Bright, zippy English sparkler with mouth-watering acidity and fresh, green notes of elderflower and orchard fruits. As its name suggests, the wine is made in the Italian 'col fondo' style - meaning to leave the sediment from the fermentation in the bottle, giving the wine texture and haze.
A sort of blanc-de-noir made with mainly a direct-press of red grape Pinot Meunier from 2018, which has been aged for a total of three years in both tank and then barrel. The rest is a maceration of hybrid varietals Solaris and Siegerrebe from the 2021 vintage, left on the skins for almost an entire month. A little fresh juice from the 2021 harvest of Pinot Meunier was added to start a second fermentation in bottle and voila! The results are amongst the most interesting in English natural winemaking right now.