With a legacy of almost two centuries behind it - the House of GH Mumm, established in 1827, still aspires to the original aims of the great Georges Hermann Mumm, one of the father figures of the House. His passion was to achieve the highest possible quality for GH Mumm Champagnes: time after time he was heard to say Only the Best.
In 1875, he decided to decorate each of his bottles with the prized Cordon Rouge or red sash of the Légion d'Honneur, the highest French civilian distinction, created by Napoleon I. Over and above the symbol of excellence that it represents, the Cordon Rouge embodies the true spirit that drives the House: the quest for perfection, a spirit of adventure and panache.
The style of every Mumm Cordon Rouge cuvée is a constant, subtle balance of freshness and intensity. Mumm Cordon Rouge is blended from 77 crus, every one unique. The blend of grape varieties traditionally used by Mumm is Pinot Noir (45%) that endows the wine with structure and strength, Chardonnay (30%) that ensures both finesse and elegance and Pinot Meunier (25%) which has fruity, sharp and well-rounded notes that complete the blend. Each grape variety and cru is pressed and vinified separately to ensure a wide range of aromas and taste sensations, and 25-30% of reserve wines are added to bring depth and harmony to the final blend.
45% Pinot Noir, 30% Chardonnay, 25% Pinot Meunier.
Dosage = 8g/litre.
Mumm Champagne Cordon Rouge Brut is a fresh, golden yellow colour with hints of jade, the wine’s abundant bubbles, both fine and elegant, demonstrate the finesse of Mumm’s Cordon Rouge Champagne. On the nose, aromas of lemon and grapefruit, combined with the richness of firm, fleshy fruits such as white peaches, apricots and tart apples bring freshness and liveliness to the wine. These are followed by hints of vanilla, enriched with caramel. Honeyed nuts also play their part. The bubbles are rich on the palate, but never overpowering. The perfect balance is combined with a rounded, full vinosity. The mix of fresh fruit and caramel aromas give even more intensity to the finish. This is a subtly balanced wine with a remarkable capacity to linger in the mouth.
ABV = 12.0%.
Awarded 87 points and Recommended status by Decanter in their January 2020 edition panel tasting of English Sparkling Wine ("English Fizz") (see blue link below).
Balfour - Hush Heath Estate, situated in Kent, dates back to 1503. At the heart of the property is a Tudor manor surrounded by 162 hectares of perfectly manicured oak forests, vineyards, and apple orchards. Forward-thinking Richard Balfour-Lynn first planted vineyards on the property in 2002, with the aim of making England's finest sparkling rosé. Today, the 25 hectares of vineyards and eight hectares of apple trees are meticulously and sustainably managed by a family of viticulturists. The wines and cider, some named after Richard’s family, are made from estate grown fruit by winemakers Owen Elias and Victoria Ash. Owen is a four-time UK Vineyards Association 'Winemaker of the Year' winner and has nearly 20 years of experience making English wines. In the summer of 2018, Balfour - Hush Heath Estate opened their new state-of-the-art winery and cellar door tasting room.
The flagship Brut Rosé is a blend of Chardonnay, Pinot Noir and Meunier, which spends over three years on its lees. The result is a crisp rosé with balanced red berry fruit, richness from the lees ageing and elegance from the restrained dosage. The non-vintage 'Leslie's Reserve' offers great value for an English sparkling wine. It is made from the same three grape varieties as Brut Rosé and is aged on its lees for 15 months. It is fruity and appealing, with lovely roundness on the palate and a refreshing acidity on the finish. The Blanc de Blancs is only produced in very small quantities and only in the finest vintages. The wine spends 30 months on its lees which adds depth and complexity. It is a clean vibrant style with crisp acidity and a wonderful lightness.
The Estate’s still wines, known as the ‘Family Collection’, are a real discovery. ‘Skye's English White’, a blend based on 55% Chardonnay, has a lively citrus fruit character on the palate and racy acidity that is balanced by good depth on the mid-palate. The beautifully pale ‘Nanette's English Rose’ is a blend of Pinot Noir, Chardonnay, and Meunier, which gives it a citrus edge. ‘Luke’s Pinot Noir’ is an elegant red, with ripe and soft tannins, beautifully balanced acidity and juicy red fruit and spice notes. ‘Liberty’s Bacchus’ is a new addition to the list, made from grapes from the Foxwood vineyard, the highest point on the estate. A proportion of the wine underwent fermentation in barrel with wild yeasts, resulting in a lovely toasty complexity balanced by zesty acidity. The Springfield Chardonnay is the first still Chardonnay that Balfour has made since 2015. Made exclusively from fruit from the marvellous 2018 vintage, with careful use of new French and American oak, this wine showcases the huge potential of English still wines. With a bright straw complexion and a fresh palate of grapefruit and green apple, this wine is drinking beautifully now but also has the capacity to age elegantly.
