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Sparkling Case: Best of Europe

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This case contains a collection of stunning sparkling from ac wines from across the old world. From Champagne classics to Solera system sparkling along with an example of some of the best fizz coming out of our United Kingdom.

What's in the box?

Laherte Freres, Blanc de Blanc, NV

This crowd-pleaser blanc de blancs comes from mid-slope vineyards in Chavot and Epernay where the vines average 35yo. Oak-aged in a mix of foudres and barrels and with no dosage so this is a Brut Nature. Fantastic Grower Champagne.

Arcari & Danesi, Franciacorta Saten, 2018

Saten by Arcari Danesi is produced with the Solouva Method, i.e. using only the natural sugars present in grapes, aged on the lees in the bottle for 31 months. It has great freshness and minerality, with delicate hints of fruit, citrus and white flowers. Cracking alternative to Champagne.

Sugrue 'The Trouble With Dreams' 2017

The Trouble With Dreams is a classic blend of 60% Chardonnay, 40% Pinot Noir, featuring fruit from Jenkyn Place Vineyard in Hampshire owing to tiny harvests in their Sussex vineyards due to damaging late Spring frosts. Restrained and fine, the 2017 always showed outstanding potential for further development. Now almost fully mature, it is showing wonderful development and perfect freshness.

Vadio, Espumante Solera Branco, NV

Vadio Espumante Solera Branco is a unique and captivating sparkling wine produced by Vadio Wines, a renowned winery based in the Bairrada region of Portugal. This sparkling wine stands out for its unconventional production method, utilizing the solera system typically associated with fortified wines. The solera system involves blending wines from different vintages in a cascading manner, resulting in a complex and layered final product.

Vadio Espumante Solera Branco is crafted primarily from the indigenous Bical grape variety, which thrives in the limestone-rich soils of Bairrada. The wine undergoes a traditional method of secondary fermentation in the bottle, resulting in fine bubbles and a persistent mousse. With its extended time on the lees, the wine develops an impressive depth of flavours and a creamy texture.

Andreas Bender, Riesling Brut Sekt, 2019

Grapes are picked early and hand-harvested as whole bunches. The first fermentation occurs in temperature-controlled stainless steel tanks with native yeasts. The fermentation is stopped by chilling and filtration of the base wine once residual sugar hits 24 grams. After tirage the wine spends 15 months on lees in bottle, with no sugar or dosage added. It is bottled as a Brut, but contains just 4-6 grams of residual sugar.

Catherine & Pierre Breton, Vouvray Brut Dilettante, NV

Champagne method made sparkling Chenin Blanc from the Loire. Creamy and Brioche notes with peach and green apple this is cracking fizz.

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