A long-held favourite of our customers, made to our recipe from white grapes including Colombard, Chardonnay and Chenin Blanc. Refreshing and soft-textured.
"Made just like champagne, and aged for 12 months in the cellars, this fragrant blend impresses with its soft texture, aromatic freshness and fine mousse.""
Ugni Blanc blend
ABV 12.0%
Cork
Dry
NONVEG
“This light, refreshing méthode champenoise fizz is outstanding value for money and ideal for parties when you want to impress your guests with a smart label.”
“The quality blew us all away. It smashed the competition out of the park with its incredible quality to price ratio and just tastes outstanding. Complexity, richness and refreshment rarely come in a package that's so invigorating and enticing.”
Olly Smith (The Mail On Sunday)
“For something worthy of even the most special of festive celebrations, we love the Sparkling Blanc de Blancs Methode Traditionnelle NV. This fabulous fizz is perfect for parties and pairs well with seafood starters. This refreshing blend of local grape varieties consistently surprises with its level of depth and intensity. Aromatic and perfume on the nose, this wine displays crisp apples, white blossom and light brioche notes on the palate. Made by traditional method, this delicate sparkler has aged for a minimum of 12 months in contact with its lees to gain a creamy texture, while retaining a fantastic fruit freshness.”
Sloan Magazine
“With aromatic intensity and florality, this traditional-method sparkling (a blend of Colombard, Ugni-Blanc, Chardonnay and Chenin Blanc) is light and refreshing, with a creamy mouthfeel from its 12 month ageing on the less. Crisp apple and lemon flavour with a subtle sweetness on the delicately textured palate. ”
France is without doubt the world’s supreme wine-producing country, unmatched for the finesse, style and sheer diversity of its wines. France’s revered wine regions form a roll of honour beyond compare. The enduring appeal of France’s classic wine styles turns on the peculiarly French – and often controversial – concept of terroir, the belief in wine with a ‘sense of place’, with flavours and textures.
