The nose presents ripe fruit aromas of peach, apple, clementine and guava. On the palate, citrus fruit and white peach flavors accompany a slight hint of sweetness. Clean with the right amount of acidity and – of course – tiny bubbles.

WINE INFORMATION

Damiani Wine Cellars is located on the eastern shore of Seneca Lake in New York’s Finger Lakes. The winery was founded in 2004 by two Hector, New York, natives and long-time friends – second generation grape-grower, Phil Davis, and winemaker, Lou Damiani. The two started planting grapes in the 1990s to make wine for personal consumption and for family and friends. As their wine production increased over time, they decided to go commercial. In 2007, they brought on Glenn Allen as a business consultant and invited him to become third co-owner one year later. Phil Arras joined the team as the assistant winemaker in June 2009 and moved up to head winemaker in 2012. Since its inception, the winery focused on making dry red wines, but has since expanded into white and sparkling wines. The Damiani Wine Cellars properties total 40 acres and comprise four single vineyards with both vinifera and hybrid grape plantings. Damiani Wine Cellars emphasizes natural, terroir-driven winemaking and practices minimalist techniques in barrel aging, fermentation, filtration, and fining. The winery produces about 8,000 cases annually; all of the grapes for their wine are 100% sourced in the Finger Lakes.

Bollicine is Damiani’s nod to Italian prosecco (“bollicine” loosely translates to “tiny bubbles” in English). The sparkling wine uses locally-sourced grapes/juice and is produced utilizing the “transfer method.” This process follows the Traditional method (or “Méthode Champenoise”) except that wines are not riddled and disgorged. Rather, the bottles are emptied into a pressurized tank where the wine is separated from the yeast and then ‘transferred’ into fresh bottles using pressurized fillers.