Sparkling Wines - Santa Barbara

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Spumante Metodo Classico Brut 'Stefano Antonucci' Santa Barbara
Spumante Metodo Classico Brut 'Stefano Antonucci' Santa Barbara
23.00 €
Producer
Santa Barbara
Region
Marche (Italy)
Grape varieties
Chardonnay 80%, Pinot Noir 20%
Bottle size
75 cl Bottle
The Sparkling wine Metodo Classico Brut "Stefano Antonucci" from Santa Barbara winery, is a sparkling wine produced in Marche based on Pinot Noir and Chardonnay. Once selected, the grapes are vinified in steel and refermented in bottle according to Classic Method. The subtle and delicate perlage, adds vivacity to a fresh and delicate sip, with hints of wild flowers, aromas of ripe fruit and buttery notes
23.00 €
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23.00 €
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Spumante Metodo Classico Brut Rosé 'Stefano Antonucci' Santa Barbara
Spumante Metodo Classico Brut Rosé 'Stefano Antonucci' Santa Barbara
20.50 € 25.00 €
Producer
Santa Barbara
Region
Marche (Italy)
Grape varieties
Chardonnay 60%, Pinot Noir 40%
Bottle size
75 cl Bottle
Spumante Metodo Classico Brut Rosé 'Stefano Antonucci' from the Santa Barbara winery is a fresh and lively bubble perfect for accompanying aperitifs with friends. It is made from carefully selected Chardonnay and Pinot Noir grapes and re-fermented in the bottle according to the Metodo Classico. The soft rosé colour and fine, persistent perlage introduce aromas of red fruits, flowers and dried fruits. The sip is fresh, agile, savoury and long
20.50 € 25.00 € Notify me when it's available
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Notify me when it's available 20.50 € 25.00 €
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Spumante Charmat Brut Santa Barbara
Spumante Charmat Brut Santa Barbara
9.90 €
Producer
Santa Barbara
Region
Marche (Italy)
Grape varieties
Chardonnay, Pinot Noir
Bottle size
75 cl Bottle
The Sparkling wine Charmat Brut from Santa Barbara winery in the Marche region, is a fine bubble that enriches the glass with a straw yellow colour with greenish reflections. The harvested grapes are vinified in steel and refermented according to the Charmat Method. Suitable for any type of aperitif this label is characterized by floral aromas and hints of persistent bread crust