20% of the hand-picked fruit was crush-destemmed and 80% whole-bunch pressed. Cool fermented in stainless steel for around 14 days. The wine aged on the lees for a minimum of 12 months prior to disgorgement in order to accentuate fruit.
Perfectly complements seared tuna, salmon en croute, fish and chips and chicken risotto. Also pairs with Cornish Yarg, cheddar, turkey, salami, and peanuts.
Magnums give us something a little different and special, compared to smaller bottles. There is more wine in a Magnum bottle and therefore less space between wine and cork, reducing the amount of air to wine ratio found with smaller bottles – which is what causes ageing. This gives us a prolonged maturation, and the wine will often develop greater nuances and more complex flavours than wine aged in standard bottles.
You may have noticed when Magnums are released they are always at least a year of more older than the same wine sold in a standard bottle. There is also a benefit with the way we make our sparkling wines, the Traditional Method does the secondary ferment of the wine in the bottle, the very gradual breakdown of yeast cells that gives the wine it’s bubbles works better in a magnum because of the greater glass surface area, which allows more contact between the yeast cells on the inside of the bottle and the wine, thus creating more fizz!
SILVER - Sommelier Wine Awards 2018
WINNER - People's Choice Wine Awards 2017
SILVER - Premium Select Wine Challenge Prowein 2015
SILVER - Premium Select Wine Challenge Prowein 2014
Grape varieties: Chardonnay, Müller Thurgau, Pinot Noir
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