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Move over Cava - Corpinnat is in town! Corpinnat is a great sparkling wine made in the heart of Penedes (just south of Barcelona) from 100% organic grapes, harvested by hand and vinified entirely on the premises of the winery.With aromas of jasmine, white flowers, green apples and citrus fruit, a ve..

Gregory Hecht and Francois Bannier created their business Hecht & Bannier in 2001. Their aim was to differentiate themselves from other wine producers by offering a unique range. Hecht and Bannier’s expertise is focused in the Languedoc and Roussillon region and they believe their wines allow wi..

Eric Rodez, is the 8th generation in his family to produce Champagne, and he has been making Champagne under his own name since 1984. The Cuvee Crayères provides a fresh and generous palate, and once allowed to aerate sings of red and white fruits. The finish is that of a mi..

It needs 25 months from the harvest to be ready to drink and… we shall have 25 good occasions to celebrate, 25 friends to share with and 25 interesting things to do!..

Straw yellow with golden reflections, abundant froth and subtle and persistent perlage, it releases citrus and balsamic notes to the nose, which are accompanied by hints of yeast and toasting, almond and hazelnut. The taste expresses a body of good balance, soft, savoury and excellent texture, in a ..

After separate vinification of the traditional varieties, Xarel·lo and Macabeo, harvested from old vines, a blending is carried out from which this sparkling is created following the traditional method which is characterized both by its Xarel·lo and its 48 month ageing period. Sparkling with ve..

Organic, vegan, biodynamic, no added sulphites.We love a good Pet Nat (Method Ancestral) and this really is a gem! The key thing that distinguished a Pet Nat from most other sparkling wines is that it is bottled before the primary fermentation is completed, so there is no riddling or disgorgement. Y..

Handpicked, very old Xarel·lo vines. 30% of the base wine fermented in chestnut barrels and aged for 3-4 months. Then the tirage and second fermentation ageing for 50 months with its lees.Sparkling with fine, persistent bubbles. Very complex aroma with fresh notes of fennel and thyme on a background..