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At this year's Champagne and Sparkling Wine World Championships, we picked up several awards for our 2016 Cuvée Rosé Magnum, including National champions for England, securing Best English Sparkling Wine.
But how did we make it? We asked one of our Winemakers and Head of Production, Alex Rabagliatti.
'2016 was a vintage that saw low yields but excellent quality fruit, with a difficult growing season saved by an Indian summer in the south east.
The backbone of the blend is a combination of Dijon and Champagne Pinot Noir clones.The last quarter of the blend is a combination of Chardonnay and Gamay, which together provide a tight structure and a delicate but beautiful colour.
All fruit was whole-bunch pressed, except for the Gamay, which was crush-destemmed for extra colour density. The emphasis was on fruit expression so no oak was used, but the wine underwent a full malolactic fermentation. The result, for me, is a perfectly balanced acid line which complements the notes of creamy red fruits, brioche and honey.
After 18 months on lees we disgorged in November 2018.'
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