet in the mid-19th Century, originally for their extensive market in England. The 1846 vintage marked the beginning of a new era; in that year Perrier-Jouet took the brave decision not to add any sugar to their wines destined for the English market. Prior to this, Champagne had always been sweetened, but the drier, unsweetened style soon gained in popularity. Technically speaking, what Perrier-Jouet created would now be defined as Brut Nature.

In the late 20th and early 21st Centuries, dry, white, brut Champagne has become the default. It is now vastly more popular than sweeter styles such as Sec, Demi-Sec and Doux.

The other official Champagne sweetness levels:

• Doux (50+ g/L)
• Demi-sec (33–50 g/L)
• Sec (17–35 g/L)
• Extra-Sec (12–20 g/L)
• Brut (0–12 g/L)
• Extra Brut (0–6 g/L)
• Brut Nature/Zero (0–3 g/L).

The post Ruinart Rose appeared first on WineYou.

The Prosecco-Glera name change happened in 2009, when Conegliano-Valdobbiadene Prosecco was promoted to full DOCG status (the highest level of Italian wine quality). In light of this promotion, it was decided that the name Prosecco should be reserved exclusively for wines covered by Italy’s official Prosecco appellation titles, and should not be used for the grape variety.

Glera is a highly productive grape that ripens late in the season. It has high acidity and a fairly neutral palate, making it ideal for sparkling wine production. Glera’s aromatic profile is characterized by white peaches, with an occasional soapy note. The wine is light-bodied and low in alcohol (8.5 percent is the minimum permitted ABV for Prosecco wines), suggesting it as a refreshing summer beverage or as an aperitif. Outside Italy, Glera is grown in Slovenia and Australia, in particular the King Valley.

Region

Prosecco is a sparkling wine from north-eastern Italy, specifically the Veneto and Friuli-Venezia Giulia wine regions. It is also the informal name for the grape variety used to make these wines, which is now known officially as Glera. Until 2020 the designation applied only to white wine, but Prosecco Rosé was introduced in 2020.

Italian Prosecco was once a broad category of sweet fizz, bearing a strong resemblance to the low-quality Asti (then called Asti Spumante). It was seen to some degree as poor man’s champagne. It was used by wine educators to demonstrate the quality difference between sparkling wines made in the methode traditionelle and those made by the Charmat method.

But as production and viticultural techniques improved, so did the wines. The bubbles began to get finer and more persistent, and the flavors and aromas developed a subtle complexity. The excessive sugar additions once used to cover up winemaking defects lessened. Now Prosecco has become more than just a component of Bellini cocktails.

The post Bersano castellengo prosecco appeared first on WineYou.

The Prosecco-Glera name change happened in 2009, when Conegliano-Valdobbiadene Prosecco was promoted to full DOCG status (the highest level of Italian wine quality). In light of this promotion, it was decided that the name Prosecco should be reserved exclusively for wines covered by Italy’s official Prosecco appellation titles, and should not be used for the grape variety.

Glera is a highly productive grape that ripens late in the season. It has high acidity and a fairly neutral palate, making it ideal for sparkling wine production. Glera’s aromatic profile is characterized by white peaches, with an occasional soapy note. The wine is light-bodied and low in alcohol (8.5 percent is the minimum permitted ABV for Prosecco wines), suggesting it as a refreshing summer beverage or as an aperitif. Outside Italy, Glera is grown in Slovenia and Australia, in particular the King Valley.

Region

Prosecco is a sparkling wine from north-eastern Italy, specifically the Veneto and Friuli-Venezia Giulia wine regions. It is also the informal name for the grape variety used to make these wines, which is now known officially as Glera. Until 2020 the designation applied only to white wine, but Prosecco Rosé was introduced in 2020.

Italian Prosecco was once a broad category of sweet fizz, bearing a strong resemblance to the low-quality Asti (then called Asti Spumante). It was seen to some degree as poor man’s champagne. It was used by wine educators to demonstrate the quality difference between sparkling wines made in the methode traditionelle and those made by the Charmat method.

