The Charmat method involves a secondary fermentation in the tank rather than a bottle, the latter being the traditional method used in Champagne. 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.
Our first Charmat release in 2017 was a huge success, being proclaimed as ‘the finest example of a Charmat method wine’ by Matthew Jukes, wine writer for the Daily Mail. It was the first of its kind in England and an experiment on our part. We are really pleased that it has been a success and hope to continue this with the 2018 release.
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 grape varieties used to provide a vibrantly coloured wine that in its youth is fruit-forward and rich in cherries and fruits of the forest. As the wine ages, it becomes more complex and rounded with hints of praline and sweet herbs coming through.
The Charmat is best drunk within 1 to 1 ½ years and makes the perfect aperitif.
RESIDUAL SUGAR: 12 g/L
TITRATABLE ACIDITY: 10.7 g/L