Mas Macia Cava Brut NVA classic blend of Macabeo, Parellada and Xarel lo from 35 hectares of vines cultivated on the Can Macia estate, in the Anoia river basin near Odena. Made using the traditional Cava method the wine is matured for an extended period of 24 months before disgorgement to enhance the complex, fruity aromas. White fruit and citrus aromas lead onto a complex palate with green apple, stone fruit and a touch of white spice. Bubbles are fine and persistent

Hoolie delivers a malty-liquorice gust with a charcoal filtered finish ready for daiquiris

their vineyards benefit from the ideal combination of the unique Kimmeridgian soil and a cool climate

plus a subtle hint of flint that adds a touch of mineral depth

Monte Bernardi is a quality producer in Chianti Classico that has decided to have a bit of fun with Fiasco

a very interesting wine that matches well with a host of foods

Pinot Meunier and Chardonnay - each finds its own favoured spot to flourish

"Italian Method"

stewed and grilled meats

The nose is expressive with hints of red fruits

and they take great pride in being the first sustainable contract distillery in the UK

and Pommard

on sandstone soils which induce low yields but high flavour concentration