A subtly oxidative, broad traditional method fizz, aged aged for a minimum of 20 months on lees. Oak-aged base wine adds savoury depth and gentle richness. Baked red apple, sultana and cinnamon on the nose, with a dry palate of toasted spice, soft texture and a fine mousse.
Recently picked up a Gold Medal at the Global Sparkling Wine Masters and a Gold Medal at the WineGB West Awards.