The ‘Bizoe’ range is derived from the French word ‘Bisous’,
meaning little kiss, and is the creation of vintner Rikus Neethling. Henrietta
is named after his mum. Harvested in early morning in order to preserve the
natural freshness of the grapes, the wine is then matured on it lees in oak barrels
for seven months. Fresh tropical fruit and orange peel aromas. Delicate and
round on the palate with toasty notes. South African still white wine from
Franschhoek South Africa, made with Sauvignon Blanc and Semillon.
This characterful wine was handcrafted in very limited
quantities from grapes cultivated with care and precision. It has a beautifully
inviting nose of ripe dark fruit, and these blackberry, cherry and plum
flavours persist onto the palate.
Composed of 90% Sangiovese and 10% Canaiolo and Colorino, it
is vinified in steel for about 18 days. The maturing lasts 12 months in 50 hl
barrels of Slavonia oak. Finally, it spends the last three-month period of
ageing in glass.
Superb with salads and white meats, a
refreshing, dry pinot grigio. This wine has freshness and a gentle acidity.
Bouquet of white fruits, a round lightly floral wine with a fullness and spice
that brings a lot of appeal.
The Collectables Pinot Noir is produced from one of the few close-planted organic vineyards in Marlborough. Handpicking, gentle winemaking techniques and French oak produce a generous, fruit-driven style...
Ilauri Brut Rosé is produced exclusively
with Montepulciano grapes and fermented both times in stainless steel vats to
preserve fruity and delicate fresh berry flavours. Best enjoyed when served
chilled with trout mouse, seared scallops, fried calamari or blinis with crème
fraiche and caviar.
Zesty and stylish, Prosecco is the quintessential sparkling aperitif. This glamorous Italian sparkle is produced exclusively in the north east of Italy. The first written reference to Prosecco dates back to 1772. Select vineyards on steep hillsides are worked manually and bring forth the fragrant elegance and freshness that has always distinguished Prosecco. Ilauri Prosecco is produced exclusively with Glera grapes, it is dry and refreshing with fruity characteristics. Enjoyed with a wide range of different dishes, it best pairs with lightly grilled vegetables, smoked salmon or Asian delights such as spring rolls, steamed dumplings and noodles...
Set to become the Prosecco serve of choice, Ombra Di Pantera DOCG is crafted with the finest Glera grapes. DOCG is the highest classification for Italian wines - there are controlled production methods and guaranteed wine quality. Within the Prosecco-producing region of northeast Italy, only vineyards between the towns of Conegliano and Valdobbiadene are afforded DOCG status. Here winemaking methods have been refined over 1000 years and the steep hills require harvesting by hand.The world’s love for Prosecco is on the rise and sales in the UK are outstripping Champagne. Francesco Vanoli, founder of Ombra Di Pantera, commented: “only now are we becoming aware of the different qualities of Prosecco available. Francesco continued “As with all things luxury we’ve built our product on genuine craft, provenance and heritage. Success for us isn’t about selling millions of bottles but rather more tapping into a mindset and curiosity of a public that have largely been starved of the ..
This limited edition rose is developed to
accompany celebrations with a finely balanced taste that complements a
lifestyle of enjoyment. The
sparkle is captured through a traditional, secondary fermentation to produce a fine,
It is a typical Ripasso - known for its balance and elegance - coming from the best grapes of the vineyard. It is generous in its aromas, with distinct smells of fruits with dark berries and notes that remind you of the scent of truffles. Medium-full body with a perfect balance of ripe fruit...
The grapes are handpicked then gently whole bunched pressed. 30% is fermented in old barrel using wild yeasts giving the wine greater depth and complexity. 70% is fermented in stainless steel using cultured yeast to capture the lively fresh aromas and fruit purity. Four months yeast lees contact adds weight and richness to the palate. Cellaring potential – drinks well now and will mature gracefully over several years...