window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'UA-162737154-1');

Vegan

show blocks helper

Product Filters

  
  • Sale!
    Pieropan's estate covers 58 hectares of vineyard which are situated on the stony hills of Soave Classico. The Pieropan family has been producing wines in Soave since the 1890s. Indeed, they were the first producer to bottle a wine with the name Soave on the label in the early 1930s. Nino Pieropan took over from his father in 1970 and was the first producer in Soave to make a single-vineyard wine, 'Calvarino', in 1971. Nino's two sons, Andrea and Dario, took over the running of the estate in 2017 when Nino fell ill and before he passed away in April 2018. From the 2015 vintage onwards, all Pieropan wines are organically certified. The grapes were grown in the vineyard of 'La Rocca', which takes its name from the adjacent medieval castle and fortress (La Rocca) that dominated the town of Soave, just east of Verona. The soil in La Rocca is unique in Soave in that it is a limestone outcrop (the same soil as in Valpolicella Classico) in a sea of basalt. Because of this soil, the family feels they get sufficient ripeness in the Garganega to make a wine solely from this variety. The selection of the grapes is made in the vineyard, before arriving in the cellar. After gentle, whole-bunch pressing using a nitrogen press, there was a short period of maceration on the skins followed by fermentation at 20ºC in stainless steel tanks and 500 litre oak casks. 60% of the wine remained in 500-litre oak casks while the remaining 40% was aged in 2,000 litre 'botti' or large barrels for one year. The wine was then aged for four months in bottle before release. 'La Rocca' is golden yellow in the glass, with intense, concentrated perfumes that follow through to the palate. On the nose, classic La Rocca aromas of nuts and exotic fruits lead to an elegant and beautifully balanced palate, with notes of spice and a long finish. The long finish has a light mineral edge. Goes well with clams and gnocchi, squid ink linguini, scallops, mushroom risotto, breaded camembert (French cows cheese) cannelloni with ricotta, Caprese salad (Italian Insalata Caprese), crab cassolette or creamed mushrooms Vegan  
  • Out of stock
    Anarchy's flagship beer is crisp and fresh.  Blonde Star is light in body but certainly not in flavour. Brimming full of lemon, grapefruit, and passion fruit. Refreshing and bready, with a bright finish.  4.1% abv Vegan
  • Famous for his natural tonics, Don Cazacabel is a healer with powers that attracted Mexicans from hundreds of miles around. A fainthful student of Toltec, Olmec and Aztec traditions, his Tequila recipes only use the best, natural ingredients that the fertile land can offer and his philosophy has been the inspiration for Cazcabel Tequila.

    Cazcabel tequila is created in an independent micro distillery in the town of Arandas, located in the highlands of the Jalisco mountains in Mexico.

    The elevation of Arandas ensures that the agave are well hydrated and that they have mineral and nutrient rich soil which allow them to grow larger than anywhere else in Jalisco.

    Once harvested they use autoclaves to steam their piñas and start converting the carbohydrates and starches into fermentable sugars. Autoclaves have many benefits including being able to regulate temperatures which allow for an even cook and a beautifully clean tequila.

    After fermenting in steel tanks for 10 days, Cazcabel is distilled using a combination of copper pot and steel stills and then chill-filtered to get rid of any impurities. The combination of these processes gives Cazcabel tequila its well rounded but amazingly smooth and balanced flavour.

    Each sip comes with a fresh, crisp and earthy agave flavour, with a hint of citrus and a crack of black pepper. Good with sushi, carnitas, ceviche or Tequila lime vegan tacos
  • Famous for his natural tonics, Don Cazacabel is a healer with powers that attracted Mexicans from hundreds of miles around. A fainthful student of Toltec, Olmec and Aztec traditions, his Tequila recipes only use the best, natural ingredients that the fertile land can offer and his philosophy has been the inspiration for Cazcabel Tequila.

    Cazcabel tequila is created in an independent micro distillery in the town of Arandas, located in the highlands of the Jalisco mountains in Mexico.

    The elevation of Arandas ensures that the agave are well hydrated and that they have mineral and nutrient rich soil which allow them to grow larger than anywhere else in Jalisco.

    Once harvested they use autoclaves to steam their piñas and start converting the carbohydrates and starches into fermentable sugars. Autoclaves have many benefits including being able to regulate temperatures which allow for an even cook and a beautifully clean tequila.