All vineyards are located on the 400 acre estate in the heart of Kent. Wealden clay soils overlay Tunbridge Wells sand. Vines are trellised using the double guyot method with vertical shot positioning. Planting density is 3300 vines per hectare and the whole estate is managed sustainably.
The grapes for this non-vintage (NV) wine are usually harvested in October.
The grapes were whole bunch pressed and then fermented at 16°C in stainless steel. Secondary fermentation took place in bottle and the wine aged on its lees for 15 months. The grapes are all grown, fermented and bottled on the Estate.
Residual sugar = 19g/l (ie this is just a Sec).
55% Pinot Noir, 40% Chardonnay, 5% Pinot Meunier.
A golden colour with pink highlights, Leslie's Reserve is a fresh and vibrant style with an expressive and fruity character of citrus, green apple and a creamy mousse. It has a lovely roundness on the palate, refreshing acidity on the finish and complexity derived from the lees ageing.
ABV = 12.0%.
Deep ruby red in colour with an aromatic nose, strongly reminiscent of fresh strawberries. The palate is richly soft, generously fruity and delightfully refreshing, offering ripe, concentrated red berry fruits such as cranberries, raspberries and strawberries, a fine, persistent mousse and a soft finish. Low acidity and very little tannin combine to create a deliciously fruit driven, thirst quenching wine.
ABV = 11.0%.
The Perelada estate, an impressive fortress and palace that was previously owned by the Counts of Pereleda and a Carmelite monastery, was purchased in 1923 by Miguel Mateu, an active political and cultural ambassador of the time. Don Miguel revitalized the wine producing tradition of the estate records showed that there where vineyards planted in the Medieval period. He turned the estate into his own private cultural centre, building up the collections which would become the Castle museum which is today open to the public.
After primary fermentation, the wine is aged in bottle on the lees for 9 months before disgorging.
See the link below for full details of the wine, in Parelada's own data sheet.
This is a fine Cava, and that offers markedly better quality than its price might indicate.
Garnacha (69%), Pinot Noir (17%), Trepat (14%).
Residual sugar/dosage = 8g/litre.
Pale cherry red in colour this Rosado has a generous stream of fine bubbles that form a crown. It has a fruity aroma with a slight ageing tone. This wine has a complex and fruity taste, sweet and with a good balance in the mouth.
ABV = 11.5%.
Taittinger remains one of the few Champagne Houses to remain owned and actively managed by the family named on the label. Its origins date back to 1734 when the original house was founded by Jacques Fourneaux. The Taittinger link was established in 1931 when Pierre Taittinger, the founder of today's company acquired the House. Pierre had spent much time in the Champagne region when serving in the 1st world war as a young cavalry officer. Stationed at the Château de la Marquetterie, he fell in love with this remarkable property and its vineyards and eventually purchased the company.Today, the Reims-based House is headed up by Pierre's grandson, Pierre-Emmanuel Taittinger, his son, Clovis and daughter, Vitalie, both of whom are actively involved in the day to day running of this thriving family Champagne House.
Taittinger's home is situated above miles of chalk tunnels and cellars. These 4th-Century UNESCO listed cellars once belonged to the Benedictine monks of the abbey of St Nicaise and are perfect for the slow ageing process required for great Champagne. The hallmark of the Taittinger Champagnes is the high percentage of Chardonnay used in their winemaking which can be anything from 40% in the Brut Réserve Non Vintage to 100% in the prestigious Comtes de Champagne Blanc de Blancs. This Chardonnay dominance provides for a style of elegance, delicacy and finesse which is recognised worldwide and has earned the House many accolades and awards over the years. Today it is served in over 140 countries worldwide and made recent history by becoming the first Champagne house to purchase land in England to ultimately produce a premium English Sparkling Wine.
