Sparkling Chardonnay Brut - Pickup Only

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This champagne style has been produced by the traditional ‘methode champenoise’. Picked by hand when slightly green [not fully ripe] to give added acidity, the grapes are then whole bunch pressed in an air bag press. Fermented first in tank, the wine is re-fermented [secondary fermentation] in the bottle by the addition of cane sugar, bentonite and yeast. The bottles are laid down in the cellar for some years prior to riddling [rotating the bottle on its head to deliver the yeast lees and bentonite onto the crown seal] and then disgorging [removal of a frozen plug of wine along with the yeast and bentonite] before then re-sealing with a crown seal [we have stopped using cork to avoid cork taint and a crown seal is easier to remove].
Bentonite is a fining agent which aids transport of the yeast lees to the head of the bottle during riddling.
On pouring the wine, a fine ‘bead’ of bubbles of carbon dioxide escapes from the wine. This carbon dioxide was produced during the secondary fermentation process and gives champagne its ‘pop’ upon removal of the cork.
The wine has a ‘milk arrowroot biscuit’ like aroma produced by yeast cell break down in the bottle. On the palate, bubbles predominate [moose] along with yeasty characters. Acid is present which adds to freshness in the wine.

Alcohol content 12.5%