The Charmat method involves a secondary fermentation in the tank rather than a bottle, like the technique used in Prosecco. Secondary fermentation under pressure creates carbon dioxide, which dissolves into the wine and gives it a natural fizz. By fermenting in the tank rather than a bottle and releasing the wine earlier, a more fruit-driven and approachable style of wine is produced.
We were the first English producer to begin making wine using the Charmat method, which is now becoming widely recognised as a style very suited to our climate. Initially, it was a bit of an experiment, but Ben seems to have stumbled upon a winning recipe, using four intensely aromatic German grape varieties (Solaris, Reichenstiner, Cabernet Cortis and Rondo). They are all gently pressed 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
ALCOHOL: 12.5%
RESIDUAL SUGAR: 12 g/L
TITRATABLE ACIDITY: 10.7 g/L