Our DOCG Prosecco has been rated as the best in the world by one of the top wine critics in the industry, James Suckling. Cucina & Vini, Italy's leading food and drink magazine, has rated our Prosecco as the best in Asolo.
We pride ourselves on being vegan. Unlike many wines on the market, which use animal products as a filtering agent, we use clay.
We are one of the few sparkling wines that use 100% renewable energy in our production process. On top of this, we plant a tree for every order and use carbon neutral couriers to deliver our Prosecco to you.
We keep sulphites, the stabilizing compounds in wine that have been known to exacerbate the effects of a hangover in certain individuals, to a minimum. As a result, we are classed as a natural wine.
Typically wines that are high in sugar tend to be poorer quality. In order to let our grapes do the talking, we keep the sugar levels low. Both of our wines are Brut and use around 7g of sugar per litre, which is about 75 Kcal per glass
Reviews
"Texture is light and bubbly and flavour is perfect. It really is the best Prosecco I've tasted".
"Beautifully packaged and it tasted fantastic, the best I have ever had."
"From the moment you receive the beautifully packaged bottle of Pale Fox to the moment you take a sip, you can only smile."
"Swift delivery, lovely packaging, stunning bottle and the best bit was the Prosecco itself, which was fabulous"
"For sure the best Prosecco I've ever had and will definitely be buying more! Thank you!"
Club
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Cocktails
Signature Serves
Delicious cocktails, from the simple to the more complex, with accompanying recipes. Designed specifically to be made at home.
PALE FOX SPRITZ
Ingredients
20ml Dry Vermouth
20ml Elderflower Cordial
10ml Lemon Juice
Pale Fox to top
Glass & Garnish
Large copa glass filled with ice
Mint, cucumber
Method
Combine and add garnish
FOXGLOVE
Ingredients
40ml gin
15ml lemon juice
25ml lavender syrup
1 egg white
Pale Fox to top
Glass & Garnish
Coupe Glass from freezer
Lavender flower (optional)
Method
Add all ingredients except Pale Fox to shaker, shake
Double-strain into glass
Top with Prosecco
Add garnish
WILD STRAWBERRY SPRITZ
Ingredients
20ml Campari
20ml Strawberry Syrup
Pale Fox to top
Glass & Garnish
Large Copa Glass filled with ice
Blood Orange Wedge
Method
Strawberry syrup: combine equal parts strawberries, sugar and water, simmer for 5 minutes and strain, cool
Combine ingredients
Add garnish
STONE FRUIT FIZZ
Ingredients
50ml cognac
1 Tsp apricot jam
1 egg white
20ml Lemon juice
Pale Fox to top
Glass & Garnish
Coupe glass from freezer
Method
Shake all ingredients except Pale Fox and double-strain into coupe glass
Top with Pale Fox
RUBY RUBY
Ingredients
50ml Rhubarb Liqueur
Ice
Pale Fox Rosé to top
Glass & Garnish
Rocks glass
Edible Flower
Method
Add rhubarb liqueur to glass
Add ice
Top with chilled Pale Fox Rosé and stir gently
Add edible flower garnish
OUTFOX
Ingredients
50ml Italicus
Top with half Pale Fox Rosé and half Pale Fox Superiore
Ice
Glass & Garnish
Wine glass
Edible Flower
Method
Add Italicus to glass
Add ice
Top with chilled Rosé and Superiore and stir gently
Add edible flower garnish
SOFT TOUCH
Ingredients
50ml Rinquinquin
25ml Cocchi Americano
10ml Lemon Juice
Dash Peychauds Bitters
Top with Pale Fox Rosé
Glass & Garnish
Wine glass
Peach slice
Method
Add Rinquinquin, Cocchi, lemon juice and bitters to glass
Add ice
Top with chilled Pale Fox Rosé and stir gently
Add Peach slice garnish
Rosé Sbagliato
Ingredients
35ml Campari
35ml Red Vermouth
Top with Pale Fox Rosé
Glass & Garnish
Rocks Glass
Orange Peel
Method
Add Campari and Vermouth to glass
Add ice
Top with chilled Pale Fox Rosé and stir gently
Add Orange peel garnish