Sparkling Wine

Buy Sparkling Wine online and access the world’s most celebratory, technically demanding, and collector-driven effervescent wine category Champagne, Prosecco, Cava, Crémant, and natural pétillant expressions from the finest producers across France, Italy, Spain, and beyond, all sourced from authorized importers and shipped directly to your door. Checkout is fast, every bottle is sourced from verified inventory, and the full range from everyday celebratory pours to the most allocated prestige cuvées in the fine wine market is ready to browse right now. Scroll through the complete Sparkling Wine collection in the grid below and add your bottle to cart today.

The Legacy of Sparkling Wine

Sparkling wine’s origin story is one of the most mythologized and factually contested narratives in the entire history of beverage production the legend of Dom Pérignon, the blind Benedictine monk at the Abbey of Hautvillers in Champagne, calling his fellow monks to come quickly because he was drinking stars, is a compelling piece of brand mythology that bears almost no relationship to the documented history of how effervescence entered the wine of the Champagne region. The historical record is considerably more prosaic and considerably more interesting. Champagne’s cool northern climate regularly caused fermentation to stop prematurely in cold autumn temperatures, only to restart the following spring when temperatures rose by which point the wine was already bottled and sealed, trapping the carbon dioxide produced by the resuming fermentation inside the glass and creating pressure that either produced a lightly sparkling wine or, more commonly in the era of inadequate glass technology, shattered the bottle entirely. English scientists and glassmakers, not French monks, were the first to document and deliberately exploit this secondary fermentation in bottle Christopher Merret presented a paper to the Royal Society in London in 1662 describing the deliberate addition of sugar to wine to provoke bottle fermentation, six years before Dom Pérignon entered the Abbey of Hautvillers. The méthode champenoise that the Champagne region eventually codified and legally protected primary fermentation, blending of base wines, secondary fermentation in bottle induced by the addition of liqueur de tirage, extended aging on the lees, riddling, disgorgement, and dosage was the product of two centuries of incremental refinement by dozens of producers, négociants, and house chemists, not a single inspired discovery.