Sparkling

Cremant is one of France's best kept secrets. Made exactly the same way as its bigger more expensive brother, Champagne, its one of the best value wines available. This Marquis de la Tour sparkling is produced by one of the Loire's most famous names, Remy Pannier. These guys know every corner of this northerly region and have put together a couple of blends using two of the regions stars, Chenin and Cabernet Franc, along with Champagnes' favourite, Chardonnay. The Rose in particular is one of our best seller and represents fantastic bang for your buck.

Prosecco is enjoying a resurgence in the UK market as consumers look for the excitement and ceremony of the fizz without the price tag of champagne. It also has a slightly lighter style and alcohol level than Champagne which makes it particualrly attractive to female consumers. Our Prosecco is made in the heart of the Prosecco regionIn the heart of the beautiful Soave region we work closely with chief winemaker Fabio Bigalin and his team to produce modern prosecco wines that have plenty of fruit, a fresh style and represent fantastic value for money.

Freixenet has been producing outstanding Cava for over 100 years and has always been a family run business despite their unprecendented success. But rather than rest on their laurels the family have developed some quite phenomenal technology, in conjuction with the boffins from NASA (yes that's NASA the space agency!), to develop the ultimate yeasts for their wines. This sort of drive marks Freixenet out as true pioneers and guardians of the spirit and quality of the Cava name and we're delighted to have their wines exclsuively available to ViVAS customers.

Thomas Mitchell's first vines were planted in the early 1970s after Australian wine industry legend Colin Preece identified an old patch of grazing land known as Blackwood Park as having great winemaking potential. Not only had the land never seen vines before but this pioneering spirit continues to this day with new winemaker Ben Haines at the controls.

Lindauer is New Zealands biggest selling sparkler and was the first wine producer to use the traditional "Champagne method" of production (the 2^nd fermentation occurring in the bottle). The first vintage was produced in 1981 and since then they have built a steady reputation for some serious sparkling production. The fruit is sourced from the cooler climate North Island regions of Gisborne and Hawkes Bay and picked early to ensure the natural acidity is retained;  a key component for quality sparkling production. Chardonnay and Pinot Noir, the traditional mainstay of Champagne, form the basis of the Brut blend, with some careful pressing and handling in the winery. Unlike many sparkling wines, the wines are then stored in bottle for 12 months ageing before they are considered suitable for release, giving them a lovely rich, yeasty flavour that adds that touch of class.