Taittinger produces a Vintage Champagne only when the harvest has been of exceptional quality. Made from first press wines the wine is only released after several years of cellar ageing, allowing the aromas to mature slowly and the length and complexity of the wine to develop. Winemaking The Taittinger Brut Vintage comprises only wines from the first press with a blend of 50% Chardonnay and 50% Pinot Noir. The Grands Crus make up a significant proportion at 70% while the other selected villages are all classified as Premiers Crus. A 5-year long ageing period in the cellars unlocks its full potential.
The 2012 vintage reveals complex chardonnays and pure and fleshy pinot noirs, foretelling great ageing potential.
An elegant, delicate wine displaying intense aromas of mandarin and linden tree blossom, blended with salty mineral notes.
Refreshing citrus characters dominate the palate which has a long vibrant finish
Residual sugar: 9g/litre.
A vivacious, fresh nose offers aromas of hawthorn, grapefruit and pear. The palate is crisp and wonderfully precise. Marked by citrus fruit, it offers an excellent balance of structure and finesse. The complex finish is elegant and long.
ABV = 12.5%.
** NOW IN STOCK! **
Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their July 2020 edition panel tasting of traditional-method Italian sparklings (see blue link below). There is a difference in price between what appears there and our actual price - we have been able to bring this to the market more cheaply then we expected!
When Antonio Deltetto took over from his father in his early twenties in 1977, he was fresh from university and full of new winemaking ideas that his father's meticulous cultivation of traditional varieties allowed him to develop. This spirit of innovation has stayed with him and he has passed this on to his children Carlo, Cristina and Claudia, who now all work for the estate. The estate covers 21 hectares of vineyard in the Roero, the gently hilly region on the northern bank of the Tanaro. The soil is sandier in this area and, as a result, the wines are more aromatic and less structured than those from the Langhe hills on the south bank.
This Classic Method Spumante was born in 1981 from Signor Deltetto’s passion for sparkling wines, experimenting with indigenous varieties: Arneis and Nebbiolo. In 1997, for the first time, Pinot Nero and Chardonnay were planted and, in 2000, the first Metodo Classico made with international varieties was released. From this passion for bubbles, in 2016 the first Alta Langa DOCG wine was born.
For qualification for the Alta Langa DOCG, vineyards must be located in the area of Alessandria, Asti and Cuneo, over 250m above sea level and on the hills (ie valley, damp and flat land is forbidden). The Deltetto vineyards are located in Roddino, a small town on the borders of the south-western Langa.
Deltetto lay claim to two vineyards facing north and west. One part is already in production and the other will go into production over the coming years. The former is located at the entrance of Roddino, overlooking the castle of Serralunga d’Alba. The other vineyard is located at the exit of Roddino, an area towards higher altitudes. The exposure of both is ideally sunny without reaching high temperatures, ensuring perfectly-ripening clusters, acidity, freshness and characteristic aromas.
Soil is marly, calcareous-clay, with moderate fertility.
Organic production, see here for more details.
The 2016 vintage is the first Deltetto Alta Langa Brut. Forthcoming are a Blanc de Blancs (100% Chardonnay) and a Blanc de Noirs (100% Pinot Noir).
The harvest is made by hand in the second half of August. Primary fermentation of the base wine is conducted at 18° C in stainless steel. Secondary, in-bottle fermentation is conducted at 12° C.
Tirage/lees ageing in-bottle for at least 30 months to promote complexity and flavour development. Riddling/remuage by gyropalette. Disgorged in January 2020.
55% Pinot Noir (Pinot Nero), 45% Chardonnay.
Dosage = 2.5g/litre (ie effectively Extra Brut).
Straw yellow pale colour with a fine, lasting finish with an intense bouquet of bread crust and brioche; dry, sapid and well-balanced.
ABV = 12.5%.
Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2018 edition expert review of French Cremant(s) (see blue link below).
The Dopff family has been winegrowers since 1574 and still manage the 70 hectare estate near the charming medieval town of Riquewihr. The vineyards are more than 300 metres above sea level, nestled in the foothills of the lower Vosges. As a family of pioneers, they were responsible for the use of the stemmed wine bottles, which today distinguish Alsace wines from other regions. In 1900, tenth generation Julien Dopff was so impressed by the Champagne tastings held in Paris' World Exhibition, he learnt the art of winemaking in Champagne for two years before returning to Alsace. After WW II Julien Dopff strongly believed that a Crémant made from local grape varieties and reflecting the terroir of Alsace should be produced and protected. In 1976, together with five other producers, he finally obtained official recognition for Crémant d'Alsace as an AOC.
