Esplora la selezione di vini frizzanti di Uglygrapes, l'enoteca dell'enodiversità.

Vini frizzanti | Uglygrapes

Frizzanti

Bright purple red with purplish mousse. Red fruit, flowers, balsamic notes. Full-bodied, lively, tannic.

Obtained from the 12.5-hectare vineyard of the same name located in the historic area of Castelvetro, Lambrusco Grasparossa "Enrico Cialdini" is considered to be the highest expression of this extraordinary grape variety. The grapes, carefully selected and hand-picked, are pressed and vinified at a controlled temperature in the winery where, after a slow frothing and adequate aging, the wine is bottled.

Obtained from the 12.5-hectare vineyard of the same name located in the historic Castelvetro area, Lambrusco Grasparossa "Enrico Cialdini" is considered to be the ultimate expression of this extraordinary grape variety.

<label>Soil:</label>Alluvial deposits mixed with gravels
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Maceration 36 hours at 10°-12° C. Racking off of the must and refrigeration followed by fermentation in steel. The second refermentation is done in autoclave, according to the Charmat method for 4 months.
<label>Sulfur dioxide:</label>na

Lambrusco Grasparossa di Castelvetro Doc

Lambrusco Grasparossa

Vasca d'acciaio

Cleto Chiarli

Frignano

Emilia Romagna

Castelvetro di Modena

Italia

Vigneto Cialdini

Ruby red. Red fruits and flowers. Full, fresh and fruity..

Rinaldini winery's Lambrusco dell'Emilia Amabile Igt is made from different grape varieties that grow on alluvial soils and find ideal conditions for perfect, harmonious growth. Fermentation takes place in steel at a controlled temperature, using selected yeasts.

<label>Soil:</label> Alluvial mixed gravel
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>15.5 ha
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>90 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Cold submerged cap skin contact maceration for two to three days. Using a soft press, the flower must is separated, then filtered and kept in steel tanks at 0 degrees for several months.
<label>Sulfur dioxide:</label>na

Lambrusco dell'Emilia Amabile Igt

Lambrusco Maestri

Lambrusco Salamino

Ancellotta

Rinaldini - Moro

Montecchio Emilia

Vigneti Rinaldini Moro

Appennino Reggiano-Parmense

Light red with pink mousse. Flowers, berries, citrus notes. Dry, savory, fresh.

Lambrusco di Sorbara is the most famous and most widely cultivated variety of Lambrusco and probably the oldest, with characteristics that make it very similar to a wild grape variety. Sandy soils are best for this grape variety. Although the flower is hermaphroditic, it must be grown with another variety of Lambrusco that acts as a pollinator to allow the grapes to ripen. Lambrusco del Fondatore is made according to the Ancestral Method, following the methods of the winery's founder, is bottled during the waning moon in March, corked with natural cork, and the tying is done "by string."

Lambrusco di Sorbara is the most famous and most widely cultivated variety of Lambrusco and probably the oldest, with characteristics that make it very similar to a wild grape variety. Sandy soils are best for this grape variety.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Natural fermentation in stainless steel and mousse taking in the bottle. Bottle aging for 6 months.
<label>Sulfur dioxide:</label>na

Lambrusco di Sorbara Doc

Lambrusco di Sorbara

Bottiglia

Vigneti località Sozzigalli

Sorbara

Ruby red with violet hues. Fruit, red flowers. Soft, dry, fresh.

Lambrusco Salamino is so named because of the short, cylindrical shape of the cluster that resembles a salami. It is the most abundant variety of Lambrusco and grows mainly in the provinces of Modena and Reggio Emilia. It has good vigor and a consistent and abundant yield, grows best on cool soils and resists moisture well.

Lambrusco Salamino is so named because of the short, cylindrical shape of the cluster that resembles a salami. It is the most abundant variety of Lambrusco and grows mainly in the provinces of Modena and Reggio Emilia.

<label>Soil:</label>na
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>na
<label>Average production per ha:</label>120 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel at 21°C with maceration for 5 days. Bottle aging on fine lees for 6 months with subsequent disgorgement.
<label>Sulfur dioxide:</label>na

Lambrusco dell'Emilia Igt

Vigneto Saetti

Luciano Saetti

Deep pink. Red fruits, underbrush. Fresh, penetrating, mineral, velvety.

