Champagne and Sparkling Wine


Biutiful Cava Brut NV– Penedes, Spain. 80% Macabeo and 20% Chardonnay. This Cava is produced from some of their best grapes sourced from the Western portion of Requena from vineyards with a Northern orientation. While it could be labeled as a Reserva, as it spends 15 months on lees as opposed to the minimum of 9 months, we chose to simply label it as Cava. It is a Brut Nature, which is to say no sugar was added at the end of aging on lees. The Biutiful Cavas are produced at a winery created in 2007 utilizing the latest technology for the production of Cava. The vineyards are based in Requena; a region with a grape growing history dating back to the 7th century BCE. The region lies about 70 km West of the Mediterranean Sea and combines Mediterranean and Continental climatic influences. The winters are long and cold, getting down to near 0F. The summers are quite short punctuated by long, hot days with a cooling easterly wind in the afternoons/evenings. The elevation of the vineyards is between 700 and 900 meters and they grow Macabeo, Chardonnay and Garnacha. Residual Sugar: 1.1g/L



Biutiful Cava Brut Rose NV– Penedes, Spain. 100% Garnacha. The grapes for this wine were harvested from the Western portion of Requena, from vineyards with Southeastern exposure which helps to maintain floral aromas. Grapes were destemmed and saw a few hours of skin contact prior to pressing. The wine was aged on lees for a minimum of 15 months without exposure to light or movement to incorporate great complexity, a round mouthfeel and fine bubbles. Residual Sugar: 9.1g/L



Gaston Chiquet Brut Champagne NV– Champange, France. 40% Pinot Meunier, 35% Chardonnay, 25% Pinot Noir. Base wine harvested in 2010. Golden yellow hue, fine mousse. Fresh nose of dried fruit (apricot) with a hint of citrus. Smooth palate (Meunier); fresh, balanced and fruity (fresh apricot, white peach, citrus); aromatic finish.



Aubry Brut Champagne NV– Champagne, France. The N.V. Brut is 55% 2010 and 45% reserve wine, with 55% of the reserve coming from a solera containing all vintages from 1998 to 2009. The blend is 45% Pinot Meunier, 25% Pinot Noir, 25% Chardonnay, and 5% of the ancient varieties Arbanne, Petit Meslier, and Fromenteau.

“Vinification is all in stainless steel tank. In addition, the malolactic is always encouraged, as the Aubrys feel that acidity is never lacking in the wines, and they would prefer to have slightly lower acidities and be able to use a very low dosage than have high acidities and be forced to dose the wines more” – Peter Liem



La Spinetta Moscato 2012– Piedmont, Italy. Color: yellow with green reflections. Bouquet: crisp, sparkling, delicious, delicately sweet, yet light. Taste: a wine that surprises by its remarkable freshness and brilliant honey and pair flavors. Pairings: traditionally as a desert wine, but also for aperitif, afternoon refreshment or with Sunday brunch.



Ca Furlan Prosecco NV– Veneto, Italy. Italian Prosecco has truly become the rage in the U.S. Americans enjoy the sparkler during tours of Italy and then discover it can be found for a reasonable price. We tasted this perfect example of an easy-to-love, light & off-dry Prosecco one day with the entire family. Look for peach, apricot and white flower notes in a soft and clean style. Serve with fruits and cheeses in the afternoon or bring to your favorite Italian B.Y.O. and enjoy with appetizers, especially fried calamari, seafood antipasto and clams casino.


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