- Paolo is the King of Prosecco and even though our Italian is rusty, we know what "Superiore" means!
- This is the really top shelf fizz that usually doesn't even leave the country, but you can get your hands on it thanks to our special relationship with Paolo.
- Full of crisp apples, fresh pear and zippy citrus, bubbles this tasty don't even require a special occasion. Stick this in the fridge and pop a bottle just because the sun is shining.
“Methode Traditionnelle”, the same winemaking process used in Champagne and our Sparkling 1816 is a blend of 70% Chardonnay and 30% Folle Blanche. The Chardonnay brings aromatics and fruitiness and the Folle Blanche, a dry, local and historic varietal, brings freshness and elegance.
From grape to glass, we are there for every step of the winemaking process and are so proud to bring Angels this handcrafted, family wine. Enjoy the fine bubbles, notes of quince and brioche and great freshness in the mouth.
The name is a tribute to Joseph Gregoire, the first Lieubeau, who was left abandoned as an orphan in the porch of the hospital in Nantes in 1816. He was the founder of both our family and winery.
Being a big producer, Alessandro has access to some amazing parcels of grapes. This Prosecco is his pride and joy.
Crisp apples, soft pear and a bright citrus zing make it a stonking match with seafood. And at pretty much less than half the price of a bottle of traditional Champagne it's top value.
To give you an idea of how insanely good it is, we're looking around the office and we can see more empty bottles of it than modesty allows us to admit...
- There’s no doubt that Paolo is a bit of a genius when it comes to working with bubbles, and this lightly sparkling delight is proof if ever you needed it.
- It's Frizzante, which means rather than a full on bubble blow out we're talking lightly sparkling, in other words a nice soft tingle on the tongue, with all the delicious flavours of a juicy punnet of strawberries.
- This is the perfect aperitif. Hell, it's perfect anytime, anywhere, anyplace.
- I first made this Cava in 1998 for my own wedding and haven't stopped producing it since...
- At first I made small amounts to sell to family and friends, until Naked gave me the possibility to make a bigger production. Thanks to your funding I can keep on producing these bubbles for my next wedding anniversary!
- I really wanted to make a Cava true to the Champagne method. So I age it in the bottle as long as possible (in this vintage 5 years). This gives a lovely crispness and intensity. The delicate and fine bubbles tickle your tongue with pure, fresh apple and pear fruit. I hope you enjoy it!
- Cava gets a bad rep. But this stuff’ll change your opinion for good.
- We couldn't be prouder of the grapey, apple laden fist of fizziness that Franck's delicious Cava punches out with every mouthful.
- Best of all Angels get it a ridiculously low price, allowing you to splash out on a little hot-smoked salmon alongside it.
- Paolo Sacchetto is a minor genius when it comes to working with bubbles, as you'll work out from the very first mouthful of this light fizzy delight.
- It's Frizzante, which means rather than a full bubble blow out we're talking lightly sparkling, in other words a nice soft tingle on the tongue.
- It’s fresh, fruity and dangerously easy to drink... and at this price, you don't have to feel guilty popping a bottle open on a Monday night.
- If you've not tried a lightly sparkling Moscato before, then you cannot start with a better example than this. Magnificent and only 7% ABV because not all the sugar is converted to alcohol.
- Worry not about the sweetness however. Whilst it does taste sweet in the mouth, it has a wonderful zippy, racy zing to it, that offsets the sugar. It's a little bit like drinking liquid lemon sorbet and just as bloomin' refreshing when served nice and chilled.
- Winemaker Paolo recommends it with cake of all kinds. We agree!!!