The Swan in Clewer

Vineyard: Prosecco grapes are harvested from vineyards near Venice.

Vinification: Prosecco grapes are pressed gently to make a high quality and freshly acidic must. Cold settling for around 12 hours follows. The clear juice is then fermented to make a still wine. Sugar is then added and a secondary fermenation takes place in autoclaves under pressure to ensure that the bubbles are formed.

Food Matching: Delicious on its own, this lighthearted wine will also accompany canapés to perfection.

Vineyard: Glera grapes are grown in vineyards within the Treviso DOC, where they benefit from a great natural micro-climate that ensures exceptionally high quality wine. Grapes are harvested slightly early in order to preserve their acidity and delicate fruit flavours, allowing for a level of elegance in the final wine.

Vinification: Grapes are handled carefully, without exposure to oxygen, in order to preserve the delicate character and aromas within the wine. Fermentation takes place in stainless steel tanks with temperature control, following the classic Charmat method that is typical of the Prosecco region.

Food Matching: Delicious on its own, this lighthearted wine will also accompany canapés to perfection. In bars in Venice it is served by the glass, which is known as an 'ombra' or shadow. It accompanies 'ciccheti' which are basically tapas. Small portions of salt cod on polenta are a classic!

Vineyard: Grapes were hand harvested for the ultimate in care from the Hampshire vineyards.

Vinification: This wine is a testament to our signature style, whereby after the grapes were harvested, 25% of the total blend was barrel fermented in three-to-four year old white Burgundy giving the wine lovely texture and richness. The wine spent 8 months in tank and barrel on its fermentation lees. There was no stirring or addition of sulphur dioxide, with occasional topping up.  Tirage took place in July 2011 and then the wine spent 21 months ageing on its lees with a further four months on cork after disgorging.

Food Matching: This is the perfect aperitif or celebration drink, it is the flawless accompaniment to any party, enjoyed with any canapé.

Vineyard: Sourced from one of the Western Capes most modern co-operatives.

Vinification: The grapes are gently pressed before fermentation in stainless steel tanks at controlled temperatures, this helps to preserve the natural fruit and keep the wine tasting as fresh as possible.

Food Matching: This wine is perfect for drinking by the glass but also compliments light seafood dishes and salads.

Vineyard: 100% Pinot Grigio grapes, harvested from ancient vineyards near Verona which are mostly planted using the tendone or pergola training system.

Vinification: This Pinot Grigio is gently crushed, cold settled, and fermented at controlled temperature in stainless steel. After racking and filtering the wine is left to mature in tank before bottling..

Food Matching: Lovely on its own as an apéritif, this is also a delicious match for fish, summer salads and white meats. Also a great match with a simple antipasto, especially Seafood or vegetarian option.

Vineyard: Sourced from 400Ha of South facing slopes, between 100 and120m a.s.l. The soil is a clay and limestone mix, the vines are between 5 and 10 years old and they are planted at a density of 3300 / Ha with no irrigation..

Vinification: The grapes were chilled upon reception and the skins lightly broken up before a cold maceration of wine and skins prior to a gentle pneumatic pressing of the grapes. A controlled fermentation took place in steel tanks with the temperature not exceeding 18°C. Filtered and fined from tank with no oak ageing.

Food Matching: Grilled halibut steaks, Bombay fish steamed in banana leaves, pasta with shrimp and basil vinaigrette, citrus tarragon chicken and pork chops with spicy citrus marinade could all work well, nothing too heavy or spicy.

Vineyard: All vines are cane pruned and on Vertical Shoot Positioning (VSP) trellises.

Vinification: Harvested over 7 - 10 different picks, we are looking for a range of flavours to blend. Minimum brix levels of 22 must be achieved to get the flavours we are after. Harvested from 1st April to 15th April, all harvesting is done in the cool of the night. Machine harvested and trucked to the winery within 90 minutes. All Sauvignon Blanc grapes are de-stemmed by the Machine harvster which has the latest in selective process technology. This results in fruit which still has some whole berry content once it hits the press. We use a gentle press regime to reduce phenolic pick up in the juice.

Food Matching: Try this with Asian fish dishes like scallops or prawns in spicy sauces such as thai green curries. Grilled squids or swordfish as well as goat cheese salads. It works well with herbs such as dill, basil and coriander.

Vineyard: Niederösterreich is the region around the capital Vienna and is Austria's largest wine-growing area. Loess soils, hot days and cool nights make it the true homeland of Grüner Veltliner, Austria's number one grape variety. Here it finds optimal conditions in the Loess soil and the climate.

Vinification: The grapes were destemmed, crushed and macerated for 4 hours before being pressed very gently. Fermentation took place with automatic temperature control at 18°C. The wine was stored in stainless steel tanks and was bottled at the cellar.

Food Matching: It pairs wonderfully with light, fresh salads and classic Viennese cuisine, such as Paprikahenderl (Paprika Chicken).

Vineyard: Lavender filled, Mediterranean edged Provence; warm days, cool nights and of course sunshine! Perfect for Rose viticulture.

Vinification: Crushed, de-stemmed and immediately pressed to ensure the trademark delicate Provence pink colour. Fermented in temperature-controlled stainless steel. Aged over the winter on the fine lees before racking, filtration and bottling.

