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Bartenura Sparkling Rose Moscato 2011
This winery was named in his honor, in tribute to his Italian heritage, combining his greatness with the storied heritage of Italian winemaking. The wines have been sourced from all over the greatest regions of Italy, in pursuit of bringing the best Italy has to offer.
Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture virtually inextricable from wine. Wine grapes grow in every region throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean. Naturally, most Italian regions enjoy a Mediterranean climate and a notable coastline, if not coastline on all borders, as is the case with the islands of Sicily and Sardinia.
The Alps in the northern regions of Valle d'Aosta, Lombardy and Alto Adige as examples, create favorable conditions for cool-climate varieties, while the Apennine Mountains, extending from Liguria in the north to Calabria in the south, affect climate, grape variety and harvest periods throughout. Considering its variable terrain and conditions, it's still safe to say that most high quality viticulture in Italy takes place on picturesque hillsides.
Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but are declining in popularity, especially as younger growers take interest in reviving local varieties. Most important are Sangiovese, reaching its greatest potential in Tuscany and Nebbiolo, the prized grape of Piedmont, producing single varietal, age-worthy wines. Other important varieties include Corvina, Montepulciano, Barbera, Nero d’Avola and of course the whites, Pinot Grigio and Trebbiano. The list goes on.
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special.
Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.