Winemaking

Our grapes are produced to the highest quality and closely monitored to determine the optimum moment for harvesting. This is done by hand and grapes are put into small bins before being carefully transferred directly to the press where they are gently pressed. The juice is tasted and the type of pressing adjusted depending on levels of sweetness, acidity and other characteristics. Different areas of the vineyard and different varieties are pressed separately and the must is then fermented to produce still wines.

Each wine is tasted during and after fermentation and we note key characteristics such as floral or fruit notes and levels of acidity, to enable us to determine suitable blends fitting with the style of wine we want to make. Wine is blended, tasted again and sugar and yeast is added prior to bottling to allow the production of bubbles in the bottle. Tests are regularly carried out to ensure optimum ageing, which takes a minimum of nine months and, more often, years. It is the time the wine spends with the yeast or lees, which gives that distinct Champagne style flavour.

When the wine is ready, the bottles will be riddled - gently manoeuvred so the yeast sediment falls into the neck of the bottle - and then the neck of the bottle frozen to allow for the removal of the yeast when the bottle is opened. A liqueur de dosage made from a combination of sugar and wine is added, before the bottle is sealed again and stored to allow the integration of the sugar, before being released for sale.

Natural techniques are used wherever possible with minimal intervention.

Bluebell Vineyard Estates. Fine Sparkling Wine from the heart of Sussex