Made from 50% Auxerrois, which is a sibling grape variety of Chardonnay, mainly grown in Alsace. It is an earlier ripener, added to the blend for its low acidity and body. The grapes are mainly sourced from vineyards in the Colmar area. Grown in a light sandy soil, with good drainage, the vines are trained according to the Guyot method. Green harvesting takes place along with meticulous canopy management to ensure good light penetration and air flow. Rest of blend not specified by Dopff.
The grapes are gently crushed and pressing is limited to 100 litres of must per 150kg of grapes. The first fermentation is carried out in stainless steel and glass tanks, while the second fermentation takes place in the bottle, using the traditional Champagne method. The wine is aged for 18 months in bottle on its lees with automatic riddlings using gyropallets. This Crémant D'Alsace is mostly based on a single vintage, currently being 2012 crop.
Dry and elegant Crémant, showing hints of quince and white flowers, fine bubbles with good length and weight. Ideal as an apéritif or excellent white fish, sushi, oysters or fresh fruit.
This wine is suitable for vegetarians and vegans.
ABV = 12.0%.
** BOUGHT IN TO ORDER - ORDERS PLACED BY 9AM ON TUESDAY WILL BE WITH US TWO DAYS LATER **
The not-yet-into-the-UK 2011 vintage was awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their July 2020 edition panel tasting of traditional-method Italian sparklings (see blue link below) - the price stated in the review is very incorrect (in a good way!)
The 2009 vintage was awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their September 2019 edition panel tasting of global Blanc de Blancs sparklings (see blue link below).
The legend of Ferrari began with a man, Giulio Ferrari, and his dream of creating a wine in Trentino capable of competing with the best French Champagnes. He was a pioneer; it was he who was the first to realize the extraordinary vocation of his area, and it was he who first made substantial plantings of Chardonnay in Italy. The third generation of Marcello, Matteo, Camilla and Alessandro now lead the company with the aim of combining innovation and tradition, taking Ferrari around the world. Ferrari’s quality is the result of lots of small, daily procedures. Their wines are created in mountainside vineyards, in the finest areas of Trentino and perfected in the winery using the mandatory techniques for making Trentodoc wines.
With its mountain viticulture, Trentino is an area that is extraordinarily suited to the production of sparkling wines of great elegance and complexity: the alternation of warm days and cool nights gives added quality to the grapes, giving them a rainbow of different flavours and fragrances. It is thanks to the intuition of Giulio Ferrari that this area represents today the largest vineyard zone planted with Chardonnay in Italy; a lovely garden of vines, guarded like a treasure by the mountains that surround it.
To see an excellent information sheet and tasting note for this wine which has been written by the team at Ferrari, please click on the blue link below.
The fine, persistent perlage swirls amidst it golden highlights. The highly complex bouquet reveals notes of candied citron, quince jam and floral sensations, giving way to intriguing nuances of iodine and spicy bread. Freshness and tanginess meld in perfect harmony with the refined mellowness deriving from its long maturation on the lees. A magnificently long finish, offering hints of white pepper and dried apricots.
ABV = 12.5%.
Gobillard is located in the heart of Champagne just 5km from Epernay. The village of Hautvillers dominates the vineyard with its abbey, where the infamous Dom Pérignon is reported to have created the first champagne bubbles. Passion, dynamism and competence define this family business, from the work in the vineyard to marketing, each step is carried out with respect for the traditions of Champagne.
The grapes are pressed very gently and varieties are vinified separately off the skins to produce a low alcohol dry white wine which is racked and allowed to mature in tank until the spring. The lots are then blended together, using some reserve wines from earlier fine vintages. The resulting wine is then bottled with special "flocculent" yeasts and sugars and is refermented under a crown cap. There follows a period of ageing, when the yeasts flavour the wine and give it characteristic brioche aromas. Gobillard then opens the bottles ("dégorgement"), removing the yeast in the process, adds a dosage of grape sugars, inserts the characteristic mushroom cork, and ships the wine.
Much of the trick in buying Champagne lies in finding a good one without being taken for a ride pricewise, often by the draw of the big names. This Baron de Marck has a beautiful and pure fruit character as well as a hint of brioche, giving it a soft rounded flavour. This is a Champagne which is perfect as an aperitif or with canapés and nibbles or with lighter dishes. Great Champagne, great price.
