BUBBLE
CEREAL WINE

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“ I come from the heart of Tuscan Romagna, a historical cultural region known for millennia for cereals, grapes and abbeys.
For us grape wine and barley wine are emblematic expressions of the same history ”

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OSCAR SEVERI

FOUNDER OF THE MAISON, 2012

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HOW THE DREAM IS BORN

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Oscar Severi was born in the middle of the 70s in the heart of Romagna, an ancient borderland that for centuries had secured the best cereals for Rome and the Roman empire, timber for Tuscany, pure water and artefacts for Ravenna, Europe and the East.

Living in the small town of Civitella di Romagna, a historic border between the Grand Duchy of Tuscany and the State of the Church, he came into contact with the world of the cultivation of vines and cereals from an early age.

At the age of 14 he was in Cesena for studies that took him to Milan and then to Paris at the age of 19.

At the age of 22, he embarked on an adventure in the United States and in 1998 he arrived in that beautiful Chicago that marked his soul through representative personalities of the typical entrepreneurial spirit of the Midwest and, in addition to Jazz & Blues, for his typical streets where surprising raw beers join new friendships, culture and music.

The following year, France calls Oscar for new experiences.

Oscar chooses to settle forst in avenue George V, then in the XVI and VI where he immerses himself in French culture and comes into contact with the world of French wine.

Here he falls in love with French viticulture, particularly with Bordeaux wines first, then Champagne and Burgundy.

Called to Italy for professional reasons, in 2005 he decided to seize the opportunity and become a member of the Italian Sommelier Association to learn more about the world of wine and spirits. Oscar becomes Sommelier, Official Wine Taster and also holds the position of head of institutional relations.

In the same year Oscar met Chiara in Milan, who a few years later became his wife, muse and co-creator of these unique cereal bubbles.
Simultaneously with the practice in the world of wine, in 2010 Oscar decides to meet Franco Re, founder and dean of the University of Beer and decides to deepen the knowledge of alcohol from cereals, then obtains the diplomas of Publican and Maître Cervoisier.

The meeting and friendship with Franco Re will be decisive in the history of cereal bubbles and wines as well as the confrontation with Chiara, with whom in 2010 he got married. For the occasion the couple chooses an ancient medieval castle and M.Spigaroli and decides France as a destination for the honeymoon.
“I had a dream, to be able to produce and propose a bubble made from a cereal that had the characteristics of the best Champagne wines, and was characterized by femininity, naturalness, versatility and elegance”.

Oscar dreams of recreating a brewing product of the origins: a sublime, elegant, fine, feminine and versatile barley wine like the best Prosecco, Spumante, Champagne wines.

This is how Oscar will describe it to Jean-Pierre Rous and Luca Gardini:
“I had a dream, to get to distill a sublime, elegant, refined barley wine … and create a feminine, natural, versatile bubble from a cereal must, instead of a grape must”.

The challenge is to use a cereal wort, applying the best European production experiences such as abbey brewing, the champenoise method and the millenary traditions of ancient Rome and Tuscan Romagna.

CEREAL WINE N.1

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In 2011, Oscar and Franco Re started a fruitful and secret collaboration and experimented with new combinations, combining wine-making and brewing knowledge and experience.

Their studies and their friendship will be the origin of the new production method called “Canone Augusto” or “Regula Romanula” which will see the light almost two years later, through the first PEELPIE bottle.

The experimentation hybridizes with the rediscovery of an ancient original family recipe, called “Sigizo Code” handed down for more than a thousand years and which is still kept secret.

In 2012, Franco Re dies leaving Oscar alone in this venture.
The founder does not give up.

November 8th of the same year marks the foundation of the Maison and the beginning of the dream: to create the best Cereal Wine in the world.

Thus the first PEELPIE label was launched, with fruity hints of orange peel [PEEL] and cake [PIE].