    Cazcabel Reposado uses 100% agave, rested in American oak barrels for eight months and balances the beautiful, clean and earthy agave flavour of the double distilled blanco with the complex but subtle aromas of toasted oak. Blends nicely with Tajín sweet potato fries, mango sorbet, sushi and spicy dragon rolls or something off the BBQ! Vegan
  • Sale!
    La Gioiosa is one of Italys leading Prosecco producers and globally a top 5 Prosecco brand. Owned by the Moretti Polegato family and based in Treviso, in the heart of Prosecco country. Unique to the Prosecco region, the winery chills 100% of production prior to secondary fermentation to ensure optimum freshness. Every single glass is as fresh as the first of the vintage. Alcohol Free wines have just natural ingredients and but techniques to ensure it is alcohol free vary. This includes removing sugar pre fermentation to more sophisticated techniques of spinning the alcohol out through cones. Across Europe beers below 0.5% ABV are classed as alcohol free. In the UK drinks that are between 0.05% and 0.5% ABV are classed as non-alcoholic. Whole grapes are put into the pneumatic press for soft pressing. The resulting must, after a first racking, is placed into controlled temperature tanks at 0% where it remains until it is used for the production of 0% sparkling. Very pale straw yellow and an intense, fine and persistent perlage. Intensely fruity aroma with clear hints of ripe golden apple, exotic fruit salad and citrus fruits; a persistent flowery aroma reminiscent of acacia and wisteria flowers and typical of Prosecco. Great as an aperitif! Vegan  
  • The Winery by Laneberg Wine is Tyneside’s first Urban Winery. They handcraft wine from grapes grown in England with minimal intervention to let the true character of the grapes shine through. 93% Pinot Noir and 7% Rondo grapes from Somborne Valley vineyard, Hampshire. Crushed and destemmed, then fermented at 25°C in stainless steel using Laffort Zymaflore RB4 yeast, with regular pump-overs. Fermentation took approx. eight days, with four days extra maceration post ferment to maximise flavour. Pressed in hydraulic basket press. Aged in old French oak for four months and then filtered and bottled at the winery. Pinot Noir 2020 is a pale red wine with red fruit aromas and flavours such as wild strawberry, raspberry, and redcurrant. With subtle smoky spice from the five months in French oak barrels. Give it a whirl with patatas bravas, wild mushroom omlete, cold turkey & ham pie with cranberry topping or an Italian brunch torte! Vegan  
  • The Winery by Laneberg Wine is Tyneside’s first Urban Winery. They handcraft wine from grapes grown in England with minimal intervention to let the true character of the grapes shine through. 100% Rondo grapes from Somborne Valley vineyard, Hampshire. Harvested 30th September 2020. Crushed and destemmed, then fermented at 25°C in stainless steel using Laffort Zymaflore RB2 yeast, with regular pump-overs. Fermentation took eight days, with four days extra maceration post ferment to maximise flavour. Pressed in hydraulic basket press. Aged in old French oak for five months, filtered and then bottled at the winery. This red wine is a deep ruby colour, it has a medium body with aromas and flavours of blackberries and plums, with a light spice from five months in French oak. Fab with meatloaf and mustard sauce, spicy smoky shroom sausages with mini waffles or a lentil and beetroot burger with chilli salad Vegan
  • Out of stock

    No. 3 Fresh & Fruity A vibrant dry rosé from the Pays d'Oc

    Meet the new vintage Grenache Rosé canned wine, delightful pink wine with soft aromas of clementine wild strawberries and butterscotch. Fresh puckering grapefruit acidity, warm pepper spice and juicy orange citrus. The 2019 vintage is best served lightly chilled from the can and enjoyed with friends, or try pairing it with picnic foods like sausage rolls, goat's cheese or prosciutto ham. Santé!

    Rosé at a glance

    Size: 250ml | Grape: 100% Grenache | From: Pays d'Oc, France | Alcohol: 12.5% abv | Style: Fresh & Fruity | Vegan Friendly
  • Planted in 1972, formerly the most northerly vineyard in the world. Located in a three sided walled garden that has a radiating effect on the vines and raises average temperatures by approximately 1 deg C. The majority of the vines are pruned to guyot single and double depending on the strength of growth of the individual vine.The layout of the vineyard is slightly northerly to suit the layout of the land.The vineyard is tended to entirely by hand. First task is the pressing of the grapes, all of the sparkling wines from the English Wine Project are whole bunched press, they do not crush and destem as although this practice leads to greater yields and potentially more varietal flavour. Following the press, the juice is allowed to stand for 24 hours before being racked off. After racking inoculation takes place with yeast and a MLF bacteria to increase, the yeast is designed to aid the varietal characteristics, whilst the MLF softens the acids from malic to lactic bacteria. The fermentation is a controlled process and the juice/wine is fermented for approximately 3 weeks until dry and the sugar has converted to alcohol. During this period the wine is racked with bentonite only – making it a vegan and gluten free product. Post fining the wine is then filtered and bottled. All movements throughout the wines time in the winery is controlled and movements are kept to a minimum. Appearance – Pastel pink Aroma – wild strawberry, raspberry, rhubarb Taste – wild strawberry, raspberry, rhubarb, red apple, Grape variety: Pinot Noir ABV 12 % Good to go with chicken schnitzel, creamy risotto, chocolate desserts, goats cheese on salted crackers or something off the barbi! Vegan
  • Renishaw Hall’s vineyard was planted by Alexandra Sitwell’s father, the late Sir Reresby, in 1972. Up until 1986 it was certified the most northern vineyard in the world, 53 degrees 18 minutes north. This pretty, pastel pink rose is perfect for the weather warming up. Aromas of wild strawberry, raspberry, rhubarb follow through on the palate where you taste wild strawberry, raspberry, rhubarb and red apple. Produced by The English Wine Project theis is of very limited availability but it's a must try. Vegan and Gluten Free Grape variety: Pinot Noir ABV 12%
  • Vista Sierra Malbec is a fresh easy-drinking Malbec from high altitude vineyards in Mendoza. Forest fruits and black plum with hints of milk chocolate. This wine has a bright and crunchy fruit palate with supple tannins and a moreish finish. Try with a chunky burger oozing with a blue cheese type sauce, shrooms and curly chillie chips Vegan

Title

Go to Top