One of Noble Wine’s most popular wines is the Baglietti Brut No. 7, an affordable, amusing, sparkling crowd pleaser.
The Baglietti name, according to the brand’s website, is a tribute to Marco Baglietti, a winegrower who cultivated vineyards in the hills surrounding Veneto for 45 years. The Baglietti range of wines are designed to be classic, bold, yet also fun and unpredictable, and always presented in style.
The Veneto is one of Italy’s most productive wine growing areas. In the 1990s, the Veneto region, in the northeastern corner of Italy, began to attract global attention and critical recognition with its distinctive reds and whites, and especially with the region’s Spumante (sparkling) and Frizzante (semi-sparkling) wines.
According to Michael Ranzi, one of the people behind this brand, the Marco Baglietti legacy in wine has “been further elevated with the release of the kosher Baglietti Brut No. 7,” which he notes is a typically Italian styled Spumante, “with a kiss of natural sweetness.”
“From the quality of the wine to the distinctive style of the bottle,” says Michael, “Baglietti focuses on creating elegant wines for everyday luxury.”
The brand was already hugely successful across Europe, he notes, and now that they’ve developed a kosher range in partnership with CEDEV, Baglietti has also entered the Israeli and American markets where it is meeting with similar success.
Baglietti’s wines are made sparking using the traditional Italian ‘tank method’, in which the second fermentation of the wine, which results in the formation of bubbles, takes place in large, pressurized tanks called autoclaves. This approach makes the wine sparkling while preserving the natural flavors of the grapes. (This is in contrast to the Champagne method where the second fermentation takes place inside the bottle, and the wine develops additional yeasty, bread-like notes.) This tank method is also known as the Charmat-Martinotti method because it was first developed in 1895 by Italy’s Federico Martinotti, and a decade later was improved upon by the Frenchman Eugène Charmat.