A blend of six aromatic white varietals, from the first pick of the harvest. Grapes hand sorted then whole bunches trodden by foot. Soaked for twenty-four hours and pressed straight to five-year-old barrels for fermentation. Racked into a stainless steel tank after three months by gravity. Occasional batonnage.
Rose gold in appearance. Lifted aromas of elderflower, greengage and pear. Rounded acidity and a touch of grip from the maceration.
Tillingham is set amongst 70 acres of rolling hills and woodlands with far reaching views along the Tillingham River valley and across to the fortified, hill top town of Rye, East Sussex, to the sea and the Romney salt marshes beyond. This mixed farm, which dates from the 13th century, is home to vineyards, fruit trees, ancient woodland and livestock. The recently renovated farmstead provides a place for visitors to stay and enjoy the produce of the farm and the local area. The philosophy at Tillingham would be best summarised as progressive: incorporating what we know of the best scientific and technological knowledge available to us, whilst championing ancient traditions and best practice learnt from millennia of farming and winemaking.
Exclusively made with fruit from Tillingham domain vineyards, from three sites: Saw Pit, Phipps and Copse Bank. Grown according to Biodynamic (in conversion) & Regenerative principals.
Store away from direct sunlight. Drink now and over the next four years. Serving temperature 10–12 degrees Celsius.