Intense and rich, our Blanc de Noirs is characteristically red-fruit driven and precise. It enjoys extended lees ageing to develop its complexity and depth.

Processing:

Whole bunch pressed and naturally settled for 12 - 36 hours.

Fermentation:

10 days at 18-20 degrees C using specialist sparkling wine yeast. Fermented in temperature controlled stainless steel tanks with a small percentage fermented in old oak barrels for complexity.

Bottling Date:

June 2020

Lees Ageing:

Minimum 31 months.