A fresh, lively palate of green apple and lemon with hints of toasted biscuit. Pinot Noir (67%) and Chardonnay (33%) sourced from the Josef Chromy's estate vineyard at Relbia in northern Tasmania. Whole bunches of hand-picked fruit are gently pressed to ensure delicate flavours. After primary ferment the wine is tiraged with no malolactic fermentation and disgorged after 18 months on yeast lees to retain crisp, fresh flavours.

The village of Bailly in Burgundy is the birthplace of the AOC Cremant de Bourgogne. In an underground quarry that provides unique natural conditions, Bailly Lapierre has crafted the finest sparkling wines of Burgundy. The classic noble grapes of Chardonnay and Pinot Noir are hand-harvested then vinified in a traditional manor, resulting in wines that are finely chiselled, crisp and super stylish.

Gold Edition is a high quality sparkling wine, with a full, rounded flavour. Light and elegant in style, what makes it really distinctive is that it contains fine flakes of 22-carat gold leaf, designed to highlight its natural effervescence. A great apéritif or accompaniment for light meals and hors doeuvres, this is the perfect wine for celebrations and special occasions.

Pale sunshine yellow color and slight frizzante, this Moscato d'Asti has intense aromas of peaches, rose petals and ginger. On the palate, it is delicately sweet and sparkling with balanced acidity, good complexity and a finish of fresh apricots. The grapes are selected from small vineyards located in Castiglione Tinella. The vineyards are planted with 4,500 vines per hectare, which are almost 40 years old. Only the best Moscato grapes with extended maturation are used for the Cascinetta. The grapes are crushed, pressed and naturally clarified. Must is kept without sulfites in a cold storage, at low temperature in order to naturally prevent fermentation. Before the bottling, we add yeast and temperature is increased to 12°-14° C. Alcoholic fermentation occurs in stainless steel pressured tanks to preserve natural CO2 from the fermentation. The fermentation is stopped at 5% Alc. by reducing the temperature. There is no malolactic fermentation to preserve acidity, varietal fruit character and freshness. The history of the Vietti winery traces its roots back to the 19th Century. Only at the beginning of the 20th century, however, did the Vietti name become a winery offering its own wines in bottle. From 1919 Patriarch Mario Vietti began making the first Vietti wines, selling most of the production in Italy. His most significant achievement was to transform the family farm, engaged in many fields, into a grape-growing and wine-producing business. Then, in 1952, Alfredo Currado (Luciana Viettis husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery grew to become one of the top-level producers in Piemonte and was one of the first wineries to export its products to the USA market. Alfredo was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers single vineyard or cru-designated wines. Alfredo is also called the father of Arneis as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. Setting such a fine example with Arneis, even fellow vintners as far away those on the west coast of the United States now are cultivating and producing Arneis!

A lovely sparkling wine made from fresh ripe strawberries with a fragrant bouquet of exactly that fresh ripe strawberries!Balance in sweetness and acidity, a great celebratory bubbles.

Lovely light bead, gently bottle carbonated by the French method which means hand riddling and disgorging to remove the yeast from the bottle. Not too acidic and lovely fruit on the palate.

A livelly sparkling wine with aromas of toast and honey lifted by a hint of stone fruit, melon, and lemon rind. A zesty acid palate with a sherbet tingle and a tropical fruit salad flavours with toasty overtones.

Richly perfumed with the mouth-watering aromas of freshly toasted sourdough, custard danish and home-baked yoyo biscuit. The zesty perfume of lemon curd and citrus zest is complemented by a hint of oceanic oyster shell and sea spray. The persistent bead drives the long and elegant palate which is creamy yet crisp, with rich flavours of honey-almond nougat and citrus tarts, complemented by a slate-like minerality and the zesty zing of acidity akin to a freshly picked lemon.

A boutique wine brand from New Zealands iconic Marlborough region, Hawkesbridge brings to life sophisticated sparkling wines, created to honour the regions legacy for quality and flavour. This Chardonnay-dominant traditionally-made Méthode shows aromas of grilled lemon, hazelnut and brioche. Lovely cool-climate acidity and excellent length define this deliciously drinkable, moreish wine perfect for celebrations.

A boutique wine brand from New Zealands iconic Marlborough region, Hawkesbridge brings to life sophisticated sparkling wines, created to honour the regions legacy for quality and flavour. Chardonnay-dominant and traditionally-made, this vintage Méthode has seen three years on lees prior to disgorging. Complexity, texture and persistence define this elegant wine. A spark on entry leads to a lovely weighty palate, checked by refined acid tension that delivers elegance and an incredibly long, persistent finish. The bead is very fine, giving an endearing lightness. Red apple, roasted hazelnut and buttered toast with warm bready yeast notes.