Description
The name Fitzrovia comes from the area of London between Bloomsbury and Camden, frequented by Sir Christopher Merret, the first person to document the traditional method in 1665.
Whole-bunch pressed to limited pressure, which gives a low yield of 62% volume to weight. A natural cold settling takes places without the use of enzymes. Fermentation at a moderate temperature of 16-18 C in stainless steel using natural yeast. The red grapes are destemmed and fermented on skins at 25 C for 14 days. The blend is made just before malolactic fermentation is carried out
A delicate salmon color with an abundance of fine bubbles. Chardonnay brings freshness and finesse, while the Pinots add the classic red fruits for which England is so acclaimed. A raspberry and red currant nose carries through to a fresh fruit-driven palate.
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