Think now of setting off on a journey to visit two of the most romantic cities in the world: from Verona, the city of Romeo and Juliet, to Paris. Imagine a train’s black carriages waiting for you on the tracks: you may feel a biting wind blowing mingled with smoky gust. There are distinguished businessmen from different countries, accompanied by sophisticated women wearing white ermine fur on their shoulders and intoxicating perfume. The restaurant coach offers fine porcelain and silver cutlery on the table, velvet chairs and exquisite art deco furniture. There is no doubt that an unforgettable travel experience is going to win you over.

And what is that wine flowing with sparkling glamour that lifts everyone’s spirits? “Madame et Monsieur, bienvenue à bord du Venice Simplon-Orient Express, nous sommes heureux de vous accueillir à bord avec une flûte de Champagne…”
Of course, it’s Champagne! The symbol of France and the most appreciated wine in Paris in the 20’s.

Along the way from Verona to Paris, while drinking Champagne on board, you’ll better understand the reason why Champagne was as deeply loved at that time as it is nowadays: it’s not only because of its sparkling joy due to the vivacious bubbles or the brilliant colour and its golden nuances, but most of all, it’s because of its allure and ability to create a cheerful mood. Over the years, Champagne has never stopped making people fall in love with its elegance and intrigue. And this is thanks to the passion and commitment of the winemakers who have made it.

Madames and Monsieurs, it is my pleasure to introduce you to Laurent Lequart Champagne, a family estate located in Passy-Grigny, in the heart of the beautiful Vallée de la Marne. This vineyard has been cultivated in clay-limestone and clay-sandstone soils, with love and great respect for the environment, for five generations. Since 1988, Laurent has cultivated wine sustainably and his engagement has been rewarded with two important certifications: HVE (high environmental value) and VDC (sustainable viticulture in Champagne). They work 11,400 hectares, mainly focused on the typical grape variety of the Vallée de la Marne: the Pinot Meunier, a fruity and elegant variety with its delicious flavours and bouquet of citrus fruits.

And here are two magnificent Champagnes that will transport you to Paris in a second with their vibrant bubbles!

Champagne Laurent Lequart – Blanc de Meunier 

100% Pinot Meunier
This wine opens with fine fruity aromas such as peach and plum, embellished by cedar peel.
It’s refined with embracing notes of butter and brioche. In the mouth, accents of pear and balsamic nuances. The flavour is creamy yet crisp, citrus fruits on the finish which conquer the palate with its undeniable elegance.

This Champagne won a Gold Medal in the Sea Breeze category at the Glass of Bubbly Awards 2021.

Champagne Laurent Lequart – Réserve 

100% Pinot Meunier
This Champagne is designed to age beautifully. With a beautiful golden colour, it is rich yet complex, it exudes white stone fruity notes with a touch of citrus. In the mouth it offers the freshness of a fruit salad, juicy apples and buttery flavours, marvellously combined with creamy hues.

This Champagne won a Gold Medal in the Gastronomic category at the Glass of Bubbly Awards 2021.

Having a glass of Champagne while listening to good music is always an excellent choice, especially if the wine and the music chosen for the occasion match nicely. Charleston, the music that evokes Champagne’s liveliness due to its sparkling rhythm, was certainly the soundtrack that accompanied la joie de vivre in Paris in the 20’s, marking people’s life with a touch of craziness. But suddenly, I can hear another sound… the unmistakable ‘choo-choo’ sound of a train’s locomotive! Hurry up, the Orient Express is going to leave… allez allez, on y va, Paris nous attend!

The Venice Simplon Orient Express passing through the Brenner Pass, Austria

My dear fizz lover, I hope my story has transported you to Paris in the 20’s, making you feel part of that marvellous world.

It only remains to me to wish you Joyeux Noël and bonne dégustation…

Merry Christmas!

Distributor of Laurent Lequart Champagne:
James Nicholson Wines
https://www.jnwine.com/

Find Stefania on Instagram:
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@Finefoodfizz

Photo credits:
Venice Simplon-Orient-Express photos: Martin Scott Powell
Featured & Champagne photos: Tania Volobueva

If you are seeking an Italian fizz to brighten your mood, then Franciacorta would satisfy your highest expectations: sparkling like diamonds, charismatic and lively will dazzle you with its unique appeal.
The cultivation of vines has ancient origins on the hills of Franciacorta, as evidenced by the findings of prehistoric grape seed and the writings of classical authors such as Pliny and Virgil.

The area known as Franciacorta lies in the heart of Lombardy bordering Lake Iseo. It’s approximately 200 square kilometres and includes 19 municipalities in the province of Brescia.

The morainic origin of this area gives the soil an extraordinarily rich mineral content that, along with the variety of its components, determines the key factors for high quality viticulture, which can be fully appreciated in the sensorial aspects of every Franciacorta.

