There are loads of reasons, but the main one is convenience. Each slimline can is a single-serve (200ml), so you don’t need to drink, or even worse, waste the whole bottle in one go.

Plus, corked wine will never be an issue because there is no cork. Corked wine is when the cork has been contaminated with a compound called TCA, or to give it it’s full name, trichloronanisole, which makes wine undrinkable.

There’s no risk of oxidation or reduction because wine in a can isn’t exposed to light or air.

And when it comes to storage, there are fewer breakages, it’s easier to store and quicker to chill.

It’s the law. Yep, under EU law, sparkling wine has to be bottled at a pressure between 3-6bar, needs a mushroom cork that’s wrapped in wire and must be naturally fermented. 

While we’re naturally fermented, we’re below 3bar (2.5bar, should you be wondering). This means we can be called semi-sparkling or frizzante. 

Yes. Unlike many other wines, we use betonite clay and kaoline clay to trap the yeast, tannins, and protein-based particles during the filtration process. 

Less than Prosecco is the hot news. Prosecco tends to come in at a hefty 14gr/l, Whereas Quello is expertly blended to use the natural sugars in the grape to a minimum quality of 5.5) g/l of sugar. That’s less than 60 calories per can!

Quello undergoes a flash pasteurisation process that allows us to use considerably fewer sulphites and still remain stable, with no protein residual or risk of fermentation.

Nope. Although we first launched here. Since then, we are sold in France, Netherlands and Sweden. With interest from Japan, South Korea, the US, West African countries and Israel. So, world domination is looking good.

Get in touch with Roberta, right now by calling her on [telephone no.] or by sending over an email to [email address].