Recent data shows that over the last few years the production and sales, nationally and internationally, of Italian sparkling wines made with indigenous grapes has grown.

 

In the first quarter of 2015 the sales of Italian sparkling wines made with local grapes grew by 38 per cent in volume and by 32 per cent in value.

 

Colonnara's Cellar

 

This type of sparkling wine offers wine lovers the opportunity to savour ‘bubblies’ with a distinctive bouquet, able to reflect terroir characteristics on the par with red and white wines.

By and large, sparkling wine makers in Northen Italy, the area with the highest production of sparkling wines in Italy, use the same grape varities grown in France to make Champagne, namely: Chardonnay, Pinot Noir, Pinot Blanc, Pinot Meunier and Pinot Grigio.

 

The grape harvest at Colonnara

The grape harvest at Colonnara

 

Wine producing cooperative Colonnara with its sparkling wine “Luigi Ghisleri Cuvée del Presidente” is among those wine makers in Italy who have been best able to marry indigenous grapes with sparkling wine production. Colonnara is one of the oldest wineries in central Italy, not far from the Adriatic coast.

 

In 2014 Colonnara joined forces with La Morciola cooperative creating the Marchedoc consortium. The consortium exports to 20 countries worldwide and in 2015 it posted a turnover of €3,5m – exports accounted for 15 per cent.

 

An aristocratic sparkling wine made with Verdicchio grapes is Luigi Ghisleri Cuvée del Presidente.
All the vinification phases (Remoige, Degorgement) of the “Cuvée Luigi Ghislieri” are carried out manually on site. The settlement period on the yeast is 30 months.

 

Luigi Ghislieri

 

Icemary: an innovative organic alcohol free bubbly

 

An innovative organic alcohol free bubbly

An innovative organic alcohol free bubbly

Colonnara is also investing in innovative products and Icemary is one of these. Icemary is a sparkling, alcohol free, drink. It was conceived mainly for export, especially to the Middle East. To make Icemary the pressing of the grapes is followed by a short cold maceration.

roberto ceccarelli

roberto ceccarelli

Roberto is a business journalist with a focus on the food & wine sector. He worked freelance for many Italian newspapers and magazines such as Italia Oggi, Gdo Week, Il Resto del Carlino.
roberto ceccarelli