The corbinella is part of the corbine family; their cultivation is very old and dates back to the end of the 17th century. The wines obtained from these grapes were deep red in colour with violet hues, acidulous, tannic, fairly full-bodied but not very harmonious, and were used more for blending than for drinking. It was for this reason that this variety was strongly discouraged in post-phylloxera plantings in favour of Merlot and Cabernet. Grandfather Eugenio, however, knowing the potential of this vine, recovered the rooted cuttings of Corbinella from the friars of the Praglia convent in the early 1950s and began to make sparkling wine from it.
Tasting notes

To the eye it offers a beautiful cyclamen red, brilliant with slight froth and fine, numerous and persistent bubbles.
The nose is distinctive, offering fruity, floral and slightly balsamic notes, with hints of morello cherries and blackberries, flowers and wild herbs and a delicate gentian finish.
The tasting reveals a sweetish, almost sweet wine, which carries a fresh, clean sip, with a bitterish finish of gentian and orange peel.


A wine with an interesting profile that lends itself well to autumn aperitifs and the accompaniment of chestnuts.
It is a wine that goes well with desserts: from dry biscuits to tarts with red fruit preserves and delicate chocolate presence as in tiramisu (if it has no alcoholic bath).
Ideal with a berry cheesecake.
For the more curious, we recommend the combination with traditional fatty dishes such as cotechino