Col Tillingham Estate 2021 experimental Sparkling wine, natural fermentation, no added sulphur, unfiltered. Col is made from 50% Seyval Blanc, 50% Auxerrois, whole bunch pressed, fermented naturally. The fermentation takes place in tank and 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. The Col Tillingham was not disgorged and nothing was added – virtually no sulphur or dosage. The final wine is Cut grass and kiwi on the nose. It is followed by chamomile and lemongrass on the palate whilst a fine petillance and fresh acidity complete the wine structurally.
|Champagne and Sparkling Wine
|Col Fondo Method, left on lees in bottle
|0 - 5,000 bottles
|On its own