Alongside the production of Franciacorta DOCG in different varieties such as Rosè, Millesimato and Riserva this land provides an exclusive sparkling wine called Franciacorta Satèn made from a blend of Chardonnay and Pinot blanc up to a maximum of 50%

History

Vine cultivation has been a constant in Franciacorta area, where grapes were grown from Roman times to late antiquity and the Middle Ages, thanks to its favourable climatic and soil conditions. Though it experienced good and bad periods alike, viticulture in these lands never stopped.

The history of Franciacorta is strongly tied the presence of large monastic institutions. Even before the year 1000, they had large estates and carried out large-scale work, clearing, reclaiming and cultivating the land.

The first document to mention property located in Franciacorta, which belonged to the monastery of San Salvatore in Brescia, dates from the year 766. It is the diploma by which Adelchi, son of Desiderius, donated all the goods he had inherited from his grandfather Verissimo and his uncles Donnolo and Adelchi to the monastery, including some assets from this area.

Grapes

The grapes used for making Franciacorta DOCG are primarily of the Chardonnay variety, a very highly valued white-skinned variety, has been grown in Franciacorta for several decades and currently covers over 2300 hectars of vineyards, which corresponds to approximately 80% of the total area. Pinot noir, is the second most widespread vine in Franciacorta and occupies about 15% of the total area. Pinot blanc, is the third most popular vine in Franciacorta, it is of French origin and belongs to the large family of Pinot. It now occupies about 5% of the total area.

Franciacorta DOCG live tasting

 

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Mirabella Brut Satèn Franciacorta
Delicate and brilliant with lively perlage. Fruity character with notes of exotic fruits, pineapple and touch of hazelnut. Pleasant freshness, zesty, soft and well-balanced.

Castello Bonomi Franciacorta Dosage Zero Millesimato 2011
Pinot Nero 50% and Chardonnay 50%
Straw deep yellow colour with a lively mousse. Notes of citrus and vanilla, intense notes of pastry, bread crust and almond.
On the palate, it is round and full, mellow and dry.

La Montina Franciacorta Rosè Extra Brut
Pinot Nero 85% and Chardonnay 15%
Pink brillant colour, vibrant and long-lasting perlage. Toasty character, hints of berries and ripe fruit, on the palate it is mellow, crisp with a good body.

Franciacorta DOCG food pairing
It is the perferct fizz suitable for any important occasions: from an aperitif to main dishes, from the simplest meal to the most complex. I would suggest the following food pairing wih each of these Franciacorta DOCG due to its content of sugar.

Satèn Brut: utterly divine if paired with raw fish, lobster and crab cakes, or more complex dishes such as rigatoni with sea urchin or second dishes like scallops with purple potatoes and almonds.

Pas dosè: pike salad with fresh fennel, fish dishes like pasta with clams and pachino tomatoes, second dishes such as monkfish with pistachio, hazelnuts and capers.

Rosè Extra Brut: perfect with risotto with prawns, spaghetti with red mullet and wild fennel, tuna tartare. Roast chicken with crisp vegetables, spiny lobster alla catalana.

Find Stefania on Instagram:

@Stefania.wine
@Finefoodfizz

On the most northern coast of this island, there is a wine area named Etna doc, due to the presence of one of the world’s most active volcanoes: Mount Etna. The presence of a Volcano is something that may frighten some but at the same time, it is plus for its territory. In fact, weathering of volcanic deposits can produce very fertile soil emerging as a volcanic benefit. This idyllic place takes advantage of three crucial factors to cultivate vineyards.

First, the soil is characterized by a lava-alluvial component with elevated drainage capacity and wealth of potassium so that it plays a key role in balancing the grape’s maturation process. Secondly, the temperature range between night and day reaching up to 30 °C of difference, guarantees the conservation of the aromatic component of the grapes. Last but not least, natural selection of indigenous grapes such as Nerello Mascalese, the black variety, and Cataratto, the white variety. Both growing in the foothills of Etna between 700 up to 850 metres above sea. All of them make Etna wines compellingly alluring, straight and crispy. In a word, unmistakable.

Etna DOC territory

Within the Sicilian wine scene, consisting of 23 DOC and 1 DOCG, the Etna DOC, born in 1968, is the oldest, as well as one of the first in Italy. Today there are 383 winemakers within the designation, while the area claimed by it is just over 1,100 hectares. With 16,000 hectoliters, the Etna Rosso type is the most important in quantitative terms within the designation. Next, the Etna Bianco (about 9,000 hectoliters), Etna Rosato (2,500 hectoliters) and Etna Spumante (about 1,400 hectoliters) types.

