Wine Making

As the English wine industry grows, so too does our collective level of skill and expertise. Ambitious winemakers from across the globe have flocked to England in recent years to test their hand in the world’s most exciting new wine making region. For us, this has been a blessing since committing to being Organic poses a larger than usual challenge for a winemaker. Manuel Kowalewski, our winemaker, has years of winemaking experience from Old World countries like Italy and Spain to New World countries like the USA and New Zealand and has worked on numerous Organic vineyards, predominantly in his native Germany.

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Like most English vineyards, our primary focus is on producing outstanding ‘traditional method’ English sparkling wine, or ‘British Fizz’ as it has recently been termed. The traditional method refers to the second fermentation that the wines go through in the bottle in order to create their fizz – a method arguably pioneered by Englishman Christopher Merret and developed by the vintners of Champagne.

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The climate in England is cool in vine growing terms, which means our grapes will always retain a natural higher acidity than grapes grown in very hot countries like Australia or Argentina. For that reason, England produces more sparkling wine than any other style as the key element in a quality sparkling wine is its acidity, which is essential in maintaining a wine’s balance and structure over time.

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Being Organic, there are strict limitations on what type of chemicals we can use in the vineyard and winery and our philosophy is one of minimal intervention. In the vineyard we take exceptional care to limit the risks of trunk and fungal diseases with continual and regular observation of the vines and weather. With adroit training, pruning and canopy management throughout the growing season, the vines produce beautiful clean berries with optimal sugar ripeness without the need for man-made chemicals.

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In accordance with the Soil Association’s guidelines, we use a very small amount of sulphites compared to conventional wines in order to protect our wines and cider from oxidation.