Freixenet, pronounced 'fresh-eh-net' is a light Cava appreciated for its intense freshness. The high content of the Parellada grape coupled with fermentation at a controlled temperature of 12 degrees C produces fine, intense and fruity aromas. Brilliant pale yellow in colour. Fine and persistent mousse. Clean and light on the palate with an elegant and long length.

Transparent and clean lemon yellow with small bubbles and an aroma that is delicate and refined with lime and golden apple hints. Rich in the mouth with pronounced citrus flavours. Aged for 24 months lying horizontally in the bottle.

The pale straw colour and aromas of ripe citrus fruits indicate the chardonnay origins of Pelorus nv. A bouquet of apple and lemon complements fresh bready notes derived from two years bottle ageing on lees. The deliciously crisp palate displays toasty, creamy complexity, enhanced by a lingering nutty finish. Chardonnay and pinot noir grapes are sourced from several grower and estate vineyards located within the Wairau Valley in Marlborough. Soils vary from stony free draining gravels to fine silt loams containing some clay. Vineyards are planted at a density of 1850 vines/ha and in an average year yield 9 tonnes/ha. The vines are trained to a standard vertical shoot positioned canopy. As a non-vintage sparkling wine, the final Pelorus blend comprises base wines from several seasons. The pinot noir and chardonnay grapes for Pelorus are harvested when the ideal balance between acid and sugar levels is reached for the production of premium sparkling wine. The naturally high acidity found in grapes grown in the Marlborough region ensures elegance and crispness in the final wine. Several different clones of chardonnay and pinot noir are used in the vinification of Pelorus NV. All grapes are pressed without crushing and the juice is given a short period of settling which is followed by racking and inoculation with a pure strain of Montrachet yeast. The base wines are fermented and aged in a mixture of stainless steel tanks, large oak vats and small French oak barrels. Following a spontaneous malolactic fermentation the wines are left to age on lees for a further eight months prior to blending each November. The chardonnay predominant blend is put on tirage using prise de mousse yeast the following February and subsequently allowed to attain a minimum of two years lees ageing in the bottle before disgorgement.

A pale, bright, straw-yellow colour with small enduring bubbles which form a crown. On the nose this cava is elegant with a wonderful yeast complexity. Hints of vanilla and lime and on the palate is lighly acidic and elegant, revealing fruit in the finish.

The best red Garnacha grapes from the Faustino vineyards, part of the extraordinary 2004 harvest, were used to profile and vinify the Faustino Group's latest creation, the Cava Brut Rosado. Attractive, luminous, delicate raspberry pink with abundant and peristent fine bubbles that form a lovely crown. Clean, fresh, fragrant aromas of ripe fruit set against a floral background reminiscient of the grapes used. Fresh, well-structured and modern on the palate, uncovering subtle fragrances culminating in tasty, well-balanced flavours. From Spring to Autumn, bringing together the colours of life. It is the ideal companion for special celebrations, to be enjoyed with hor's d'oeuvres, cold cuts, jellies and rice dishes.