But as production and viticultural techniques improved, so did the wines. The bubbles began to get finer and more persistent, and the flavors and aromas developed a subtle complexity. The excessive sugar additions once used to cover up winemaking defects lessened. Now Prosecco has become more than just a component of Bellini cocktails.

The post Tosti Prosecco Extra Dry appeared first on WineYou.

While the Philipponnat family has been growing vines in Champagne since the 16th century, the present house dates from 1910, when it was founded by Pierre Philipponnat. In 1987 the house was purchased by Marie-Brizard, and was sold ten years later to Bruno Paillard and the BCC group, who continues to own it today. Since 1999, Charles Philipponnat, the grandnephew of Pierre, has been at the head of the house, and under his direction the house has seen even further improvements in quality.

Philipponnat owns 18 hectares of vines and farms another two under a sharecropping agreement, all of which are located in Mareuil-sur-Aÿ, Aÿ, Avenay Val d’Or and Mutigny. Mareuil-sur-Aÿ makes up the majority of the house’s holdings, and their 11 hectares there include the magnificent, 5.5-hectare Clos des Goisses, Champagne’s most renowned vineyard site, from which they make a vintage-dated, single-vineyard champagne. The house has traditionally fermented all wines in tank or old oak foudres, but since 2000 the Clos des Goisses has been partially (40 to 50 percent) fermented in 228-liter oak barrels. Some barrel-fermented wine can be used for other cuvées as well, and this is likely to increase in the future. In 2004, Philipponnat completed a new winery next to the cellars in Mareuil-sur-Aÿ to accommodate all of the winemaking, and this has undoubtedly resulted in an improvement in quality, as in the past their presshouse was located in Reims. While the Clos des Goisses is always made without malolactic, the other champagnes contain a portion of malolactic wines depending on the cuvée and the vintage.

Dosage is generally low, around eight grams per liter for the non-vintage Royale Réserve and five grams for the vintage wines. The 1522 is usually four to four and a half, while the Clos des Goisses has been dosed at around four grams since the last few disgorgements of the 1990 vintage (the previous disgorgements were higher). Beginning in 2005, the house has also changed the way that they handle the dosage. In the past, the dosage always employed wine stored in stainless steel tank, while today the wine is put in barrel for a short time before being blended. “It has a little more bite to it, some tannins,” says Charles Philipponnat.

Sparkling wines from Champagne Philipponnat

Region

Champagne Brut Wines

Champagne Brut is dry, sparkling wine from the Champagne region of northern France. Champagne of any color can be brut, both the standard white and Rosé. It is made from the classic Champagne Blend (typically Chardonnay, Pinot Noir and Pinot Meunier) but in theory can also include the four lesser-known Champagne varieties: Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.

The French word brut translates roughly as ‘raw’, and in this sense it indicates a wine bottled in its natural, raw state – i.e. without a significant addition of sweetness (dosage). In practice, almost all brut Champagnes do receive a small addition of sweetness prior to final bottling. Nowadays, the terms “brut nature” and “zero dosage” are used to indicate champagnes with no dosage at all. See Brut Nature.

Champagne Brut

Rows of riddling racks in Champagne
The laws governing Champagne wine labels define brut wine as “containing less than 15 grams per liter of sugar”. This same definition is reflected in E.U. law, and applies to sparkling wines from all European countries. In non-sparkling wines, which lack Champagne’s sparkle and high acidity, this much sugar would leave the wine perceptibly sweet.

The brut style was pioneered by top-end Champagne house Perrier-Jouet in the mid-19th Century, originally for their extensive market in England. The 1846 vintage marked the beginning of a new era; in that year Perrier-Jouet took the brave decision not to add any sugar to their wines destined for the English market. Prior to this, Champagne had always been sweetened, but the drier, unsweetened style soon gained in popularity. Technically speaking, what Perrier-Jouet created would now be defined as Brut Nature.

