Col Fondo means “with the bottom” - this wine undergoes a second fermentation in the bottle and then is not disgorged, so the lees (ie sediments) remain at the bottom.
Classic champagne grapes (Pinot Noir, Chardonnay and Pinot Meunier) are joined by Auxerrois to create this hazy, lightly sparkling wine that has notes of baked apples balanced by a crisp acidity.
ABV 9%
Tillingham in Peasmarsh, East Sussex is one of the UK's newest biodynamic wine-makers. Their wines involve manual production, native yeasts, fermentation in qvevri, and minimal use of additives.