At least four years in the making – although one of our youngest wines, the Brut NV is a labour of love and exercise in patience. 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 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 in our sheds for three to five years, allowing it to mature and take on flavours and structure through the process of autolysis. After several years of ageing the bottles are riddled and disgorged, with a dosage of 8g/l. (Disgorgement Date is on back label).

Ready to drink on release. Can be kept if stored properly – see our tips for looking after your bottles at home…

• Launch of the yacht Britannia by HM Elizabeth II
• The Theif in Oslo
• British Airways Business Class

• Blend 35% Chardonnay, 35% Pinot Noir, 30% Pinot Meunier
• Vintage Non-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. 2018
• Alcohol 12%
• Dosage The dosage indicates the amount per litre of sugar in the 'liqueur de dosage', a mixture of wine and sugar added to the bottles when they are disgorged at the end of the ageing process, to ensure balance and harmony in the final blend. 8 grams per litre
• View technical information