Castlewood, Vintage Brut, Devon, England, 2014


Vintage blends are made only from exceptional years, solely from the noble varieties. Pinot Noir and Pinot Meunier usually ripen within a week of each other. A sensible mid point is chosen and grapes picked depending on weather conditions and fruit quality. A gentle press of greater volume is used to ensure a slow but delicate extraction of the vintage cuvee. Second and third pressings (the taille) are separated for the Non Vintage blend.


Overnight cold settling procures a crystal-clear must prior to cold fermentation. About a fortnight to one month later, the Chardonnay is picked. Castlewood sparkling wines undergo traditional method secondary fermentation for a minimum of eighteen months before release.

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