Whole bunched pressed, clarified and cold fermented to enhance freshness in stainless steel tanks. Base wine then undergoes secondary ferment in the bottle. Aged on yeast lees for a minimum of 12 months for added complexity and creaminess before release. Carefully disgorged to remove yeast lees and then assembled for packaging.
A traditional methodè Sparkling wine with a lifted nose of fresh citrus and apple characters. The palate is delicate and offers fine bubbles with apple, citrus and cashew notes with a creamy texture.
Ideal wine for a celebratory toast for any special occasion. Served as an aperitif or with any seafood dish such as oysters and scallop or to celebrate any special occasion
Ready to be enjoyed now or can be carefully cellared for up to 5 years to develop secondary aromas and flavours of honey and toasted nuts from bottle aging.