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The traditional method

High quality champagne, refermented in bottles using the champenoise technique by the French abbot (Pierre) Dom Perignon. After years of perfecting (at least 2) and very precise techniques for handling the bottles (remuage), the result is an elegant and fine wine with great structure and persistence. Franciacorta, the countryside around Brescia, gives its name to a mixture of Chardonnay, Pinot Noir, Pinot Bianco and Erbamat. It stands out in the market as the leader of the Italian champenoises. This area includes 19 municipalities characterized by morainic soils, cold winds from the lakes and a unique climate. Next, we find DOC Trento, a sparkling wine from the mountains, where the climate is cool during the night. It contains excellent Chardonnay, Pinot Noir and Pinot Bianco. It is produced in 74 municipalities in Trentino Alto Adige. It is a “sharp” bubbly, but for this reason it can be very enduring, aging as long as 16 years on yeasts (Giulio Ferrari). In third place we find a younger product (since 1970): DOCG Oltrepò Pavese, from the district of Pavia (44 municipalities). The main feature is Pinot Noir (70% of the composition), followed by Chardonnay, Pinot Grigio and Pinot Bianco. The result is fine, intense, and resistant bubblies, due to the large percentage of Pinot Noir. Traditional production methods also exist in Friuli, but there is a young pearl of a vineyard (since 2006) located in Piedimonte, in the hills around Gorizia that crafts a wine composed of Chardonnay (60%), Pinot Noir (20%) and Ribolla Gialla (20%). These grapes are separately turned into wine, then aged on yeasts for 36 months and finally perfected for 7 months! Taste it!



P.zza Attilio Hortis, 2/A
Tax code and VAT n°. 01345720328
REA: TS-206681
Share capital € 10.000,00
pec: vineahortis@pec.it

P.zza Attilio Hortis, 2/A
t. +39 040 97 77 243
whatsapp +39 379 2419941

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