Ceradello Prosecco Organic 75cl

Organically produced Prosecco, Novapalma is light straw yellow in colour, fresh and fruity nose with light floral notes. The palate is rounded and soft in the mouth with lovely balance and thin mousse.

75% of this 100% carmenere wine has spent time in oak (made up of 80% French oak and 20% American oak). The result is a wine with a nice strawberry and raspberry like aroma that is gracefully combined with subtle herb and spice touch. The palate is juicy

Bright amber gold with copper tints. Fresh raisin fruit backed by subtle oak characters. Luscious mouthfilling raisined fruit combine with the oak flavours to produce a wine of great length

splendid Chardonnay from the Clos de Loyse vineyard on the Chteau Jacques estate. This barrel fermented and barrel aged wine has a rich toasty and creamy nose while the palate is smooth and balanced with great poise. Louis Jadot purchase

A classic Chablis with tight mineral fruit but added depth from 10% of the wines aged in oak. This is not that evident on the nose with just a hint of vanilla, but depth and richness to the mineral lead fruit. La Motte were named French Wine Producer 2...

Let yourself be enchanted by Emiliana Organic Sparkling Wine, made from a blend of Chardonnay and Pinot Noir, both from the Casablanca Valley. This sparkling wine is pale yellow in colour with continuous fine bubbles that form a persistent crown. Frui...

This wine has complex aromas combining floral characters with preserved lemon and gently smoky notes. The palate is intense with notes of nuts, stone fruit, minerality and balancing citrus acidity on the finish. This wine will continue to develop in th...

his Chardonnay from Australia presents it self as a pale straw yellow in the glass. It gives us classic regional characteristics of grapefruit and white peach with subtle cashew notes from its time spent in the barrel on yeast lees. It gi

A superb full-bodied wine which is made from the Primitivo grape variety which have been dried slightly using " il giro del picciolo" technique where the stems of the grape bunches are twisted so that they no longer receive nourishment. They are left f...