Home » Shop » Italy » Emilia-Romagna » Three Mountains » Tre Monti Anablà Frizzante – Pet Nat / organic
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€12,50
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4 in stock
4 bottles in stock
Year:
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Locality:
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The Tre Monti Anablà is a unique organic frizzante from Emilia-Romagna which was made from Albana grapes. Ideal as an aperitif, but also delicious with light pastas, seafood, and various antipasti.
In the glass, Anablà displays a light golden color with a natural haze from the sediment. The fine, lively bubbles are reminiscent of classic ancestral wines. The taste profile consists of:
Three MountainsIn Imola, the estate was founded in the early 1970s by Sergio and Thea Navacchia. Today, the company is continued by their sons Vittorio and David, who share the same passion for innovation and quality. The estate comprises around 55 hectares of vineyards, spread across two locations: one in the hills of Imola and one between Castrocaro and Predappio in the vicinity of Forlì.
Since 2011, Tre Monti has been working entirely organically, resulting in pure, honest wines that emphasize the natural character of the region. The house combines traditional methods with modern insights to produce wines that optimally reflect the terroir of Emilia-Romagna.
This historic production method aligns perfectly with the local tradition of vino mosso, lightly sparkling wines. The vineyards are situated at an altitude of approximately 100 meters on sandy clay soil. The combination of warm days and cool nights ensures ideally ripening white grapes with great freshness.
Pétillant Naturel (Pet Nat) is a natural sparkling wine in which fermentation is completed in the bottle. This results in a lightly sparkling, often cloudy wine with pure fruit notes and a playful character.
The cloudiness comes from the natural sediment that remains during bottle fermentation. This sediment is completely safe and contributes to texture, depth of flavor, and authenticity. By pouring carefully, you can leave most of the sediment in the bottle.
Anablà is made using the ancestral method (fermentation in the bottle), while Prosecco is made using the Charmat method (second fermentation in a tank). As a result, Anablà is cloudy and unfiltered, whereas Prosecco is clear.
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