The Great British Vineyards Guide

The Classic Cuvée is a blend from the noble Champagne varieties Pinot noir, Pinot meunier and Chardonnay. The grapes were carefully hand-picked and whole-cluster pressed, with only the best press cuttings going into the wine. After a slow, cold, natural settle, the juice was inoculated for primary fermentation, with a portion of the juice going into barrel to add complexity and mouth feel. The wine was bottled for secondary fermentation the following spring, and remained on-lees for a minimum of 24 months to develop the secondary yeast flavours, before being disgorged and given time under cork before release.