{"title":"Sparkling Wine \u0026 Champagne","description":"Choose from our collection of Sparkling Wine, Pet Nat and Champagne. All of our Sparkling Wine, Petillant Naturel and Champagne are produced by artisan wine producers and can all be delivered anywhere in Ireland.","products":[{"product_id":"gobillard-brut-rose-nv","title":"Champagne Gobillard Brut Rosé NV","description":"\u003cp\u003eGobillard Rosé is also made from the same blend, in the same proportions as the 1er Cru. It is aged for three years in the cellar before release. The fine white mousse leads up to a delicately strawberry-scented nose with a creamy, yeasty and racy leafy edge. Full-bodied, elegant and delicate with warm brioche, red fruit and grapefruit on the palate.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eChampagne J.M GOBILLARD, Hautvillers\u003c\/strong\u003e\u003cbr\u003eSituated in the heart of Champagne, the site of Hautvillers dominates the vineyards with its abbey, in which Monk Cellar Master Dom Pérignon produced some of the first Champagne bubbles in 1681.\u003cbr\u003eMaison JM Gobillard is a small family-owned and run property with about 25 hectares of mainly 1er Cru vineyards in Hautvillers. They also receive grapes from some 75 hectares of vines through multiyear agreements with growers selected for their expertise and quality.\u003cbr\u003eA true Champenois, co-owner and winemaker Thierry Gobillard often mentions that his house is situated a few metres away from Dom Pérignon’s grave and that one of his first birthday present was a pair of “sécateurs”. The viticulture methods are resolutely orientated towards quality, with hand-harvesting and yields limitation resulting in extremely elegant, racy and authentic Champagnes.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972714401952,"sku":"","price":49.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Rose-1000x1000.jpg?v=1594047890"},{"product_id":"gobillard-grande-reserve-1er-cru-nv","title":"Champagne Gobillard Grande Reserve 1er Cru NV","description":"\u003cp\u003eGobillard 1er Cru is made of a third each of Pinot Noir, Meunier and Chardonnay grown on 1er cru slopes in the villages of Hautvillers, Cumieres and Dizy. Aged for two years in the cellar before release, this superb Champagne has a delicate, elegant raspberry-scented nose. Lovely, soft texture with summer fruits, brioche and a creamy edge; mineral notes and citrus fruit are found on its fresh, bright, zippy ending.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eChampagne J.M GOBILLARD, Hautvillers\u003c\/strong\u003e\u003cbr\u003eSituated in the heart of Champagne, the site of Hautvillers dominates the vineyards with its abbey, in which Monk Cellar Master Dom Pérignon produced some of the first Champagne bubbles in 1681.\u003cbr\u003eMaison JM Gobillard is a small family-owned and run property with about 25 hectares of mainly 1er Cru vineyards in Hautvillers. They also receive grapes from some 75 hectares of vines through multiyear agreements with growers selected for their expertise and quality.\u003cbr\u003eA true Champenois, co-owner and winemaker Thierry Gobillard often mentions that his house is situated a few metres away from Dom Pérignon’s grave and that one of his first birthday present was a pair of “sécateurs”. The viticulture methods are resolutely orientated towards quality, with hand-harvesting and yields limitation resulting in extremely elegant, racy and authentic Champagnes.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eFAMILY-OWNED HOUSES are producing great champagnes, writes MARY DOWEY\u003cbr\u003e\u003cbr\u003e\"Another family-owned house I’ve admired for quite a while is JM Gobillard near Hautvillers, the spot where monk Dom Pérignon was supposedly among the first to conjure up champagne. Although just 80 years old – a youngster in a region with four centuries of fizzy expertise – Gobillard has mastered the art of making beautifully harmonious champagnes. Stylistically they stand midway between subtle Henriot and supercharged Drappier, offering fabulous finesse at a very decent price.” Mary Dowey, The Gloss Magazine, 4th November 2016\u003cbr\u003e\u003cbr\u003e\u003ca href=\"http:\/\/thegloss.ie\/2016\/11\/why-fine-bubbles-never-go-out-of-fashion-and-our-favourite-three\/\"\u003ehttp:\/\/thegloss.ie\/2016\/11\/why-fine-bubbles-never-go-out-of-fashion-and-our-favourite-three\/\u003c\/a\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972715057312,"sku":"","price":49.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/28Gobillard.png?v=1594047897"},{"product_id":"meyer-fonne-cremant-dalsace","title":"Meyer-Fonne, Cremant D'Alsace","description":"\u003cp class=\"p1\"\u003eMeyer-Fonne Crémant d’Alsace, a blend of 60% Pinot Auxerrois, 15% Pinot Blanc, 5%  Pinot Noir, 20% Chardonnay, has a lovely and delicate crisp apple and creamy citrus nose. The palate is fresh and dry, with ripe green apple, lime and mineral character.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“Made by the champagne method, this ‘Brut Extra’ had it all. A lovely fresh apple aroma on the nose segued into baked apples on the palate, where it was joined by enticing sherbet tingle and sea-breeze freshness. “Very hard to spit,” is how my tasting note concluded.” Raymond Blake, BLAKE ON WINE\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eMEYER-FONNÉ, Katzenthal\u003c\/strong\u003e\u003cbr\u003eWithin few years, Félix Meyer has built a solid reputation in Alsace. Working extremely hard in the vineyard, keeping yields ridiculously low, the immense potential of the granitic soils of Katzenthal is reflected in every single of Félix wines. No other grower in this part of Alsace produces wines with such precision, depth, purity and expression of terroir.\u003cbr\u003eVinification takes place in traditional large “foudres”, on fine lees similarly to Leonard and Olivier Humbrecht with whom Félix worked for several years before returning to his 12-ha family estate in 1992.\u003cbr\u003e\u003cbr\u003e“Félix Meyer is one of the more ambitious and successful young vignerons of Alsace. Furthermore, his prices are very reasonable.” Wine Advocate\u003cbr\u003e\u003cbr\u003e“ ... Félix Meyer still has humility, still has a sense of wonder, and is still capable of self-criticism. He is a seeker and a perfectionist. Quantities are limited because while he makes several different cuvées, the domaine has only eleven hectares of vines. He is a terroirist, and when he speaks of a granitic soil, the wine in your glass tastes of it.”\u003cbr\u003eKermit Lynch, US importer\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972716531872,"sku":"","price":34.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/meyer_fonne_brut_extra.jpg?v=1594047900"},{"product_id":"champagne-gobillard-grande-reserve-1er-cru-nv-magnum-150cl","title":"Champagne Gobillard Grande Reserve 1er Cru NV Magnum 150cl","description":"\u003cp\u003eGobillard 1er Cru is made of a third each of Pinot Noir, Pinot Meunier and Chardonnay grown on 1er cru slopes in the villages of Hautvillers, Cumieres and Dizy. Aged for two years in the cellar before release, this superb Champagne has a delicate, elegant raspberry-scented nose. Lovely, soft texture with summer fruits, brioche and a creamy edge; mineral notes and citrus fruit are found on its fresh, bright, zippy ending.\u003cbr\u003e\u003cbr\u003eFAMILY-OWNED HOUSES are producing great champagnes, writes MARY DOWEY\u003cbr\u003e\u003cbr\u003e\"Another family-owned house I’ve admired for quite a while is JM Gobillard near Hautvillers, the spot where monk Dom Pérignon was supposedly among the first to conjure up champagne. Although just 80 years old – a youngster in a region with four centuries of fizzy expertise – Gobillard has mastered the art of making beautifully harmonious champagnes. Stylistically they stand midway between subtle Henriot and supercharged Drappier, offering fabulous finesse at a very decent price.” Mary Dowey, The Gloss Magazine, 4th November 2016\u003cbr\u003e\u003cbr\u003e\u003ca href=\"http:\/\/thegloss.ie\/2016\/11\/why-fine-bubbles-never-go-out-of-fashion-and-our-favourite-three\/\"\u003ehttp:\/\/thegloss.ie\/2016\/11\/why-fine-bubbles-never-go-out-of-fashion-and-our-favourite-three\/\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChampagne J.M GOBILLARD, Hautvillers\u003c\/strong\u003e\u003cbr\u003eSituated in the heart of Champagne, the site of Hautvillers dominates the vineyards with its abbey, in which Monk Cellar Master Dom Pérignon produced some of the first Champagne bubbles in 1681.\u003cbr\u003eMaison JM Gobillard is a small family-owned and run property with about 25 hectares of mainly 1er Cru vineyards in Hautvillers. They also receive grapes from some 75 hectares of vines through multiyear agreements with growers selected for their expertise and quality.\u003cbr\u003eA true Champenois, co-owner and winemaker Thierry Gobillard often mentions that his house is situated a few metres away from Dom Pérignon’s grave and that one of his first birthday present was a pair of “sécateurs”. The viticulture methods are resolutely orientated towards quality, with hand-harvesting and yields limitation resulting in extremely elegant, racy and authentic Champagnes.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972761358496,"sku":"","price":102.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/champagne_gobillard_reserve.jpg?v=1594048082"},{"product_id":"casa-belfi-prosecco-colfondo-frizzante","title":"Casa Belfi Prosecco Colfondo Frizzante","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e“Biodynamic, bone-dry, refermented in the bottle and unfiltered, this is about as ‘natural’ as Prosecco gets. I was sceptical, but it’s superb. Imagine floating on a cloud of soft ripe pears over a garden of jasmine. If you fancy something out of the ordinary this Christmas, look no further than this.