Hattingley Valley Classic Reserve NV

"The hand harvested grapes were whole bunch pressed to extract top quality juice. 15% of the total blend was barrel fermented in old white Burgundy barrels and partial malolactic fermentation (Creaminess) took place in order to soften the wine’s natural acidity. To ensure the consistency 32% of reserve wines were added to the blend before secondary fermentation. 4 years ageing on lees in bottle to add roundness and character."