A field blend from the single two hectare vineyard, pressed slowly and co-fermented in old barrels, with indigenous yeasts. Elevage in barrel for 11 months before tirage with biodynamic Champagne Fleury yeast. Disgorged May 2019, zero dosage and zero sulphur, unfined and unfiltered.
We're lucky to have this biodynamic traditional method sparkling from Hugo Stewart & Daniel Ham’s new project: Domaine Hugo. Driving and complex with lovely acidity, leading into a little stone fruit and a buttery leesiness.