The Furliegh Estate Rose.

Hand-picked grapes are gently pressed in whole bunches to extract the best juice. They are then fermented in stainless steel tanks at 18-20°C, using classic sparkling wine yeasts. The base wines go through malolactic conversion to soften the wine’s natural acidity. Secondary bottle fermentation takes place in our cellars with a minimum lees aging of 5 years. A tiny amount of Furleigh Estate’s red wine was added to the expedition liqueur at tirage. This resulted in a delightful soft pink sparkling rosé wine.