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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.
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.
Sensational wine, a great alternative to Champagne. It’s rich and toasty with great complexity, but without the price tag. We love this! The mousse is creamy and the bubbles fine and elegant. Superb notes of white peach, flowers and citrus fruit such as pink grapefruit on the nose.
Frédéric Guilbaud and Emmanuel Tuffreau have taken it upon themselves to reinvigorate (and in some sense reinvent) Muscadet for the twenty-first century, but staying true to traditional tools and know-how. Based at La Bretonnerie, they have created a range of wines that push boundaries in terms of presentation, ambition, flavour, and where sparkling Perles de Folie is concerned, in a new and audacious direction.
Superb sparkler from Sussex. Pale silver lime-leaf green, continuous small bubbles; toasty, under-ripe pineapple and greengage fruit behind; Brut-style, balanced with creamy mousse and great freshness, long finish.
Brilliant as an aperitif on its own or wonderful paired with seafood.
Prominent fruit throughout thanks to the high proportion of Pinot Meunier, backed up by impressively complex layers of autolysis and a rich underbelly from the barrel component, still with the now classic English characteristics of green apple and floral notes, a hint of very floral honey on the finish
Grapes sourced solely from a small handful of chalk downland sites in the county of Hampshire, with an unusual dominance of Pinot Meunier, a red grape the winemaker Jacob believes is particularly suited to the local climate. Grapes are pressed and the juice undergoes primary fermentation in stainless steel tank then secondary fermentation in bottle as per the traditional method, where the wine ages on its lees for two years before disgorgement.