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Chapel Down Brut Rose
Ideal served with canapes or enjoyed at the end of a meal with summer fruit desserts.
Chapel Down's sparkling wines are produced using the intricate Traditional Method, the same method as Champagne, where the bubbles occur naturally within the bottle. The winery produces a variety of styles from the youthful and vibrant Brut NV, to the more mature and complex Three Graces which is aged for four years before release. Honing what are becoming classic English wine styles is very important, but the team at Chapel Down also seeks to continually improve and develop styles.
The still wines are typified by aromatic delicacy and vibrancy of fruit from crisp, clean white wines to delicate rosés and elegant light red wines. England is becomingly increasingly known for its Bacchus white wines, which are considered England’s answer to Marlborough Sauvignon Blanc. Chapel Down produces five different expressions of Bacchus ranging from crisp and vegetal to rich and tropical. The team is continually experimenting with new varieties and winemaking styles, such as the winery's late harvest Nectar and England’s first Albariño.
The limestone soils of England’s southern end have proven ideal for the production of sparkling wine. While it might seem too damp and cold for grape growing, recent warm summers and the onset of global warming signify great future growth for the British wine industry.
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.