Our long history supplies us with the tools to press on successfully with our most risky enterprises. It spurs us on to the unpredictable future of daily actions that are never taken for granted. To reinvent each day all the sublime sensations stemming from the vibrant experience of spumante, and redefine each of the thousand astonishing facets of it.
Each new spumante originates from the union of the wine with passion and perseverance. Our most up-to-date products come from selected yeasts, natural flavours, aromatic plants and often some unexpected ingredients.
To achieve our objectives, which are always more and more stimulating, we combine experience and tradition with the most cutting-edge industrial technologies and our most fervid imagination.
Verdi, Sparkletini and Toselli originate from the thousands of tests and tasting sessions we carry out in our research and development laboratory, pursuing our ambition to stimulate everyone’s taste-buds; our fixed idea every day is that we will find a new way to make our sparkling world of bubbles appeal to those who have never been part of it and would very much like to.
We always dress up differently. We think very carefully about every detail of the outside appearance of our products as if they were in evening dress for a special occasion. The original Multistap cap, used on the more alternative products and patented by us, was designed to keep the pressure in over time, even after the bottle has been opened several times, and it also complies with our strict rules of elegance.
We invent all kinds of things. And we always try to bring them to life. Thanks to the constant work of our department of ingenious inventors and our extraordinary tasting team, delegated to check and evaluate everything we find most interesting and new.
Apart from our typical new products, we are especially proud of the studies on Ḥalāl products, which have brilliantly resulted, after a lot of effort, in Toselli Ḥalāl, as well as those on the Kosher for Passover guidelines, enabling us to extend the Kosher range to the sensitive period of the Jewish Easter. We have also made inroads into the vegan world and that of the many food intolerances.
Since research and development are our particular hobby-horse we also practise them through collaborations with the academic world so we can be at the leading edge in the scientific and technological field. Of these, we are delighted to mention our collaboration with the University of the Negev, in Israel, on research into the Muscats of the world, thanks to which the chemical differences of the 75 varieties of the Muscats in the Bosca Collection are being studied. The unexpected results contribute to increasing our exciting cultural baggage – an essential force to keep our ideas always up to date.