The fruit was crushed, destemmed and pumped into a ferment tank before draining and pressing. The ferment was started with our natural yeasts and continued at 20C.

The ferment continued until the carbon dioxide gas production slowed.  Once the sugar level was low the wine was pumped to tank with a little yeast lees for underground cellaring for 3 months. The wine was then sparkled and bottled to produce a brut style Methode Traditional sparkling bubbly.

We have named it "Madeleine Claire" after our daughter.

Methode Traditional, or as we call it Method Baskervilloise, gives a very fine bead compared to cheap carbonated sparklings you may find.

After a minimum of 9 months the bottles were hand riddled, hand  disgorged without ice and crown capped ready for immediate consumption. Enjoy Chilled!

Alcohol about 12% . 

NB: Bottle under pressure, remove cap carefully with a bottle opener.