Premium Mention Honorable Lambrusco di Sorbara DOC red wine produced by the historic Emilian winery Cleto Chiarli is the perfect synthesis of a high quality product. . Resulting from the vinification of pure Lambrusco di Sorbara grapes, it is a wine of character, balanced, dry, elegant and delicate, which stands out for its freshness and pleasant flavor.

The Premium Mention Honorable Lambrusco di Sorbara DOC red wine produced by the historic Emilian winery Cleto Chiarli is a red wine of character, balanced, dry, elegant and delicate, which stands out for its freshness and pleasant flavor.

<label>Soil:</label>Alluvial
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Light maceration, racking of the must and refrigeration. Foaming and second fermentation in autoclave according to the Charmat method. Maturation of 3 months in steel.
<label>Sulfur dioxide:</label>na

Ruby red. Red fruits, cinchona. Frothy, fresh, fruity.

Vernaccia di Serrapetrona is a dry sparkling wine vinified by blending must from grapes dried 3 months in special rooms, with grapes dried on the vine and wine made from grapes that have not been dried, then further fermentation takes place with frothing in an autoclave.
Vernaccia Nera was famous as early as the 19th century and was believed to yield one of the best wines in the Ancona area. In 1893 it was thought to be extinct, and by the end of the 20th century only a very few hectares remained under cultivation, but these have gradually increased in subsequent years. Black Vernaccia is a vigorous vine with abundant but high quality production. It is characterized by a medium-sized, compact conical-cylindrical cluster with round, dark berries.

Vernaccia di Serrapetrona is a dry sparkling wine vinified by combining must from grapes dried 3 months in special rooms, with grapes dried on the vine and wine produced from grapes that have not been dried, then further fermentation takes place with frothing in an autoclave.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering for 3 months of part of the grapes. Fermentation in steel and taking of foam in autoclave. Aging for 12 months in bottle.
<label>Sulfur dioxide:</label>na

Vernaccia di Serrapetrona Secco Docg

Vernaccia Nera

Alberto Quacquarini

Vigneti località Serrapetrona

Marche

Serrapetrona

Colli Maceratesi

Muted pink. Citrus red fruit, yeast notes. Full, mineral, fresh, savory.

Lambrusco di Sorbara is the most famous and most widely cultivated variety of Lambrusco and probably the oldest, with characteristics that make it very similar to a wild grape variety. Sandy soils are best for this grape variety. Although the flower is hermaphroditic, it must be grown with another variety of Lambrusco that acts as a pollinator to allow the grapes to ripen. The vineyards from which Radice wine is made rise on silty, sandy soils in the "Al Cristo" vineyard, in the area straddling the Panaro and Secchia rivers.

Lambrusco di Sorbara is the most famous and most cultivated variety of Lambrusco and probably the oldest, with characteristics that make it very similar to a wild grape variety. Sandy soils are best for this grape variety.

<label>Soil:</label>Loose, mostly silty and sandy
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>15 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>120 q
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Fermentation in stainless steel and re-fermentation in the bottle on the lees with prise de mousse according to the ancestral method. Maturation in bottle for 3 months. No filtration.
<label>Sulfur dioxide:</label>na

Cantina Paltrinieri

Intense ruby red. Red fruit, spices, balsamic notes. Structured, carbonic, tannic.

The Lambrusco Grasparossa grape variety grows mainly in the Castelvetro area, the town where this variety, first described in 1867, was born. It is considered the highest quality variety of Lambrusco due to its ability to ripen even at low temperatures, and it is the only variety of Lambrusco that grows well on hilly terrain.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>September
<label>Vinification and ageing:</label>The first fermentation is spontaneous. Bottling with residual sugar and natural frothing in the bottle. Further aging on the lees in the bottle for about 6 months.
<label>Sulfur dioxide:</label>na

Vittorio Graziano

Vigneti Vittorio Graziano

Bright ruby red. Red fruit, citrus, flowers. Sweet, intense, fruity, fresh.

Vernaccia di Serrapetrona is a sweet sparkling wine, the only red sparkling wine that is vinified with three different fermentations of grapes dried on the vine combined with grapes dried in the appropriate rooms and must from non-dried grapes.
Vernaccia Nera was famous as early as the 19th century and was believed to yield one of the best wines in the Ancona area. By 1893 it was thought to be extinct, and by the end of the 20th century only a very few hectares remained under cultivation, but these have gradually increased in subsequent years. Black Vernaccia is a vigorous vine with abundant but high quality production. It is characterized by a medium-sized, compact conical-cylindrical cluster with round, dark berries.

