How long have you owned the farm?
We have been running the farm, including the restaurant and other businesses we have for about 9 years, but the farm itself exists for many years, probably from the era of my father and grandfather.

What is the philosophy behind Ampelostrates?
Our philosophy is to make people feel happy based on a truthful, authentic experience. Whatever we have available in our restaurant it is grown straight from our garden, the grapes, the tomatoes, the raisins, the olive oil – everything.

Also, the name of the business has a compound meaning – it combines the vines, which is our great passion with the streets and paths we’re crossing with the horses to get to the vineyards.

There are different ways that people pronounce it, Ampelostratis or Ampelostrates – there are always arguments about that with my wife or other friends, but at the end, it’s where you want to give more emphasis. Ampelo(stratis) – places emphasis on the road and (Ampelos)trates – gives more emphasis on the vines.

Tell us about your wine, how do you make it, how long does it take, how does it taste?
Zakynthos has amazing vineyard products similar to the rest of Greece and in Zante we have recorded from the ancient time around 40-50 local grape varieties. My father and grandfather, but mainly myself and my children looked for most of these varieties in Zakynthos and we have the philosophy to revive and use the vineyard in the best possible way and also get rid of the industrial wine that has intruded our lives. The wine business is a fantastic working activity and it takes so many different forms – nobody can’t really say that makes the best wine ever because it has myriad parameters that play a role in its production. For example, if you try wine from three different vineyards the wine won’t taste the same – imagine when wine comes from 50 different vineyards due to different environmental conditions and temperatures it will always taste different.

We work hard to produce a good result and we make it happen. In general, the new generation experiments a lot and produces very good quality wine. Often times you hear people complain, especially those who lack knowledge that a tsipouro is made out of arbutus, sour cherries or damson fruits. Yes, this usually is how people produce it in North Europe because they don’t have good raw materials. When you have this incredible raw material, the grape, that gets 13 on the Baume scale and then distill it and get out all the aromas, then there is no reason why you would use arbutus or sour cherries. Based on this process the wine and tsipouro has the best taste and quality. Nature equips you with the best variety of grapes, but you should also be competent enough to carry it out.

What makes Zakynthian products different from others? (from the wine to the olive oil etc)
The climate, the geomorphic of the island and the soil are the main factors that benefit the production of these products. More specifically, the high sunlight in conjunction with the high amount of rain (the highest in Greece). It produces excellent products and it’s also worth mentioning that it has one of the greatest flora in the Mediterranean – the biodiversity is also very wide, especially in wild plants and herbs – mainly Crete and Zakynthos have this type of diversity.

Can you tell us a bit more about the traditional farming in the island?
The income of the people here in the island was mainly based on agriculture and not so much from the tourism, as it does today and that’s because the climate, the temperature and nature benefit these types of agricultural activities. It is a blessed island and the amazing weather benefits especially the production of olives and olive oil, the olives here are amazing, the raisins, the vines and in the more mountainous areas people used to keep livestock and work on the wheat production.

But after the war of 1940-50 many people left the island so the agricultural business started to flourish again after the 1960s and you can now see many young people working in this sector and be

How do you think living on the island has an influence on the culture of the island?
If the way you live doesn’t go against nature and the human relationships that for sure has a positive effect in the culture – this is the direction you need to think. When you go over the limits that this island can accept then this can cause trouble.

You have to stick with the island’s values and become one with it.

Learn more about Antonis here.

In 2002, she was the lead in the film N’gopp – Lasciatemi sognare. In 2003 she had an important role in Tutto in quella nott. In 2006 she starred, along with Neri Marcorè and Vincenzo Salemme, in Baciami piccola.

She has also worked on a lot of television series & television films.

Elena defines her work as a perpetual “Work in Progress” where one has to continually create a character, build it inside and then disassemble it at the end of the shoot, to begin to interpret a new role and personality, always trying to maintain the mental balance that inevitably Is tested every time, from this complex line of work, beautiful and full of emotions.

Where’s the most memorable place you’ve enjoyed a Glass of Bubbly?

It was a very romantic occasion a few years ago, a young man invited me out for dinner. As soon as we arrived at the restaurant, we had a table booked in a private room where it was the only two of us, surrounded by books and barques. We had Dom Pérignon throughout the dinner and I must say I will always remember the evening as it was a very nice surprise indeed.

Which is your favourite Champagne or sparkling wine?

Talking about Champagne, my favourite Glass of Bubbly is Louis Roederer Cristal, but I must say I do not always drink sparkling wine. In fact, when I am attending a premiére of one of my movies, or an after-party, I am never 100% sure about the quality of the wine and therefore I might end up not appreciating many of them.

Being from Naples, you must enjoy some fabulous food, have you tried the sparkling wine made in Campania?

I am really passionate about food, especially traditional dishes from my hometown. I have recently been to Pozzuoli, near Naples, where I had the opportunity to taste and enjoy a sparkling wine originally from Grotta del Sole. An excellent Glass of Bubbly called Asprinio di Aversa.

