Red Dessert

Marco Porello Birbet is a sweet, fizzy red made from partially fermented, bunched Brachetto grapes. It is low in alcohol (5%) and bursting with fantastic flavours of fresh raspberries, blackberries and blackcurrants. The low alcohol and good acidity makes it a great partner for desserts and fruit puddings. It is a real Piedmontese speciality!

Deep golden in colour with a distinct green olive hue. Exotic nose of honey, molasses, caramel and sweet spices. The palate is rich and viscous with concentrated flavours of orange peel, caramel and fig. The finish is lengthy and perfectly balanced. Try with a salty Spanish cheese such as Manchego or Mahon.

Natural sweet wine with an explosion of aromas and flavours expressing the concentration of soils at its highest potential. Produced with the best Mencía grapes picked when overripe to get fruity aromas with underlying mineral hints together with a beautiful balance between residual sugar and acidity. Sweet and concentrated mouthfeel surprisingly fresh and elegant with a velvety smooth finish.

The ultimate in pudding sherry, this PX is one of the finest we've tasted.

Alcoholic Ribena? Could be! But it's more than that - ripe grapes, roses and lychees on the nose, followed by flavours of cassis and dark red fruits and a surprising mouth watering acidity. Delicious!

Sweet wine made from Pedro Ximénez grapes dried in the sun and old wines. Ageing of 24 months in oak barrels, showing the Pedro Ximénez variety characteristics

Recioto Giovanni Allegrini is deep ruby red in color and has a spicy bouquet with hints of dried fruit. It is full and velvety on the palate.

Catherine Marshall's dessert-style Myriad, made from 100% Merlot, has been specifically crafted for washed rind cheeses like the famous Burgundian époisses.