Vernaccia di Serrapetrona is a sweet sparkling wine, the only sparkling red wine that is vinified with three different fermentations of grapes dried on the vine combined with grapes dried in the appropriate rooms and must from non-dried grapes.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering for 3 months of part of the grapes. Fermentation in steel and taking of foam in autoclave. Aging for 12 months in bottle.
<label>Sulfur dioxide:</label>na

Vernaccia di Serrapetrona Dolce Docg

Bright straw yellow. Dried flowers, aromatic herbs. Lively, slightly mineral, almondy.

The name Ortrugo derives from Altruga, which means "other grape," because it is a grape variety that was considered less important than the other varieties with which it was blended. Only in recent decades has the production of monovarietal wine begun, which has revalued Ortrugo by also increasing cultivation. It is characterized by a large, cylindrical cluster with round, medium-sized berries, grows best on hilly soils that are not very fertile, and vineyards are found mainly around Piacenza and in the Ardia, Nure, Tidone and Trebbia valleys.

The name Ortrugo derives from Altruga, which means "other grape," because it is a grape variety that was considered less important than the other varieties with which it was blended. Only in recent decades has the production of monovarietal wine begun, which has revalued Ortrugo by also increasing cultivation.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel. Maturation in steel on the lees for 3 months.
<label>Sulfur dioxide:</label>na

Ortrugo Colli Piacentini Doc

Ortrugo

Barattieri

Albarola

Colli Piacentini

Vigneti località Albarola

Intense straw yellow with golden hues. Fruits (peach), flowers, honey, herbs. Savory, sweet, fresh, slightly acidic.

Moscato Bianco is the most common of the "Moscato" family, found throughout Italy and in several states of the world, and is the progenitor of all other Muscat grapes. The origin of this grape variety is unclear, but according to some experts it comes from Greece. It has been growing in Piedmont since the 1300s, but its cultivation became important in the 1500s, when Duke Emanuele Filiberto of Savoy issued legislation limiting imports in favor of local wine production. In the 17th century Moscato Bianco became very popular in the provinces of Asti, Alessandria, and Cuneo, and the main production areas were Canelli and Santo Stefano Belbo. Moscato Bianco became so important to the Piedmontese economy that the Moscato d'Asti Consortium was formed in 1932. It is a grape variety that grows well on textured, clay soils in sunny, well-exposed areas; it prefers cool temperatures but also adapts very well to warmer areas.

Moscato Bianco is the most common of the "Moscato" family, found throughout Italy and in several states of the world, and is the progenitor of all other Muscat grapes. The origin of this grape variety is unclear, but according to some experts it comes from Greece. It has been growing in Piedmont since the 1300s, but its cultivation became important in the 1500s, when Duke Emanuele Filiberto of Savoy issued legislation limiting imports in favor of local wine production.

<label>Soil:</label>Limestone-marly
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot corto
<label>Vine density:</label>7000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Careful selection of clusters and fermentation in stainless steel. Foaming in autoclave.
<label>Sulfur dioxide:</label>9 mg/l

type

vinification

associations

selections

all wines

Typology

Colour

Fizziness

Sweetness (non-sparkling)

Dosage (sparkling)

Composition

Vinification Parameters

Vine-growing options

Withering options

Fermentation options

Fermentation in

Maturing options

Bottling options

Ageing

Producers associations

Provenance

Price

Vintage

Frizzanti (11)

'Vigneto Cialdini' Lambrusco Grasparossa di Castelvetro Doc

Lambrusco dell'Emilia Amabile Igt

'Lambrusco del Fondatore' Lambrusco di Sorbara Doc

'RossoViola' Lambrusco dell'Emilia Igt

'Premium Mention Honorable' Lambrusco di Sorbara Doc

Vernaccia di Serrapetrona Secco Docg

'Radice' Lambrusco di Sorbara Doc

'Fontana dei Boschi' Lambrusco dell'Emilia Igt

Vernaccia di Serrapetrona Dolce Docg

Ortrugo Colli Piacentini Doc

'Piasa Sanmaurizio' Moscato d'Asti Docg Canelli