Fruit is sourced from vineyards in Kent, Essex,
Sussex and Dorset. Grapes are grown
predominantly on single and double guyot
pruning systems, on varied soils including, chalk,
clay and loam soils.
Cool fermentation in stainless steel followed by
full malolactic fermentation. Maturation on fine
lees in tank for six months before bottling and an
average of 18 months further ageing on lees in
bottle. Bottled June 2018.