The fruit was immediately destemmed and pressed to begin the fermentation process.ĭuring the harvest period, the estate is a beehive of 200 workers, more than half of them seasonal. "In England, now we can make an exceptional sparkling wine, we have a perfect climate, we have a very long growing season." - 'Quite frightening' -Īt Gusbourne Estate, tractors were transporting baskets full of grapes to the winery. "It's not so often that you see a new wine region appearing on the map," said Holland. That is good news for Britain's embryonic viticulture which is now able to produce a wide variety of still and sparkling wines from grape varieties including pinot noir, chardonnay and riesling that are traditionally more accustomed to France and Germany. "We're seeing the same sort of growth conditions, the same ripening period" in England as back then in France, he added.
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