Majolini ELECTO Brut Millesimato Franciacorta DOCG

100% Pinot Noir the wine is aged in bottles on the lees for 24 months. This has produced a bouquet showing elegant, rich with fruity tones such as strawberry and peach. Fine, well-rounded and persistent to the finish. (6 x 75 cl)

Majolini Brut Franciacorta DOCG by Majolini

Majolini SATEN Brut Ante Omnia Franciacorta DOCG by Majolini

Located in Erbusco, in the province of Lombardy, Ca'del Bosco is widely recognized as one of Italy's greatest wine estates. In 1968, Ca'del Bosco was founded on two hundred and thirty acres, and planted with chardonnay, pinot blanc and pinot noir, the traditional varietals of Franciacorta. After years of significant investment, technological improvements and the usual experience brought about by trial and error, Ca'del Bosco has won a reputation as one of the world's most prominent producers of not only fine sparkling wines, but also still wines. In 1998, Gambero Rosso, the leading authority on Italian wines, began referring to the estate as one of the few Stars in Italy, having won so many coveted Three Glasses awards. In 2002, the winery was named Winery of the Year byt the same publication. Created in 1978 Dosage Zero is a no compromise very dry Franciacorta with a firm sharp taste, good tartness and pungency. It is well structured, extremely classy and has a lingering aftertaste. It is a blend of 68% Chardonnay, 20% Pinot Bianco, 12% Pinot Noir, it is a light straw with antique gold colour and green notes. The very intense nose is delicate and complex at the same time and smells of bread yeast, apricot, peach and grapefruit. Dry with the appropriate acidity that confers strength and character, this sparkling wine finishes with a pleasant hint of butter. (6 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., and 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. Available in Magnum bottles. (6 x 1.5 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)

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)

Jeroboam. 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 3 Litres)