SEI IN ITALIA? CLICCA QUI 
Vino Frizzante, Renzo Rebuli
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Grape
100% Glera
Drinking Window
Drink now or by 2026
Region
Valdobbiadene, Veneto
Pairings
Great as an aperitivo, works with a variety of appetizers and finger foods including fresh cheeses like mozzarella, burrata and ricotta.
Pairing Recipe
**Important to note! This wine will be cloudy - it's just not filtered or clarified. It is best to turn the bottle upside for 20 seconds to let the yeasts disperse around equally in the bottle, as they settle on the bottom and if you serve wine to several people, the first gets a nice clear glass and the last person gets the all the juju at the bottom 😉 But, do not shake it!
Winemaker Notes
Produced in Valdobbiadene, Veneto, from Glera grapes grown on steep hillside vineyards at about 300 meters above sea level with mixed clay and limestone soils. Vineyard work and harvesting are carried out by hand with no chemical herbicides or fertilizers used.
Fermentation takes place in stainless steel with native yeasts, and the wine is then bottled with its natural residual sugars to undergo a second fermentation in bottle. It is released unfiltered, on its lees, in the traditional col fondo style.
The Story
What do I love? I love that this wine could be called Prosecco but they choose to call it a vino frizzante. Technically it abides by the rules required, being from the Valdobbiadene, made with Glera and other DOC rules, yet the winemaker chooses not to call it Prosecco simply because it's unlike 99% of the sparkling sugar water commonly known as prosecco at the supermarket.
Even if the word prosecco helps you to sell your wines (because so many people consider it their affordable holy water, or they're just young or addicted to sugar) Renzo Rebuli chooses to go against the grain to maintain sincerity. No prosecco has ever flown off our shelves so fast!
It's dry, lightly effervescent, and made completely naturally with nothing added. Important - you'll want to lightly turn this bottle for 20 seconds to mix the yeast at the bottom, or you can be very careful when pouring to keep it all at the bottom (otherwise the first glass is totally clear and the last is much. more murky). But don't worry, the yeast are totally normal and responsible for the fermentation (aka alcohol) so don't hate on them too much.
You'll easily see why a wine like this isn't destined for supermarkets as it's quite different in the way it looks. But for us natural wine lovers, that's the good stuff!
