Not champagne, not prosecco, not cider, but with elements of each, this wine is bottle fermented without the addition of sugar, by bottling the wine during primary fermentation.

Nerve-racking, this method means picking the perfect time to bottle, aiming at about 15 grams per litre of natural grape sugars, at bottling.

The fruit was 100% home grown, organic chardonnay, picked crisp and green, immediately pressed and hyperoxidised with active solids maceration in steel tank, prior to racking and inoculation with a house yeast provided by the skin contact chardonnay which was already 3 days into ferment by this stage.

Once fermentation kicked off the ferment was chilled to keep it as long, slow and controlled as possible, not killing the yeast but aiming to have as much of it settle in the bottom of the tank as possible before bottling into sparkling wine bottles directly from the fermentation tank.