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The sweetness of sparkling wine can range from the very dry brut styles to sweeter doux varieties.
Made in the méthode traditionelle, the wine spends one month on lees prior to disgorgement and dosage. The secret ingredient – a splash of Pinot bianco – provides the wine with complexity and palate weight. It begins with ripe pear,...
A small batch of our prosecco – some twenty dozen – is left on lees following secondary fermentation. The col fondo (in Italian meaning ‘with the bottom’) does not undergo disgorgement or dosage, resulting in a creamy, rich and nutty...
A spritzy yet soft palate of light green apple and citrus mousse, refreshing with a crisp acid finish, with a lifted bouquet of green apples, grapefruit with hints of pear and spring flowers. The grapes were machine harvested, crushed and...
This bottle fermented Prosecco displays aromas of honeysuckle and mandarin. Subtle flavours of green apple and a fine bead create an elegant finish.