Wild strawberry - Red cherry - Fresh

Made from the final 10/15% out of the press from Ancre Hill's Blanc de Noirs production, the skins  were left on juice for 4-6 hours. This was followed by fermentation in stainless steel and concrete egg, then aged on lees for a minimum of six months, with natural malolactic fermentation, no filtration or fining, and just a touch of CO2 at bottling.

Ancre Hill, in Monmouthshire, employs biodynamic and organic practices to produce the best possible fruits from carefully sourced and selected varieties. Their wines express the terroir of ancient mudstone and sandstone soils, giving the wines their character and natural flavours, with no external intervention or manipulation in the winemaking process.