6-Bottle Sparkling Set
Six wineries. Six countries. Three completely different ways of putting bubbles in a bottle. One box.
THE BOTTLES:
Soulstorm — Racines Rebelles, Luxembourg (Moselle) — €36
Traditional method — the same one Champagne uses. Nine months in old oak, thirty on the lees, zero dosage.
Funky Mavrud — Georgiev&Milkov, Bulgaria (Thracian Valley) — €18
Pét-nat made from Mavrud, an old Balkan red grape rarely seen outside Bulgaria.
Opera I. — Naboso, Slovakia (Little Carpathians) — €25
Made the same patient way as Champagne — a slow second fermentation right in the bottle. Bottled bone-dry, Brut Nature, nothing added to soften it.
Mario Natur — Keltis, Slovenia (Bizeljsko) — €26
Ancestral method — bottled unfiltered before fermentation finishes, so it keeps its own bubbles. Aged on the lees in large oak.
Tozot Rosé — Tushpa Lab, Armenia (Vayots Dzor) — €24
Ancestral method — bottled while fermentation is still going, so the bubbles happen on their own. Made from Tozot, a grape that grows nowhere outside Armenia.
Forever Young — Weingut Kögl, Austria (Styria) — €23
Pét-nat, Muskateller and Welschriesling, farmed biodynamically.
BOTTLES
A proper tour through sparkling wine — six countries, three completely different ways of getting the bubbles in the bottle.
Some were bottled mid-ferment and left to finish on their own. Others sat on the lees for months, picking up weight before anyone touched them. Two were made exactly like Champagne — same slow second fermentation in the bottle — just from places that never got the name rights.
Armenia, Austria, Bulgaria, Luxembourg, Slovakia, Slovenia. Six winemakers who'd never share a shelf anywhere else.