ABV = 12.5%.
This winery changed hands in May 2016, with one family company, Brown Brothers, taking it off the hands of another, its founder, Phil Sexton. So associated is Innocent Bystander with the Yarra Valley that the new owners made the intelligent decision to build a new winery in Healesville, just across the parking lot from Giant Steps. They quickly signed contracts with all the grape growers that Phil used for Innocent Bystander, so that the style of the wines remains unchanged. This regional and varietal style, reflecting the soil, climate and topography of the cool climate in the Yarra Valley is the base upon which the reputation of Innocent Bystander has been built.
The fruit for the Moscato was sourced from a number of vineyard sites across the Swan Hill region of North West Victoria. Soils here are predominantly calcareous sandy loam. The wine is a blend of three different types of the Muscat grape: Muscat of Alexandria, Black Muscat and Red Frontignac (one of the many clones of Muscat Blanc à Petits Grains).
The 2018 season started off relatively dry with below average rainfall coming into budburst. October was quite cool, and the vines grew quite slowly. From November, there was a distinct change in the weather with an increase in heat and subsequent rapid growth. Great weather with warm and sunny days led to a fast and uniform flowering from mid-November. High fruit set and larger berries led to very high bunch weights.
Harvested in the cool of the night, the fruit was chilled and crushed with six hours skin contact to extract a vibrant hint of pink from the Black Muscat grapes. The juice then underwent a cool fermentation in pressurised stainless steel vats to retain the freshness and to trap the natural effervescence. Fermentation was stopped at 5.5% alcohol by chilling the wine before it was then bottled under pressure.
This wine is a blend of 71% Muscat of Alexandria, 26% Black Muscat, 3% Muscat Blanc à Petits Grains.
Vivid pink in colour, this highly aromatic wine has notes of blackcurrant, Turkish delight, mandarin peel and a hint of candy floss. The palate is rich and fruity with balanced residual sugar, a cleansing natural acidity and a spritzy finish.
ABV = 5.5%.
Without the efforts of men like Ken Forrester, South African Chenin Blanc might be scarcely more than a footnote to the country’s recent winemaking history – a workhorse (see below) grape responsible for vast amounts of forgettably bland white wine. But this Zambia-born former restaurateur saw the potential of this grape, placing it firmly at the centre of his resurrection of the historic Scholtzenhof farm on the slopes of Stellenbosch’s Helderberg mountain in the early 1990s. More than twenty years on, Ken is known as ‘Mr Chenin’.
Sparklehorse is made using the Cap Classique method (MCC appears on labels, Méthode Cap Classique), which is the South African term for the traditional method/méthode traditionelle of in-bottle second fermentation used to create many of the world's classic sparkling wines (including Champagne).
The grapes for Sparklehorse - 100% Chenin Blanc - come from a carefully selected cool vineyard site which was first planted in 1975. The vineyard faces south-south-west and has sandy soil. These factors all allow the grapes to mature whilst continuing to maintain a high level of refreshing acidity which gives the wine its character.
This wine is aged for 14 months on its yeast lees to allow it to develop a creaminess and delicate mousse while still maintaining bright, fresh apple, pear and quince aromas. Intense green apples dominate the nose and first sip is like biting into a crisp, bright, green cooking apple. Fresh mousse and soft finish make it a delicious wine. Served as an aperitif or with food or simply with friends. As they say at the Forrester vineyards, "ideal with seafood, salmon, sushi, salads and sunsets.”
"And why Sparklehorse?", we asked.
Ken replied, “I was always captivated by the intricacies of sparkling wine. One specific vineyard on the property offered the right conditions for full-flavoured, early harvest wines and so with this fruit I decided to embark on a special project. Since deriving from the workhorse variety, I wanted to have some fun and cheer the whole package up and the name "sparklehorse" had instant appeal, with the idea of a colourful fairground pony, a sparkling carousel horse - every child’s first pony! And so the concept was presented- a dreamy, colourful, sparkling horse, straight off a carousel. The label captures the spirit and fun of the fair, the horse is truly the embodiment of fun and all that sparkling wine represents!"
ABV = 12.5%.
Krug 1996 is an undeniably extraordinary champagne. It caresses the senses with it's rich aromas and firm texture before exploding in a bouquet of freshness, Krug 1996 was a very special year which is said to be one of the best vintages of the century and is often compared to the legendary 1928. It is a vintage with as very high level of freshness as well as maturity which is very rare in Champagne. 1996 will go down in Champagne's history books.
