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It's said that 150 years before Dom Perignon started to try to get rid of accidental fizz in Champagne, the monks of Limoux outside of Carcassone were making bubble on purpose. Their successors certainly keep the party going... Read More

Lower ABV Cantina della Volta essentially invented rosé Lambrusco and still makes the best from Lambrusco di Sorbara grapes pressed so softly that only around 40% of potential juice is extracted and given a short stay on... Read More

Christian Bellei is, as Vinous said recently, one of the true Lambrusco di Sorbara masters. A 4th generation Lambrusco maker, Bellei continues his father's innovation of making Lambrusco in the Champagne method - with the... Read More

Lower ABV The Bellei family have been making this wine since founding Cantina della Volta in 1920 and it represents the essence of Lambrusco tradition. The red Lambrusco di Sorpara grapes are crushed and fermented in steel then... Read More

This rich, sweet, liqueur made from blackcurrants macerated in alcohol originated in Burgundy in the 1840s where it soon found its way into glasses of tart Aligote (a “Kir”) and then frothy Champagne (a “Kir... Read More

500ml Bottle - 2/3 of a regular 750ml bottle. Once one of the great fortified wines of Portugal, today this is the last remaining producer of Carcavelos - a wine made of native grapes, fortified while still a touch sweet, and... Read More