\u003c\/em\u003e” \u003cstrong\u003eSusie Barrie MW, Decanter Magazine\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e'Bottle-fermented with no sulphur, this prosecco is slightly cloudy and has a floral, lilies-of-the-valley quality and hint of savoury crushed rice. Only 10.5 per cent – a great spring aperitif' Suzy Atkins, The Telegraph\u003c\/p\u003e\n\u003cp\u003e100% Glera grapes grown organically on pebbly, well-drained soils, harvested at the end of September. The grapes are crushed immediately and in a gentle manner and the must clarified by cold, static decantation. The must is fermented in stainless steel tanks with indigenous yeast. After fermentation, the wine remains in contact with the yeast in stainless steel tanks for approximately six months.In-bottle re-fermentation: when spring arrives, the wine is bottled when nature is in blossom, and according to indications determined by the Maria Thun biodynamic calendar. During this period, the wine finishes its alcoholic fermentation as the transformation of residual sugars into alcohol and carbon dioxide takes place. After remaining in the bottle for a few months, the wine can then be sold, and it can be stored for years before consuming.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCASA BELFI, Albino Armani \u0026amp; Maurizio Donadi, San Polo di Piave \u003c\/strong\u003e\u003cstrong\u003eCertified Organic by Suolo e Salute, natural\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe project started when when Albino Armani discovered a young oenologist from San Polo di Piave area named Maurizio Donadi. Their encounter gave birth to an inspiring cultivation and processing philosophy, based on the respect for nature and natural traditions.\u003cbr\u003e\u003cbr\u003eDay by day, both experts in the fields and in the wine cellar measure up against the rhythm and needs of the vineyards and the grapes. The effort is carried on to the final stage, the bottling, always following the officially certified procedure for organic growing and organic winemaking.\u003cbr\u003e\u003cbr\u003eThe base for these procedures is still tradition: Colfondo is a perfect example. With its natural sur lie bottle re-fermentation and no filtration, this Prosecco is characterized by natural, country flavour and it is the same type of sparkling wine that our grandparents used to drink.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972812640416,"sku":"","price":24.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Casa-Belfi.jpg?v=1630079264"},{"product_id":"angiolino-maule-gargngo-igp-veneto-frizzante","title":"Garg'nGo Angiolino Maule","description":"\u003cp\u003eProduced with Garganega and vinified in stainless steel, Garg’n’Go is a fun, approachable sparkling wine. The second fermentation occurs in the bottle and is triggered with the addition of dried grapes must. Slightly cloudy, the wine shows an intense minerality and fresh aromas of white fruit, acacia and apricot. A great alternative to Prosecco, it is intended to be consumed as an aperitif or along cold cuts or fresh cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cb\u003eLA BIANCARA, ANGIOLINO \u0026amp; ALESSANDRO MAULE, GAMBELLARA \u003c\/b\u003e\u003cb\u003eOrganic, Natural\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAngiolino Maule is one of the founding figures of natural farming and wine-making in Italy. He has been setting an example in both practices since the late 1980’s and is now assisted by his two sons, Francesco and Alessandro.\u003cbr\u003e\u003cbr\u003eTheir estate is located in the hills of Gambellara between Verona and Vicenza where they have 9 hectares of vines on south-facing volcanic soil slopes. The health of the vineyard is maintained by mowing the grass between the vines, using only naturally produced plant compost (which they make on the property), controlling diseases through the use of herbal teas and other natural products, and bringing back the natural balance to the soil by means of sowing cereals or legumes (oats, field beans, etc.)\u003cbr\u003e\u003cbr\u003eIn the cellar the non-interventionist approach involves eliminating any artificial products such as selected yeasts, enzymes, etc. They use only natural yeasts, do not filter or fine the wine, and add only a very small amount of sulphur dioxide to the wines just before bottling. For some of the wines, sulphur dioxide has been eliminated completely. These wines are about as pure as they get. Not surprisingly, they taste just like delicious grape juice.\u003cbr\u003e\u003cbr\u003e\u003ci\u003e«We are not against organic or biodynamic, but we simply think these practices are not the arrival point but the starting point for those who want to produce natural wine» Angiolino Maule\u003c\/i\u003e\u003ci\u003e‘What force of nature brought Angiolino Maule to the vines? On meeting him, you would swear he was born to it, that he breathes it, that the vineyard is deeply a part of his soul. A man of true conviction in viticulture and viniculture, Angiolino actually started his working life as a pizzaiolo, or pizza maker, of some renown in Italy. But the earth and the vines were calling him all the while. Through his hard work and sterling reputation, Angiolino was able to save enough money to start his winery. He chose Gambellara and, principally, the Garganega grape to make his magical music in a glass.’  \u003c\/i\u003eLouis Dressner\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972821946528,"sku":"","price":28.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-1-1.jpg?v=1594048361"},{"product_id":"1701-franciacorta-brut-docg","title":"1701 Franciacorta Brut DOCG","description":"\u003cp\u003eThe hand-harvested grapes for \u003cstrong\u003eFranciacorta Brut\u003c\/strong\u003e (85% Chardonnay, 15% Pinot Noir) are carefully sorted before being gently pressed. The wine spent a minimum of 30 months on its lees and is bottled after a light filtration and no fining. The palate is full and generous - green and red apple, brioche and citrus notes - wonderfully balanced by racy and vibrant mineral character.\u003c\/p\u003e\n\u003cdiv class=\"field field-name-field-producers-about-webpage field-type-text-long field-label-hidden clearfix\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cbr\u003eOn the top of Santa Giulia hill, beside the cluniac church of the same name, the glorious eighteenth century villa Palazzo Cazzago is home to 1701 winery. The villa is part of ancient land belonging to the noble families Bettoni and Cazzago. The land includes approximately 15 hectares of hillside in Cazzago San Martino, Franciacorta.\u003cbr\u003e\u003cbr\u003eThe name 1701 was chosen to recall the first vinification at the estate, at the time it consisted of 4 hectare of vineyard, enclosed in 11th century walls.\u003cbr\u003e\u003cbr\u003eToday 1701 Franciacorta is a 10 ha biodynamic certified estate, the first and only certified biodynamic producer in the Franciacorta region. Members of Renaissance des Appellations, 1701 follow biodynamic farming methods - an approach which excludes any chemical intervention. It is ultimately a philosophy of life, about working closely with the vine, understanding and respecting its life cycle until the point when bottled it can fully express its vitality and character and above all the authenticity of its terroir.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972822438048,"sku":"","price":52.55,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/1701-franciacorta-brut-docg-1701-franciacorta.jpg?v=1594048365"},{"product_id":"champagne-marie-courtin-indulgence-rose","title":"Champagne Marie Courtin, Indulgence Rosé","description":"\u003cp\u003e\u003cem\u003e\u003cu\u003eIndulgence \u003c\/u\u003e\u003c\/em\u003eis one of the most lithely elegant Champagnes out there, rosé or otherwise. It's made entirely from Pinot Noir, and its maceration is unusually long, lasting for four days. \"I don't want to make something fruity and easy,\" says Dominique.\u003c\/p\u003e\n\u003cp\u003eBrilliantly violet pink in the glass with a discrete mousse, the nose offers aromas of brambleberries, wild strawberries, Rainier cherries, and verbena. The palate is harmonious, complex, yet so very drinkable with notes of ripe raspberries, strawberries and sage before a zippy, deliciously tart finish. It’s more like a light red wine than a traditional rosé champagne, but it’s delicious, and highly expressive of Aube terroir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCHAMPAGNE MARIE COURTIN, DOMINIQUE MOREAU, Côte de Bars\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic, Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChampagne Marie Courtin is located in the village of Polisot in the Côte des Bars, in the southern part of the Champagne region. With its slightly warmer temperatures, this area is particularly prized for its Pinot Noir grapes. Combined with the Kimmeridgean limestone sub soils, the champagnes retain a freshness similar to Chablis, which is actually closer to Polisot than Reims! In fact, many of the Grand Marques source their Pinot Noir from the Côte des Bars because of this unique combination of texture and delineation that the sub-zone provides.\u003c\/p\u003e\n\u003cp\u003eDominique Moreau created the estate in 2005 with a vision to produce a series of single-vineyard, single varietal, single vintage Champagnes from biodynamically-grown grapes that are farmed and elaborated with meticulous care. This philosophy is in stark contrast with the predominant mindset in Champagne which is all about blending grapes, vineyards and vintages (for a consistent product), and with a tendency towards very high yields and full-on chemical treatments.