Fonseca 10 Year Old Tawny is russet in colour with brilliant crimson highlights and a fragrant, ripe-fruit bouquet. Its smooth, silky texture and subtle oak nuances are balanced by a fresh acidity and tannic 'grip' that culminate in a long, elegant, plumy finish.
A reserve port blended for consistency of character and bottled when ready to drink. Full-bodied and fruity with a smooth, velvety texture balanced by firm, mouthfilling tannins, the black fruit flavours lingering onto the opulent finish.
Ruby port is a traditional style of port and Fonseca have been shipping Ruby since the company was founded over 200 years ago. Fonseca take great pride in their Ruby which has remained consistent in quality for over a century and a half.
Fonseca Tawny spends three years ageing in small wooden casks, generally holding about 630 litres. As it matures in cask, Tawny Port gradually loses the deep red 'ruby' colour of youth and takes on the seductive amber hue known as 'tawny'.
With grapes grown in the hills of Tuscany, aged in Slavonian oak barrels, Fontella wine is sure to please. It's no wonder the Chianti is so popular, with it's DOCG Sangiovese and Canaiolo blend at an affordable price put a smile on any taster's face.
The world's top-selling sparkling wine, Cordon Negro is Freixenet's flagship product, a crisply fresh and dry cava made from indigenous Spanish grape varieties. Vivacious and elegant, with zesty citrus flavours licking around the edges of the bready richness.
Freixenet Prosecco is golden straw with lively effervescence and fresh aromas of citrus, apple and flowers. Clean and fresh on the palate with tones of ripe lemon, green apple and grapefruit. The finish is light and fresh.
Freixenet Prosecco is golden straw-coloured with lively effervescence and fresh aromas of citrus, apple and flowers. Clean and fresh on the palate with tones of ripe lemon, green apple and grapefruit. The finish is light and fresh.
A rich, luminous ruby of appealing depth announces an equally complex nose, which reveals multi-faceted aromas of red and dark fruit, such as dried plum, blackberry, cassis and redcurrant, lifted by spicier impressions of black pepper and liquorice.