Alessandra Divella is a young and ambitious first generation winemaker who at less than 30 years old took over 2 hectares of vineyards with the aim of creating authentic and artisanal wines, the result of spontaneous fermentations with indigenous yeasts and long refinements in cement and tonneau. The labels currently on the market have the production constant of being all Pas Dosè, that is without the addition of liqueur d'expedition, and are presented in their most absolute frankness, without the need for any make-up or touch-ups before leaving the cellar that has patiently cradled them for a long time. The Divella winery is located in Gussago, on the eastern borders of the Franciacorta area, where the morphology of the land is of ancient origin with a mixed composition of limestone, fossils and clay and where the high temperature variations between day and night, typical of the hilly area, determine a perfect concentration of aromatic substances in the skin. Divella bubbles are representative of the territory from which they come, they are fresh, mineral and rich in juice. The varieties are the traditional ones of the area, Chardonnay and Pinot Noir, worked in the cellar with spontaneous micro vinifications activated with only indigenous yeasts in order to best preserve the typical aromatic profile of the type. The philosophy of not artificially modifying the natural profile of the grape is also found in the choice of fermenting and refining the base wines in used cement vats and wooden tonneaux, simple containers and not aroma enhancers. The refinement on the yeasts extends over a period of time ranging from 2 to 5 years, based on the peculiarities of the vintage and the grape. Alessandra Divella's bubbles speak the same language as the winemaker who produced them; They have a fine and enveloping perlage, they are frank and not flattering, they have a sharp entrance in the mouth and leave a juicy and very long memory on the palate. They do not need added sugars and too much sulfur, they prefer to appear for what they really are: elegant and with great personality , multifaceted and infinitely enjoyable.

Alessandra Divella is a young and ambitious first generation winemaker who at less than 30 years old took over 2 hectares of vineyards with the aim of creating authentic and artisanal wines, the result of spontaneous fermentations with indigenous yeasts and long refinements in cement and tonneau. The labels currently on the market have the production constant of being all Pas Dosè, that is without the addition of liqueur d'expedition, and are presented in their most absolute frankness, without the need for any make-up or touch-ups before leaving the cellar that has patiently cradled them for a long time. The Divella winery is located in Gussago, on the eastern borders of the Franciacorta area, where the morphology of the land is of ancient origin with a mixed composition of limestone, fossils and clay and where the high temperature variations between day and night, typical of the hilly area, determine a perfect concentration of aromatic substances in the skin. Divella bubbles are representative of the territory from which they come, they are fresh, mineral and rich in juice. The varieties are the traditional ones of the area, Chardonnay and Pinot Noir, worked in the cellar with spontaneous micro vinifications activated with only indigenous yeasts in order to best preserve the typical aromatic profile of the type. The philosophy of not artificially modifying the natural profile of the grape is also found in the choice of fermenting and refining the base wines in used cement vats and wooden tonneaux, simple containers and not aroma enhancers. The refinement on the yeasts extends over a period of time ranging from 2 to 5 years, based on the peculiarities of the vintage and the grape. Alessandra Divella's bubbles speak the same language as the winemaker who produced them; They have a fine and enveloping perlage, they are frank and not flattering, they have a sharp entrance in the mouth and leave a juicy and very long memory on the palate. They do not need added sugars and too much sulfur, they prefer to appear for what they really are: elegant and with great personality , multifaceted and infinitely enjoyable.