Product description
Hand-picked from estate vineyards in Kent and West Sussex, harvested from early October to early November. South-facing sites, diverse soils, and careful clone selection contribute to balance, ripeness, and complexity. Whole-bunch pressed and naturally settled for 24 hours, the juice undergoes a 10-day fermentation below 20 °C using specialist sparkling wine yeast. Primarily fermented in temperature-controlled stainless steel, with a small portion in oak barrels. Bright gold with aromas of cherry, strawberry, and delicate pastry notes. The palate is fresh and clean, with citrus lift, soft stone fruit, and a long, refreshing finish.
