Bollicine
Azienda Agricola Serragghia (Gabrio Bini)
Cicala Bianco Bollicine di Zibibbo 2018
Hands down, it is arguably the best ancestrale I have ever tasted. And it even can compete with serious bubbles. So let's call Cicala annoying for its price (hehe, annoying Cicala; you get it, right?) and vinous for its qualities.
Honey, spoiled apricot, curry, Mivina spices, soap, potato chips, tropical fruits. Complex, generous and persistent. Fresh and a bit salty in the finish. I absolutely love the iodine touch.
— 10 months ago
Damiani Wine Cellars
Bollicine Finger Lakes Sparkling Blend
Lean, clean, and refreshing with a nice core of orchard fruit, apple and pear, and just a hint of toast. — 3 years ago
Keith Hock Wines
Exit 43 Bollicine in Bianco 2016
Bright, fruit driven, blanc sparkling, vibrant, zesty, and perfect pairing for most foods... — 6 years ago
Laurent-Perrier
Cuvée Rosé Brut Champagne
Thumbs up for Laurent Perrier Champagne Rose' - nice alternative to the more glamorous bollicine. Prefer to pair the rose' to steamed shrimps salad and seafood salad Russian style. — 6 years ago
Rodolfo Cosimi
Terra Rossa Le mie Bollicine Sangiovese
Yeah, saw this and had to get it. Sangiovese Spumante? Was better than I expected too. Traditional style, 36 months in the lees. Super creamy. Straw yellow and lively. The bubbles just dance in your mouth and sing a complimentary song of light grapefruit and a salty kiss. Delicious!
Saw this summary online later: The winemaker “been experimenting with new ways to use Sangiovese and the idea of making a sparkling wine came after a poor harvest when the grapes did not fully ripen. Rather than try and make a poor Brunello he decided to make something different…”
Mission Accomplished! — 2 years ago
Cascina Palazzo
Bera Brut Alta Langa White Blend
Bollicine dell’Alta Langa. Nice Pinot noir blend. Had it at Chichin in Alba — 3 years ago
Serafini & Vidotto
Bollicine Rose
Doug Powers
10-year-old Sangiovese from Brunello made into Spumante, fascinating and utterly unique, faint bubbles, served cold, just a tad off-dry, I literally have no frame of reference for this, other than to say I love its uniqueness!! — 2 months ago