Treat yourself to this winning Sussex combination – a bottle of Wiston Estate NV Rosé and a box of Noble & Stace Sparkling Wine Truffles (made with Wiston’s wine!)

Each one of Noble and Stace’s truffles are made by Mike in their chocolate studio based just outside Midhurst, West Sussex – at the heart of the South Downs National Park. Using award-winning local ingredients, Mike starts the truffle process by making a fresh cream, milk chocolate ganache into which our Wiston Estate Rosé NV sparkling wine is blended. That’s piped into truffle shells, all by hand, before being coated in dark chocolate. Chocolates are decorated using natural colours and everything is packed, wrapped and labelled by hand to ensure only the absolutely best leaves the Chocolate Kitchen. The whole process takes several days, and the home team at Wiston can certainly tell these truffles are made with love. The results are delicious!

Our NV  English sparkling wines are a composition of many vintages blended together. The journey of this wine started in 2008 where we reserved a small amount of wine. Each year that we harvest grapes and make wine, we build up our reserve wines. This allows us to create a style consistent year on year and show a piece of Wiston history in every glass.

Four years in the making – our Rosé NV takes dedication and patience from our winemaking team. If you want to see for yourself how this wine is made – come and join one of our winery tours…

Grapes are hand harvested in late autumn, and the different varieties are pressed separately as whole bunches. The juice is fermented in stainless steel tanks before being allowed to rest on its yeast lees for eight months, before being bottled the summer following harvest. At bottling, a portion of still red wine made from the previous harvest’s
Pinots is added for the colour and flavour, along with a portion of our reserve wines (which date back to 2009) is added to make up 20-30% of the final blend. The wine then undergoes slow secondary fermentation in bottle, and is kept on its lees, at cool 9-11°C for around three years, allowing it to mature and take on flavours and structure through the process of autolysis. The bottles were riddled and disgorged, with a dosage of 8g/l.

• Blend 40% Pinot Noir, 30% Chardonnay, 30% Pinot Meunier
• Vintage NV
• Bottling Our wines are bottled the summer after harvest, which is the moment they begin their second fermentation, which gives them their bubbles and evolved character. 2019
• Alcohol 12%