The bubbles in sparkling wine are formed during a second fermentation process where sugar and yeast are added to a still wine. These convert to carbon dioxide resulting in the bubbles. The sweetness of sparkling wine is determined by the amount of sugar added during the second fermentation and the length of aging. The four methods used to make sparkling wine are the traditional method or méthode champenoise, method ancestrale, method charmat and the injection method.
A sparkling wine with a distinctive light, fruity taste. Moscato Bianco grapes from the heart of Italys prestigious DOCG area.
Lively withflavors of green apple and white peach. The gentle bubbles in this frizzante-style Prosecco add a soft, refreshing crispness to the palate.
England's finest. A blend of Chardonnay (62%), Pinot Noir (19%) and Pinot Meunier (18%) and a great alternative to champagne. Since its first vintage in 1992 Nyetimber has won numerous international awards.
Crisp, fruity, its taste is reminiscent of the fragrance of a fruit cocktail made with apples. This particular fruity sparkling wine is the result of natural fermentation in autoclaves.