Crisp and dry. Fruit-forward notes of pear and apple. White flowers on the nose.
Our sparkling white wine hails from Veneto, Italy: the birthplace of prosecco. This perfect blend of glera (40%) and garganega (60%) grapes is fruity and refreshing. Top your Aperol Spritz or sip at brunch — because bubbles are best.
Consciously crafted luxury wine. In a can.
Mix and match your perfect Archer Roose wine flight with the customizable Explore Pack.CREATE YOUR PACK
Ideal Chill: 43-45°F
Grapes are de-stemmed and softly pressed. Then, the juice is chilled to allow sediment to naturally separate, and natural yeasts are added to initiate fermentation. Bubbly undergoes two different fermentations: the first in stainless steel tanks for approximately 15 days at 19- 20° C, and the second — which produces bubbles — for about 3 days.
No Harmful Additives
We believe the best pairing for wine is whatever you already had planned. But, if you did want to explore wine pairings, Archer Roose Bubbly is a great complement to a lot of beautiful foods.
Pairing Pro Tip: chewy, sticky candy is perfect with Bubbly, as the acidity and bubbles work to un-stick your teeth. Candy charcuterie, anyone?
Chef Adam Moore has been busy creating globally-inspired dishes which celebrate the regions we source our wines. Where to start with Italian-inspired recipes? Veneto, Italy (the birthplace of our Bubbly) is renowned for fresh seafood, street carts, and delicious meats and cheeses. The latest recipe to feature Bubbly is a Parma Street Cart Pork Sandwich - a perfect balance of salty, zesty, crispy, crunchy.
Inspiration to create your own little slice of Italy while sipping our Bubbly. Cin cin!
Marco has been making low-intervention sparkling wines for more than a decade, and has been surrounded by winemaking his whole life. He grew up working on his family’s farms and vineyards in northern Italy and graduated from the renowned Edmund Mach Foundation (formerly Istituto Agrario di San Michele all’Adige), one of the leading wine schools in Italy.
In 2010, he received his masters in Viticulture and Oenology from the University of Udine. Marco has worked as a winemaker and technical director in Italy (Trentino and Tuscany) and Germany.
Mostly clay, some
Acidity 5.6%, pH 3.3,
Residual Sugar10.9 g/L
above sea level
age: 20 years
1 can = 1.5 glasses of wine
Nutritional information is based on standard 5oz serving