Lambert's Cremant de Loire is a blend of 90% Chenin Blanc and 10% Chardonnay with two years on lees. A wonderful traditional method alternative to Champagne.
Made of 100% Cab Franc grapes, this rosé has notes of strawberry and red currant, plus minerality from the Clos de Midi's chalky soils, all tied together by 24 months on lees.
One of Prosecco's best small family producers. This is what Sparkling wines in the region looked like before industrialization: high acidity, dry, and bottled unfiltered.
From a vineyard planted in the 1950s, north of Venice, the Glera grapes macerate on the skins for ten days in steel, and the wine is bottled with the addition of fresh must from dried grapes, to prompt a secondary fermentation in the bottle. Unfiltered. Frizzante bubbles with powerful aromas of wildflowers, herbs and ginger.
Costadila is a closed ecosystem farm in the hills north of Venice. Each cuvee is bottled by its vineyard elevation and the wine is fermented in bottle and presented with the lees in the bottom of the bottle.
Prosecco made in the old method with a second fermentation in the bottle and the yeasts left unfiltered. Give it a little shake to add a toasty flavour to the lightly bubbly Prosecco.
Biodynamically grown Prosecco made in the Charmat method with fermentation in a pressurized tank. The Brut version is bone-dry and leans heavily into the tart green apple flavours.
Biodynamically grown Prosecco made in the Charmat method with fermentation in a pressurized tank. The Extra Dry version has a small addition of sugar to give a richer and riper flavour.
