The Pinot Noir grapes for Amisfield's Brut are grown on vigorous soils however the cool climate keeps ripening slow and acids high.
The Pinot Noir grapes were hand-picked and whole bunch pressed using a traditional light pressing regime. The juice was fermented cool in stainless tank and in barrel to dryness which was followed directly by malolactic fermentation. The wine was matured on lees without sulphur until tiraged early 2017. Stored on lees until first disgorement, November 2018. The perfect combination for selection for sparkling base.
Amisfield Brut Méthode Traditionelle 2016
The perfect combination for selection for sparkling base.The limited time on skins and long maturation on lees has given a very pale light straw colour to the wine. Aromas of peach, citrus, apple brioche and hints of nuttinesss lead to a lively, slightly creamy and delicate palate.