Bellavista Curtefranca Rosso DOC Lombardia

Straw yellow with greenish tinges. Harmonious, full flavour, fresh and soft. (12 x 75 cl)

Ruby red colour, persistent perfume towards a delicate bouquet reminiscent of small fruit and meadow flowers. Velvety and elegant. Entrepreneur Vittorio Moretti’s success in the building industry allowed him to indulge his passion for wine in the creation of a small estate. It began virtually as a hobby, but over the years it became the focus of Moretti’s work. With the gifted enologist Mattia Vezzola at the helm since 1980, Bellavista now produce wines of real finesse and individuality. The 50 hectares of vineyards are cultivated according to organic principles, and planting densities are high in order to limit yields per vine. In cellars carved into the hillside above Lake Iseo, vinification reflects both avant garde techniques and many of the traditions of Champagne. Long ageing on the lees in bottle is de rigueur for the sparkling wines, and the barrique is employed with great subtlety. For the Franciacorta wines, 40% of the juice is barrel-fermented. The resulted house style is characterised by an elegant balance, classy yeasty nose, a very fine perlage and persistent mousse (6 x 75 cl)

The colour is bright pale gold, the bouquet intense, deep and lasting, the velvety flavour is harmonious and full of personality. Entrepreneur Vittorio Moretti’s success in the building industry allowed him to indulge his passion for wine in the creation of a small estate. It began virtually as a hobby, but over the years it became the focus of Moretti’s work. With the gifted enologist Mattia Vezzola at the helm since 1980, Bellavista now produce wines of real finesse and individuality. The 50 hectares of vineyards are cultivated according to organic principles, and planting densities are high in order to limit yields per vine. In cellars carved into the hillside above Lake Iseo, vinification reflects both avant garde techniques and many of the traditions of Champagne. Long ageing on the lees in bottle is de rigueur for the sparkling wines, and the barrique is employed with great subtlety. For the Franciacorta wines, 40% of the juice is barrel-fermented. The resulted house style is characterised by an elegant balance, classy yeasty nose, a very fine perlage and persistent mousse (12 x 75 cl)

Yellow straw in colour with greenish tinges with a very fine and persistent perlage, intense, fresh perfume with hints of laurel and flowers. Entrepreneur Vittorio Moretti’s success in the building industry allowed him to indulge his passion for wine in the creation of a small estate. It began virtually as a hobby, but over the years it became the focus of Moretti’s work. With the gifted enologist Mattia Vezzola at the helm since 1980, Bellavista now produce wines of real finesse and individuality. The 50 hectares of vineyards are cultivated according to organic principles, and planting densities are high in order to limit yields per vine. In cellars carved into the hillside above Lake Iseo, vinification reflects both avant garde techniques and many of the traditions of Champagne. Long ageing on the lees in bottle is de rigueur for the sparkling wines, and the barrique is employed with great subtlety. For the Franciacorta wines, 40% of the juice is barrel-fermented. The resulted house style is characterised by an elegant balance, classy yeasty nose, a very fine perlage and persistent mousse (1 x 3 Litres)

Complex perfumes of dried flowers and vanilla are followed by a wonderfully balanced, intense palate with ripe apricot fruit and integrated oak flavour. Entrepreneur Vittorio Moretti's success in the building industry allowed him to indulge his passion for wine in the creation of a small estate. It began virtually as a hobby, but over the years it became the focus of Moretti's work. With the gifted enologist Mattia Vezzola at the helm since 1980, Bellavista now produce wines of real finesse and individuality. The 50 hectares of vineyards are cultivated according to organic principles, and planting densities are high in order to limit yields per vine. In cellars carved into the hillside above Lake Iseo, vinification reflects both avant garde techniques and many of the traditions of Champagne. Long ageing on the lees in bottle is de rigueur for the sparkling wines, and the barrique is employed with great subtlety. For the Franciacorta wines, 40% of the juice is barrel-fermented. The resulted house style is characterised by an elegant balance, classy yeasty nose, a very fine perlage and persistent mousse (12 x 75 cl)

Matured for a year in barriques. Then refined in a bottle prior to selling. Intense ruby colour, full bouquet of violets and vanilla. Entrepreneur Vittorio Moretti’s success in the building industry allowed him to indulge his passion for wine in the creation of a small estate. It began virtually as a hobby, but over the years it became the focus of Moretti’s work. With the gifted enologist Mattia Vezzola at the helm since 1980, Bellavista now produce wines of real finesse and individuality. The 50 hectares of vineyards are cultivated according to organic principles, and planting densities are high in order to limit yields per vine. In cellars carved into the hillside above Lake Iseo, vinification reflects both avant garde techniques and many of the traditions of Champagne. Long ageing on the lees in bottle is de rigueur for the sparkling wines, and the barrique is employed with great subtlety. For the Franciacorta wines, 40% of the juice is barrel-fermented. The resulted house style is characterised by an elegant balance, classy yeasty nose, a very fine perlage and persistent mousse (12 x 75 cl)

Yellow straw in colour with greenish tinges with a very fine and persistent perlage, intense, fresh perfume with hints of flowers. (6 x 75 cl)

Salmanazar. Yellow straw in colour with greenish tinges with a very fine and persistent perlage, intense, fresh perfume with hints of laurel and flowers. Bellavista is the only wine producer in the world that ferments in bottle Jeroboam Methuzelah and Salmanazar Entrepreneur Vittorio Moretti’s success in the building industry allowed him to indulge his passion for wine in the creation of a small estate. It began virtually as a hobby, but over the years it became the focus of Moretti’s work. With the gifted enologist Mattia Vezzola at the helm since 1980, Bellavista now produce wines of real finesse and individuality. The 50 hectares of vineyards are cultivated according to organic principles, and planting densities are high in order to limit yields per vine. In cellars carved into the hillside above Lake Iseo, vinification reflects both avant garde techniques and many of the traditions of Champagne. Long ageing on the lees in bottle is de rigueur for the sparkling wines, and the barrique is employed with great subtlety. For the Franciacorta wines, 40% of the juice is barrel-fermented. The resulted house style is characterised by an elegant balance, classy yeasty nose, a very fine perlage and persistent mousse (1 x 9 Litres)

Methuzelah. Yellow straw in colour with greenish tinges with a very fine and persistent perlage, intense, fresh perfume with hints of laurel and flowers. Bellavista is the only wine producer in the world that ferments in bottle Jeroboam Methuzelah and Salmanazar Entrepreneur Vittorio Moretti’s success in the building industry allowed him to indulge his passion for wine in the creation of a small estate. It began virtually as a hobby, but over the years it became the focus of Moretti’s work. With the gifted enologist Mattia Vezzola at the helm since 1980, Bellavista now produce wines of real finesse and individuality. The 50 hectares of vineyards are cultivated according to organic principles, and planting densities are high in order to limit yields per vine. In cellars carved into the hillside above Lake Iseo, vinification reflects both avant garde techniques and many of the traditions of Champagne. Long ageing on the lees in bottle is de rigueur for the sparkling wines, and the barrique is employed with great subtlety. For the Franciacorta wines, 40% of the juice is barrel-fermented. The resulted house style is characterised by an elegant balance, classy yeasty nose, a very fine perlage and persistent mousse (1 x 6 Litres)