All of our wines are made without filtration or the use of any fining chemicals. They undergo a minimum of eighteen months secondary fermentation before release.
CASTLEWOOD NV BRUT
The Non Vintage blend comprises the ‘varietals’ Seyval Blanc, Madeline Angevine and Reichensteiner. Germanic in origin, these varieties often ripen before the noble Pinot Noir, Chardonnay and Pinot Meunier. After basket-style pressing the must is cold fermented in small-scale vats. The wine has often fermented to dryness before its remaining constituent grapes have even been harvested. Once picked and pressed, the tailles from the Pinot Noir, Chardonnay and Pinot Meunier pressing are cold fermented separately, ready for blending with the remaining Non Vintage. Castlewood sparkling wines undergo traditional method secondary fermentation for a minimum of eighteen months before release.
CASTLEWOOD NV ROSé
The Rosé blend has only been introduced since the 2013 vintage, comprising Pinot Noir and Pinot Meunier and on occasional years the ' varietals' Like the NV, ‘the varietals’ ripen earlier, providing riper red fruit characters, often preferred in Rosé blends. On assemblage, the NV wine is blended according to taste and colour to make the Rosé. Pinot Noir and Pinot Meunier provide the driving fruit character, ever present in the noble varieties. Like all Castlewood sparkling wines, the NV Rosé undergoes traditional method secondary fermentation for a minimum of eighteen months before release.
CASTLEWOOD VINTAGE BRUT
Vintage blends are made only from exceptional years, solely from the noble varieties. Pinot Noir and Pinot Meunier usually ripen within a week of each other. A sensible mid point is chosen and grapes picked depending on weather conditions and fruit quality. A gentle bladder press of greater volume is used to ensure a slow but delicate extraction of the vintage cuvee. Second and third pressings (the taille) are separated for the Non Vintage blend. Overnight cold settling procures a crystal-clear must prior to cold fermentation. About a fortnight to one month later, the Chardonnay is picked. Castlewood sparkling wines undergo traditional method secondary fermentation for a minimum of eighteen months before release.
Bespoke Castlewood wine presentation boxes are made-to-order from our own fallen Ash and Oak trees. The tree trunks are sawn in situ then seasoned for a year. Each box is carefully handcrafted by our good friend at Wyerworks to an exemplary standard. There is a waiting list, so please get in touch...