\u003c\/p\u003e\n\u003cp\u003eDominique named her estate after her grandmother, Marie Courtin, whom she describes as a “woman of the earth”. Most of her wines come from a hillside vineyard of 40–45-year-old, massale-selection Pinot Noir in Polisot.\u003c\/p\u003e\n\u003cp\u003eThe combination of low yields, clay-limestone soils (with bands of Kimmeridgian) and an east\/southeast exposure gives the wines both power and cut, with an intense brininess and minerality at their core.\u003c\/p\u003e\n\u003cp\u003e At harvest, the grapes are all harvested by hand. The wines are fermented with natural yeasts that have been selected from their vineyards and cultivated separately. These native yeasts are used for both the primary and secondary fermentations. Lastly, there is no dosage added upon disgorgement.\u003c\/p\u003e\n\u003cp\u003eThe style of all her wines is super-energetic and chiseled, though with an underlying power from both her viticultural practices and the terroirs and varietals that she exploits. These are spectacular wines at the table as they combine multiple vectors of complexity, power and delineation that all play off each other depending on the dishes they are served with.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972837478560,"sku":"","price":107.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/MarieCourtinChampagne_Indulgencerose.jpg?v=1616519762"},{"product_id":"frantz-saumon-la-petite-gaule-du-matin-pet-nat","title":"Frantz Saumon, La Petite Gaule du Matin, Pet-Nat","description":"\u003cp\u003eThe Loire is undoubtedly ground zero for Petillant Naturel (Methode Ancestral). Pristine and precise, these bubbles deliver loads and loads of pleasure. \"La Petite Gaule du Matin\" is a zesty and expressive blend of Sauvignon Blanc, Chenin Blanc with a little Chardonnay. Squeaky clean, this is like fresh fruit from the orchard slammed into a bottle, with a frothy bubble set that leaves you craving more. A seriously tasty Pet Nat!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eFrantz Saumon, Azay le Rideau Organic, Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFrantz Saumon is not from winemaking stock. Indeed, he enjoyed a successful career in forestry management in Canada before returning home in the mid-90's to set up his estate at Huisseau in the Montlouis region of the Loire between Tours and Orleans.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHe initially began with 3 hectares of vines but with subsequent acquisitions, his domaine now stands at 6 hectares: 5.5ha of Chenin Blanc and Sauvignon Blanc and ½ ha, red grape varieties. The vineyards are situated mainly at the foot of the famed Huisseau Plateau where all the best local names are located but Frantz also has holdings in Chapitre and Lussault-sur-Loire. The vines are planted on soils of sandy clay, limestone and flint and everything is carried out strictly according to organic principles. The grapes are manually harvested, only indigenous yeasts are used and the use of sulphur is very restricted.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe cellar of Frantz Saumon and his partner, Marie Thibault, is an old quarry dating back to the 1200’s where they would extract the Tuffeau limestone to build castles. It is 3000sqm, with endless caves to walk around. Used as farm storage and an old cowshed until 2018, when it was discovered by the couple, and they promptly and excitedly took it over.\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972839739552,"sku":"","price":30.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-1-14.jpg?v=1594048497"},{"product_id":"tour-des-gendres-pet-nat","title":"Domaine Albert de Conti, Pet Nat (aka Tour des Gendres Pet Nat)","description":"\u003cdiv class=\"page\" title=\"Page 83\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003ePet Nat or gentle bubbles, is a blend of predominantly Sauvignon Blanc and Semillon (40%). Deliciously ripe, the light fizz dances on the tongue while releasing dollops of pear, citrus and apple fruit. No So2 added. The perfect aperitif or terrace thirst-quencher.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"page\" title=\"Page 83\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 98\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"section\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eALBERT DE CONTI, Saint-Julien d'Eymet\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003e Certified Organic by Escort\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt all began back in 1963, when Albert de Conti, whose parents emigrated from Italy in the 1920’s, bought some land with his wife Odette in the little village of St Julien d’Eymet, 20km south of Bergerac. He planted several hectares of vines, cereals and also had some cattle (polyculture was widespread in the region at the time).\u003cbr data-mce-fragment=\"1\"\u003eIn 1990, their son Francis took over and decided to merge his vineyard with that of his cousin Luc and became his partner in Château Tour des Gendres in Ribagnac. His son Guillaume joined him in 2011, followed by his second son Paulin 2013 and in 2017, Yann Lecoindre as cellarmaster.\u003cbr data-mce-fragment=\"1\"\u003eFive years on and this trio of ‘youngsters’ have decided to breathe new life into Primode Contis home village of St Julien d’Eymet. They’ve taken over Francis’ vineyard and created Domaine Albert de Conti.\u003cbr data-mce-fragment=\"1\"\u003eThe terroir of this 30 hectare vineyard is made up of limestone-clayey and silty clayey soils. The oldest vines were planted by Albert in 1966, and the eponymous parcel (la Vigne d’Albert) is an original combination of a multitude of native grape varieties.The vines have been farmed organically \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003efor many years now and the team hope to go even further by using certain biodynamic and agroforestry methods, in order to restore and strengthen the natural balance of the land \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972839870624,"sku":"","price":22.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/tourdesgendrespetnat.png?v=1594048499"},{"product_id":"cava-brut-nature-pago-de-tharsys","title":"Cava Brut Nature, Pago de Tharsys","description":"\u003cp\u003eThe wine is bone dry and fresh, with fine bubbles, clean floral notes and grassy aromas. Further notes of banana and citrus fruits are revealed, and the finish is crunchy with balanced acidity. This would work well with a number of dishes and would be delicious with tapas but would be particularly worth trying with paella Valenciana.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe blend is 75% Macabeo and 25% Parellada, selected from 20-year-old vines The initial fermentation is in stainless steel tank at 14°C. After one year ageing the wine is disgorged without adding any expedition liquor.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003ePAGO DE THARSYS, Requeña \u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003eOwned and run by Vicente Garcia and Ana Suria, this is an estate that is garnering a real following in Spain. The winery buildings are surrounded by its vineyards – an important quality factor, especially for sparkling wines in this hot part of Spain, as it means that the grapes, once picked, can be transferred quickly to the winery buildings, cutting the risk of spoilage by heat and oxidation.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972855533728,"sku":"","price":23.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/CavaPagodeTharsys.webp?v=1761667070"},{"product_id":"wiston-brut-nv-west-sussex-uk","title":"Wiston Brut NV - West Sussex, UK","description":"Wiston Brut NV is a perfectly balanced wine, made up of the three classic varieties: Chardonnay, Pinot Noir and Pinot Meunier in equal parts. A refreshing, elegant and complete English Sparkling wine, with a fine complex finish that combines youthful purity of fruit with more mature characters from long lees-aging.\u003cbr\u003e\u003cstrong\u003eWISTON ESTATE, WEST SUSSEX \u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eWiston sparkling is set on the chalky slopes on the Goring family farm estate in Sussex. The Goring Family has stewarded Wiston Estate’s land since 1743 and it is presided over today by Harry \u0026amp; Pip Goring.\u003cbr\u003e\u003cbr\u003eThey farm beef, sheep and arable crops, but it was Pip Goring who had the initial idea of creating their own vineyard \"No one seemed particularly interested in acres of barley and wheat, but plant a vineyard and people are fascinated,\" says Harry Goring.\u003cbr\u003e\u003cbr\u003eThe winemaker is Irishman Dermot Sugrue, who grew up in Kilmallock, Co. Limerick. Dermot’s winemaking experience has seen him work in Bordeaux, at Chateau l’Eglise-Clinet, Pomerol and Chateau Leoville-Barton, St Julien, and also in Champagne for Jacquinot \u0026amp; Fils. He was the winemaker at Nyetimer, before moving to Wiston.\u003cbr\u003e\u003cbr\u003eThe Gorings met with Dermot Sugrue in 2006 and the perfect partnership was born: the creation of Wiston Estate sparkling wines. For Dermot Sugrue, it was the fulfilment of a dream to be in from the ground up on a new English sparkling wine operation. Dermot has an unwavering commitment to purity and a desire to express the terroir of the vineyard.\u003cbr\u003e\u003cbr\u003eWiston Brut NV is a perfectly balanced wine, made up of the three classic varieties: Chardonnay, Pinot Noir and Pinot Meunier in equal parts. A refreshing, elegant and complete English Sparkling wine, with a fine complex finish that combines youthful purity of fruit with more mature characters from long lees-aging.","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972874801312,"sku":"","price":64.