Grapes

The grapes used for making Etna DOC are primarily of the Nerello Mascalese variety, Nerello Cappuccio, Carricante and Cataratto, all of them are indigenous. Nerello Mascalese is the most widespread variety of grapes on the slopes of Etna. It is believed to be native to the County of Mascali, from which comes its name, Nerello Mascalese is used for the production of Etna Rosso, Rosso Riserva, Rosato and Spumante.
The Nerello Cappuccio owes its name to the particular bearing of the mantle or hooded crown of the plant grown as a sapling. Nerello Cappuccio can contribute to the composition of Etna DOC Rosso, Rosso Riserva, Rosato and Spumante wines, in blends with a large prevalence of Nerello Mascalese.
Carricante is an ancient variety of white grapes that have always been cultivated on the slopes of the volcano. Its name comes from the Sicilian expression “u carricanti”, which emphasizes the abundant production of its plants, capable of filling the carts with grapes.

Today it is increasingly vinified alone and constitutes the main base of Etna Bianco for a minimum of 60%, which rises to 80% in Etna Bianco Superiore. The Catarratto is a variety of white grapes native to western Sicily, not only among the oldest, but also one of greater personality and character, a vigorous and productive vine. Today it is cultivated very little on the volcano but it can still contribute to the composition of Etna Bianco for a maximum of 40%.

Sicilian Sparkling Wines Live Tasting

Benanti Noblesse Brut Terre Siciliane IGT
Carricante 100%
The wine is pale straw yellow with bright greenish tints and it has a fine and persistent perlage. Intense on the nose, with delicate scents of orange and lemon flower and ripe apple. On the palate, it is dry, elegant with a pleasant acidity and nice aromatic persistence.
Serving temperature: 6- 8°C.

Benanti Lamorèmio Brut Etna DOC
Nerello Mascalese 100%
The wine is pink with light ruby glares and the perlage is characterized by numerous, fine and persistent bubbles. Intense on the nose with hints of cut grass and red fruits. On the palate, it is dry, mineral with pleasant acidity, slightly tannic.
Serving temperature: 6- 8°C.

Sicilian Sparkling Wines Food Pairing
When tasting Etna sparkling wines you can feel the power of the Volcano when perceiving the strong minerality on the palate. Whilst the sun provides high sugar content making them rounded, the proximity of the Mediterranean sea marks them by a distinctive saline tang. These are my pairing tips to thrill your taste buds for an unforgettable experience.

Noblesse Brut: wonderful if paired with spaghetti with red mullet and wild fennel, or risotto with zucchini flowers and parmesan, or main dishes such as monkfish with pistachio, hazelnuts and capers.
Lamorèmio Brut: utterly spot-on if paired with complex dishes such as eggplant parmesan or fish dishes like pasta with clams and Pachino tomatoes. Also great with meat dishes like pork loin with capers or tuna with sesame.

Instagram:
@Stefania.wine
@Finefoodfizz
@Benantiwinery

History

Since the mid-thirteenth century the place name ‘Prosech’ or ‘Prosecum’, but also the more modern ‘Proseco’ referred to a small town, bordering to the south-east with the Bishopric of Trieste and to the north with the territory of Duino. Still today, Prosecco is a small town in the Province of Trieste, in the extreme north-east of the Italian peninsula. As for the production of wine there, the first mentions of the place date back to this period, in a deed for the rental of four vineyards.

It is certain that some vineyards were located on the sunny slopes running down from Prosecco towards the sea, sheltered from the cold winds of Bora, cultivated on a marl-sandstone terrain, in ancient times covered by the sea, particularly suitable to the production of grapes.

At the beginning of the eighteenth century, a real symbiosis began between the population and this pleasant, versatile and moderately alcoholic wine.

Francesco Maria Malvolti mentioned the Prosecco grape at the beginning of the nineteenth century, and from that moment the documents mentioning it became ever more frequent and clear. We can say that this is how the modern history of Prosecco began.

Grapes

The grapes used for making Prosecco DOC are primarily of the Glera variety, a type native to North East Italy and renowned since Roman times.

The Glera is a white grape variety. It has nut-brown vines and produces long, generous bunches of golden yellow grapes.

Traditionally, Glera may be combined with up to 15% Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, and Pinot Grigio vinified off the skins. In order to obtain a Rosè Prosecco version instead, you can add a minimum of 10% up to 15% Pinot Nero and the second fermentation, which takes place in a vat, has to last at least 60 days. Prosecco Rosé is available in three different versions: brut, extra dry and dry.

Prosecco Rosé DOC live tasting

Bisol Brut Jeio Prosecco Rosé
Delicate and brilliant with lively perlage. Floral character with notes of rose and lily of the valley. Pleasant freshness, soft and well-balanced.

