In a Nutshell
Fresh and bright Champagne-style Hampshire Fizz
A refreshing blend of Champagne varieties and Pinot Precoce showing pert red summer berry fruit with a hint of vanilla. The finish has a lively lemony freshness with just a hint of yeastiness.
The grapes are pressed using a Coquard press, which is very gentle – just what’s needed to produce great sparkling wine. The grape juice is then fermented in temperature-controlled tanks, or in second-hand barrels, and left until the following year when it is bottled along with additions of yeast and sugar. At this stage the wine goes through a second fermentation in the bottle known as Méthode Traditionelle).
When the second fermentation is finished the bottle is placed on its side and the now dead yeast settles to the bottom of the bottle and starts to degrade. This process is called autolysis. During this stage the wine acquires some interesting flavours, for example, burnt toast, brioche, bruised apples etc. After this process is complete the wine is riddled and disgorged before being dosed and sealed.
Hugh Liddell’s journey started in 2004 in Burgundy – working closely with a talented vignerone.