Showing 1–12 of 25 results



    100% Lambrusco Salamino.
    Region: Emilia-Romagna, Italy
    Natural fermentation in stainless steel tanks. Carbonation using modified charmat method. Minimal sulfur additions and no filtering or fining.




    Organic, Biodynamic, No sulfites added

    Grapes: Joannita
    Pale yellow-green in colour, with aromas of lemon, ginger, wildflowers, hay and Brothers Johnson funk. A fusion of lemon curd, pear, herbs, orange blossom, chalky minerality and a trace of graham cracker wrapped in tight fizz and fresh acidity. Lemon zest, ginger and eucalyptus compliment the bitter, crisp finish.

    Joannita is a very rare grape variety that was bred in 1968 by Johannes Zimmerman at the wine-growing institute in Freiburg, Germany. It is a cross between Riesling, Seyve-Villard, Rulander, and Gutedel that has proven to be fungus and disease resistant in cold, wet climates such as the high Alps.

    Matteo Furlani is the 4th generation of his family to farm the tiny plots of vines, 700+ meters in altitude, in the Dolomites of Trentino, northeastern Italy. The estate was always farmed organically, without any chemicals. Matteo has taken this natural approach further, adopting biodynamic methods.



    This is one of the finest Champagne imitations, or Cavas, I have tasted from Spain. Crisp notes of apple skins, brioche, baking spices and pears emerge from this fragrant, medium-bodied sparkler. It possesses tiny, uniformed bubbles, impressive purity and a heady finish.

  • Champagne Fleury Sonate Extra Brut 2012


    78% Pinot Noir, 22% Chardonnay



    Vouvray, between Tours and Blois on the Loire River, is perhaps the best known appellation of the Loire. Vouvray’s wine is made from the Chenin Blanc or as locals call it, Pineau de la Loire. Although produced from this single grape variety, Vouvray yields a wide range of wines. Vouvray can be a sparkling wine,…

  • Clavelin, Crémant du Jura Brut-Comté (NV)


    Light gold in color with abundant fine bubbles. It has an expressive bouquet of citrus, flowers and white fruits followed by rich flavors of ripe stone fruits and pastry.



    Tasting Notes

    Pale red brick color. Very aromatic with notes of dried flowers, violets and anise. Full-bodied and dry, but elegant with plump red fruit balanced by chewy tannin and bright acidity.

    How to Serve

    Pair with braised meats, risotto with earthy tones such as porcini mushrooms and some of the more powerful cheeses such as blue cheese are all great options.

    Serve at 64 degrees




    Brilliant straw yellow color; perlage extremely fine and lively. Intense and fresh nose of citrus fruits and saline sensations. Fruit-forward, refreshing sip.

  • LA GARAGISTA, The Flesh & The Bone’ Sparkling Cider


    The Flesh and Bone is a lees-aged flaxen sparkling cider grown from our vineyard in a green and gold valley of rolling hills that faces the setting sun.

    It is an ancestral methode second fermentation in bottle seeded with cider made from many different and wild cultivated varieties of garnet-kissed apples grown in our home farm orchard, an homage to an old-fashioned style of cider fermented on wineskins called vin ëd pom.

    This sparkling cider is a true marriage between the diversity of fruit, our geology, geography, weather, history and social culture, and the hand of the vignerons(ne), our unique terroir.

    Hand-harvested and unfiltered, fermented on glimmering skins, this blonde-colored wine bubbles like a thousand starts seen in the evening gloaming.

  • La Jara Organic Prosecco / Glera


    One of the few truly organic producers in the Veneto, growing these Glera grapes (otherwise and previously known as Prosecco) on the banks of the river Piave. Massimo and Paolo now run the estate after their father, Bruno took over from his grandfather Pietro– and give the same attention to each vine– from pruning to harvest.

  • Louis Roederer Collection 242 Brut


    42% Chardonnay, 36% Pinot Noir, 22% Pinot Meunier. Composed of 56% from 2017 vintage, with the rest from their perpetual reserve stretching back to 2009. Dosage 8 g/l.
    Baked apple, rich dairy scent – like strong Parmesan – and light autolysis. Modern, polished and crunchy, with a very savoury finish. Almost austere, and I might prefer a bit more ripeness or flesh. You can’t fault the stylishness, however. (RH) Purple Page



    This sweet, fragrant, lightly sparkling wine has vivid aromas and flavors of peach and apricot on a light body with a delicate finish typical of Moscato d’Asti.