Villa Sandi Brut Il Fresco Prosecco Rosé
Pink hue with copper nuances, vibrant and long-lasting perlage. Red fruits of pomegranate on the nose with a rose note at the end. Silky with a crisp freshness and a pleasant balance.

Bottega ‘Il vino dei Poeti’ Brut Prosecco Rosé
Bright pink mother of pearl. Fruity aromas, hints of apple, white peach and wild strawberries.
On the palate, it is mellow while maintaining a zesty character.

Prosecco Rosé DOC food pairing
Ideal as an aperitif, it can be paired with fresh salad with radicchio and sausage, walnuts and hazelnuts, pears, and Grana Padano. First courses such as risotto with red radicchio, tortelli filled with spinach and ricotta cheese, tortelli with duck or light fish soup and tomato. Even with second courses such as raw fish, sushi. Great with red mullet. Why not with pizza?!

Food featured in this episode

‘Tagliere all’Italiana’

It’s an Italian typical dish to enjoy at aperitif time along with a vibrant and pleasant wine.
It is made by a selection of cured meats, cheese, vegetables in oil or vinegar and crostini with vegetable cream.

‘Formajo inbriago’

‘Drunk cheese’ characterised by a fragrant aromatic aroma, slight note of wine used for the soaking process and aromatic flavours too, with clear notes of the wine used for the steeping. The peculiarity of the product derives from the ripening carried out with particular method in which the cheese is soaked in marc must and or wine. Maturation from a minimum of 60 days to over a year. Rind always present, colour depending on the marc must be used for the soaking process, it can range from straw yellow to orange if a white grape is used. Or purplish to dark violet if the marc must comes from red grapes. It is produced in the entire province of Treviso.

The cheese presented during the episode was soaked in Incrocio Manzoni must. Incrocio manzoni is a unique grape variety created by Luigi Manzoni, principal of the Istituto Enologico di Conegliano for 30 years, the first enological school of Italy founded in 1876. It is a cross between a Riesling renano and Pinot Bianco grape. The wine is aromatic, elegant and refined, medium body and well-balanced.

Vegetables courtesy of Nonno Andrea, an organic farm located in Villorba in the province of Treviso Instagram: @nonnoandrea_

Cheese courtesy of Latteria di Soligo
Instagram: @latteriasoligo

Instagram: @stefania.wine

A wonderful Italian wine area located in the Province of Treviso in the Veneto region, at the foot of Monte Grappa in the high hills to the west of the Piave River, in the shelter of the Dolomites and the Montello highlands. This area covers 2000 hectares and has always been famous for its wines. Nowadays, this includes 18 municipalities producing seven million bottles.

The name Asolo Prosecco comes from the ancient little hamlet of Asolo, an enchanting area that is rich in art and history, historically known as the ‘Garden of Venice’ or the ‘City of a Hundred Horizons’. Founded during Roman times, Asolo developed strongly during the Middle Ages, especially between the 12th and 13th centuries, when the fortress of ‘La Rocca’ was built on the top of the Monte Ricco mountain in order to defend the area, including the little village below. The medieval La Rocca fortress, the area’s major landmark, features on the logo of Asolo Prosecco, as a symbol of Asolo and its territory.

The narrow streets and roads of Asolo

During the 14th century, Asolo and its territory came under the rule of the Serenissima Repubblica di Venezia and during these years, wine production greatly increased. Wines produced here were considered excellent and of such high quality that they were subject to a different level of taxation, a third more than other wines.

Throughout the centuries, Asolo’s unique appeal attracted many great personalities such as Caterina Cornaro, the Queen of Cyprus, born in Venice to a noble family. She married the king of Cyprus and then went into exile in Asolo from 1489. There, she recreated a splendid renaissance court in the Castle, that bears her name to this day, attracting a group of artists and poets to Asolo. Today it is Asolo Prosecco’s task to evoke the timeless grandeur of this marvellous corner of the Veneto Region.

Asolo Landscape

Asolo Prosecco Superiore sparkling wine
Asolo Prosecco Superiore obtained D.O.C.G. status in June 2009. Elegant, refined and of high quality, it is made from the indigenous grape known as ‘Glera’. This is the main grape that has been growing for centuries in this area. According to tradition, it descends directly from the vines grown here by the Romans. Together with Glera, Asolo Prosecco may contain other historic local varieties such as Bianchetta Trevigiana, Verdiso, Perera and Glera Lunga up to a maximum of 15%.

Asolo Prosecco is mellow and well-balanced, with delicate fruit and crisp acidity.
It features aromas of lemon and citron, ripe apples and white flowers. A great freshness and minerality on the palate thanks to its unique soil characterised by red clay, rich in iron.

Asolo Prosecco Superiore live tasting
Montelvini Brut Millesimato 2019
Straw yellow with green nuances. On the nose it offers fruity and floral aromas remiscent of golden apple, acacia flowers and wisteria. Crisp and well-balanced.

