Perlage, that …
Our story
The earliest form of sparkling wine probably came about by chance when wines that were not yet fully fermented were brought into cold cellars in barrels. As temperatures rose, the yeasts continued fermentation and produced carbon dioxide, which accumulated in the wine. In the 17th century, these "sparkling" wines from Champagne were shipped to England and became known as "sparkling champagne." The technique of second fermentation in the bottle, the "Méthode Champenoise" or today also known as the "traditional method", was significantly advanced by the work of the monks and the realization that reinforced bottles were needed.
Our commitment
We follow a clear path: Our sparkling wines embody the unmistakable character of Italy—more specifically, of Lombardy. They reflect the elegance of Pinot Noir and Chardonnay as well as the passion of our winemakers. Every sip speaks of terroir, soil, and climate—and, above all, of Signore Roberto, who, in the third generation, continues the family-run winemaking tradition.
The terroir
Our vineyards are located in the Lombardy region, with exceptional geology and a unique microclimate. This special soil and climate form the basis of great sparkling wine.
Grape varieties & harvest
90% Pinot Noir and 10% Chardonnay form the core of our cuvées. A careful harvest, prepared throughout the year, forms the foundation of our wines' quality.
The blending
The creative art of „Assemblage“ combines different vintages and terroirs – precisely matched to create wines that meet the highest standards using classic bottle fermentation (a traditional method since 1662).
Maturation in the cellar
In dark cellars, our bottles mature slowly and evenly until they unfold their full elegance and finesse.
Ridding & Dégorgement
After maturation, the bottles are carefully shaken and prepared manually, followed by disgorgement, in which the lees are removed. We add the finishing touches with dosage before carefully sealing the wine with a cork.