What does Champagne mean to you and why?
A: Success
B: Celebration
C: Romance
D: Enjoying great company

I think that Champagne is a bit of everything actually. They say that Champagne is also a low-calorie wine. I am not sure if this is true, but I really appreciate this wine and I always have a bottle ready in the fridge. It is a celebration wine, plus something you drink when you want to wish good luck to someone. Champagne is definitely something more than your usual glass of wine.

Of all the Italian sparkling wines, which do you enjoy the most?

The Cuvée des Blancs and as mentioned before the Asprinio di Aversa.

What is your favourite sparkling wine & food pairing?

For me, the preparation of the table is a ritual. A nice handmade tablecloth, elegant plates and cutlery, beautiful glasses. I like a nice bruschetta with claws, seafood spaghetti or taglioni. When I am not eating pasta I usually order oven baked turbot with potatoes. There is nothing better than enjoying good food matched with a deliciously fresh glass of sparkling wine, to enhance the experience even further.

Where’s the most memorable place you’ve enjoyed a Glass of Bubbly?

It has to be on stage at a Barry Manilow concert in Las Vegas. I’m a huge fan and my husband Simon bought tickets for us to go to see him play at the Hilton there. He did think the tickets were quite expensive, but being the old romantic he is and the fact they were some of the last ones, he went ahead…without reading the small print.
When we got to the concert we were ushered on to the stage where there were 3 tables for 2 at which we were served unlimited Champagne until Barry came on to the stage.

He then realised why the tickets were so expensive – but at least I also got a kiss from the man himself (not my husband), before he started singing! What an amazing night that was.

Which is your favourite Champagne or sparkling wine?

I have a Parisian friend who once introduced me to Billecart-Salmon Brut Rosé – the most fabulous Champagne in the whole world – he used to drink it after a meal…I say drink it anytime.

What does Champagne mean to you?
A: Success
B: Celebration
C: Romance
D: Enjoying great company

All of the above – although there doesn’t have to be a reason to drink it – does there? Cheers.

@swvictoriag

Where’s the most memorable place you’ve enjoyed a Glass of Bubbly?

On the deck of the Royal yacht Britannia. The Queen was hosting a drinks reception for members of the press travelling to cover her state visit to South Africa in 1995. It was the first time I met her and have to admit to being a bit shaky! Some Champagne hit the deck. It’s fair to say that as soon as we were introduced to Her Majesty she immediately put us at our ease with some marvellous jokes about various countries’ national dress. She expressed concern for one nation whose dress consisted of a single feather. She said she did worry for them when it was cold.

Which is your favourite Champagne or sparkling wine?

Different Champagnes seem to suit different times. In the heat of Wimbledon this year a glass or two of the Lanson white label was a perfect antidote. Berry Brothers do a wonderful Champagne – at least a bottle of which I get every year as a birthday present from my Mum! If at home and someone drops in, it’s hard to beat a bottle of Prosecco for getting things cheery and relaxed.

What does Champagne mean to you?
A: Success
B: Celebration
C: Romance
D: Enjoying great company
It works on all counts. Gone are the days where it was something of an ‘elitist’ brand. I think I would go for a letter not there… F, for Fun.

@BBCSimonMcCoy

Simon is pictured with his wife Victoria Graham (McCoy)

Where’s the most memorable place you’ve enjoyed a Glass of Bubbly?

I think it would have to be on the terrace of a stately home that I refurbished in Wiltshire for one of my clients. We all sat out in the blazing sunshine, taking in the breathtaking views and reaping the rewards. The job took us nearly 2 years and when it was finished, it was certainly worth celebrating!

Which is your favourite Champagne or sparkling wine?

My favourite is Veuve Clicquot Rosé.

What does Champagne mean to you?
A: Success
B: Celebration
C: Romance
D: Enjoying great company

Champagne means all of the above to me. It is too good to only drink occasionally – life is short!

@NoushkaDesign
noushkadesign.com

Where’s the most memorable place you’ve enjoyed a Glass of Bubbly?

Many many years ago on my 30th birthday. I hired out a bar near Waterloo, had a DJ, a photobooth, had tonnes of helium balloon and birthday cake. All my friends and family were there and they cracked open bottles of bubbly when I blew out the candles. Sharing that moment with all the people I love most in the world was wonderful.

What does Champagne mean to you?

A: Success
B: Celebration
C: Romance
D: Enjoying great company

D&B – Enjoying great company, because that’s always a cause for celebration!

What is your favourite food to eat with a Glass of Bubbly?

Every year Mary and Jeffrey Archer throw a ‘Champagne and shepherd’s pie’ Christmas Party at their home and I’ve been the last couple of years with my friend Andrew. I never thought shepherd’s pie would be such a great accompaniment – but my gosh, it’s divine.

@CharleneWhite

What are your thoughts on the future of English sparkling wine?

I think it has SUCH an exciting future ahead of it and I’m very excited to be part of the wine industry now – at the moment when it is turning heads all over the world. Every winemaking region that I visit these days is asking me about it, which goes to show the global awareness people have and that makes me very proud. That said, I would like to see more consistency in quality across the board. We have a few leading lights and that number is thankfully growing, but the English Wine Producers’ tasting in London this year, demonstrated the serious variability in quality and I would love to see that evened out.