Montelvini Extra brut
Pale straw yellow with green hues. Floral nuance of wild spring flowers, distinctive minerality and freshness.
http://www.montelvini.it/en/

Giusti Wine Extra brut
Pale straw yellow with green reflections. Fruity hints of pear and green apple, white peach. In the mouth, yellow stone fruits such as peach, finish of apple and pear skin.

Giusti Wine Extra dry
Pale straw yellow, it offers notes of golden apple and lemon, wisteria and acacia flowers. Sweet and mellow while maintaining a zesty character.
https://www.giustiwine.com/en/home-en/

Asolo Prosecco Superiore food pairing
Ideal as an aperitif, it can be paired with raw fish such as tuna, salmon tartare or first courses such as risotto with casatella trevigiana cheese and red radicchio, crispy casatella trevigiana coated in flour, or pizza with cured ham and cheese. Also, tortelli with lamb ragout, zucchini flowers filled with cheese and anchovies.

Food featured in this episode

Casatella Trevigiana DOP cheese
A local soft cheese produced in the province of Treviso, milky white in colour with a sweet flavour and a slight acidic note.

Once upon a time this cheese was made on small farms in the countryside. For that reason, the origin of this name seems to simply come from the word ‘casa’ that means ‘house’, due to the custom of producing the cheese at home.

In order to guarantee its quality and origin, all the phases of production must be carried out within a specific geographical area.
https://casatella.it/en/

The Black Rose had also an alluring aroma that enchanted people’s senses with its smell and the velvety petals to caress the hand’s skin. It was a pure and rare flower, and the belief of its unique power resounded all over the world and every woman was extremely eager to own it.

At this point in my fairy tale, you don’t know where we are and if these lines are all a figment of my imagination or not. So you may wonder: is that all real? And the answer would be yes! The Black Rose really exists and it was originally cultivated in Turkey. And is it true that this beautiful flower can bestow beauty and charm on the lady who picks it? Yes, that is also true. This happens for real thanks to specific active principles provided by this unique kind of rose whilst combining a delicious and captivating fragrance.

For this reason, nowadays many cosmetics companies have decided to extract these principles in order to create high quality beauty products naturally fragranced. In fact, the extract of Black Rose instantly smoothes facial features by revitalizing and plumping the skin for a radiant and stunning result. But that is not all, the Black Rose’s sublime aroma awakens senses immediately giving a sensation of well-being , feeling its pureness whilst lifting up hearts.

I was wondering if a similar fragrance can be found in wine; a rose note that can fill
your soul with joy for an unforgettable moment.

Let’s go to Europe, more precisely to France, the nation well-known for its sophisticated and refined taste. Where the unique savoir-faire of artists leaves its unmistakable mark on different subjects such as fashion, art, cuisine and obviously wine, not to mention Champagne, le rois des vins.

We are in Villers sous Chatillon, in a wonderful area between Épernay and Dormans, in the heart of the Marne Valley, and I’m eager to find a Champagne that can grant my wish to detect a rose note in its bouquet. In a 13-hectare south-facing vineyard spanning six communes of the Marne Valley, there is a Maison deeply committed to protecting the environment whilst enhancing the beauty of these place. Welcome to Robert-Allait’s family in Villers-sous-Châtillon where Sylvie and Régis, helped by their daughter Stéphanie and her husband Aurélien, have been carrying on a long family tradition for five generations. They grow all three Champagne grape varieties, in particular, Meunier and three of the cuvées they offer are made exclusively from the Meunier grape. And here we are, a magnifique Champagne with an alluring note of rose won me over.

It is my pleasure to introduce you to Robert-Allait Champagne Cuvée Jordan millésime 2015.
Assemblage 1/3 Pinot Meunier, 1/3 Pinot Noir, 1/3 Chardonnay.

This vintage opens with fine toasted aromas and brioche note. Accents of yellow stone fruits in particular peach and apricot, at the heart of the bouquet, is a sublime floral note of rose. The flavours are toasty yet crisp, ripe yellow stone fruits and almond on the finish which conquer the palate with its undeniable elegance.

What is extra special about this wine…
Its scintillating prism of bubbles will conquer your eyes whilst caressing your palate with the same delicacy of a rose petal.

Its flowery note of rose will lift up your spirits giving you a moment of glee. This Champagne will definitely put a gleaming look on your face making it nice and happy so that you would experience again and again.

As you have read this story has not come from the magical wave of a wand but I like to consider it a dream come true with a touch of whimsy.

So now allow me to add a few more lines to the story by wondering if it is true what they say, that if you look through a glass things may appear different?

