Made from Moscato Bianco grapes harvested from vineyards around the town of Asti in northwestern Italy's Piedmont region. The juice of the newly pressed grapes is filtered, chilled, then stored as unfermented grape must. Fermentation... Read More
This delicious Champagne is composed of 10% Pinot Noir, 30% Chardonnay and 60% Meunier. The wine has a very light, white-gold color for the blend, which is predominantly black grapes and a very pretty, tight bead. On the nose... Read More
This delicious Champagne is composed of 10% Pinot Noir, 30% Chardonnay and 60% Meunier. The wine has a very light, white-gold color for the blend, which is predominantly black grapes and a very pretty, tight bead. On the nose... Read More
This small batch traditional method sparkling wine is created using the three classic varieties: Chardonnay, Pinot Noir and Pinot Meunier. The use of oak barrels and time on lees provide this wine with depth and complexity. The... Read More
Light yellow. Refined, expressive nose showing a blend of pear flesh and walnut notes. Remarkably full, melted palate. Supple, ethereal entry leading into a mid-palate and finish showing full-blown freshness.
With a deep fuchsia almost garnet color, Rosé des Riceys offers sensations of softness enhanced by the fact that it contains relatively little alcohol. Its high-pitched perfume, its smoky, mossy complexity and its freshness... Read More
The three grape varieties are sorted and fermented separately. The fermentation process is controlled at low temperatures in order to achieve maximum expression of fruit. The second fermentation takes place in the bottle over... Read More
The grapes are manually harvested and transported in open crates, slow and gentle pressing with elimination of the first juice to keep only the heart of the press, matured for a minimum of 16 to 18 months on battens in our cellar,... Read More
Golden yellow tint underlined by a scintillating line of bubbles. Mineral and floral nose, even Viennese pastries. Rich and balanced on the palate where the slightly toasted brioche and exotic fruits come together for a harmonious... Read More
Denis first produced a sparkling wine from Gamay in 2010. The fruit is harvested early and the grapes are gently pressed to obtain a Blanc de Noir. The juice is fermented in stainless steel and after the “prise de mousse”... Read More
This wine is characterized by its fine bubbles, its bright yellow color and aromas of apples, quince, citrus and white peach. On the palate it fresh and lively character, the brioche aroma fades, giving way to hazelnut and almond.... Read More
This Extra Dry sparkling white wine is obtained from Glera, Bianchetta and Perera grapes. Its name represents three typical characteristics: “Dru” because it is comparable in quality to the other Drusian sparkling... Read More
White sparkling wine made from Glera grapes grown on hilly terrain and fermented in tanks according to the Charmat method. The slow process of fermentation at a low temperature (15-16°C / 59-61°F) brings out the characteristics... Read More
Did you know that most Prosecco has an Extra-Dry sugar level (12-17 gr/l which is - confusingly - tasting sweet instead of dry, and certainly not extra dry. Instead, if the wine is made Brut, as Flora is, you get a real dry wine... Read More
Col di Luna is produces sparkling wines at the foot of the Dolomites, with a family tradition and preference for the Brut style. Flora rosato comes from the local grape variety called Raboso, a trifecta of spice, brambly fruit,... Read More
L’Anecdote is a vintage cuvée produced from the 1er Cru villages of Ludes and Rilly-La-Montagne. The blend is 50% Pinot Noir and 50% Chardonnay. The alcoholic and malo-lactic fermentations are made either in tank... Read More
Signature is a vintage cuvée produced from parcels in the Grand Cru village of Verzy, a village considered by the champagne authority, Richard Juhlin (and many) to be among the best in Champagne. The wine is 100% Pinot... Read More
Melon, brioche and honey aromas on the nose, with light floral notes. Fine bubble texture on the palate, ending with a long, lingering finish. Great as an aperitif, or with seafood or rich, white meats such as veal.