Blanc de Blancs

The grapes were hand-harvested into bins in the cool of the morning. They were then whole-bunch pressed into part stainless steel and French oak barrels (25%). Selected yeast was used for primary fermentation with no malolactic fermentation allowed. Using only wine from free-run juice the final blend was bottled where it then underwent, according to the traditional method second fermentation in the bottle. This is followed by bottle maturation of approximately 36 months, and only then was it disgorged, corked and labelled.

This complex and indulgent sparkling wine displays clear fruit aromas on the nose, with hints of lime, toasted bread, and hazelnut. The palate is creamy and textured, featuring explosive acidity and a long, elegant finish.