Which sparkling wines or regions do you think are most underrated?

In my opinion, Franciacorta. Overshadowed by Champagne in terms of famous traditional method fizz and overshadowed by Prosecco in terms of Italian fizz, it’s such a shame. The consistency in quality across the region is great, Satèn is a nice USP that they could capitalise on as a region and it’s a very food-friendly style of bubbles, what’s not to love?

What is your favourite sparkling wine food pairing?

It’s a classic, but it works time and again for me… Traditional method fizz (Champagne and English fizz especially) and fish and chips are so delicious together, plus I love the contrast between a wine that’s seen as luxurious with a dish that’s seen as very down-to-earth.

Where’s the most memorable place you’ve enjoyed a Glass of Bubbly?

Sorry – but there are too many to choose just one! I’ve recently enjoyed a few glasses (!) of Lanson at Wimbledon – which is the brilliantly quintessential British summertime thing to do, but there are so many more, from trying wartime vintages in Champagne cellars themselves to celebrating birthdays and anniversaries of friends and loved ones, to sitting at the edge of peaceful Lake Iseo watching the world go by with a glass of Franciacorta. I could go on, AND ON!

www.janeparkinson.com

@jane_parkinson

What are your thoughts on the future of English sparkling wine?

I am super excited about the future of English sparkling wine. It is now becoming a well established industry and producers are getting more and more savvy about the best terroir and also how to handle dosage. I also think that as time goes on and more bottles are produced, there will be the opportunity to try more aged versions of English sparkling wine which would really allow the acidity and fruit of our wines to shine.

Which sparkling wines or regions do you think are most underrated?

Franciacorta. I absolutely adore the complexity, warm fruit and balanced acidity. It is also just stunning with food. I love to get friends to try it who normally find Champagne a bit too acidic.

What is your favourite sparkling wine food pairing?

Rosé Champagne with sushi … no brainer. My favourite cuisine matched with bubbles and my favourite colour. WIN!

Where’s the most memorable place you’ve enjoyed a Glass of Bubbly?

Atacama desert – horse riding with my family over Easter. We had basic camping gear, but my mum and I did ensure to pack a bottle of bubbles for Easter Day!

amelias-wine.com

@amelias_wine

What are your thoughts on the future of English sparkling wine?

The great thing about English sparkling wine is that it’s no longer about the future. It’s about the now. England makes some of the most thrilling, exceptional sparkling wines in the world. And there’s a consistency and style that’s becoming recognizable and distinctive. The risks aren’t likely to come from making too much or watching quality slide, but they do possibly come from a bit of infighting and parochialism. I’m dead-set against specific PDOs like ‘Sussex’. If you live in Baton Rouge or Shanghai or New Delhi you want a brand like, say, Hambledon and a country, England or Wales. You don’t want to have to work out precisely why Sussex is different from Hampshire. Or what Sussex is. Let’s see more great wines and promote the name of our home nations.

Which sparkling wines or regions do you think are most underrated?

When I was a wine merchant I found the Aube often makes a style of Champagne that people find more approachable and welcoming, but it sits in the lee of great wines from further north. Filming The Wine Show we had phenomenal sparkling wines from Graham Beck in South Africa. I’d known them for a long time and it was great to see the crew looking delighted and slightly surprised when they tried the wines. England undoubtedly remains underrated across the board, whereas I suspect in places like Italy it’s more specific. Franciacorta is a jewel hidden under the sheer commercial weight of Prosecco. When we filmed in Shanghai we had the first release of Grace Sparkling from China. China is probably simply not ‘rated’ let alone ‘underrated’. But if you ask that question in a year or two I think that China would be creeping onto lists like this.

What is your favourite sparkling wine food pairing?

Without a doubt it’s Australian sparkling red and curry. It’s a local thing really. I was born in Bradford and live nearby and a lot of the curry restaurants are dry, but there are places you can bring your own beer or wine. We were at The Lumb Lane Sweet Centre for a party a few years ago. It serves wonderful, authentic, Kashmiri food from Pakistan and I thought the weight and ripe fruit of a sparkling Shiraz with the fresh, cool lift of bubbles would work well. I wasn’t wrong. I never go back with anything else now. You may have to trust me on this but it’s especially good with lamb’s trotters and bitter gourd.

Where’s the most memorable place you’ve enjoyed a Glass of Bubbly?

Sparkling wine is magical because it turns familiar places and familiar moments into something special. I am (in many ways) the luckiest man in the world because my fiancée has spent most of her career working with Champagne and she brings her work home with her. There is something about that mouth-filling perfume of Champagne that sets it apart. Christina opened some Devaux Stenope at our house in The Yorkshire Dales a while back. We were in the garden, by the river in our tiny village in the early summer. It reminded us you don’t need to go to the other side of the world for a wonderful experience and to be honest it’s the kind of thing I’d remember for years and years.

www.joefattorini.com

@joefattorini