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-63.jpg?v=1594048736"},{"product_id":"casa-belfi-rosso-colfondo-frizzante","title":"Casa Belfi Prosecco Rosso Colfondo","description":"\u003cp\u003eBright red tart fruits hit the palate immediately, with some notes of white pepper and a touch of sweet cranberry to finish. Dry, fresh and eminently satisfying.\u003c\/p\u003e\n\u003cp\u003eCasa Belfi Confondo Rosso is made using a local venetian variety named Raboso “Fiery in Italian”, Colfondo method is used for this wine. The grapes are harvested manually, maceration for 30 days, carbonic fermentation in stainless steel tanks with native yeasts. Bottled with some residual sugars who finish the fermentation on the bottle. Neither filtered nor fined.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eCASA BELFI, Albino Armani \u0026amp; Maurizio Donadi, San Polo di Piave \u003c\/strong\u003e\u003cstrong\u003eCertified Organic by Suolo e Salute, natural \u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe project started when when Albino Armani discovered a young oenologist from San Polo di Piave area named Maurizio Donadi. Their encounter gave birth to an inspiring cultivation and processing philosophy, based on the respect for nature and natural traditions.\u003cbr\u003e\u003cbr\u003eDay by day, both experts in the fields and in the wine cellar measure up against the rhythm and needs of the vineyards and the grapes. The effort is carried on to the final stage, the bottling, always following the officially certified procedure for organic growing and organic winemaking.\u003cbr\u003e\u003cbr\u003eThe base for these procedures is still tradition: Colfondo is a perfect example. With its natural sur lie bottle re-fermentation and no filtration, this Prosecco is characterized by natural, country flavour and it is the same type of sparkling wine that our grandparents used to drink.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972893282464,"sku":"","price":24.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/CasaBelfiRosso.png?v=1630079117"},{"product_id":"1701-sullerba","title":"Champagne Veuve Clicquot ' La Grande Dame' 2006","description":"\u003cdiv class=\"field field-name-field-producers-about-webpage field-type-text-long field-label-hidden clearfix\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eChampagne Veuve Clicquot 'La Grande Dame ' 2006\u003cspan\u003e is looking bright, gently complex and a little spicy in 2006 where the grapefruit citrus is a strong influence on the nose, showing sweet florals, a little honeyed nougat and almond paste. The palate's bright and crisp and really has an air of fleshy depth and refinement. There's also a great warm, toasty finish that displays grilled hazelnuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972893872288,"sku":"","price":175.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/ChampagneVeuveClicquotGrandeDame2006_b4c7f56d-fb06-4907-8731-52f838682210.webp?v=1767030276"},{"product_id":"1701-franciacorta-rose-docg","title":"1701 Franciacorta Rosé DOCG","description":"\u003cp\u003eAfter the first fermentation on native yeasts, \u003cem\u003e\u003cu\u003e1701 Rosé\u003c\/u\u003e\u003c\/em\u003e is fermented in the bottle by adding frozen must to restart the fermentation. Wine is disgorged after a minimum of 30 months. Colour is a bright yet delicate pink. In the glass the wine has very fine bubbles. The nose shows orange flowers, raspberry, pomegranate and cherries. The mouth feel is dry, slightly tannic with zesty notes and dry red berries; very elegant.\u003c\/p\u003e\n\u003cdiv class=\"field field-name-field-producers-about-webpage field-type-text-long field-label-hidden clearfix\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cbr\u003eOn the top of Santa Giulia hill, beside the cluniac church of the same name, the glorious eighteenth century villa Palazzo Cazzago is home to 1701 winery. The villa is part of ancient land belonging to the noble families Bettoni and Cazzago. The land includes approximately 15 hectares of hillside in Cazzago San Martino, Franciacorta.\u003cbr\u003e\u003cbr\u003eThe name 1701 was chosen to recall the first vinification at the estate, at the time it consisted of 4 hectare of vineyard, enclosed in 11th century walls.\u003cbr\u003e\u003cbr\u003eToday 1701 Franciacorta is a 10 ha biodynamic certified estate, the first and only certified biodynamic producer in the Franciacorta region. Members of Renaissance des Appellations, 1701 follow biodynamic farming methods - an approach which excludes any chemical intervention. It is ultimately a philosophy of life, about working closely with the vine, understanding and respecting its life cycle until the point when bottled it can fully express its vitality and character and above all the authenticity of its terroir.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972894068896,"sku":"","price":54.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-1-63.jpg?v=1594048815"},{"product_id":"champagne-marie-courtin-eloquence","title":"Champagne Marie Courtin 'Eloquence'","description":"\u003cp\u003e\u003cem\u003e‘\u003c\/em\u003e\u003cem\u003eShining elegance, both singular and captivating, a soft, gentle wave of sensation capable of beauty of such a magnitude that you want to hold your breath all the way to shore, if only to preserve the sensation for a little while longer. Fans of loud, powerful champagnes are advised to look elsewhere.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e’\u003c\/em\u003e\u003ci\u003e\u003cu\u003eEloquence \u003c\/u\u003e\u003c\/i\u003ecomes from Chardonnay on clays and Kimmeridgean marls on soils similar to Chablis, farmed biodynamically and harvested by hand. It is fermented in used barriques using natural yeasts and then aged in same and bottled with zero dosage. It is normally a blend of two vintages. Striking aromatic nuance and lift, although it is a bit less expressive on the palate. White flowers, lemon peel, mint and white pepper are some of the signatures, while distinctly mineral-inflected veins of salinity recall the wines of Chablis, whose vineyards are closer to the Aube than those of the central Champagne districts.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eCHAMPAGNE MARIE COURTIN, DOMINIQUE MOREAU, Côte de Bars - \u003c\/strong\u003e\u003cstrong\u003eOrganic\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eChampagne Marie Courtin is located in the village of Polisot in the Côte des Bars, in the southern part of the Champagne region. With its slightly warmer temperatures, this area is particularly prized for its Pinot Noir grapes. Combined with the Kimmeridgean limestone sub soils, the champagnes retain a freshness similar to Chablis, which is actually closer to Polisot than Reims! In fact, many of the Grand Marques source their Pinot Noir from the Côte des Bars because of this unique combination of texture and delineation that the sub-zone provides.\u003cbr\u003e\u003cbr\u003eDominique Moreau created the estate in 2005 with a vision to produce a series of single-vineyard, single varietal, single vintage Champagnes from biodynamically-grown grapes that are farmed and elaborated with meticulous care. This philosophy is in stark contrast with the predominant mindset in Champagne which is all about blending grapes, vineyards and vintages (for a consistent product), and with a tendency towards very high yields and full-on chemical treatments.\u003cbr\u003e\u003cbr\u003eDominique named her estate after her grandmother, Marie Courtin, whom she describes as a “woman of the earth”. Most of her wines come from a hillside vineyard of 40-45 year old, massale-selection Pinot Noir in Polisot. The combination of low yields, clay-limestone soils (with bands of Kimmeridgian) and an east\/southeast exposure gives the wines both power and cut, with an intense brininess and minerality at their core.\u003cbr\u003e\u003cbr\u003eThe estate makes several cuvées, the largest of which are called “Résonance” and “Éfflorescence”, the former fermented in stainless steel, the latter in used barriques. The grapes for Efflorescence tend to come from the bottom of the hill, which she says “has greater power and potential”. At harvest, the grapes are all harvested by hand. The wines are fermented with natural yeasts that have been selected from their vineyards and cultivated separately. These native yeasts are used for both the primary and secondary fermentations. Lastly, there is no dosage added upon disgorgement.\u003cbr\u003e\u003cbr\u003eThe style of all her wines is super-energetic and chiselled, though with an underlying power from both her viticultural practices and the terroirs and varietals that she exploits. These are spectacular wines at the table as they combine multiple vectors of complexity, power and delineation that all play off each other depending on the dishes they are served with.\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972898820256,"sku":"","price":99.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-2-31.jpg?v=1594048853"},{"product_id":"frantz-saumon-la-cave-se-rebiffe-pet-nat-rose","title":"Frantz Saumon, La Cave se Rebiffe, Pet Nat Rosé","description":"\u003cp\u003e\u003cstrong\u003e Frantz Saumon, Pet Nat \u003cem\u003e\u003cu\u003eLa Cave se Rebiffe \u003c\/u\u003e\u003c\/em\u003e\u003c\/strong\u003eis a crisp and refreshing Pétillant Naturel (the second fermentation occurs spontaneously in the bottle) made of Gamay, and Grolleau from vineyards in Montlouis. A beautiful rosy hue in the glass, the wine is peppery, fruity, and herbal on the nose with notes of raspberry seed, white pepper, and ripe strawberry. On the palate, the wine is clean and balanced with perhaps just a touch of sweetness to balance its ravishing acidity, and delicate, frothy bubbles.