Spring Sparkling

A superb sparkling meant to rival Champagne, this Bugey Brut from Yves Duport opens with classic brioche notes, along with a touch of candied lemon, moving to a crisp clean palate, with well-integrated bubbles, and a long, memorable finish.

The best way to start any party, the Montagnieu Élegance will do very well on its own, but will shine beside raw seafood like freshly-shucked oysters, scallop crudo, or sashimi, but also fried items like shrimp tempura, or a French fries with aioli.

A rare sparkling rosé made from grapes usually reserved for still red Valpolicella, at first whiff, the L'ambizioso leaves a lasting impression. Opening with elegant notes of toasted brioche, unripe strawberry, and a touch of sweet cream, the palate holds the same fruit alongside a tense mineral streak, with smaller, yet assertive bubbles, and a crisp, dry finish.

A lovely aperitif, there's enough substance to the L'ambizioso to stand up to some lighter appetizers like scallop crudo, roasted artichokes with sauce vierge, or mediterranean dips with crudité.

A singular Pétillant Naturel from Verdicchio, the Ineffabile opens with notes of sweet cream, ripe meyer lemon, and matchstick, moving to a palate with the same sweet, creamy citrus, tiny bubbles, and a crisp, mineral finish.

A lovely pairing for crisp seafood preparations, the Ineffabile will do well with shrimp ceviche, a tuna hand-roll, or just on its own.