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description: This is a Pét-Nat Prosecco. 
Pét-Nat is short for Pétillant Naturel (French for Naturally Sparkling).
It is the same vinification method as "Methode Ancestrale" used in Bugey Cerdon. 
The wine is bottled before the end of the first alcoholic fermentation. Unlike Champagne method (in which the base wine completes his first fermentation in tank and only the secondary fermentation takes place in the bottle adding sugar and yeast also known as liqueur de tirage, which will requires the wine to be disgorged), Pét-Nat method doesn't imply the wine will be filtered or disgorged upon fermentation. 
This gives Pét-Nat its light and fizzy mouthfeel, generally with a little sweetness and low alcohol. Most of the times, bottles are slightly cloudy from the presence of lees.
The wine is vibrant with complex lemon citrus, pear and verbena. It finishes dry with delicate yeasty notes.

Alcohol 11,0% vol.
Acidity 5,1 g/l.
Residual sugar 0 g/l
PH 3.3
Pressure 2.4 atm

Area of origin: Vittorio Veneto
Soil: calcareous
Varietal: 95% Glera (known as Prosecco)
Harvest: Manual, with selection of the grapes.
Vinification: Soft pressing with bladder membrane press, settling of must, fermentation at controlled temperature
Fermentation: Processed according to the traditional method of fermentation in yeast bottles. Is normal his natural “bottom” deposit in the bottle, which is why it is brilliant or velvety straw yellow if shaken; the bubble development is brilliant.

Extremely digestible wine, suitable for casual moments or tasting the typical sausages of the local tradition such as the sopressa. Great with pizza daisy.

Review:

"Showing orchard fruit aromas, this wine offers exuberant fruit with light lemon and herbal notes. It offers bright acidity and finishes complete dry. One of the best Pet-Nats we’ve had this year. Made of 95% Glera, this is a sparkling wine made the ancestrale method where the wine is bottled before the end of fermentation, resulting in dissolved carbon dioxide that lends a light sparkling quality to the wine."

- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 90 pts

Rebuli Prosecco is a noble wine with a bright straw color, made from a selection of Prosecco grapes, which highlights the flavors and perfumes of the area. It is ideal for important occasions and as an aperitif. It is also excellent with risotto and noble meat.
 

"Pretty silvery straw color. Orange, juicy lemon, peach aromas with a crisp, lightly effervescent, fruity-yet-dry medium body and a long, tangy mineral, starfruit and spice accented finish. Exceptional flavorful, balanced and stylish. A perfect aperitif."
World Wine Championship Award: GOLD MEDAL
Beverage Testing Institute - May 9th 2011 - 91 points (Exceptional)

               
"Toasty, which makes this a little more champagnelike and perhaps more familiar to consumers. Nice balance; quite refreshing."
- Washington Post (Dec 08) - VERY GOOD

"This wine is so much fun that it seems vaguely illegal. Lightly floral in aroma, it shows fresh but restrained fruit flavors. The effervescence is abundant but soft, yet the wine remains structural and refreshing thanks to crisp acidity. Clearly the top pop for parties." - Washington Post (2006)

"Very pale straw. Very fine mousse. Nice elegant bead. Aromas of fresh bread dough, pear, touch of marzipan. Light attack. Semi-dry. Licorice note on palate. Soft, light. Simple, light pear flavors."
- International Wine Review (Dec 08)

This large Spumante estate with just over 100 acres of vines produces high-quality Prosecco. The non-vintage Rebuli Prosecco di Valdobbiadene Extra Dry is light-bodied and flowery with plenty of white peach, orange and pineapple notes in its exotic aromatics and flavors. It is off-dry, but most consumers would consider it to be a dry sparkling wine. Drink it over the next 12-18 months.-Robert Parker 90 Points

Jean Reverdy Sancerre Blanc is 100% Sauvignon Blanc

Single vineyard. Vinification: cold fermentation in stainless steel tank, no oak, no malolactic fermentation.
Sweet, fruity and clean. White flowers (acacia, jasmine) and citrus fruits aromas. Perfectly balanced.
A delicious wine, perfect with fish dishes, especially salmon, and a local goat cheese Crottin de Chavignol.

