All the Magic of Bollicine da Uve Italiane

Our Bollicine da uve italiane project was founded in 2004 with a very precise objective, that of promoting and enhancing different sparkling wines, i.e. those produced not with the classic international Chardonnay-Pinot Noir blend, but with traditional Italian grapes, the cultivation of which has been documented over time. This project stems from the insight that the natural acidity of many varieties makes it possible to produce sparkling wine even at unimaginable latitudes. A fundamental aspect if also seen from the perspective of climate change. Today, Proposta Vini's selection of sparkling wines from Italian grapes can boast dozens of labels that perfectly represent the variety, multiplicity and distinctiveness of the Italian territory.

All the ancient Italian grape varieties, both white and red, make it possible to obtain extraordinary bubbles even in hot or not particularly elevated areas, allowing us to undertake and experiment with pride, while fully admiring our transalpine cousins who have taught us so much, an all-Italian style of sparkling wine making, using the Martinotti Method, the Champenoise Method or the so-called Familiar Method, also known as the Ancestral Method, Sur Lie (On Yeast) or Col Fondo, which involves re-fermenting the wine in individual bottles without dégorgement (disgorgement), thus without the removal of sediment.

I think that bubbly is the dream wine par excellence, suspended between dream, reality and desires. Our shoes are for walking, our bed for sleeping, our fork for eating, sparkling wine has no immediate practical use except, perhaps, to help us converse. One can just as well walk barefoot, sleep on the bare earth and even eat with one's hands, as one can live without talking and without toasting. For those who enjoy conversation, we recommend sparkling wine because, unlike other wines, it does not enter into the arguments, it discreetly and wisely keeps in the background, so that cheerfulness or restlessness can surface unhindered. Whether it is produced with the Martinotti, Champenoise or Familiar Method, the result, in the glass, is the same: bubbles and bubbles in perpetual ascent. The difference, if there is one, is in the taste. In any case, the indispensable component, in a quality sparkling wine, is the freshness that comes from the acidity of the grapes, given, in nature, by the latitude, altitude or intrinsic properties of the grape.

And then there is the perlage, the bubbles that characterise this type of production and also determine its quality. They come out in swarms and rise upwards as if they need to breathe, and when they reach the surface they spread out and give way to the others that arrive in waves. Bringing the glass close to your ear (re)creates the sound of the sea and crabs walking on the beach. The magic of this result lies in nature and in the genius of man: the sensation of liveliness that sparkling wine leaves in our mouths, already extraordinary in itself, is nothing compared to the pyrotechnical spectacle of the bubbles that quickly rise up the glass. Effervescence is a phenomenon that we could call "boiling": the most immediate recall is that of a liquid firework, but it can also make one imagine the hundred-metre runners trying to cross the finishing line in the shortest possible time.

Valle d'Aosta, Piedmont, Liguria, Lombardy, Trentino, Alto Adige, Veneto, Friuli-Venezia Giulia, Emilia-Romagna, Tuscany, Marche, Lazio, Abruzzo, Campania, Apulia, Sicily, Sardinia: in each of these regions you can find sparkling wines from extraordinary Italian grapes, all collected in our project and in the Proposta Vini catalogue. It is a journey in the glass that will surprise you.

Discover the 42 bubbles from Italian grapes here https://www.propostavini.com/en/our-projects/bollicine-da-uve-italiane/