At the House of Krug, even Paul Krug II, known for his strictly objective observations, noted that Krug 1996 may well have been “the next 1928”.
Krug 1996 is also the last Vintage created by three generations of the Krug family working together; Paul II, Henri and Rémi, and Olivier.
Pinot Noir 48%, Chardonnay 31% and Meunier 21%.
TASTING NOTES Krug 1996, with radiant, rich gold colour and resplendent bubbles, first caresses the senses with its rich mature aromas before exploding in a bouquet of freshness; it elevates contrast and character to unprecedented extremes. With firm texture, its full, ripe flavours are followed by fresh pear, candied lemon, ripe summer fruit, honey, gingerbread and hints of delicate mocha.
ABV = 12.0%.
The Cuvée Rosé Laurent-Perrier bottle, with its generous, curvaceous lines, is unique – an invitation to self-indulgence.
When Bernard de Nonancourt launched Cuvée Rosé Laurent-Perrier in 1968, he decided to present his creation in a uniquely distinctive bottle to magnify this very special cuvée. He found his inspiration in the rather stubby bottles manufactured in the time of King Henri IV, adding the seal-like monogrammed ‘LP’ shield. The packaging, which seemed very modern at the time, has gradually evolved since 1968.
The grapes for Laurent Perrier Rose come from 10 different crus located mainly in the South and North areas of the Montagne de Reims – including the famous Côte de Bouzy – notably from the finest crus of Ambonnay, Bouzy, Louvois and Tours-sur-Marne.
The grapes from carefully selected plots are sorted and destemmed before vatting. The maceration – lasting from 48h to 72h depending on the harvest – helps the extraction of the colour and the development of the full aromatic richness of the Pinot Noir. It is aged for a minimum of 5 years.
Elegant, with colour changing naturally from a pretty raspberry hue to salmon-pink. A precise nose of extraordinary freshness and a wide range of red fruits: raspberry, redcurrant, strawberry, black cherry. A fresh and sharp attack for this supple and rounded wine. On the palate, it offers the sensation of plunging into a basket of freshly picked red berries.
Its aromatic depth makes it ideal for pairing with marinated raw fish, grilled prawns, exotic dishes, Parma ham and red fruit desserts. Those who are more daring will try it with Asian or Indian cuisine.
ABV = 12.0%.
This wine comes from the purest grape juice and it alone allows Laurent-Perrier to craft ‘La Cuvée’, a champagne of great finesse and a beautiful freshness obtained after a long ageing process in their cellars. Laurent-Perrier’s style and personality are defined by its very high proportion of Chardonnay. Purity, freshness and elegance – essential characteristics, expressed in this champagne – are a good introduction to the spirit of the House.
In opting to blend its Brut champagne with a majority of Chardonnay, the rarest grape variety in the Champagne region, Laurent-Perrier was expressing its difference and asserting the signature ‘House’ style of freshness, lightness, and elegance. This has taken 15 years of extensive work on supply quality, steady progress regarding wine making and increased mastery of the art of blending.
This champagne is made using a majority of Chardonnay, over 50%, Pinot Noir, over 30% and is rounded off with Meunier, between 10 and 20%. Some of the wine that is used to make La Cuvée is reserve wine which ensures a perfect consistency in style. This blend of Laurent-Perrier La Cuvée is made from more than 100 crus selected by Laurent-Perrier. La Cuvée benefits from ageing in the cellar. Its balance and freshness are enhanced by a light dosage.
This champagne is pale gold in colour. Fine bubbles feed a persistent mousse. A delicate nose with hints of fresh citrus and white flowers. Its complexity is expressed in successive notes like vine peach and white fruits notes. There is a perfect balance between freshness and delicacy with fruity flavours present on the finish.
This fresh and pure champagne is perfect as an apéritif. Its citrus and white fruits notes and its remarkable balance supported by a subtle effervescence, make it an ideal accompaniment to poultry and the finest fish.
Golden yellow lemon colour. Fine, complex and expressive in the nose. At first, features of the bottle-ageing and a background aroma of sea water, eucalyptus and white fruits with a deep memory of Albariño. Background of toasted bread and almond husks. Full, tasty, creamy and fresh in the mouth. The hues reminding us of the grape variety reappear with a pleasant fresh finish in the mouth.
ABV = 12.0%.