Bursting with aromas and flavours of green apple, lemon and citrus fruits combined with a hint of toast, lemon curd, nougat and spice leading to a crisp, clean finish.

Carefully picked in the cool of the night to retain the grapes’ fresh citrus fruit flavours and natural acidity which is vital in sparkling winemaking.

Following a gentle pressing of the grapes the free-run juice undergoes primary fermentation on light lees. Malolactic fermentation is discouraged in order to retain the wine’s freshness and vivacity. The base wine is then bottled prior to its secondary fermentation with at least 9 years’ maturation on yeast lees before disgorging and bottling for release.