Our 2019 Charmat is our third vintage of this wine and we are very excited to release it. To date, this wine has been received very well by customers and wine writers, being proclaimed by Matthew Jukes (Daily Mail) as ‘the finest example of a rosé wine made using this method’.
The Charmat method involves a secondary fermentation in tank rather than bottle, similar to the method used in Prosecco. Secondary fermentation under pressure, creates carbon dioxide, which dissolves into the wine and gives it a natural fizz. By fermenting in tank rather than bottle and releasing the wine earlier, a more fruit-driven and approachable style of wine is produced.
The wine is a blend of four aromatic German grape varieties: Solaris, Reichenstiner, Cabernet Cortis and Rondo. They are all pressed very gently immediately after picking and fermented with aromatic yeast strains. A small portion of the wine is then aged in oak barrels and then Ben stirs the lees (yeast sediment) every week to encourage texture and complexity not normally found in Prosecco style wines.
The 2019 Charmat has a delicate pink colour and is full of red berry fruits backed up with a lightly caramelised aroma. On the palate it is zippy and sassy with a soft, creamy mousse that comes from the slow, cool secondary fermentation. It is a fun yet complex wine that makes the perfect aperitif for any occasion. We hope you enjoy it!
RESIDUAL SUGAR: <10 g/L
TITRATABLE ACIDITY: 9.4 g/L