Bright gold in colour, this blend highlights red fruit aromas of cherry and strawberry, which then develop into attractive fresh pastry notes with a touch of cinnamon and spice.

Processing:

Whole bunch pressed and naturally settled for 24 hours.

Fermentation:

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

Lees Ageing:

Minimum 25 months.

Flexible partner for contemporary and classic English food pairings; from seared scallops to smoked eels to fish and chips.