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Whilst the Champagne region is pre-eminent in sparkling wine production, other areas and countries are capable of producing excellent sparkling wines too.

Showing 1–9 of 11 results

  • Philippe Hérard, Blanc de Blancs Brut N.V., France, 12% vol, 75cl

    Philippe Hérard, Blanc de Blancs Brut N.V., France, 12% vol, 75cl


    We have shipped this excellent sparkler for many years, and the quality never ceases to impress. Made by the Champagne producer, Paul Herard, from grapes grown down the road in Burgundy, this ‘méthode traditionnelle’ is dry, crisp with a lovely soft refreshing style. Ugni Blanc, Bourboulenc, Chenin Blanc and Chardonnay.


    Easy drinking and great value.


  • Charles Pelletier “Cuvée Rosé”, Grande Réserve, Brut NV., France, 11.5% vol, 75cl

    Charles Pelletier “Cuvée Rosé”, Grande Réserve, Brut NV., France, 11.5% vol, 75cl


    Pelletier sparkling wines are made by the renowned Crémant de Bourgogne house of Veuve-Ambal that dates back to 1898.  Originally based in Rully, today the wines are made in Veuve-Ambal’s state-of-the-art winery situated just off the A6 motorway near Beaune.


    This lovely pink Méthode Traditionnelle  sparkler used to be made from Syrah grapes, but recently they have started to use Tempranillo. The result is a dry yet fruity wine with hints of strawberries and cherries. Light and elegant.



  • Prosecco Spumante Extra Dry, “Sentio”, DOC, 11% vol, 75cl

    Prosecco Spumante Extra Dry, “Sentio”, DOC, 11% vol, 75cl


    100% Glera grape (aka Prosecco) from the province of Treviso.


    Made using the charmat or tank method – a quicker process than the méthode traditionelle to enhance the light, fresh nature of the wine. The first fermentation takes place in temperature-controlled stainless steel vats. Afterwards additional unfermented juice and yeasts are added to set off the second fermentation to give the wine the sparkle. The wine is then filtered and bottled under pressure.


    Pale straw in appearance with green hints and a fine mousse the nose is fresh and zesty with apple and citrus aromas. The palate is dry with elegant fruit and good balancing acidity.




  • Prosecco Spumante Extra Dry, Cantine Colli Euganei, 11% vol, 75cl

    Prosecco Spumante Extra Dry, Cantine Colli Euganei, 11% vol, 75cl


    The fruit for this wine comes from the Cantina Colli Euganeia, a co-operative with a long history in the Veneto area. Glera is the grape variety used in the production of Prosecco sparkling wine and was until recently also referred to as Prosecco. Changes in the laws governing the DOC mean that the grape can no longer bear the same name as the geographical area for non-DOC wines. The vineyards are on volcanic, calcareous and clay soils.

    The grapes are cold-pressed and fermented in temperature controlled stainless steel to preserve the aromatic qualities of the grapes. Following the second fermentation, the bottles are filled under pressure so that it remains ‘spumante’, or sparkling.

    Pale in appearance with green hues and a fine, persistent mousse. The nose is fresh and fruity with floral and green apple hints. Soft and lively on the palate without being aggressive. An excellent aperitif.


  • Prosecco Superiore Spumante, Ca’Morlin, DOCG Asolo, 11% vol, 75cl

    Prosecco Superiore Spumante, Ca’Morlin, DOCG Asolo, 11% vol, 75cl


    Glera grapes for this excellent Prosecco are grown on 12 hectares of vineyards in Asolo.


    Asolo, Valdobbiadene and Conegliano are the three areas that produce DOCG Prosecco.

    The fruit was picked relatively late and cool fermented in order to preserve the delicate aromatics of the grape. Both the first and second fermentation take place in temperature controlled stainless steel tanks. The ‘spumante’ style of Prosecco is fully sparkling, with more carbon dioxide retained at bottling. Due to the quality of the fruit, lower levels of residual sugar are present than is usual with Prosecco, so the wine is drier and more drinkable as a result. This is reflected on the label, which states ‘Extra Dry’.

    Pale in the glass with a fine, persistent mousse, the nose of this Asolo Spumante is soft, scented and grapey. The palate has flavours of green apples with delicious lightness and a long lasting mousse. Perfect as an aperitif.


  • Vouvray Pétillant Brut N.V., Domaine Vigneau-Chevreau, 13% vol, 75cl

    Vouvray Pétillant Brut N.V., Domaine Vigneau-Chevreau, 13% vol, 75cl


    The Vigneau brothers, Christophe and Stéphane, have 30 hectares of Chenin Blanc grown on prime Vouvray vineyards spread over a variety of sites.


    The late Jean-Michel Vigneau began the process of converting to organic production in the early 1990’s and in 1999 Vigneau-Chevreau received certification from Ecocert. The current generation have taken the next step by adopting a biodynamic approach which pays close attention to the natural rhythms of the earth and lunar cycles.


    Domaine Vigneau-Chevreau is one of the only two estates in Vouvray to be biodynamic and they own 25% of the appellation’s organic vineyards – 30 ha.


