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DES02NVSP
Blanc de Blanc Brut
NV
Veneto
Organic Farming
Biodynamic farming
Wild yeasts
Low Sulphur
Vegan

Regular price £15.95

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Prosecco DOC / Prosecco DOCG is quickly becoming the most recognisable sparkling wine in the world, if not already the most produced. Made from the Glera grape and coming from 9 regions spanning the Northern Italian regions of Veneto and Friuli, it is the defacto go to sparkling wine. Unlike Champagne or Cava, Prosecco's second fermentation takes place in a steel tank (Charmat / Martinotti method) meaning it is comparatively cheaper, less complex and lighter. But with cheap production methods and off the chart exports many producers are trying reinstate Prosecco as a wine of quality, making them with ancient techniques (Col Fondo) or with greater complexity and tighter regulations (Prosecco Superiore DOCG).

The De Stefani family’s winemaking legacy dates back to 1624 in Refrontolo, a picturesque village in Veneto, within the Conegliano Valdobbiadene UNESCO World Heritage site. It was here, in 1866, that Valeriano De Stefani identified a unique terroir capable of producing exceptional wines. His son, also named Valeriano, carried on this vision with the unwavering support of his wife, Angelina, setting a tradition of uncompromising dedication to quality that continues to this day. In 1958, third-generation winemaker Tiziano De Stefani, after graduating from Italy’s most prestigious oenology school in Conegliano, expanded the family’s vineyards into the Piave Valley near Venice. Benefiting from the Adriatic Sea, the Dolomites, and the surrounding hills, this area is defined by its distinctive caranto soil—a mix of Alpine white clay and minerals—which imparts great character to the wines. Today, the winery’s headquarters and cellars are based in Fossalta di Piave. Now led by fourth-generation winemaker Alessandro De Stefani and his wife Chiara, the estate continues to pursue excellence with a deeply natural philosophy. The vineyards, planted with old vines at high density, focus on native varieties such as Marzemino and Raboso. Organic and biodynamic principles guide every aspect of viticulture, fostering biodiversity and eliminating chemical fertilisers. Fermentation relies on indigenous yeasts, with vinification carried out without sulphites or preservatives—only a minimal amount of sulphur is added before bottling. Sustainability is at the heart of the winery, which operates entirely on solar power and is now carbon neutral.

Tasting note: Lovley fresh; light; bright and fruit laden nose. Ripe white fruit; pear; soft yellow apple and a hint of tropical pineapple and mango come through. The mousse is soft and energetic and the finish is dry; and even a little chalky. Delicious; easy and moreish!
Winemaking Detail: Grapes are destemmed and soft pressed, followed by cool static clarification and fermentation using exclusively wild yeasts in stainless steel vats at 18°C. The wine is then racked before a second fermentation using the Italian method, after which the wine stays on the lees for a further 2 months. The lees are frequently mixed (battonage) in order to increase the texture and richness.
Features Pear Pineapple Chalk Dry Elegant

Features Bright, Chalk, Dry, Elegant, Pear, Pineapple,
Tasting note Lovley fresh, light, bright and fruit laden nose. Ripe white fruit, pear, soft yellow apple and a hint of tropical pineapple and mango come through. The mousse is soft and energetic and the finish is dry, and even a little chalky. Delicious, easy and moreish!
Drink with
Clam Linguine, Goats Cheese, Grilled Salmon,

Wine details

Country Italy
Region Veneto
Producer De Stefani
Wine Name Blanc de Blanc Brut
Colour Sparkling
Style Fresh & Floral
Vintage NV
Main Grape Glera
Other Grapes 15% Chardonnay; 5% Pinot Blanc
Size 75cl
Closure Cork
A.B.V. 0.11
Production 10000
Aging 3 months on lees in SST
Soil Aluvial
Time to drink Now - 2024
Winemaking Detail Grapes are destemmed and soft pressed, followed by cool static clarification and fermentation using exclusively wild yeasts in stainless steel vats at 18°C. The wine is then racked before a second fermentation using the Italian method, after which the wine stays on the lees for a further 2 months. The lees are frequently mixed (battonage) in order to increase the texture and richness.

