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Pale golden in color, with delicate, lively bubbles.
Nestled in the rolling hills of Veneto, the Bisol Jeio Prosecco Rosé 2024 unfolds its appealing aromas.
Brut Rose pot 1.5l
Traditional bottle fermentation and 11 months of lees aging make this sparkling wine an elegant and wonderfully fresh and fruity experience.
The Pinot Blanc vines grow on calcareous marl soils in the Ollwiller vineyard. After gentle pressing, the base wine undergoes controlled fermentation in stainless steel tanks.
In the far south of Champagne, in the Côte de Bar, Pinot Noir vines thrive in a cool yet sunny semi-continental climate.
The vineyards are located in the far south of Champagne, near the town of Les Riceys.
The historic Bianca Vigna winery was founded in 2004, based on an idea by Elena Moschetta. The goal was to produce the finest Prosecco from their own grapes.
The Brut Superiore is the driest expression of Bianca Vigna. The grapes for this Prosecco grow on the steep hills near Valdobbia dene in the historic Prosecco growing region.
Elena Moscetta, owner of Bianca Vigna, created a new Prosecco line called Ca del Roro. The primary goal for this new line was to offer exceptional value for money.
Bianca Vigna, with her second brand Ca' del Roro, produces exquisite sparkling wines with a sensational price-performance ratio.
Bianca Vigna is one of those typical small, family-run wineries, the kind you see in books but are becoming increasingly rare.
The Prosecco grapes for this rosé grow on the steep hills near Valdobbiadene in the historic Prosecco growing region.
When the first order for Pas Dose arrived from England in 1867, the producers were so honored that they simply named this sparkling wine, produced using the traditional Champagne.
This non-alcoholic sparkling wine, made from the Souvignier Gris grape, delights with its delicate bubbles and pale yellow color.
A white Pinot Noir made from 40-year-old vines in the Roxheimer Höllenpfad vineyard in the Mühlenberg area, a VDP Grand Cru site.
The bottles were submerged for 12 months at a depth of 60 meters off the Atlantic coast of Brittany.
James Bond and champagne – a story full of elegance and understatement.
Partial fermentation of the must took place in oak barrels. The second fermentation takes place in the bottle, where it remains on the lees for 60 months.
A vintage spumante of exceptional structure – a fascinating blend of innovation and tradition.
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