    The Vouvray Pétillant Brut is 100% Chenin Blanc from low-yielding, 25 year old vines. The grapes are hand picked, crushed in pneumatic presses and fermented in steel. A natural second fermentation then takes place in the bottle to give the wine its fizz. The significance of the term pétillant is that the pressure of CO2 in the wine is lower (3.5 bar) giving a very elegant style. The wine is aged in bottle for 18 months before disgorgement.


    Pale gold in appearance, the wine has very fine bubbles. The nose is clean and fresh with apple, pear and citrus fruit aromas. The palate is dry and refreshing with ripe fruit and fine balancing acidity.






  • Crémant d’Alsace Brut N.V., Domaine Bruno Sorg, 12.5% vol, 75cl

    Crémant d’Alsace Brut N.V., Domaine Bruno Sorg, 12.5% vol, 75cl


    This tiny domaine is the source of some of the finest, richest and most concentrated wines in Alsace.


    Domaine Bruno Sorg was created in 1965 by Renée and Bruno Sorg in Ingersheim, the village where Renée was born. In 1972, they bought a house with outbuildings in Eguisheim, the village where Bruno was born, and where the business is located today.


    In 2004 François, Bruno’s son, built a temperature controlled winery just outside the village. François says he now has time to think instead of climbing up and down ladders and stairs.


    Their decision to follow the principles of sustainable farming for the vineyards enables the coexistence of natural, and sometimes rare, species of fauna and flora alongside the vines.


    The crémant is made from 50% Pinot Blanc & Pinot Auxerrois, 10% Pinot Gris and 40% Chardonnay and spends three years “sur latte” (on its lees) before being riddled and disgorged.


    The wine is pale in appearance with fine, tiny bubbles. The nose is complex, toasty with a hint of citrus and apples. The mousse is rich, with the palate fresh and fruity with a long, clean finish.


  • Rosé Brut N.V., Akarua, Central Otago, 13% vol, 75cl

    Rosé Brut N.V., Akarua, Central Otago, 13% vol, 75cl


    Central Otago, as a viticultural region, arguably more than any other New Zealand wine growing region, has rapidly gained international market and media credibility for producing Pinot Noir. Vines at Akarua, Bannockburn, were first planted in 1996 and further vineyard development has progressed in the intervening period.


    All grapes for the Rosé Brut were harvested from Akarua’s 50 hectare site on Cairnmuir Road in Bannockburn, which lies at 270 metres above sea level. Vines are 12 years old.


    Pinot Noir (56%) and Chardonnay (44%) from several blocks were whole bunch pressed with all batches kept separate. Juices were settled and racked to yeast fermentation in old oak barriques and stainless steel tanks. For the Rosé, one Pinot Noir batch was fermented on skins to produce a red coloured base wine for inclusion in the blend. Once malolactic fermentation was complete, the base wines, together with up to 15% of reserve wine aged for several years in old French oak, were blended to produce the Akarua NV Rosé. The red base wine that gives the Rosé its distinctive colour comprises about 10% of the blend. The blended base wines were transferred to bottle with yeast and a precise amount of sugar to undergo the secondary sparkling fermentation. They were then aged for a minimum of 18 months on yeast before riddling, disgorging and labelling.


    The Akarua Rosé Brut NV has a vibrant pink red hue and hints of strawberry aromas as well as complex nutty and yeasty notes. The palate has a strong Pinot Noir influence, a lovely creamy mid-palate and a long savoury, brut finish.


  • Furleigh Estate Brut 2014, “Classic Cuvée”, Traditional Method, 12% vol, 75cl

    Furleigh Estate Brut 2014, “Classic Cuvée”, Traditional Method, 12% vol, 75cl


    Furleigh Estate is 85 acres of vineyard, lakes and grazing land surrounded by woodland near Bridport, Dorset. The area is teaming with wildlife; buzzards fly overhead; deer, pheasants and partridge roam the vineyard, while heron fish regularly from the lakes to which the resident geese return each Spring.


    Four years of careful planning and investment has transformed the former dairy farm into a modern and productive vineyard and winery.


    A 5,000 square foot winery was built in 2007. This now accommodates a specialist pneumatic press, designed to carry out the very gentle whole bunch pressing required for quality sparkling wines. Temperature controlled stainless steel tanks from Italy and Germany, oak barrels from Cognac and riddling and dosage machinery from Epernay in the Champagne region of France complete the major equipment.


    A temperature controlled cellar provides the ideal conditions to store and mature sparkling wines on their lees, so as to develop the best flavours and mousse possible.


    This traditional, bottle-fermented, quality sparkling wine is made from  41% Chardonnay, 35% Pinot Noir & 24% Pinot Meunier. These classic French varieties give this wine a creamy mousse, a fruity and harmonious taste and good length focussed on freshness. After hand picking, the grapes were whole bunch pressed to obtain the finest juice. Tirage (the addition of yeast and unfermented juice to start the second fermentation in the bottle) took place after 7 months. The wine was then left to mature on its lees for at least 18 months before disgorgement.