Thanks to its European success, the Anno Domini wine house will be exporting its most exclusive sparkling wines to South African shores. Tradition and craftsmanship have been carefully handed down from generation to generation here in the Veneto region of north-eastern Italy.

 

 

Prosecco is made from a grape varietal now known as Glera (which, confusingly, used to be called Prosecco). Unlike Champagne or Cava, Prosecco’s secondary fermentation occurs in tanks rather than individual bottles. This process, known as charmat, is cheaper and faster than the méthode Champenoise.

 

 

It tends to be sweeter than the average Champagne or Cava, and its flavours are usually simpler and fruitier. That’s not to say its charms are insignificant: Prosecco outsells Champagne worldwide.

 

 

Baglietti No.10 is a dry Prosecco DOC (designation of controlled origin) with recognisable flavours of pears, citrus and almonds. Baglietti No.7 – an organic spumante rosé – boasts the taste of raspberry, citrus and summer berries.

 

 

Behind the bottle is the renowned Italian designer Raimondo Sandri, who meticulously designed it to translate and animate in form, the sparkling content inside it. Today, the Baglietti founder’s grandsons are at the helm creating modern, premium quality wines based on traditional know-how.

 

 

The vineyard’s special location is not only blessed with fertile and rich soil but is also graced with a south westerly wind that provides the area with favourable weather conditions, ensuring the effectiveness of the grapes that go into the bottle. This combination of terroir, vision and craft is gracefully combined in each Baglietti Prosecco bottle that’s easy on the eyes with smooth and chic finishes.

 

 

Baglietti loves to join you for a party, brunch, dinner or after work drinks. The luxury bottle and taste ensure the celebration is tangible.

Legend says that the wine names were inspired by addresses along a specific Treviso village street, where important decisions regarding the wine house’s future were made.

One decision at number 7 and another one at number 10.

Baglietti Rosé Extra Dry No.7

A well-balanced acid combined with a dry finish gives the wine wonderful fullness.

No.7 is a completely ecological wine from start to finish. Serve it cold: 6 – 8°C.

 

Baglietti No.10 Prosecco

By allowing the wine to rest on yeast over time, a particularly dry and full flavour is able to evolve.

In No.10, grapes are only from the Piave area, which is Baglietti’s most qualitative area in Prosecco. The perfect serving temperature is 6 – 8°C.

Available from selected retailers in SA incl. Yuppiechef, Norman Goodfellows, TOPS at SPAR, Makro and Takealot