Region: East Sussex, ENG
Variety: Pinot Noir, Auxerrois, Chardonnay, Pinot Meunier
All handpicked & fermented to dryness, the Pinot Noir was wholebunch pressed & wild fermented in stainless steel. The Auxerrois: 23% wholebunch pressed, fermented in steel, the other 6% macerated on skins for 24 hours before pressing to Qvevri. The Chardonnay: Whole bunch pressed to stainless steel & the Pinot Meunier: Whole bunch pressed & wild fermented in Qvevri.
The four components were blended into stainless tanks before bottling in small batches by gravity, seeing a small tirage addition of 8g/l. Refermented in bottle with wild yeast and finished undisgorged, unfined & unfiltered.