In the late 20th and early 21st Centuries, dry, white, brut Champagne has become the default. It is now vastly more popular than sweeter styles such as Sec, Demi-Sec and Doux.

The other official Champagne sweetness levels:

• Doux (50+ g/L)
• Demi-sec (33–50 g/L)
• Sec (17–35 g/L)
• Extra-Sec (12–20 g/L)
• Brut (0–12 g/L)
• Extra Brut (0–6 g/L)
• Brut Nature/Zero (0–3 g/L).

The post Champagne Philipponnat “Royale Reserve” appeared first on WineYou.

Since its foundation in 1729, the first established House of Champagne has taken pride in the excellence of its cuvées. The Ruinart taste bears the signature of Chardonnay, the thread that runs through all its blends and produces pure and intense wines of remarkable aromatic freshness.

As the emblem of the House, Blanc de Blancs is the perfect expression of the Ruinart taste and is comprised of 100% Chardonnay grapes grown primarily with Premiers Crus.

The blend is 100% Chardonnay from various years (comprising 25 to 30% reserve wines from the previous two years). Provenance: A large majority of Premiers Crus from the Côte des Blancs and Montagne de Reims vineyards for aromatic refinement, supplemented by Sézannais wines known to provide maturity. Wines from the north of the Vesle valley give a light, fresh touch.

Ruinart Blanc de Blancs is a perfect champagne for all occasions: aperitifs, lunch, dinner or celebratory meals. This cuvée marries perfectly with dishes such as sea scallop carpaccio and sea bream tartare. It makes a lovely accompaniment to pineapple and prawn skewers. The vivacity of Ruinart Blanc de Blancs is a perfect complement to seafood and white fish.

8 things you should know about Ruinart Blanc de Blancs champagne

1. It is a white champagne made of white grapes
Unlike Moët & Chandon which is a blend of three different red and white grapes, or Veuve Clicquot which is half pinot noir and half chardonnay, the Ruinart Blanc de Blancs is made of solely white chardonnay grapes, resulting in a very refreshing citrusy taste that is easy to drink. It opens with citrus topnotes of pomeloes, lemons and grapefruit before blooming into a more floral mid-body of jasmine, orange blossom and acacia. “I love it because on hot afternoons or humid evenings, it tastes just like lemonade,” says Mirey.

2. Ruinart is the oldest champagne house in the world
Founded in 1729 by Nicolas Ruinart, Ruinart is the very first wine house in Champagne devoted to the production of sparkling wine. A draper by trade, Ruinart was inspired by his Uncle Thierry, a Benedictine monk, who had told him tales about the experiments conducted by Dom Pérignon. “Having long been a master in the wine business, Ruinart decided to introduce a more exciting wine that bubbles upon being poured and dances on the tongue, and thus the first Ruinart champagne was born,” tells Mirey.

Originally made to be gifted to his best and most loyal customers of his cloth business, Ruinart’s “wine with bubbles” soon became so popular that he decided to forget about his fabric business and focus solely on the making of what is known today as the Ruinart champagnes.

3. Not all sparkling wines can be called champagne
Contrary to popular belief, not all bubblies can be called a champagne. Only those produced from the Champagne region in France technically can be classifed as champagnes. Labels produced anywhere outside of the region are simply called sparkling wines. “As the oldest champagne house in the world, Ruinart was the first to refine the second filtration process that produced sparkling champagne wine for the first time,” shares Mirey. “Before 1729, all people had to drink was flat wine.”

4. Unlike the typical 15 months, the Blanc de Blancs is aged for 3 years
Sparkling wine typically takes 15 months to form its signature bubbles that stand it apart from flat wine. The Blanc de Blancs is aged for at least three years for reasons of additional taste and texture. “This adds a creaminess to balance out the acidity from the white grapes,” explains Mirey. “What you get is a champagne that tastes more buttery, almost like biscuit.”

