23/10/2026
Have you seen the traditional method?
Swipe through the images to check out what makes our Sparkling so special!
Derwent Estate's vines grow in calcareous soil, the same chalky, limestone-rich soil found in Ch*****ne. It drains well, holds a little moisture and gives sparkling base w**es their bright acidity and mineral edge.
Once the w**e has a second fermentation in bottle, the dead yeast (lees) settles. Traditionally, each bottle is turned and tilted by hand a little at a time, so the sediment slowly drifts toward the neck. Now, we use a big square cage to turn lots of bottles at once.
The neck is chilled so the lees freeze into a plug, then the cap comes off and the pressure pushes it out in one quick rush. What's left is clear, bright sparkling w**e.
The final step: a top-up of w**e and sugar (the dosage), then a cork and wire cage to hold in all that pressure. Every bottle is ready for the next stage, which is waiting for the right moment to open. 🥂
The last step is (in my opinion) the best part!
What do you think?
**e **e **es