Food Matching: Try with a crab and tomato timbale. This wine will also pair beautifully with grilled asparagus

Vineyard: Pinot Grigio grapes have a light colouration of the skin, unusual for a white varietal. This tint can be seen in the finest Pinot Grigios as a delicate copper tinge when yields have been kept low and therefore concentration within the grapes is good.

Vinification: To make this Pinot Grigio blush, the grapes are crushed upon reception at the winery and instead of separating immediately from the skins the must is left to cold macerate with the skins before fermentation in temperature controlled steel tanks. The different parcels undergo various lengths of skin maceration and the final wine is a blend of these various component parts. There is no oak used at all and fining, stabilisation and bottling are all carried out in the most hygienic conditions on site at the winery, eradicating any risks of spoilage due to transportation or a third party.

Food Matching: This is the perfect summer drinking wine. It is deliciously refreshing by itself and ideally parnets salads and fish but can also be drunk with grilled or barbecued red or white meat, pizza and pasta thanks to its versatility.

Vineyard: A gem from Elias Lopez, these vineyards are organically farmed and planted on ancient soils in the Tomelloso subregion of Castilla la Mancha. These vines are trained on trellis to allow adequete air flow and sunlight to develop prefectly ripened fruit.

Vinification: The fruit is brought into the winery and only the premium 'Free Run' juice is used to craft this wine. This 'Free Run' juice is then racked to stainless steel for temperature controlled fermentation always ensuring minimal intervention to protect the typicity of the varietal in these incredible value wines.

Food Matching: A wonderful pairing with salads, risottos, pastas and white meats.

Vineyard: Hand selected bunches are picked from superior quality vineyards within the Bodegas Santa Ana estate in Cuyo, Mendoza. Vines are planted on deep and stony soil.

Vinification: After de-stemming, the bunches are crushed and the juice is fermented with extended skin contact, beginning in stainless steel tanks at a controlled temperature and finishing in French barrique, a proportion of which are new. The wine is bottled after filtration and cold stabilisation.

Food Matching: A great partner to red meat dishes, particularly when a rich sauce has been used. Try it with a slow braised lamb shank with parsnip puree for example. Ideal red for any barbecue, or for pairing with medium-strength firm cheeses.

Vineyard: The vineyards in Navarra share both the cool climate of the Atlantic and the warmer continental climate inland. With careful attention to detail grapes ripen perfectly and are handpicked and transported to the winery in small crates to avoid any damage and oxidation.

Vinification: Made from Tempranillo grapes (88%) with a small amount of Merlot (8%) and Grenache (8%) the grapes were fermented in stainless-steel tanks at temperature between 25 - 26ºC until alcoholic and malolactic fermentation was completed. The wine was then aged for 3 months in American oak before stabilisation and bottling.

Food Matching: All kinds of meat, river fish, stews and cheese.

Vineyard: Sourced from one of the Western Capes most modern co-operatives.

Vinification: The grapes are gently pressed before fermentation in stainless steel tanks at controlled temperatures, this helps to preserve the natural fruit and keep the wine tasting as fresh as possible.

Food Matching: Grilled rib-eye steaks with roasted peppers, beer-marinated lamb with peppercorn sauce or grilled lemon and garlic leg of lamb with coriander chutney.

Vineyard: TBC

Vinification: Grapes are destemmed and then crushed before undergoing controlled fermentation in vat at an average of 25°C. The wine is then aged in stainless steel tanks.

Food Matching: With its bold red fruit and earthy-meaty notes, Carignan is ideal with richer poultry dishes (turkey, duck), roasted pork, rabbit or even a meaty beef brisket.

Vineyard: McGuigan Zero source and select great quality fruit from premium vineyards in South Eastern Australia. It’s perfect for the alcohol removal process, ensuring the best possible alcohol-free wines.

Vinification: State-of-the-art spinning cone technology creates McGuigan Zero. Draw the wine into super fine layers and bingo, you get great vaporisation. So, this allows alcohol removal at lower temperatures than ever before. And this gives you a truly beautiful taste. The flavour profile and characteristics of each variety are as you would expect, proving that you don’t need alcohol to enjoy a full-flavoured experience in the glass.

Food Matching: Excellent with fish, shellfish and salads.

Vineyard: An alcohol free sparkling wine from the McGuigan Zero range. Elegant and refreshing, featuring crisp pear and green apple, lively bubbles and an attractive crisp finish. Perfect when celebrating any occasion or enjoy as an aperitif. McGuigan have over 15 years' experince in low and no alcohol wine production. All their wines are grape-derived, with no artificial sweeteners or additives, ensuring their alcohol free wine is of the highest quality possible. Perfect for any occasion where you want to enjoy wine without the alcohol.

Vinification: ost fermentation, we use the latest spinning cone technology, working at low temperatures to gently remove the alcohol, ensuring the wines maintain their delicate fruit flavours. Our wines are all grape-derived, with no artificial sweeteners or additives used in the process ensuring our alcohol-free wine is of the highest quality possible.

Food Matching: Perfect when celebrating any occasion or enjoy as an aperitif. Excellent with cured meats and antipasto.