Ancarani Trebbiano Frizzante Indigeno Saffron has made a strong name

has made a strong name for himself producing surprisingly complex whiskies at relatively younger ages

And the bottle that finds second life as a decanter in many home bars

rich colour

with 51-53% rye in the mash bill

It's just what the wine doctor ordered

Ancarani Trebbiano Frizzante Indigeno Saffron has made a strong nameA pet nat from Emillia Romagna, made from trebbiano romagnolo. Claudio Ancarani's wines receive minimal intervention and are fermented with indigenous yeast. This wine is left on the less for two months and second fermentation occurs naturally in the bottle. A very tasty natural sparkler that is citrusy, bready and decisively dry. A crowd pleasing pet nat!