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The nose shows wonderfully aromatic notes of lemon/lime cordial, lychees, exotic fruits, oatmeal all bursting out the glass. A beautifully sweet floral aroma that brings it all together to create an intense, pure feel. Mouth filling sweetness dominates the palate, with balanced sherbet acidity and a fine spritz playing second fiddle. Rich flavours of lemon/lime, peach and a dash of musk add excitement and encapsulate what this style is all about. A wine made for fun and for any occasion
An elegant non vintage sparkling wines from the hills of Lessinia. Citrus and gently floral aromas lead to a very fresh and zippy palate with crisp green apple and lightly honeyed characters. A great alternative to Prosecco (and from the same region in Northern Italy) but much drier. We are big fans!
The perfect celebration wine, or beautiful as an aperitif!
Cielo e Terra is a joint venture between two families, Cielo, who have been making wine in the Veneto for over a century, and the Cantina Sociale Colli Berici. Drawing on the Colli Berici’s vineyard resources, combined with the Cielo family’s winemaking skills, their partnership consistently produces wines which are fantastic value for money from both indigenous and international varietals.
Cà ed Balos take great care of their vineyards, using green manure techniques and pruning on young wood in order to maintain healthy and strong vines. Moscato grapes are picked and softly pressed as quickly as possible to preserve light floral aromas, then fermented at a controlled temperature in pressurised stainless steel tanks. The Asti method is similar therefore to making Prosecco: the carbon dioxide by-product of fermentation being captured in the pressurised tanks. At around 5% alcohol the wine is chilled to a very low temperature: the yeasts die and the fermentation stops, resulting in a sweet sparkling wine.
Dedicated to practices that care for the land and reduce their environmental footprint, this can be seen most evidently in Taltarni’s approach to sustainability and viticulture. By preserving the natural value of the land, they’re able to produce brighter grapes with balanced acidity that truly reflects the terroir. The combination of many environmental initiatives, along with the skills and expertise of their winemaking and vineyard teams, has resulted in the production of renowned, award-winning wines.
Denis Spagnol is the third generation of winemakers to craft the Glera grapes from the family vineyards in this corner of Valdobbiadene. He is continuing the work started by his grandfather Giovanni, called “Nani Rizzi” by everybody, and by his father Ergi who together use the charmat method to create this range of highly characterful Prosecco.
Superb notes of white peach, flowers and citrus fruit such as pink grapefruit on the nose. The mouth is fruit packed and fresh, with aromas of white flowers and lemon as well as a pleasantly delicate bitterness. It is a sparkling wine that can be enjoyed as an aperitif but has sufficient character to accompany food.
Il Pestifero, the ‘naughty boy’ Pét-Nat, is part of Tavignano’s ‘I Love Monsters’ line devoted to rediscovering older, traditional winemaking methods through modern technologies.
Bright, straw yellow with aromas of floral, citrus, and herbs. The Pét-Nat is dry with fine, gentle bubbles that enhance the acidity. With a low alcohol content, it is pleasant and easy to drink, allowing the Verdicchio grapes to shine.
Clover Hill is one of Australia’s principal Chardonnay, Pinot Noir and Pinot Meunier cuvées. In 1986, on the site of an old dairy farm in North-East Tasmania, the magnificent Clover Hill Vineyard was established to produce superb méthode traditionnelle sparkling wine, rivaling the great Champagne houses of France. Since its debut vintage in 1991, Clover Hill has gained a reputation for its uncompromising quality, its elegance and finesse, and distinguished style.
A light, fine, creamy fizz, offering super fresh fruit flavours of green apple and white pear. Craig Hawkins has been developing new natural wines since 2008 in Swartland. Keeping production small, it’s exciting that we have just a small amount of these, made in regard to Craig’s own taste and palate.