Better with Bubbles Samesa x Niche Niche Takeover

The Wines…

Franck Besson, Sparkling Gamay Rose 'Granit'

Organic 100% Gamay from vines over 40 years old with steep southern exposure in pink granite soils. 350 meters elevation. Hand harvested. Direct, whole cluster pressing of grapes, 6-12 hours skin contact with first fermentation in stainless steel tank for the ‘vin de base’. Traditional method vinification and aged 12 months on wooden “pupitre” at the estate. Riddling for 12 days. 10g/l dosage. Produced in the Julienas appellation of Beaujolais

Artadi, ‘Izar-Leku’ Hondarribi Zuri, 2016

Produced in País Vasco outside of Bilbao by the illustrious Artadi family of Rioja fame. Izar-Leku is a sparkling wine produced with Hondarribi Zuri, the white Txakoli grape. As the wine has lots of high acidity they decided to make it sparkling. The base wine was with the lees for one year, one third in oak barrels and then put to referment in bottle where it was kept for 18 months. No sugar was added and it's bone dry. It has a clean nose, with some yeasty notes but with the salinity of Txakoli. It's super tasty, with depth and complexity, quite surprising for such a young wine, sharp and long.

Eric Rodez ‘Cuvee des Crayeres’ Champagne Grand Cru

This Grand Cru Champagne exclusively from Ambonnay is a blend of 60% Pinot Noir and 40% Chardonnay, structure from Pinot Noir and finesse and elegance from Chardonnay. Moreover, the Crayères Cuvee is elaborated with a dozen of wines from 4 to 5 different years with 20 to 25% of the wines vinified in small oak barrels. The colour is a clear gold with small golden reflections. Very mineral and floral to the nose. The taste is generous and fresh, combined with notes of small red fruits like wild strawberry and the finish is wonderfully lingering combined with a light wooden and vanilla note.

Casa Belfi Naturalmente Frizzante Sur Lie

Casa Belfi born thanks to the collaboration between the producer Albino Armani and winemaker Maurizio Donadi that in San Polo di Piave ( Treviso ) have identified the natural backdrop for this ambitious restoration project of the historic wine-making traditions of Treviso. Made from 100% Glera, the grapes are crushed immediately and in a gentle manner, and the must is clarified by cold, static decantation. Then the must is fermented in stainless steel and remains in contact with the yeasts in stainless steel tanks for 6 months and when spring arrives, the wine is bottled when nature is in blossom and according to indication determined by the Maria Thun biodynamic calendar.