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Medium-bright gold, with a strong stream of energetic, small, bubbles. Highly scented nose of pear, tangerine, lemon pith, honeysuckle and floral honey is further complicated by a delicate smoky nuance. Mineral-laced orchard fruit and citrus flavors are joined by almond and candied ginger notes. Finishes long and spicy, with a hint of marzipan. The Giulio Ferrari Riserva is almost every year one of Italy's best sparkling wines, offering a unique blend of vivacity and power; it also ages extremely well (ten years plus, easily).

International Wine Cellar
October 2011

Golden color. Intense aromas of cooked apple, peach and pie crust follow through to a full body and rich, decadent flavors of bread dough, cr?me br?l?e and hints of toffee. Very flavorful finish but remains crisp and lively. Drink now.

James Suckling
29-Oct-15

The estate's top of the line 1999 Giulio Ferrari Riserva del Fondatore is made from Chardonnay sourced from the family's oldest vineyards. This richly-textured wine flows from the glass with finely knit layers of ripe fruit, smoke, minerals and spices. Medium in body, it offers outstanding length and a refined, caressing finish. While the wine is delicious today, it will be even better in another year or two.

Wine Advocate
October 2008

An Italian classic, Riserva del Fondatore (a brut- style sparkler) offers a compelling nose that is as intense as it is complex. The aromas here span dried fruit and nuts to toast and melted butter. Its appearance is sharp and luminous and the quality of effervescence is both tonic and persistent.

Wine Enthusiast
June 2010

Italy's most iconic sparkler, this is made entirely from Chardonnay and aged on its lees for at least 10 years. Layers of flavors include yeasty sensations of baked bread, pastry cream, honey, vanilla, juicy pear and candied lemon peel. It has depth and complexity, with an ultrafine mousse that enhances the creamy texture. Drink through 2020.

Wine Enthusiast
November 2014

Boasting lovely depth and great complexity, this iconic bottling opens with scents of toasted hazelnut, exotic fruit, baking spice and a balsamic note. The creamy, elegantly structured palate offers nectarine zest, ripe golden apple, pastry cream, roasted nut and a honey note alongside an ultrafine perlage.

Wine Enthusiast
December 2015

Opulence and intensity set this wine apart and place it high on a list of the world's best sparkling wines. Made with creamy Chardonnay grapes, the brilliant bubbly delivers complexity and harmony thanks to its deep shadings of mature fruit, mineral and yeast. Fabulous.

Wine Enthusiast
July 2009

A rich, smoky undertow of toasted nut mixes with notes of apple, pear, preserved lemon, dried apricot and marzipan in this tightly knit, finely textured sparkler. Creamy, with lovely balance overall.

Wine Spectator
November 15, 2012

A landmark wine for those who love Italian sparklers.

Wine Spectator
December 2012

Vibrant and harmonious, with a filigreed laciness to the texture and an underpinning of briny minerality, layered with flavors of pear tart, roasted almond, candied ginger and kumquat. Well-cut and mouthwatering through to the long, lingering finish. Drink now through 2024.

Wine Spectator
May 31, 2014

A refined and harmonious sparkler, with a satiny mousse and lithe acidity finely meshed with a delicate mix of toasted brioche, glazed nectarine, pastry cream and candied ginger flavors. A rich, aromatic smoke note echoes on the creamy finish. Disgorged 2015. Drink now through 2024.

Wine Spectator
November 15, 2016

Lovely bright shade and infinite length in the perlage. Lightly toasty on the nose at first, then classic Trento citrus and fresh apple. Concentrated flavors on the palate, very firm structure, serious, complex, and deep. Lovely return of fruit on the finish.

Decanter
2016

Finely knit flavors of baked apple, honey, toasted almond and pastry dough ride the detailed mousse of this rich sparkler, enlivened by vibrant acidity that creates a mouthwatering impression on the smoke-tinged finish. Drink now through 2027. 

Wine Spectator
October 31, 2017
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