Marco Carpineti wine is by far my absolute favorite local Lazio wine. A family owned winery, they produce a limited quantity of biological and high quality wines and olive oil. A while back I had the pleasure of having a personal tour of the winery with Paolo and can’t wait to head back for another tasting at the end of the month.
Here at Hosteria Grappolo d’Oro, Paolo demonstrated the technique called “sboccatura” (disgorging) which is a traditional method also known as methode champenoise. This is an expensive process used for the production of Champagne to separate the wine from the residue (lees and dead yeast) of the second fermentation occurred in the bottle.
This new sparkling rosé is obtained with “Nero Buono”, an autochthonous grape from Cori (Latina).
Keep your eyes peeled on Roman wine lists because this sparkling wine will be sold in only a few months!