Filipa Pato - 3B Rosé Extra Bruto Bairrada

ℹ️ This sparkling wine is a blend of 69% Baga (red) and 31% Bical (white) from the Bairrada region of Portugal. Bags and Bical are two of the three Bs in the name. I believe that the third B is for Bruto. The grapes are Biodynamically farmed, hand-harvested, and undergo indigenous yeast fermentation in stainless steel. This wine is made using the traditional method with nine months of lees aging.

👃 Medium intensity on the nose. Aromas of ripe strawberry, raspberry, blood orange, and subtle floral notes.

👄 The wine is dry, medium+ acidity, medium-size vigorous bubbles, medium- alcohol (11.5%), and medium body. A short length finish of bright red fruits and florals.

🔔 3B is an honest everyday glou glou sparkling wine. As it says on the front label, "Authentic wines without makeup." The wine shows solid red fruits, a touch of florals, and is bone-dry. Sub-$20 sparkling wine that is a traditional method and not using dosage (sugar) to cover flaws in the base fruit is rare. Crisp, fruity, and affordable that can be consumed by the case at your next summer BBQ.

 Filipa Pato - 3B Rosé Extra Bruto Bairrada @filipa _pato ℹ️

ℹ️ This Sparkling Wine is 76% Chardonnay and 24% Pinot Noir sourced from across California. Red wine Pinot Noir is 4% of the blend for color. This wine is made using the Traditional Method. The wine has a dosage of 6 g/l.

👃 Medium intensity on the nose. Aromas of barely raspberry, red currant, pink grapefruit, red apple, and orange blossoms.

👄 The wine is dry, high acidity, moderate-sized vigorous bubbles, medium alcohol (12.5%), and medium body. A medium- length finish of red fruit and citrus peel.

🔔 Louis Pommery Brut Rosé is a solid entry-level rosé sparkling wine. It is well made with an intelligent dosage level and solid flavor concentration. Perfect for any weekend brunch. As a pan-Californian wine, it shows less sense of place, but it is more of a value play hitting that sweet spot under $30.

 Louis Pommery -  Brut Rosé California ℹ️ This Sparkling Wine

Alexander Koppitsch’s family has been making natural wine for 500 years in the Neusiedl am See, at the eastern end of the Leitha Mountains, in eastern Austria.

In 2011 he and his wife Maria took over his family estate, focusing on crafting biodynamic, sustainable, natural wines. Alexander does everything by hand on the 6.2 hectare [15 acre] estate.

Grapes are hand harvested from vines15-20 years old.

Whole bunches go into the screw press, the wine ferments without additives and without temperature control in fiberglass tanks.

At the right time during fermentation the wine is moved to the bottle to finish fermentation in the bottle as a rosé pet-nat. During the first warm days of spring when the nights are very cold, the bottles are put outside and then disgorged by hand.

Light ruby red in colour, with aromas of strawberry, clean minerality and a shake of white pepper.

Strawberry, raspberry, red currant and chalk minerality, are complimented by solid fizz and good acidity.

Red fruit lingers on the dry, crisp finish. Agile and fresh, super gluggable.

 Alexander Koppitsch’s family has been making natural wine

Established in 1786, the Pinon family has been making wine in Vouvray, Vallée de Cousse in the Loire Valley for 8 generations. François Pinon took over the estate from his father in 1987, and today his son Julien is working alongside him. The 37 acre estate has been certified organic since 2003.

Pale pink coral in colour with subtle aromas of red fruit and sun warmed, sweet hay.

Like biting into a crisp, juicy red apple straight off the tree, so fresh and succulent. Consistent, small bubbles and fresh acidity accent traces of buttered toast and flinty minerality on the dry, fruity finish.

Fantastic on its own, or with a wide variety of rustic dishes.

