25/08/2026
NOT ALL CLASSIC METHODS ARE THE SAME
With traditional-method sparkling wine, time on the lees matters.
The longer the wine rests with the yeasts after its second fermentation, the more opportunity it has to develop those complex aromas and flavours we associate with great traditional-method sparkling wines — brioche, pastry, toast and greater depth.
And this is where our Italian bubbles get interesting.
While non-vintage Champagne requires a minimum of 12 months ageing on the lees, the Classic method sparkling wines we stock start at at least 24 months, with some ageing considerably longer.
Because great bubbles shouldn't be rushed.
24 months and counting…