Wiston Brut NV

Grapes are hand harvested in late autumn, and the different varieties are pressed separately in whole bunches using a pneumatic press to preserve the delicate fruit flavours and aromas of the juice. The juice is fermented in stainless steel tanks, and then goes through partial malolactic fermentation, before being allowed to rest on its lees until bottling the summer following harvest. Our NV wines all contain a portion of reserve wine from our perpetual reserve solera. This is kept in stainless steel and ensures there is a memory of every Wiston Estate vintage from 2008 to the current vintage. It generally comprises 20-30% of this blend. The wine then undergoes slow secondary fermentation in bottle, and is kept on its lees, at cool 9-11°C for three to five years, allowing it to mature and take on flavour and structure through the process of autolysis. The bottles were riddled and disgorged, with a dosage of typically 7g/l.