Ricudda Chianti Classico Riserva 100% Sangiovese.

Deep ruby red color.
The wine shows an intense and persistent bouquet, with notes of berries and spices such as licorice and black pepper. Well-harmonized hints of oak.
In the mouth, it is well structured and balanced, complex, persistent with notes of red fruits and spices such as black pepper and licorice.

Pair with grilled red meats, steak, game of hair and feather, stewed and roasted, aged cheeses hard like pecorino.

Review:

"A very fine riserva with black-cherry, walnut with some cedar aromas and flavors. It’s medium-bodied with lovely tension and a fresh finish. Racy and refined. From organically grown grapes. Drink or hold."

- James Suckling (June 2022), 93 pts

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Rinaldi Joyful NV is made from 85 % Barbera, 10 % Cortese and 5 % Moscato

Straw yellow color, fruity with hints of apple and mint.

Joyful is a modern sparkling wine made using the method charmat process with the secondary fermentation made in a stainless steel tank.

Zone of production: Ricaldone’s territory on the hills called "Bricco Rioglio" and "Valmorana" and Celle.
Average altitude: 280 m above sea level, calcareous soil with tufa layers.
Training system: guyot with a cultivation density of about 3500 vines per hectare.
Vinification: manual harvest into crates, usually in September. Soft pressing. Settling in steel vats to have a natural clearing of musts. Further temperature and pressure controlled fermentation.

Joyful is great as an aperitif but also pairs very well with seafood.

Review:

"Golden yellow color. Aromas and flavors of hazelnut, cocoa, and vanilla, dried cherry multi grain bread, valencia orange, and over ripe melon with a satiny, bright, effervescent, dry light-to-medium body and a stimulating, medium-length finish with notes of fruit and nut multigrain biscuit with dried red fruits, toasted hazelnut, watermelon rind, and lime zest. Citrus forward and bright with a subtle hint of salinity makes this sparkling completely crushable yet sophisticated enough to bring to dinner."

- Beverage Testing Institute  93 pts - Gold Medal

Rinaldi Red Dream is made from 100% Malvasia

this wine is obtained with  a cold maceration (13° C) for 48 hours. We work in this way just to extract the color and the wine scent from the peels.
Then we soft press the grapes and we separate the solid part from the liquid part and we have the juice.
Then we keep the wine at 0 degree Celcius (32 degrees Fahrenheit) temperature and we have a natural cleaning of the must.
When we decide to bottle it the temperature increased at about 17 degrees Celcius, and when we reach 5.5% Alcohol by Volume and the desired atmospheric pressure is obtained, about  2 atmospheres, we block the fermentation with the cold and we filter it again and
finally, we put it in bottle.
The wine is ruby red but not too deep, fruity and pleasant. It's a dessert wine, it is possible to appreciate it at his best if you serve it chilled.

This frothy and fruity red wine delivers flavors of honeysuckle and black pepper. Light, fun and exciting; it’s great for parties and light fare. 100 % Malvasia Nera.

"The non-vintage Rinaldi Red Dream, which comes from 100% Malvasia Nera, has about 7% alcohol, so it is slightly more potent than its two siblings. Gorgeously fresh and frothy, with loads of cherry, honeysuckle, spice box and spring flowers, this is an exciting party wine that is brilliantly packaged, and I doubt a person can be found who would dislike it. However, these wines are meant to be drunk in their exuberant youth, so this one as well as the following two efforts should be consumed over the next 6-12 months."
- Wine Advocate (Issue 201, June 2012), 90 pts

"This Wine is a bit heavier than a bracchetto, but it shares the sweetness, effervescence and low alcohol that make it a delicious dessert wine. The added weight suggests pairing it with desserts that include ice cream."
- Washington Post (February 8th 2012), **