Wiston Brut Non-Vintage

Winemaking - Grapes are hand harvested in late autumn, and the different varieties are pressed separately in whole bunches using a traditional, gentle Coquard basket press (as used in Champagne) to preserve the delicate fruit flavours and aromas of the juice. The juice is fermented in stainless steel tanks, and then goes through malolactic fermentation, before being allowed to rest on its lees until bottling the summer following harvest. The wine then undergoes slow secondary fermentation in bottle, and is kept on its lees, at cool 9-11°C for three and a half years, allowing it to mature and take on flavour and structure through the process of autolysis. The bottles were riddled and disgorged, with a dosage of 8g/l.

Technical Information - ABV 12% - Dosage 8g/l— 34% Chardonnay, 33% Pinot Noir. 33% Pinot Meunier Suitable for Vegans and Vegetarians.

Tasting notes - The Brut NV opens with a combination of green apple, freshly cut lemons and hints of cream and biscuits. On the palate the mousse is fine and textured with complex notes of apple compote, candied citrus peel and toasty notes. The finish is refreshing and long.