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eFrantz Saumon, Azay le Rideau Organic, Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFrantz Saumon is not from winemaking stock. Indeed, he enjoyed a successful career in forestry management in Canada before returning home in the mid-90's to set up his estate at Huisseau in the Montlouis region of the Loire between Tours and Orleans.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHe initially began with 3 hectares of vines but with subsequent acquisitions, his domaine now stands at 6 hectares: 5.5ha of Chenin Blanc and Sauvignon Blanc and ½ ha, red grape varieties. The vineyards are situated mainly at the foot of the famed Huisseau Plateau where all the best local names are located but Frantz also has holdings in Chapitre and Lussault-sur-Loire. The vines are planted on soils of sandy clay, limestone and flint and everything is carried out strictly according to organic principles. The grapes are manually harvested, only indigenous yeasts are used and the use of sulphur is very restricted.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe cellar of Frantz Saumon and his partner, Marie Thibault, is an old quarry dating back to the 1200’s where they would extract the Tuffeau limestone to build castles. It is 3000sqm, with endless caves to walk around. Used as farm storage and an old cowshed until 2018, when it was discovered by the couple, and they promptly and excitedly took it over.\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":34972915237024,"sku":"","price":29.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/Unknown-136.jpg?v=1594048921"},{"product_id":"champagne-marie-courtin-resonance","title":"Champagne Marie Courtin 'Resonance'","description":"\u003cp\u003e\u003cem\u003e\u003cu\u003eRésonance\u003c\/u\u003e\u003c\/em\u003e refers to the balancing energies of earth and sky that affect the creation of a wine from its surrounding terroir. Résonance is from biodynamically farmed Pinot Noir sourced from massale selection vines 35-40 years in age from a single parcel located in Polisot. The fruit comes from the top of the slope where there is little topsoil with clay and Kimmeridgean limestone bands like those found in Chablis. The wine is fermented in stainless steel using native yeasts for both fermentations, aged in stainless steel and bottled with no dosage. 100% Pinot Noir.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCHAMPAGNE MARIE COURTIN, DOMINIQUE MOREAU, Côte de Bars - \u003c\/strong\u003e\u003cstrong\u003eOrganic\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eChampagne Marie Courtin is located in the village of Polisot in the Côte des Bars, in the southern part of the Champagne region. With its slightly warmer temperatures, this area is particularly prized for its Pinot Noir grapes. Combined with the Kimmeridgean limestone sub soils, the champagnes retain a freshness similar to Chablis, which is actually closer to Polisot than Reims! In fact, many of the Grand Marques source their Pinot Noir from the Côte des Bars because of this unique combination of texture and delineation that the sub-zone provides.\u003cbr\u003e\u003cbr\u003eDominique Moreau created the estate in 2005 with a vision to produce a series of single-vineyard, single varietal, single vintage Champagnes from biodynamically-grown grapes that are farmed and elaborated with meticulous care. This philosophy is in stark contrast with the predominant mindset in Champagne which is all about blending grapes, vineyards and vintages (for a consistent product), and with a tendency towards very high yields and full-on chemical treatments.\u003cbr\u003e\u003cbr\u003eDominique named her estate after her grandmother, Marie Courtin, whom she describes as a “woman of the earth”. Most of her wines come from a hillside vineyard of 40-45 year old, massale-selection Pinot Noir in Polisot. The combination of low yields, clay-limestone soils (with bands of Kimmeridgian) and an east\/southeast exposure gives the wines both power and cut, with an intense brininess and minerality at their core.\u003cbr\u003e\u003cbr\u003eThe estate makes several cuvées, the largest of which are called “Résonance” and “Éfflorescence”, the former fermented in stainless steel, the latter in used barriques. The grapes for Efflorescence tend to come from the bottom of the hill, which she says “has greater power and potential”. At harvest, the grapes are all harvested by hand. The wines are fermented with natural yeasts that have been selected from their vineyards and cultivated separately. These native yeasts are used for both the primary and secondary fermentations. Lastly, there is no dosage added upon disgorgement.\u003cbr\u003e\u003cbr\u003eThe style of all her wines is super-energetic and chiselled, though with an underlying power from both her viticultural practices and the terroirs and varietals that she exploits. These are spectacular wines at the table as they combine multiple vectors of complexity, power and delineation that all play off each other depending on the dishes they are served with.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":39428357619889,"sku":"","price":82.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/ChampagneMarieCourtinResonance.jpg?v=1616520232"},{"product_id":"judith-beck-pet-nat-bambule","title":"Judith Beck, Pet Nat Rosé Bambule!","description":"\u003cp class=\"p1\"\u003eBeautifully crisp, intense and focused sparkling. A tour de force, combining intensity and subtle fruitiness.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJudith Beck\u003cspan class=\"s1\"\u003e\u003ci\u003e Pet Nat Rosé Bambule! \u003c\/i\u003e\u003c\/span\u003eis a sparkling wine made the ancestral way. The grapes are whole bunch pressed, then fermentation starts, and the wine is bottled when there is still residual sugar left. The fermentation finishes in the bottle which gives the wine its natural perlage. After a period of ageing each bottle is disgorged by hand. Grape varieties are Pinot Noir and St-Laurent. Zero So2 added\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eWEINGUT JUDITH BECK, GOLS, Burgenland \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003e\u003ci\u003eBiodynamic, Natural\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJudith Beck’s winery is run as a family business. Since 1976 the area under vine increased from 5 to 15 ha. Most of the vineyards are situated at the Wagram of the Parndorfer Plate, the most important site of the region. Judith took over in 2004 and from 2007 Judith has produced wines in accordance with biodynamic principles. The winery is housed in an impressive airy new building in the middle of the vineyards from Gols. Now the emphasis is on refining the style whilst capturing the potential of the grapes. Judith is passionate about the traditional red wine varieties: Blaufränkisch and St. Laurent. Judith is an impressively calm, thoughtful person and that sense of relaxation seems to transmit itself into her wines, which possess a lightness of touch not always apparent in this region. \u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs mentioned, the focus is on the vine growing. Biodynamics is an art of healing which takes advantage of the holistic curativeness of nature. It aims at strengthening the natural resistance of the plant. Pest and disease control are mainly affected in a prophylactic manner. “We encourage the formation of humus, as a basis of healthy soils, by regularly applying cattle manure which we prepare ourselves and by cultivating grass between the rows. Herbal teas (such as stinging nettle, chamomile, field horsetail ...) and biodynamic field sprays such as horn manure and horn silica are used under the consideration of moon rhythms; their purpose being to strengthen resistance and further the physiological ripeness of grapes.” \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":40231296827569,"sku":"","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/PetNatBambuleJudithBeckAustria.jpg?v=1624712653"},{"product_id":"sugrue-south-downs-cuvee-dr-brendan-o-regan","title":"Champagne Krug, Grande Cuvée","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eChampagne Krug Grande Cuvee represents the house’s philosophy of craftsmanship and dedication to excellence. This prestige cuvee is created from a blend of around 120 wines sourced from more than ten different vintages, some aged up to 15 years. The result is a champagne of remarkable depth and complexity, with refined aromas, layered flavours, and exceptional balance. Each bottle spends at least six years maturing in the Krug cellars, developing finesse and elegance that make it a truly timeless expression of the Krug style.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e \u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cstrong\u003eChampagne Krug, Ambonnay\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEvery year, since Maison Krug was founded in 1843, we have crafted remarkable champagnes, guided by a winemaking philosophy of individuality and patience.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAll Krug champagnes that leave our cellar may be enjoyed now or saved for years to come.\u003c\/span\u003e\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":40716286394545,"sku":"","price":285.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/ChampagneKrugGrandeCuvee_77e6c44e-700a-4f79-88d8-369b00956e22.jpg?v=1767022367"},{"product_id":"sextant-julien-altaber-foufounette-petnat","title":"Sextant (Julien Altaber), Foufou'nette PetNat","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003eSextant Foufou'nette\u003c\/em\u003e \u003c\/span\u003eis petnat made from organic Aligoté grapes with an infusion of apricots. Julien puts a large “teabag” of apricots in with the fermenting wine and it develops undertones of the apricots without dominating the resultant sparkling wine.