• All wines are non-vintage, although the first edition of Midalidare Deluxe Brut is actually of vintage 2014
• All wines have an alcohol content of 12.5%
• All wines are produced in 0.75 L and Magnum 1.5 L
• All wines have great aging potential and are suitable for an Enoteca
• We label all wines with "aging at least ... months" because we set the minimum period, but, at the discretion of our winemakers, some of the wines are aged longer than indicated 

The LOT number contains a designation of the predominant vintage, the batch number under which the wine is recorded in the winery's diaries, the day and year of bottling.

For example, L 21-31/2024 160 should be read as follows: predominant vintage 2021, batch # 31, bottled on the 160th day of 2024.

Champagne styles are defined by sweetness (dosage), grape blend, ageing and production method. Midalidare Sparkling wines are estate grown and bottled and are made under the traditional sparkling winemaking.

Depending on the blend Sparkling wines are:

• Non-vintage Brut – colud be Chardonnay (white grape) only or a blend of Chardonnay, Pinot Noir and/or Meunier (white and black grapes). Midalidare wines in this style are: Midalidare Reserve Brut, Midalidare Pas Dose, Midalidare Premier Extra Brut
• Blanc de Blancs – Chardonnay (white grape) only. Midalidare wines in this style are: Midalidare Deluxe Brut, Midalidare Blanc de Blancs Brut
• Blanc de Noirs – Pinot Noir and/or Meunier (black grapes) only. Midalidare wine in this style is Midalidare Blanc de Noirs
• Rosé – could be Pinot Noir and/or Meunier (black grapes) only or blend of Chardonnay, Pinot Noir and/or Meunier (white and black grapes). Midalidare wine in this style is Midalidare Rose Extra Brut
• Prestige Cuvée – A Prestige Cuvée is the top-tier, highest-quality champagne produced by a house, representing its finest blending, best grapes, and superior vineyard parcels. These premium wines are often vintage dated, aged extensively, and designed for aging potential.

Depending on the ageing Sparkling wines are Non-Vintage / NV or Vintage 

What does “Non-vintage” mean? This is a wine in which a “reserve” is added to the predominant vintage (usually 50% to 80%) – wine from an old vintage that the winery stores, the so-called stock. Often, 2-5 or more vintages are used, some of them may be less than one percent of the blend. “Non-vintage” sparkling wines dominate the market because the category allows producers to maintain a consistent style year after year. By including reserves from previous vintages, wineries can create a balanced, fresh and complex wine. At Midalidare, we store the best wines as a reserve, and since we have been setting aside from each harvest since 2014, we have the opportunity to maintain the high quality and unique style of our sparkling wines. This is also the style that the winery has adopted in its production.

When is a "Vintage" wine produced? This style of wine requires an exceptional vintage and a large number of factors, combined with high technical expertise. These wines require much longer aging and cannot maintain a consistent style due to differences between vintages.

Depending on the sweetness scale (residual sugar / RS) the categories are :

• Brut Nature 0-3 g/L residual sugar 
• Extra Brut 0-6 g/L RS
• Brut 0-12 g/L RS
• Extra Dry 12-17 g/L RS
• Dry 17-32 g/L RS
• Demi-sec 32-50 grams of sugar per litre
• Doux more than 50 grams of sugar per litre

When categorizing by sweetness scale, it is important to note that the Brut category (0-12 g/l) contains the Brut Nature (0–3 g/l) and Extra Brut (0–6 g/l) categories. In other words, a wine with a residual sugar of 3.5 g/l can be labeled as both Extra Brut and Brut.

Midalidare Deluxe Brut, for example, is made of 100% Chardonnay, a blend of several vintages and with a RS of 2.2 g/l. We label it as a Blanc de Blanc style, NV (non-vintage) Brut.

Maturation on lees therefore involves two processes that occur simultaneously:

• Yeast autolysis,
• Slow oxidation via the stopper.

These processes complement each other especially well in Champagne, due to the delicate structure of the wines themselves. Maturation on lees is essential to encourage the gradual development of the so-called ‘tertiary aromas’ associated with graceful aging. Maturation on lees is a continuous process. The greatest Champagne wines can spend several decades maturing in the Champagne cellars.

In the 18th and 19th centuries, oak fermentation (malolactic fermentation) was the norm, but in the early 20th century, the trend began to slowly die out, because the wines were considered too heavy, too “oaky” and oxidative. In the 1990s, however, a new era began. The introduction of a small percentage of barrel-aged wine can add an almost imperceptible touch of spicy vanilla richness to the blend, and the wines become more expressive and complex. Oak-fermented wine is like salt in cooking - if you notice it, there is probably more than there should be, but if it is not there, the dish is not complete.

At Midalidare, we use oak fermented reserves, aged for 1 year in used oak barrels, adding them to the blend at a volume of 5% to 12%.

Reserves are stored in the cellar either in stainless steel vessels or in very old oak barrels, which do not affect the wine's profile. Some of the oldest wineries in Champagne store Reserves in oak for decades.

As with everything else, sparkling wines have their own fashion. When producing wines under the traditional method, at Midalidare we take into account trends and adapt our production. The vineyards are grown organically or sustainably. Our wines are low in alcohol, fresh, with low levels of residual sugar and elegant flavours, suitable for a wide range of dishes and foods.