Chapter 2: Extra Low Bubbly

An ancestral method bubbly from masters of the sparkling craft, the 1701 Rosato thrives on its rich fruitiness and subtle but present minerality. Opening with notes of strawberry and a touch of cream, the palate is direct, quaffable, and crisp with plenty of ripe red fruit.

Sparkling wine is the best way to open any evening, the Rosato Frizzante will get the party started right. Enjoy beside light and creamy cheese like brie with fruit, an antipasti platter with marinated eggplant and artichoke, or a light seafood preparation like salmon tartare.

We love to celebrate innovative wines, and the OMG from Andreas Gsellmann is a fresh take on the aromatic grapes, Scheurebe and Muskat Ottonel. Opening with distinct notes of pine resin, white peach, and a touch of rose, the palate is bright and rich, with some of that same piney green translating, along with full citrus, and peach fruit.

Aromatic grapes work very well with either intensely spiced cuisine like a piquant Thai green curry, or a classic cajun jambalaya, or plainer food that lets the wine shine, like a cod filet in a delicate parsley cream sauce.

A classy example of Prosecco Col Fondo, the Favrel shows the heights this unique sparkling style can achieve. Opening with notes of freshly-struck match, alongside white florals, the palate is full of peachy fruit, along a hint of white pepper, and a satisfyingly brisk finish.

A fabulous aperitif, the Favrel will do excellently beside herbal raw seafood preparations like crudo or ceviche, tempura of all varieties, and light vegetable dishes.