Sometimes magical, sometimes surreal, sometimes simply better than how you would ever imagine it. If you believe in your dreams any scenario you picture in your mind may turn into reality. It doesn’t matter how big your dream is, or how long it might take to get it. Just close your eyes and guard it in your soul and your heart and let your mind bring it to you. Now open your eyes and look through a glass, you are on the verge of seeing your dream come true.

Another time, my dear fizz lover I will tell you the story of another excellent bubbly, but for now, I bid you good-bye and Merry Christmas!

Photo credit: Tania Volobueva
Jewellery and glasses courtesy of Été Lunettes

It should come as no surprise that the answer is James Bond, the British secret agent on her Majesty’s service.

It was 1952 when Ian Fleming sat down at his desk in his mansion Goldeneye in Jamaica and wrote his first novel ‘Casino Royale’ introducing the character of James Bond. I’m wondering if he ever dreamed that one day his manuscript would turn out to be a global success after its release in 2006.

The 21st chapter of James Bond’s dedicated series features the newly promoted Daniel Craig in the role of 007, whose mission is to bankrupt the terrorist banker Le Chiffre at the gaming table, in a globetrotting journey to find out the truth in exclusive spots such as Madagascar, Bahamas, Montenegro, Como lake and last but not least Venice.

Five fabulous locations designed for hosting chases, action, ability, retreat and mystery. Five keywords that perfectly match what happens in each place.

James Bond at the Royale Casino in Montenegro defeats Le Chiffre thanks to a lucky straight flush hand: 8, 7, 6, 5, 4 black spades. Apparently, there is something about the number five; perhaps it’s a clue.
I’m wondering if I take it into consideration, can I get evidence of what I’m looking for right in the heart of Venice: an iconic sparkling wine conceived in its neighbourhood. It is no time to rest on one’s laurels, it’s time to take action. True to my words, I set out on a journey to follow a trail. But before I just need to pick one keyword to show me the way and I’ll choose: ‘ability’. That would definitely be the keyword that will help me to find the Venetian bubbly.

But where? I just have ‘ability’ in my pocket and I can count on it.
But I have no directions and I feel I’m floating in a sea of doubt.
I’m wondering if one of Venice’s key elements, water, could be a tip.
Maybe its typical boat with its dark shape called a ‘gondola’ can reveal something to me.
I look around under a cloudy sky and I see a lot of people coming and going.
I indulge for a while. Suddenly a sunbeam strikes a whole of gondolas. It’s a sign.
I can see something gleaming settled on the gondola’s surface, something metal. Is that a wine’s cage?

Then the sky closes in again and I have no idea how to get on, but I can feel that the ancient history of Venice, with its hundreds of bridges over which thousands of people have been crossing it along the centuries, can tell me which way to go. Here I am! I need a bridge, and step by step I’m confident I’ll find out another wine’s mark.

I’m on top of the ‘Ponte di Rialto’ being ravished by a breath-taking view of the glorious history of Venice shown right in front of me. All of a sudden, I can hear a pop coming behind me, is that a cork? Yes, it’s a sign of the Venetian wine. That is an unmistakable popping sound of bubbly. Most likely, I’m on the right track.

Venice’s magnificence was certainly due to its ability to trade with foreign countries, becoming a flourishing commercial centre between Western Europe and the rest of the world. The Doge, the maximum authority of the Republic of Venice, lived and managed his temporal power at the Palazzo Ducale in the heart of Piazza San Marco.

Is it right there where I might discover the presence of the Venetian bubbly?
I stroll through narrow streets towards the famous square being enraptured by the astonishing atmosphere of this city. As I cross the Clock Tower I glimpse a roundish thing settled on a table in front of the majestic Palazzo Ducale. It’s something sparkling, something that recalls a glass of bubbly.

It is my pleasure to introduce you to Chardonnay & Riesling Millesimato Brut by BOLLLICINE, the Venetian bubbly.

This magnificent sparkle will win you over with nuances, aromas and flavours never met before.
Its intense gold colour reflects the glory of its native city. Given the signature combination of Chardonnay and Riesling grapes, it gives off aromas of fresh mint combined with golden fruits and zesty lime while gently softened by plum notes. In the mouth, it is lively with fruity nuances of apricot and peach enhanced by a great minerality. A unique bottle revealing elegance, exquisite taste and expertise.

What is extra special about this wine…
In creating this spherical bottle the owner of BOLLLICINE wine, Alessandro Fedalto, was faced with a massive obstacle: to create a bottle that could hold a 6/7 atmosphere of pressure due to its unique spherical shape. The usual 650 grams of glass would not have been enough. He was at sea. Here was his skill: what about adding some glass in order to make the bottle thicker? And so, by adding 100 grams he managed to make his iconic bottle safe and indestructible.