DES02NVSP
De Stefani
Blanc de Blanc Brut
NV
Veneto
Organic Farming
Biodynamic farming
Wild yeasts
Low Sulphur
Vegan

Prosecco DOC / Prosecco DOCG is quickly becoming the most recognisable sparkling wine in the world, if not already the most produced. Made from the Glera grape and coming from 9 regions spanning the Northern Italian regions of Veneto and Friuli, it is the defacto go to sparkling wine. Unlike Champagne or Cava, Prosecco's second fermentation takes place in a steel tank (Charmat / Martinotti method) meaning it is comparatively cheaper, less complex and lighter. But with cheap production methods and off the chart exports many producers are trying reinstate Prosecco as a wine of quality, making them with ancient techniques (Col Fondo) or with greater complexity and tighter regulations (Prosecco Superiore DOCG).

The De Stefani family’s winemaking legacy dates back to 1624 in Refrontolo, a picturesque village in Veneto, within the Conegliano Valdobbiadene UNESCO World Heritage site. It was here, in 1866, that Valeriano De Stefani identified a unique terroir capable of producing exceptional wines. His son, also named Valeriano, carried on this vision with the unwavering support of his wife, Angelina, setting a tradition of uncompromising dedication to quality that continues to this day. In 1958, third-generation winemaker Tiziano De Stefani, after graduating from Italy’s most prestigious oenology school in Conegliano, expanded the family’s vineyards into the Piave Valley near Venice. Benefiting from the Adriatic Sea, the Dolomites, and the surrounding hills, this area is defined by its distinctive caranto soil—a mix of Alpine white clay and minerals—which imparts great character to the wines. Today, the winery’s headquarters and cellars are based in Fossalta di Piave. Now led by fourth-generation winemaker Alessandro De Stefani and his wife Chiara, the estate continues to pursue excellence with a deeply natural philosophy. The vineyards, planted with old vines at high density, focus on native varieties such as Marzemino and Raboso. Organic and biodynamic principles guide every aspect of viticulture, fostering biodiversity and eliminating chemical fertilisers. Fermentation relies on indigenous yeasts, with vinification carried out without sulphites or preservatives—only a minimal amount of sulphur is added before bottling. Sustainability is at the heart of the winery, which operates entirely on solar power and is now carbon neutral.

Tasting note: Lovley fresh; light; bright and fruit laden nose. Ripe white fruit; pear; soft yellow apple and a hint of tropical pineapple and mango come through. The mousse is soft and energetic and the finish is dry; and even a little chalky. Delicious; easy and moreish!
Winemaking Detail: Grapes are destemmed and soft pressed, followed by cool static clarification and fermentation using exclusively wild yeasts in stainless steel vats at 18°C. The wine is then racked before a second fermentation using the Italian method, after which the wine stays on the lees for a further 2 months. The lees are frequently mixed (battonage) in order to increase the texture and richness.
Features Pear Pineapple Chalk Dry Elegant

Features Bright, Chalk, Dry, Elegant, Pear, Pineapple,
Tasting note Lovley fresh, light, bright and fruit laden nose. Ripe white fruit, pear, soft yellow apple and a hint of tropical pineapple and mango come through. The mousse is soft and energetic and the finish is dry, and even a little chalky. Delicious, easy and moreish!
Drink with
Clam Linguine, Goats Cheese, Grilled Salmon,

Wine details

Country Italy
Region Veneto
Producer De Stefani
Wine Name Blanc de Blanc Brut
Style Fresh & Floral
Vintage NV
Main Grape Glera
Other Grapes 15% Chardonnay; 5% Pinot Blanc
Size 75cl
Closure Cork
A.B.V. 0.11
Production 10000
Aging 3 months on lees in SST
Soil Aluvial
Time to drink Now - 2024
Winemaking Detail Grapes are destemmed and soft pressed, followed by cool static clarification and fermentation using exclusively wild yeasts in stainless steel vats at 18°C. The wine is then racked before a second fermentation using the Italian method, after which the wine stays on the lees for a further 2 months. The lees are frequently mixed (battonage) in order to increase the texture and richness.