The sparkling quality of these wines comes from its carbon dioxide content and may be the result of natural fermentation, either in a bottle, as with the traditional method, in a large tank designed to withstand the pressures involved (as in the Charmat process), or as a result of simple carbon dioxide injection in some cheaper sparkling wines.
Brown Brothers Patricia Sparkling 2011
The fruit for the Patricia Pinot Noir & Chardonnay Brut is grown on the high altitude Whitlands plateau. The vineyard is located at 800m above sea level at the top...
Veuve du Vernay Ice
Especially made to be enjoyed over ice in a large glassA sweeter style sparkling (called Demi-Sec) - easy drinking, juicy, fruity style fizzTry adding summer fruits like strawberries, lemons and...