Col '18 Tillingham Estate, experimental Sparkling wine, natural fermentation, no added sulphur, unfiltered. Col is made from Pinot Noir, Chardonnay and Pinot Meunier grapes, some of which were whole bunch, some crushed, some de-stemmed, which were fermented naturally. The fermentation takes place in a mixture of tank and 30% 2nd fill Burgundy barrels, then blended and bottled by the almighty power of gravity. As it went into the bottle a touch of sugar was added just to kick start the 2nd fermentation which left the resulting sparkling wine totally dry. Unlike most champagne method sparkling wines, this was not disgorged and nothing was added - no sulphur or dosage. The final wine is slightly hazy, with soft, small bubbles and aromas of toasty, creamy baked apples. The finish is long and dry with a lovely crisp acidity.
| Production Method | Natural |
|---|---|
| Producer | Tillingham |
| Country | England |
| Region | Sussex, England |
| Vintage | 2019 |
| Wine Type | Champagne and Sparkling Wine |
| Wine Style | Light bodied |
| Grape | Pinot Noir |
| Alcohol | 10% abv |
| Total Sulphur | Below 50 mg/l |
| Maturation | Col Fondo Method, left on lees in bottle |
| Annual Production | 0 - 5,000 bottles |
| Ageing Potential | Drink young |