CEREAL WINE N.2

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At each production, some bottles were left to mature in the Cave d’Affinage of Tenuta San Stefano in the Monte Girone area of Civitella di Romagna, the village of origin at the foot of the Tuscan Romagna Apennines, where the bubbles improved considerably, refining over time, acquiring unexpected hints and taste characteristics.

Friends and clients urged Oscar to continue to perfect the work and to test new practices.

Oscar engages in new developments of the ancient recipe “Codice del Sigizo” and of the production method “Canone Augusto” or “Regula Romanula”, he observes more and more the ancient practices and the best traditions that make an excellent and unique wine.

In May 2016 SOÀSIA, the first bottle of champagne-style bubbles, comes to light.

It will then be presented in Monte Carlo to Jean Pierre Rous and in Forlì to Luca Gardini.

Subsequently it is submitted to the critics of starred chefs and various operators in the wine sector in Milan, Italy and abroad.

The return is sensational and quickly this cereal wine is called the “champagne of the brewing world”.

CEREAL WINE N.3

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Unfortunately, some health problems of his wife Chiara begin to afflict the serenity of the family and, after a long process of tests and exams, it was discovered an intolerance of Chiara with gluten.

Driven by this problem and by the requests of customers and friends to test new practices, Oscar decides to take on the challenge of creating a gluten-free cereal wine that is close to the needs of the most sensitive people.

The ancient recipe “Codice del Sigizo” and the production method “Canone Augusto” or “Regula Romanula” support the ancient practices and traditions to make it possible to create an excellent wine made from buckwheat.

In May 2017, ALAÌS is presented, the first “Spumante” style label with three certifications: glutenfree, vegan, organic-bio.

Subsequently it is submitted to the criticism of starred chefs and various operators in the wine sector, brewing. of catering and hotels.

The return is incredible.

Thus was born the three-label range: SOÀSIA, ALAÌS together with the original PEELPIE renamed ORIGINALÌS.

The three labels are dressed with the eight-pointed golden star, inspiration and local symbol of the painting of the Virgin of Suasia and of the water of the homonymous stream located on the slopes of Tenuta San Stefano Monte Girone and of the Molino Boscherini headquarters in Civitella di Romagna, village of origin of the founder and the company. “

As it ages, our cereal bubble improves and refines, transforming work and time into virtue, and giving our labels peculiar characteristics

SUAVIS

SWEETNESS

fruity, round, aromatic fragrances

bubble with round, soft, sweet scents with fresh or aromatic fragrances

with fruity notes of cereals and baked desserts, yeast and bread crust of spiced honey, of fresh or sweet spices, dried fruits and ethereal fruits

sweetness is a peculiarity of our cereal wine, this identity characteristic comes from an ancient family recipe called “Codice del Sigizo”, from the particular production process “Canone Augusto” or “Regula Romanula” and from the long time of maturation, passages that make it elegantly harmonious and balanced

BULLAE

EFFERVESCENCE

a riot of elegant, fine and persistent bubbles

sparkling, effervescent, lively identity with a strong sensation of freshness, lightness and refinement

a very fine, persistent and elegant bubble and foam able to confer brilliance, brightness and exciting colors

effervescence is a particularity of our bubble this identity characteristic comes from a high level of carbon dioxide, which naturally develops in the long production process, « prise de mousse » and manual refinement

CRUDAM

NATURALNESS

integrally natural

or our bubble there can not be anything better than the naturalness that is found in the fragrant, fresh, crisp taste

our bubble is alive and continues to improve over time in a natural way thanks to the work of nature and yeast allowing the development of a wide and unusual bouquet with soft and round tones

naturalness is a peculiarity of our bubble, respect for nature’s work and its equilibrium gives us authentic hints, wellbeing and serenity

Dear visitor,
in order to visit the PEELPIE site, we kindly ask you to confirm that you are of legal drinking and purchasing age in your location of residence. In case of no legal age for consuming alcohol in your location, you must be over 21.