5. It goes with everything except red meat and chocolate
“There are only two things to avoid when drinking Ruinart,” states Mirey. “Blood and chocolate.” As a champagne with high acidity and very delicate white notes, red meat and chocolate would overpower the light opening and bloom of the Blanc de Blancs. “It is easily drunk on its own, but if you must pair it with food, the possibilities are endless,” says Mirey. The champagne is extremely versatile. Anything from oysters and caviar to cooked white fish with herbs and poultry with cream sauce will work wonders. “It will even bring out the creaminess of your famous local durian,” offers Mirey.

6. It is aged in a stainless steel metal barrel for minimum oxidisation
Wines aged in wooden barrels are kept so for maximum oxidisation of the wines. Ruinart ages its wines in quite the opposite manner; stainless steels tanks home its champagnes. “When you use wooden barrels, you lose the fresh fruit taste of the grapes to oxidisation,” shares Mirey. “The Ruinart cellars look like a dairy factory — metal tanks can be seen everywhere — so the champagne retains the original of sweet, citrusy taste of the chardonnay.”

7. It is best drunk between 8 to 10 degrees celsius
Because of its acidic body, drinking it at room temperature would leave a bitter aftertaste. “It might taste like sunburnt lemonskin that’s been left out in the sun,” advises Mirey. Ideally, a Ruinart is best kept between 6 to 8 degrees celsius so that it can be poured and then consumed at 8 to 10 degrees for optimum taste of its opening and bloom. This is also the reason why it, coupled with its light primary palate, makes for such a pleasant afternoon thirst-quencher, .

8. Ruinart is the bestselling champagne in Europe
Especially in France, when one thinks of champagne, one thinks of nothing else but Ruinart. Little doubt is presented that the Ruinart can be a staple in South East Asia given a few years. “It is a very approachable drink,” says Mirey. “It is refreshing and cooling. It is perfect for celebration.”

Region

Champagne Brut Wines

Champagne Brut is dry, sparkling wine from the Champagne region of northern France. Champagne of any color can be brut, both the standard white and Rosé. It is made from the classic Champagne Blend (typically Chardonnay, Pinot Noir and Pinot Meunier) but in theory can also include the four lesser-known Champagne varieties: Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.

The French word brut translates roughly as ‘raw’, and in this sense it indicates a wine bottled in its natural, raw state – i.e. without a significant addition of sweetness (dosage). In practice, almost all brut Champagnes do receive a small addition of sweetness prior to final bottling. Nowadays, the terms “brut nature” and “zero dosage” are used to indicate champagnes with no dosage at all. See Brut Nature.

Champagne Brut

Rows of riddling racks in Champagne
The laws governing Champagne wine labels define brut wine as “containing less than 15 grams per liter of sugar”. This same definition is reflected in E.U. law, and applies to sparkling wines from all European countries. In non-sparkling wines, which lack Champagne’s sparkle and high acidity, this much sugar would leave the wine perceptibly sweet.

The brut style was pioneered by top-end Champagne house Perrier-Jouet in the mid-19th Century, originally for their extensive market in England. The 1846 vintage marked the beginning of a new era; in that year Perrier-Jouet took the brave decision not to add any sugar to their wines destined for the English market. Prior to this, Champagne had always been sweetened, but the drier, unsweetened style soon gained in popularity. Technically speaking, what Perrier-Jouet created would now be defined as Brut Nature.

In the late 20th and early 21st Centuries, dry, white, brut Champagne has become the default. It is now vastly more popular than sweeter styles such as Sec, Demi-Sec and Doux.

The other official Champagne sweetness levels:

• Doux (50+ g/L)
• Demi-sec (33–50 g/L)
• Sec (17–35 g/L)
• Extra-Sec (12–20 g/L)
• Brut (0–12 g/L)
• Extra Brut (0–6 g/L)
• Brut Nature/Zero (0–3 g/L).

The post Ruinart Blanc de Blancs Champagne appeared first on WineYou.