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt is deliciously bright, full of yellow fruits, fresh with a little roundness and very lively fizz.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe famous Belgian brewer of lambic beers, Cantillon, has a beer, infused with apricots called Fou’Foune. Julien likes this beer very much, so here is his homage to this beer.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDOMAINE SEXTANT, JULIEN ALTABER, Saint-Aubin  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic, Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJulien Altaber was born in Auvergne and grew up in Southern Burgundy. He discovered the World of wine by helping in a winery in Macon at age 16.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAfter few internships in Macon and Beaujolais, in 2002 he joined Dominique and Catherine Derain in their estate in St-Aubin. There he learned biodynamic viticulture and natural winemaking and never looked back.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEncouraged by Dominique, Julien purchased his first Pinot Noir grapes in 2007 and made his own wine, using the Derain facilities. Sextant was born.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBit by bit, Julien was able to buy equipment and in 2010 he acquired his first parcel of vines. During the harvests that followed, the organic winegrowing community helped him to find grapes as well as suggesting alternative cuvées to make.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 2013 Julien bought a winery and cellar in Saint Aubin, along with 2 additional vineyards in Pommard. In 2015 he planted a half hectare of vines.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA couple of years ago, Dominique Derain officially retired, leaving the reins to Julien and Carole Schwab (another long-time employee at the estate). Today Julien and Carole run both Sextant and Derain estates.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e‘My goal is not to make a “Grand Vin”, but rather a “True Wine”; honest, with maximum-drinkability. After all, wine is a convivial beverage, one of friendship and celebration.’ Julien Altaber\u003c\/p\u003e\n\u003cbr\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":43205286658267,"sku":"","price":29.65,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/foufou-nette-sextant.jpg?v=1659969979"},{"product_id":"domaine-mosse-moussamoussette","title":"Domaine Mosse, Moussamoussettes","description":"\u003cbr\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003ci\u003eMoussamoussettes\u003c\/i\u003e\u003c\/span\u003e Grolleau Noir, Cabernet Franc and Pineau d'Aunis. Direct pressing, fermentation in underground vats. Bottled with 10 gr of residual sugar, natural refermentation in the bottle. Sparkling rosé wine with notes of red fruits, citrus fruits (blood orange, grapefruit), sweet spices. Lively and invigorating bubbles. No Sulphur added.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDomaine Mosse, St Lambert du Lattay, Organic, Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e \u003c\/span\u003eAgnès and René Mosse live in the village of St-Lambert-du-Lattay, one of the famous villages of the Coteaux-du-Layon appellation in Anjou. The Layon is a small tributary of the Loire which crosses schist and sandstone hills. Temperate weather, sunny autumns covering morning mists combine humidity and warmth; the two ingredients favourable to the development of botrytis on the Chenin grape.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHowever, the Mosses and their sons are mostly producing dry wines, always including the delicate touch of residual sugar characteristic of Anjou wines. They adopted organic viticulture techniques from the start and use biodynamic preparations to treat the vines and soil. It is also important to them to vinify in a natural fashion, minimizing manipulations and the use of sulphur. All the wines are barrel-fermented and aged, and usually the whites go through their malolactic fermentation.\u003c\/p\u003e\n\u003cp\u003eToday the estate has been taken over by René and Agnès two sons, Sylvestre and Joseph. Both brothers worked few seasons in wine bars including Chateaubriand and Aux deux Amis in Paris and Terroirs in London. They continue producing very fine natural wines\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":44001371422939,"sku":"","price":37.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/products\/MoussamoussettesDomaineMosse.webp?v=1678536809"},{"product_id":"kumpf-meyer-restons-dark-pet-nat","title":"Kumpf \u0026 Meyer, Restons Dark Pet Nat","description":"\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003eRestons Dark Pet Nat is a blend of Pinot Gris and Auxerrois. The fine bubbles enlivened the ripeness of the grape, and deliver wonderful freshness. Lovely structure, beautiful citrus and peachy aromas.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDOMAINE KUMPF \u0026amp; MEYER, Julien Albertus, Rosheim\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic, Natural\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith about 16 hectares spread over more than 70 parcels of vines, the Domaine extends 15 kilometres from north to south passing through 5 communes. \u003cspan data-mce-fragment=\"1\"\u003eThe domaine was founded by Sophie Kumpf and Philippe Meyer in 1990, they have been working following organic principles from the beginning. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 2010, Philippe left the domaine, Julien Albertus arrived, bringing new energy and ideas. He implemented biodynamic methods in the vineyards, as a way to 'fully express the true potential of each terroir.' Julien has a soft and light hand approach in the cellar, rejecting the use of additives and hard manipulation, preferring gentle extraction. His wine are amongst the purest and most expressive that can be found in Alsace today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"page\" title=\"Page 47\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 47\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":46766959624526,"sku":"","price":30.85,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/LRM_20220226_100635_2048x2048_ac182e73-2427-43b5-986a-d45c183a0ef4.webp?v=1685713535"},{"product_id":"champagne-piollot-come-des-tallants","title":"Champagne Piollot 'Come des Tallants' Blanc de Noirs","description":"\u003cdiv title=\"Page 47\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp class=\"p1\"\u003e100% Pinot Noir – Zéro dosage – Tank aging – Malolactic fermentation – Sur lattes : 4 years\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom the south facing \u003c\/span\u003e\u003cspan\u003eCôme des Tallants \u003c\/span\u003e\u003cspan\u003eparcel in Polisot, 100% Pinot Noir aged in oak and kept on the lees for four years before being disgorged non-dosé. The sunny exposure of the vineyard helps create a full-bodied Blanc de Noirs with a natural balance of acidity. Robust and enveloping, with aromas of lilac, plum, mint and caramel. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv title=\"Page 47\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eCHAMPAGNE PIOLLOT, Roland Piollot, Polisot\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e Biodynamic certified by Demeter\u003c\/strong\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eChampagne Piollot is produced by Roland Piollot and his wife Dominique Moreau (Champagne Marie Courtin) from family-owned vines in the Aube. The vineyards are located primarily in the town of Polisot, where the family has had strong roots since the early 20th century. In 1911, Roland’s great-grandfather was one of the leaders of the famous Aube revolt, which ensured that the Aube would remain an official part of Champagne. As of 2018, Roland and Dominique have been joined by their daughter, Jeanne.\u003cbr\u003e Roland's father was extremely passionate about vineyard work and replanted all of his vineyards using the selection massale method (he even kept some of the old Pinot Blanc vineyards that most of his neighbors were replanting to Pinot Noir or Chardonnay). In 1986, Roland decided to bottle the wines himself, and in \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2009, he converted all 10 hectares of vineyards to organic farming. Essentially overnight, the Piollot’s production was radically changed. Rather than using the standard recipe of “Brut, Rosé, and Vintage,” the family decided to lead with three single- vineyard cuvées made from a single variety: Pinot Noir (Côme des Tallants), Champs Rayées (Chardonnay), and the hometown favorite Pinot Blanc (Colas Robin). Since the conversion to organic farming, the Piollots have continued to find ways to improve their stewardship of the land, and in 2020, they obtained biodynamic certification for all of their vineyards. The still wines are all vinified with native yeasts and are mostly aged in steel tanks, though a bit of the base wine does go into barrels and foudres. Their rosé is produced in years where the Pinot Noir shows especially great quality, and occasional micro-cuvées also appear from time to time. Bottles are kept on the lees for four to six years (!) and are then disgorged with no dosage, except their rosé which receives 3g\/l dosage. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":46792566735182,"sku":"","price":69.