Crafted in the traditional way, the base wine was fermented, then transferred to pressure tested sparkling wine bottles. A secondary fermentation was initiated in bottle to create the fine mousse (bubbles). The wine was then aged on yeast lees in situ, with frequent turning to allow its rich flavours to develop. After disgorging the yeast lees, the bottles were topped with a sweetened liqueur before finally closing with cork.
This refined sparkling wine was made in the time-honoured ‘methode traditionelle’ style, exuding a delightful array of fresh peach, vanilla biscuit, granny smith apple and citrus aromas. The palate is wonderfully creamy with fresh acidity and delicate fruit sweetness of citrus, apple, and marmalade flavours, intertwined with a fine mousse and delicious breadiness, culminating in a satisfyingly persistent off-dry honeyed finish.
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