François et Julien Pinon Rose Pétillant Natural Brut Vin de France 2017

 Established in 1786, the Pinon family has been making wine

On the south side of the Danube, 1 hour west of Vienna,3rd generation winemaker Christoph Hoch farms biodynamically and organically [certified]. He uses specific herbs and grains in the vineyard to bring vital nutrients to the soil. He is famous for blending vintages, feeling it’s the best expression of the terroir and grape.

Zweigelt grapes [2018 harvest] are pressed white, while still fermenting, Sankt Laurent and Muskat Ottonel [skin fermented from the 2017 vintage] are added. From

 “The bubbles in the bottle are entirely from the first fermentation. It’s spends six to eight months on the lees, allowing the tannins to come into balance with the bubbles. It’s a brut nature, with still wine added back to replace the disgorged lees.”

Coral-orange in colour, with aromas of grapefruit, strawberry, saline minerality and dusty , chalky earth.

Grapefruit, blood orange, lemon, rhubarb, fresh acidity shimmer across a chalky mineral backbone.

Fine, consistent fizz rolls through and buoys an almond streak on the crisp, saline mineral finish.

70% Zweigelt, 20% Sankt Laurent, 10% Muskat Ottonel

 On the south side of the Danube, 1 hour west of Vienna,3rd

In the Roero area of Piemonte, 4th generation winemaker Beppe Careglio, along with his daughters Pamela and Carol, are dedicated to crafting traditional wines from native grapes.

Grapes are from the ‘La Valle’ vineyard, located 350 meters in elevation, 20 year old vines are in sandy soils with tufo [limestone] veins.

“Soft pressing, maceration in inox to temperature controlled, refermentation in tank.”

Coral-pink in colour, with aromas of strawberry, rose petal and chalky minerality.

Red currant, cherry, strawberry, earthy minerality and fresh acidity are buoyed by consistent, thick bubbles. Orange zest, raspberry and cherry linger on the fizzy finish.

Valdinera ‘Alano Rosa’ Vino Spumante Brut NV

 In the Roero area of Piemonte, 4th generation winemaker

With 18 hectares of vineyards, Daniel and Jonas Brand are the 5th generation of their family to craft wine in the northern Pfalz.

Fermented with indigenous yeasts, pet-nat method [or Metodo Ancestrale]Unfined, unfiltered

Coral ruby in colour, with aromas of cherry, strawberry, cinnamon, citrus zest and iron minerals.

Citrus acidity glosses strawberry, red currant, cherry, pomegranate and wildflowers.

Good consistent fizz runs through to cherry and red currant on the chalky mineral driven finish. Crisp, tangy, agile and well balanced.

90% Pinot Noir [Spatburgunder], 10% Blauer Portugieser

 With 18 hectares of vineyards, Daniel and Jonas Brand are

Husband and wife team Gianmarco Antonuzzi and Clémentine Bouveron revitalised around 14 hectares of abandoned land in Gradoli, Gianmarco’s childhood town.

The property faces Lake Bolsena and is on the border between Lazio and Tuscany.

Farming is low intervention, using biodynamic and organic principles.

The volcanic soil is rich in iron and minerals.

Spontaneous fermentation in the bottle with ambient yeasts, unfined, unfiltered, no added sulfites.

Ruby red in colour, with aromas of wild berries, a wisp of smoke, earth, candied violet, cinnamon and peppery spice.

All the cherries, [red, sour & black] wild strawberry, red currant, a trace of orange zest, clove and white pepper shimmer over soft, tiny bubbles, framed by fresh acidity.

A savoury streak emphasizes the earthy, mineral driven, dry finish.

Blend of Sangiovese, Procanico [Trebbiano] and Aleatico

Le Coste ‘Pizzicante’ Rosato Frizzante Vino 2017

 Husband and wife team Gianmarco Antonuzzi and Clémentine

A pioneering force for organic viticulture and indigenous grapes, Stergios Papras was one of the first winemakers to receive organic certification in Greece.

His 4.5 hectare estate is located near legendary Mount Olympus, in Tyrnavos.