Maybe ability is the keyword for any aspect of life. James Bond’s character is all about ability: ability to see through, ability to read people’s mind, ability to beat the game, ability to sail close to the wind, ability to make the impossible possible.

Maybe we all like 007 not only because he is a charismatic man but also because we can recognise him as having another value that along with ability belongs to human nature: determination. No matter what kind of trouble James Bond has to face, he has a strong determination that allows him to get through. Just like Alessandro Fedalto’s challenge to create the most spherical bottle in the world, nobody believed he could make it, but he did.

See Venice, water was its fortune but at the same time its main problem; an everyday challenge to survive and live for the generations to come.

While enjoying a glass of Bolllicine in Piazza San Marco I feel very satisfied to have finally found the Venetian bubbly. And from now on this 007’s keyword will be my guiding star: determination, the ability to persevere.

There is a place where taking in all of this is a treat for the senses and nourishment for the soul. In the Golfo Aranci in the North-Eastern quarter of the Island, overlooking the sea with a view of the Island of Tavolara, stands Gabbiano Azzurro Hotel & Suites, one of Sardinia’s most exclusive and elegant hotels. It has been owned by the Datome family for more than 50 years and is currently managed by Sergio and Marco Datome along with Sergio’s wife Antonella and their son Tullio.

Here, greeted by the hospitality of the family Datome, you can immerse yourself in the wonders of this island enjoying its beauty and goodness: allow yourself to be enchanted by the shades of blue of the sea that is second to none in its own private beach that rests on the beautiful Terza Spiaggia of the Golfo Aranci. You will be able to swim with dolphins at sunset and enjoy a sense of freedom that will fill your heart with joy. You can dive into the crystal clear waters and go back in time to discover the MuMart Museum, an underwater museum that hosts 14 statues representing subjects related to the sea world created by internationally renowned artists, positioned on the sea-bed of Golfo Aranci, the only one of its kind in Europe.

You will be able to taste exquisite dishes and wines with a marked minerality. Whilst sitting on the terrace of The Blú Restaurant, recently awarded an Espresso ‘chef’s hat’ and considered one of the best a la carte restaurants on the island, in a context of refined beauty with wrought iron seats and gazebos with sinuous lines, enchanted by the view on the Gulf, the Executive Chef Daniele Sechi will delight your senses by presenting contemporary dishes using rare Sardinian delicacies, creating harmonies of bright colours, clear aromas and unique flavours.

In the enchantment of a unique atmosphere, overwhelmed by lush nature, here is a selection of three dishes accompanied by three sparkling wines:

Mullet ‘Amrecca’ with herbs with pompia pearls and avocado. A dish with a strong aroma, created using a local ingredient, the Sa Merca mullet and a citrus fruit, Sa Pompia, that is only found in Sardinia, and only in Siniscola.

Paired with Cantina Pedres Rosè Brut
97% Vermentino and 3% Cannonau grapes, a delicate pink colour, fine and persistent perlage. Fruity and spicy with cinnamon and vanilla notes with pleasant mineral sensations. On the palate it gives a distinctive saline tangue balanced with smoothness for a harmonic feeling.

Mezze maniche pasta, violet prawns, basil purée, fresh chilli, spring onion and dried tomatoes. A dish with bright and captivating tones.

Paired with Ferrari Brut Trentodoc
100% Chardonnay, straw yellow with light green reflections and a fine and persistent perlage.
Intense with a caressing fruity note of ripe golden apple and wildflowers, with a base of yeast fragrance and hints of bread crust. Sublime elegance with a harmony of sensations.

Sea capon with vegetables and tomato and fennel puree. A preparation with marine notes, vibrant and decisive.

Paired with Cantina Mancini, Spumante Brut Adelasia Vermentino di Gallura DOCG

100% Vermentino, beautiful straw yellow with a lasting and fine perlage. It offers fruity and spicy aromas with aromatic herbs nuances such as sage. Exceptional length lying on vivid and fresh notes.

What is extra special about these wines and food pairings…
The harmonies created in these three dishes by Chef Sechi, combined here with the individual sparkling wines, are enhanced by remarkable freshness and minerality that these various wine pairings share, for a pleasant intense aromatic and flavoursome combination.

The scents, perhaps more than any other characteristic, have an incredibly evocative power; it doesn’t matter where you are, but when you catch an olfactory note that reminds you of a place, your mind begins to travel between memories, desires and emotions. As soon as you arrive in Sardinia you are overwhelmed by the mixture of its scents of Mediterranean scrub, almost as a welcome for the visitor to an island that conquers the heart. Likewise, the aromas of its wines with notes of strawberry tree, jasmine, melon, salt and flint, wherever you are in the world, will lead you back to its land, releasing all its essence. All we have to do is enjoy the infinite wonders of Sardinia, sitting here on the terrace of the Blù Restaurant admiring the inlets of the Golfo Aranci.