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/ChampagnePiollotComedesTallants.jpg?v=1686671868"},{"product_id":"champagne-piollot-colas-robin","title":"Champagne Piollot 'Colas Robin' - 100% Pinot Blanc","description":"\u003cdiv title=\"Page 47\" class=\"page\"\u003e\n\u003cp class=\"p1\"\u003e100% Pinot Blanc – Zéro dosage – Tank aging and 20% of oak – Malolactic fermentation – Sur lattes : 5 years - age of vines: 65 years\u003c\/p\u003e\n\u003cdiv title=\"Page 47\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eColas Robin \u003c\/span\u003e\u003cspan\u003ecomes from the parcel named Val Colas Robin. Roland’s father, Robert Piollot, cleared and planted this vineyard using selction massale in 1955. At this time, the majority of other growers were ripping up Pinot Blanc in favour of Chardonnay and Pinot Noir but Robert always cared for the favourite local grape. Colas Robin is aged 80% in stainless steel and 20% in barrel, then kept on the lees for five years before being disgorged non-dosé. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv title=\"Page 47\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv title=\"Page 47\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cb\u003eCHAMPAGNE PIOLLOT, Roland Piollot, Polisot\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eBiodynamic certified by Demeter\u003c\/b\u003e\u003cbr\u003e Champagne Piollot is produced by Roland Piollot and his wife Dominique Moreau (Champagne Marie Courtin) from family-owned vines in the Aube. The vineyards are located primarily in the town of Polisot, where the family has had strong roots since the early 20th century. In 1911, Roland’s great-grandfather was one of the leaders of the famous Aube revolt, which ensured that the Aube would remain an official part of Champagne. As of 2018, Roland and Dominique have been joined by their daughter, Jeanne.\u003cbr\u003e Roland's father was extremely passionate about vineyard work and replanted all of his vineyards using the selection massale method (he even kept some of the old Pinot Blanc vineyards that most of his neighbors were replanting to Pinot Noir or Chardonnay). In 1986, Roland decided to bottle the wines himself, and in\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e2009, he converted all 10 hectares of vineyards to organic farming. Essentially overnight, the Piollot’s production was radically changed. Rather than using the standard recipe of “Brut, Rosé, and Vintage,” the family decided to lead with three single- vineyard cuvées made from a single variety: Pinot Noir (Côme des Tallants), Champs Rayées (Chardonnay), and the hometown favorite Pinot Blanc (Colas Robin). Since the conversion to organic farming, the Piollots have continued to find ways to improve their stewardship of the land, and in 2020, they obtained biodynamic certification for all of their vineyards. The still wines are all vinified with native yeasts and are mostly aged in steel tanks, though a bit of the base wine does go into barrels and foudres. Their rosé is produced in years where the Pinot Noir shows especially great quality, and occasional micro-cuvées also appear from time to time. Bottles are kept on the lees for four to six years (!) and are then disgorged with no dosage, except their rosé which receives 3g\/l dosage.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":46792590655822,"sku":"","price":76.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/ChampagnePiollotColasRobin.jpg?v=1686672229"},{"product_id":"champagne-piollot-champs-rayes-blanc-de-blancs","title":"Champagne Piollot 'Champs Rayés' Blanc de Blancs","description":"\u003cdiv title=\"Page 47\" class=\"page\"\u003e\n\u003cp class=\"p1\"\u003e100% Chardonnay - Zéro dosage – Aging in oak barrels – Malolactic fermentation – Sur lattes : 6 years\u003c\/p\u003e\n\u003cdiv title=\"Page 47\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv title=\"Page 47\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eChamps Rayés \u003c\/span\u003e\u003cspan\u003emeans ‘striped field’, referring to the two different coloured veins of marl that run through the vineyard. These vines are located in the nearby town of Noé-les-Mallets, which is especially known for producing excellent Chardonnay. The wine is aged in oak barrels and then kept on its lees for six years before being disgorged non-dosé. Fresh and light, with notes of white fruit, grapefruit and undertones of cream and hazelnuts. Delicate, yet expressive with a fresh, mineral finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv title=\"Page 47\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eCHAMPAGNE PIOLLOT, Roland Piollot, Polisot\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBiodynamic certified by Demeter\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv title=\"Page 47\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003eChampagne Piollot is produced by Roland Piollot and his wife Dominique Moreau (Champagne Marie Courtin) from family-owned vines in the Aube. The vineyards are located primarily in the town of Polisot, where the family has had strong roots since the early 20th century. In 1911, Roland’s great-grandfather was one of the leaders of the famous Aube revolt, which ensured that the Aube would remain an official part of Champagne. As of 2018, Roland and Dominique have been joined by their daughter, Jeanne.\u003cbr\u003e Roland's father was extremely passionate about vineyard work and replanted all of his vineyards using the selection massale method (he even kept some of the old Pinot Blanc vineyards that most of his neighbors were replanting to Pinot Noir or Chardonnay). In 1986, Roland decided to bottle the wines himself, and in\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e2009, he converted all 10 hectares of vineyards to organic farming. Essentially overnight, the Piollot’s production was radically changed. Rather than using the standard recipe of “Brut, Rosé, and Vintage,” the family decided to lead with three single- vineyard cuvées made from a single variety: Pinot Noir (Côme des Tallants), Champs Rayées (Chardonnay), and the hometown favorite Pinot Blanc (Colas Robin). Since the conversion to organic farming, the Piollots have continued to find ways to improve their stewardship of the land, and in 2020, they obtained biodynamic certification for all of their vineyards. The still wines are all vinified with native yeasts and are mostly aged in steel tanks, though a bit of the base wine does go into barrels and foudres. Their rosé is produced in years where the Pinot Noir shows especially great quality, and occasional micro-cuvées also appear from time to time. Bottles are kept on the lees for four to six years (!) and are then disgorged with no dosage, except their rosé which receives 3g\/l dosage.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":46792605172046,"sku":"","price":82.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/ChampagnePiollotChampsRayes.jpg?v=1686672761"},{"product_id":"champagne-piollot-les-protelles-rose","title":"Champagne Piollot 'Les Protelles' Rosé","description":"\u003cdiv title=\"Page 47\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e100% Pinot Noir - Dosage : 3 gr\/L (extra-brut) – Rosé de saignée – 3 days of maceration – Tank aging – Malolactic fermentation – Sur lattes : 4 years\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv title=\"Page 47\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eLes Protelles rosé \u003c\/span\u003e\u003cspan\u003eis Pinot Noir produced from three days maceration. This highlights the traditional winemaking style of this \u003c\/span\u003erosé, based \u003cspan\u003eon familial and local tradition. The wine is dosed to Extra Brut with 3g\/l and is marked by flavours of red berries \u003c\/span\u003eand toast.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv title=\"Page 47\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eCHAMPAGNE PIOLLOT, Roland Piollot, Polisot\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e Biodynamic certified by Demeter\u003c\/strong\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eChampagne Piollot is produced by Roland Piollot and his wife Dominique Moreau (Champagne Marie Courtin) from family-owned vines in the Aube. The vineyards are located primarily in the town of Polisot, where the family has had strong roots since the early 20th century. In 1911, Roland’s great-grandfather was one of the leaders of the famous Aube revolt, which ensured that the Aube would remain an official part of Champagne. As of 2018, Roland and Dominique have been joined by their daughter, Jeanne.\u003cbr\u003e Roland's father was extremely passionate about vineyard work and replanted all of his vineyards using the selection massale method (he even kept some of the old Pinot Blanc vineyards that most of his neighbors were replanting to Pinot Noir or Chardonnay). In 1986, Roland decided to bottle the wines himself, and in \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2009, he converted all 10 hectares of vineyards to organic farming. Essentially overnight, the Piollot’s production was radically changed. Rather than using the standard recipe of “Brut, Rosé, and Vintage,” the family decided to lead with three single- vineyard cuvées made from a single variety: Pinot Noir (Côme des Tallants), Champs Rayées (Chardonnay), and the hometown favorite Pinot Blanc (Colas Robin). Since the conversion to organic farming, the Piollots have continued to find ways to improve their stewardship of the land, and in 2020, they obtained biodynamic certification for all of their vineyards. The still wines are all vinified with native yeasts and are mostly aged in steel tanks, though a bit of the base wine does go into barrels and foudres. Their rosé is produced in years where the Pinot Noir shows especially great quality, and occasional micro-cuvées also appear from time to time. Bottles are kept on the lees for four to six years (!) and are then disgorged with no dosage, except their rosé which receives 3g\/l dosage. