In all parts of the vinous globe there are sparkling wines produced, maybe not on the scale of champagne or Prosecco, but nevertheless where people make wine, they also like to put bubbles in it. Many follow in the footsteps of champagne using the same production methods and even grape varieties. There are some excellent examples: try the superb Pelorus from the Cloudy Bay stable in New Zealand; or closer to home the fizz of Ancre Hill Vineyards in Wales, the potential of which is ably demonstrated by Richard Morris where production is both organic and biodynamic.
5° Grappolo, Vino Frizzante, Fabio CeschinGlera 10.5% Vol