Just a few metres under its surface, colourful seaweeds paint corals in multiple shapes whilst cheerful fish swim around its rocks all creating an enchanting atmosphere.

Going down metre after metre its shimmering reflections begin to fade, and darkness takes over.

But are we really sure that even without the sunlight there is nothing capable of sparkling by itself? A man-made treasure and rocked by the waves of the sea at a depth of 60 metres? Something fruit of the roots of the ground, aged in the sea to gain all its enchantment to come back in the mainland bringing us its unique flavours?

It is not a mermaid’s trick, it is real, and it is called: Abissi, the fizz from the depths of the sea, and it is my pleasure to reveal its charm to you.

This is a story where past meets present evoking that magic finding of ancient amphoras carried from the Roman ships and lost in the sea as a consequence of shipwrecks.

Those recipients settled in the depths, cradled by water and covered by marine sediments appear different as enriched by the sea that marks its presence on them. An enchantment to inspire the generations to come, particularly a person with a great love for sea and vineyards.

Piero Lugano, ex teacher of history and art with a great passion for wine since his childhood, combined all of them in producing a sparkling wine unique in all its features: grapes, location, ageing method and bottle look. He really wanted to create a fizz like never before and so he began experimenting and quickly realized that he needed an underground cellar in semi-darkness with a constant temperature. And it was right here that he had an inspiration. What about an underwater cellar? Thinking of the wrecks of Roman ships, in which amphoras containing wine were often found unspoiled, he proved to himself that a marine environment would be perfect for preservation: an ideal place to dream up the first fizz from the depths of the sea.

But like every story in which Nature is challenged, he had to face many obstacles to come through with flying colours, but he wasn’t afraid of having a hard row to hoe.

In fact, as History teaches us, often the solution is right in front of us: The “Baia del Silenzio” in Sestri Levante in the province of Genova, a cosy and peaceful bay turned out to be the natural cradle to welcome and embrace his wines.

It was in 2008 when he summoned an operating team to organize diving operations, and site inspections needed to be skilfully performed in order to assess all the risks, with the aid of sophisticated equipment and the collaboration of the Drafinsub of Genova. Luckily everything seemed to be going alright.

It was time to take action. No sooner said than done, the first stainless steel cage of 500 bottles reached the seabed at a depth of 60 metres letting the sea now play its part.

In silence with little light, no oxygen and a constant temperature of 15° and a pressure of 7 bars from the sea toward the bottles, his wines aged for 18 months with a natural remuage due to gentle currents at that depth. Throughout all those months it looked like the powerful strength of the sea could be quieter to cradle wines and take care of them as being part of it. Even fish curious to see that mysterious cage seemed to have respect for it by wandering around it without annoying as guardians of a treasure to preserve.

Finally, on the 30th June 2010, Piero Lugano could uncork the first bottle resurfaced and each person who joined that experience could see the result of all efforts put in whilst enjoying a brand-new sparkling wine fruit of the magic spirits of the deep.

Furthermore, the formation of marine deposits on the bottles, thanks to the natural action of the sea, have created effects which would render each bottle totally unique and different from any other.

For those of you who love sea and wine as much as I do, I feel honoured to introduce you to Abissi, a surprising fizz produced from the Bisson winery in Sestri Levante in the lovely Liguria Region.

Abissi Bisson sparkling wine Pas Dosé, Portofino DOC 2016

Bianchetta Genovese, Vermentino, Cimixià grapes.

The vineyards are located in Sestri Levante, Trigoso and Casarza Ligure.

Brilliant golden colour with vigorous perlage.

Rich and complex, it exudes distinctive saline notes with musky hues.

In the mouth, it is ample, full bodied yet crisp offering mineral flavours marvellously combined with aromatic herbs accents.

What is extra special about this wine…

You will be captured by its dazzling light shining right in front of you.

Its perlage will let you feel the sound of those water drops that have been caressing Abissi bottles for months.

Neptune and its creatures have certainly kept watch over it to give us the key to enter his world: you’ll be transported back to the past into an underwater blue world where you are about to see incredible surprises and be prepared for the unexpected cause you never know what’s around every corner.

It is up to you to take the plunge and enjoy all the wonders Abissi fizz has to offer.

Like any story worth this name there is always a happy ending: from the amphoras of the past lost in the depths of the sea many centuries ago to nowadays with Abissi sparkling wine, we may consider that nothing has completely changed: perhaps the protagonists of this adventure, from Romans to Piero Lugano, maybe the grapes used, but one protagonist still remains the same: the sea and its enchantment.

A special thanks to Piero Lugano for having given us this remarkable sparkling wine fruit of his commitment letting us feel like part of a dream come true.