This is the wine package for those who want to discover sparkling wines that move beyond the most familiar paths while still delivering quality, personality and a clear sense of origin. Unexpected Bubbles Part 2 brings together three very different expressions: a classic Franciacorta with fine mousse and elegant depth, a South African Blanc de Blancs with long ageing and pure chardonnay tension, and a dry Lambrusco that shows just how serious, gastronomic and charming red bubbles can be when made properly. Together, they create a package full of contrast, curiosity and great drinking pleasure.
Why these wines were selected
These wines were selected because they show three very different paths to sparkling quality. Franca Contea Cuvée Primus Brut DOCG represents the most classic and elegant expression, with chardonnay in the lead, secondary fermentation in bottle and long ageing on the lees. Glen Carlou Blanc de Blancs adds a cooler, more focused and international expression of 100 percent chardonnay, made according to South African Méthode Cap Classique and aged for at least 30 months on the lees. Gavioli Lambrusco Secco DOC gives the package its most unexpected dimension: a dry, fruity and lightly tannic red sparkling wine from Modena, made from 100 percent Lambrusco Grasparossa di Castelvetro with slow Charmat fermentation. Together, they create a package that feels unexpected, thoughtful and genuinely fun to open.
Franca Contea – Cuvée Primus Brut DOCG
How it is produced:
Cuvée Primus is a Franciacorta built mainly on 95 percent chardonnay and 5 percent pinot nero, with secondary fermentation in bottle according to the region’s classic method. Several sources state that the wine spends around 30 months on the lees, giving greater complexity, finer mousse and more depth than simpler sparkling wines. The grapes come from vineyards in Franciacorta, including areas around Adro, Corte Franca and Provaglio.
How it tastes:
This is a wine with a classic and elegant profile. The nose moves through citrus, yellow apples, pear, toasted bread and nuts, while the palate is dry, balanced and lightly creamy with fresh acidity and a long mineral finish. Other descriptions also highlight yellow fruit, apricot, brioche, butter and toasted hazelnuts, reinforcing the impression of a wine with both finesse and depth.
What it pairs with:
It works beautifully as an aperitif, but even better with oysters, shellfish, raw fish, sushi, fish dishes and lighter dishes with poultry or creamy pasta elements, where the bubbles and acidity can cut through and lift the whole experience.
Glen Carlou Blanc de Blancs
How it is produced:
Glen Carlou Blanc de Blancs is made exclusively from chardonnay grown in Simonsberg-Paarl in the Western Cape and produced according to Méthode Cap Classique, the South African version of traditional bottle fermentation. The grapes are hand-picked early in the season to preserve freshness, and the wine then matures for at least 30 months on the lees in bottle, giving both complexity, persistent mousse and ageing potential.
How it tastes:
The style is pure, fresh and precise, with clear notes of green apple, lemon, lime and white flowers. Added to this are subtle hints of brioche and jasmine, while the mousse is described as fine and creamy and the finish as long and refreshing. Other descriptions also mention white peach and light spice, giving the wine extra nuance without taking away its slender elegance.
What it pairs with:
This is a very precise wine for shellfish, sushi and light fish dishes, but it also works beautifully as an aperitif or with more elegant small bites when you want bubbles with freshness, precision and a little extra finesse.
Gavioli Lambrusco Secco DOC
How it is produced:
Gavioli’s dry Lambrusco comes from the municipalities of Castelvetro and Castelfranco Emilia in Modena and is made from 100 percent Lambrusco Grasparossa di Castelvetro. The wine is vinified as a red wine with maceration under controlled temperature, and the bubbles are created through a very slow natural refermentation using the Charmat method. It is therefore a frizzante with slightly lower pressure than traditional Champagne or sekt, but with clear character and strong gastronomic appeal.
How it tastes:
This is the most unexpected wine in the package and also the most playful in expression. The colour is deep ruby red with garnet highlights, the nose offers red fruits and spices, and the palate is dry, fruity and lightly tannic. The result is a wine that feels both juicy and serious, with fine energy and far more structure than many people associate with Lambrusco.
What it pairs with:
It is especially well suited to classic dishes from Emilia-Romagna such as lasagne, tagliatelle al ragù and stuffed pasta, but also works very well with charcuterie, pizza, grilled dishes and both white and red meats. This is a sparkling wine that truly comes into its own when the food is full of flavour and a little rustic.