Vineyards are rich in limestone soils. Spontaneous fermentation with wild yeasts in tank, fermentation finished in the bottle.

Coral ruby in colour, with aromas of strawberry, cherry, raspberry, rose, musk, orange zest and herbs.

Citrus acidity glosses strawberry, cherry, red currant, lemon, candied rose petal and a trace of sage.

Fine, consistent fizz diffuses thru to black currant and pink grapefruit on the snappy, fizzy finish.

Papras ‘Melanthia’ Rosé Tyrnavos 2019

 A pioneering force for organic viticulture and indigenous

Elisabetta Montesissa is the 3rd generation of her family to make wine in the hills of Val Chero in Emilia-Romagna. Three of the estate’s ten hectares of vineyards, the majority of the land is left wild in order to protect biodiversity. Passionate and creative, Elisabetta’s wines [from indigenous grapes] are known for their expressive, unconventional character.

Bright ruby red in colour with aromas of cherry, raspberry, red apple, candied rose petal and rain-washed minerals.

Super tart cherry, cranberry, red currant, pomegranate, raspberry and candied apple are wrapped in tart citrus acidity, buoyed by small, consistent bubbles.

A squeeze of lemon on the snappy, fruity finish. Fresh, tart and fun.

Montesissa Emilio ‘Rosissima’ Frizzante Rosé 2017

 Elisabetta Montesissa is the 3rd generation of her family

Focusing on achieving a pure expression of the land, Roberto Maestri is dedicated to traditional and organic cultivation of indigenous Emilia grapes.

Certified organic viticulture, vines are in clay gravel soils. Spontaneous fermentation with native yeasts, second fermentation in the bottle, unfined and unfiltered.

Ruby red in colour, with aromas of raspberry, strawberry, hibiscus, bramble, and a wisp of Rose Royce funk. Cherry, red currant, hibiscus, earthy funk and just a hint of fizz are flanked by green tea tannins and tangy acidity. Black cherry, cranberry, anise, and almond infuse the chalky mineral finish. Spry, fresh and fun.

Quarticello ‘Spuma Mia’ Vino Rosato Frizzante 2019

 Focusing on achieving a pure expression of the land

Dedicated to the region’s traditional winemaking, Carolina Gatti began learning how to make wine when she was 3 years old on her family’s estate in the Piave region of Veneto.

Vines are 20 years old in clay-chalk soils, fermentation on the skins “for at least 15 days with frequent manual stirring in concrete vats with indigenous yeasts and without temperature control, followed by light pressing” refermentation in the bottle started with first pressing must added, unfined, unfiltered, no added SO2.

Coral-amber in colour, with aromas of strawberry, raspberry, wildflowers. Vibrant black cherry, lemon, pink grapefruit and tart acidity shimmer atop a backdrop of crisp minerality.

Lemon and elderflower linger on the fizzy, crisp finish.

Carolina Gatti ‘Tredici Setti’ Rosato Frizzante 2019

 Dedicated to the region’s traditional winemaking, Carolina

The Moretti Polegato family is dedicated to preserving the environment and vineyards of Valdobbiadene. Strict biodiversity protocols are followed to encourage insect and animal life in the vineyards; along with reducing the carbon footprint with hydroelectric power.

Grapes are from vineyards with alluvial soils rich in marl. Whole white clusters are soft-pressed in a bladder press, racked then transferred to temperature-controlled tanks. Pressed red grapes undergo gentle maceration in tank for color and tannins. White and red musts are blended in vats with yeasts for second fermentation, aged for at least 2 months on the lees before bottling.

Copper pink in colour, with aromas of strawberry, pear, apple blossom, jasmine, and chalky minerality.

Yellow apple, strawberry and honeysuckle are buoyed by fresh acidity and abundant fizz.

Red currant, candied orange and strawberry gloss the mineral driven, crisp finish.

La Gioiosa Prosecco Rosé Millesimato Brut DOC 2019