Charmat
Pickup available at Warehouse
Usually ready in 24 hours

The cost of delivery quoted includes delivery by courier to GB Mainland addresses (excluding Scottish Highlands). For other destinations a surcharge will apply.
We offer free express delivery for all orders of 6 bottles or more. A standard delivery charge of £7.99 is charged for all other deliveries.
All wines or goods ordered remain the property of Flint Vineyard until payment is received in full.
Orders will be shipped within 2 days of receipt of the order for next day delivery, providing the order was placed before 12pm Mon-Thurs (excluding public holidays).
We cannot accept responsibility for delays caused by the carrier.
Technical Notes
Grape varieties:
Sauvignon Blanc (26%), Reichensteiner (21%), Bacchus (16%), Auxerrois (14%), and a blend of other aromatic varieties (23%).
Alcohol:
11.5 %. No chaptalisation (the addition of sugar to adjust abv) meaning the alcohol comes 100 % from natural sugars.
Titratable acidity:
8.3 g / L - fresh and crisp but balanced and light for a sparkling wine.
Residual sugar:
7.8 g / L - puts the wine in Brut territory. Dry when compared to Italian fizz but slightly sweeter than traditional method fizz.
Vinification
An eclectic blend of aromatic, white grape varieties were picked early in the season. Crushed and de-stemmed and pressed gently under a nitrogen blanket to preserve fruit character. Fermentation in stainless steel using aromatic yeast strains.
After fermentation, the wine was racked off gross lees immediately and 10 % was sent to barrel to hold back for the following year. The remaining wine was blended to create the freshest, cleanest and most aromatic base wine we could achieve.
Secondary fermentation in isobaric 'Charmat' tanks gives a natural and delicate effervescence before bottling and being ready to drink right away.
Ingredients
Grapes harvested from Flint Vineyard, Humbleyard Vineyard (Norfolk), Dedham Vale Vineyard (Suffolk), Salary Brook Vineyard (Essex), Rowles Farm (Berkshire). Pectolytic enzymes. Active dried yeasts. Minimal Sulphites (<20 mg / L FSO2) - enough to protect from oxidation but well within the principles of low intervention. Carboxymethylcellulose (a plant based extract) used to cold stabilise the wine.. Vegan friendly. Gum Arabic (E414) for foam stability.
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