Region: Kent, Sussex, Essex & 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 2019.