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":46792628306254,"sku":"","price":79.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/ChampagnePiollotComedesTallants_9388639e-7866-4949-9854-956309bb6b77.jpg?v=1686673070"},{"product_id":"bera-vittorio-e-figli-moscato-dasti-sparkling-sweet","title":"Bera Vittorio E Figli - Moscato d'Asti (5% ABV, sparkling, sweet)","description":"\u003cdiv title=\"Page 102\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cp class=\"column\"\u003e\u003cspan\u003eBera Moscato d’Asti is one of the very best produced in the region, straw-yellow in colour, the nose has elegant aromas of white fruit pulp, white flowers and delicate citrus scents with mineral hints. The palate has flavours of fresh grapes, honey, white flowers and orange blossom, rich and semi-sweet, with a light fizz and excellent acidity \/ savoury texture. 100% Muscat à Petits Grains.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"column\"\u003e \u003c\/p\u003e\n\u003cp class=\"column\"\u003e\u003cspan\u003e\u003cstrong\u003eBERA VITTORIO E FIGLI, Alessandra Bera, Sant’Antonio di Canelli\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e Organic, Natural\u003c\/strong\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eIn 1785 Giovanni Battista Bera bought land from the Community of the Sovereign Order of the Knights of Malta. The vineyards are situated in Sant’Antonio di Canelli, Regione Serra Masio, the heart of the most qualified, the most prestigious, and the most ancient area of Moscato production. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLater purchases of land brought the total farm area to 12 hectares, which are still farmed in the traditional family way. The vineyards are facing towards the south-east on slopes of from 50 to 70%. The ground is marmoreal and strongly calcareous, originating by ancient sea-beds which surfaced five million years ago. Climatic conditions are particularly favourable: not too wet, with rain falling only in winter and in the spring months. The temperatures are never too \u003c\/span\u003e\u003cspan\u003eextreme, there are never late frosts and although summer storms with hail are frequent, they are never violent enough to damage. It is windy until summer. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlessandra Bera produces unique, full of character wines using organic and natural production methods. Farming is carried out with complete respect for the environment, the countryside and the area in which the Bera family live, following age-old traditions of their forefathers: all the maintenance of the vines and the piking of the grapes are done by hand. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":46844504146254,"sku":"","price":29.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/AlessandraBeraMoscatod_asti.jpg?v=1688572119"},{"product_id":"schodl-family-pet-naturel-weinviertel-austria","title":"Schödl Family, Pet Naturel - Weinviertel, Austria","description":"\u003cp class=\"p1\"\u003ePet Naturel is a refreshing, lively herbal Pétillant Naturel with beautiful balance and freshness. The nose is characterised by citrus and herbs. Ripe lemon and mandarin peel, grape, lemon balm and a little woodruff. Extremely refreshing on the palate. Lime and green grape with fine salt, chalky minerality and a touch of bright exoticism. Very serious.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eGrüner Veltliner, Pinot Blanc, Red and White Riesling - Certified Organic w\/biodynamic principles. All the fruit comes from the Schödls' estate vineyards In den Kreuthern and Blumenthal. The grapes are all harvested the same day, then are crushed and macerated for six hours, pressed into stainless steel, and put into bottle around 20 g\/l RS.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAged for four-five months in bottle on lees, depending on disgorgement batch. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSCHÖDL FAMILY, Weinviertel \u003c\/strong\u003e\u003cstrong\u003e- New!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic, Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSchödl farm comprises of 18-ha planted on diverse type of soils, based in\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eWeinviertel.\u003c\/p\u003e\n\u003cp\u003eIt is run by brothers and sister, Viktoria, Mathias, and Leonhard.\u003c\/p\u003e\n\u003cp\u003eTheir father was a teacher at Klosterneuberg (the oldest winemaking school in the world) and used the family’s old-school dugout cellar as a community hub, helping his neighbours make blending decisions and tame wild fermentations.\u003c\/p\u003e\n\u003cp\u003eAfter finishing wine school and completing extensive experiences abroad (South Africa, California, New York, New Zealand), the young siblings converted their family winery into organic production. Mathias focuses on the biodiversity in the vineyards; wild herbs, grasses and chamomile grow between the vines to provide living space for beneficial insects such as butterflies, ladybirds, and earthworms.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":49460062224718,"sku":"","price":31.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/SchodlFamilyPetNaturel.webp?v=1727881421"},{"product_id":"marie-thibault-la-roue-qui-tourne-pet-nat","title":"Marie Thibault, La Roue qui Tourne - Pet Nat","description":"\u003cp\u003ePet Nat with a serious edge, the mousse is persistant, the fruit clean and well defined - citrus, grapefruit - notes of blanched almond, fresh and lingering, a beauty!\u003c\/p\u003e\n\u003cp\u003eMarie Thibault, La Roue qui Tourne - Pet Nat \u003cspan style=\"font-size: 10.0pt; font-family: 'Helvetica Neue'; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: Calibri; mso-fareast-language: EN-GB;\"\u003eis made from organic Chenin Blanc grown in the villages of Thouars and Montlouis\/Loire. Hand harvested, native yeasts, the fermentation takes place in cement vats, malolactique occurs in the bottle, the wine is aged for 2 years ‘sur lattes’ before being disgorged. 1mg SO2 added at disgorgement.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePlease note 2022 Roue qui Tourne Pet Nat comes with a crown cap.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMARIE THIBAULT, Azay-le-Rideau, Touraine \u003cspan class=\"Apple-converted-space\"\u003e             \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCertified Organic, Natural\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNot from a winemaking family, but with degrees in biology and oenology, Marie Thibault began making wine in the early 2000s.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eShe worked for a time at François Chidaine in Montlouis, where she fell in love with Chenin Blanc.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eIn 2011, she founded her own 3.5-hectare Domaine in Azay-le-Rideau, a lesser known environ of the Touraine appellation.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWhile in some sense this is a new beginning for Marie, she has over a decade of experience making wine and benefits from strong relationships with many growers in the region such as Frantz Saumon. The wines see no additives other than a tiny addition of S02 before bottling, if any is added at all.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMarie now has joined her vineyards together with his partner's Frantz Saumon and they work together under the 'Un Saumon dans la Loire' banner.\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":52897617903950,"sku":null,"price":30.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/Larouequitournemariethibault_d9ec038a-d3df-4f32-9697-cea52786b3a0.jpg?v=1748004174"},{"product_id":"pepin-pet-blanc-alsace","title":"Pépin Blanc- Alsace","description":"\u003cp class=\"p2\"\u003ePépin Blanc is a blend of Riesling, Sylvaner, Chardonnay, Pinot Blanc and Pinot Gris. Lively, freshly squeezed lemon, green apple and almond touches. Slightly hazy, the palate is round and super fresh. Very well-made, delicious Alsace white.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eACHILLÉE \/ PÉPIN, Pierre Dietrich, \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eBiodynamic, Natural\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe story begins in 1990, when Yves Dietrich takes over 4 hectares from the family estate. He convert them to organic in 1999, then in Biodynamic in 2003.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn 2016, Pierre and Jean, sons of Yves arrive at the winery and move towards low intervention \/ natural winemaking.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThey built a new winery, which iwas the largest self-supporting straw building in Europe. They purchase more vineyards and turn them into biodynamic, today they farm 25-ha.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePépin is a project started by Pierre and Jean Dietrich, the idea is to produce natural wines, with zero additives at very affordable prices, using grapes from Achillée vineyards, and grapes purchased from local organic winegrowers.\u003c\/p\u003e","brand":"Le Caveau","offers":[{"title":"Default Title","offer_id":55213247791438,"sku":null,"price":28.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/files\/PepinBlancAlsaceAchillee.webp?v=1766426831"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0420\/3629\/7888\/collections\/images.jpg?v=1612189364","url":"https:\/\/lecaveau.ie\/collections\/sparkling-wine-champagne.oembed?page=2","provider":"Le Caveau","version":"1.0","type":"link"}