Why it matters
The producer
Spontaneous fermentation in steel starts the sparkling wines at Azienda Agricola Sartori Luciano. Fabio Sartori is the proprietor, and Claudio Colombi is the estate enologist.
The second fermentation follows through the Martinotti method, which creates the bubbles in tank rather than in individual bottles. Tank fermentation generally keeps primary fruit and grape aromas direct, while bottle fermentation with lees ageing can add bread, pastry and creamy texture.
Place and vineyards
Where the wines begin
Monterosso Val d'Arda is the sub zone within the Colli Piacentini region. The Monterosso Val d'Arda wine carries both names, with the local zone set beside the wider regional designation. The label narrows Colli Piacentini to a named sub zone without dropping the broader regional name.
Wines to know
The range in view
The range includes Monterosso Val d'Arda Colli Piacentini, a white wine made from Malvasia di Candia Aromatica, Moscato Bianco, Trebbiano Romagnolo and Ortrugo. Ortrugo dei Colli Piacentini is a separate sparkling wine, with carbonation defining its mouthfeel.
Several varieties share the first bottle, while the second presents Ortrugo in its name and sparkling form. The wines therefore divide between a blended white wine and a sparkling wine built around a named local grape.