Ridgeview Cavendish - English Sparkling Wine. Our signature blend of Pinot Noir, Chardonnay and Pinot Meunier grapes, this wine is golden in colour with exceptionally fine bubbles. The nose is expressive, with exuberant red berry and honeyed biscuit aromas. The palate combines depth, complexity and finesse, with rounded hints of toasted almonds leading to a long, vibrant finish.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.

Country of origin: UK

Storage: Store in dark cool conditions 12 - 15 °C and laid flat. Served chilled and enjoy now for up to three years.

Package type: Bottle

Recycling information: Glass

Allergen Information: Contains Sulphites

Dietary Information: Suitable for vegetarians and vegans

Grape variety: 40% Pinot Noir, 30% Pinot Meunier, 30% Chardonnay

Regional information: With a perfect cool climate terroir, and varied clay, chalk and sandy loam soils, the south-east of England is pioneering vibrant, classic method sparkling wines to international acclaim.

Tasting notes: A rich, golden colour with exceptionally fine bubbles. The nose is expressive with exuberant red berry and honeyed biscuit aromas. The palate combines depth, complexity and finesse with rounded hints of toasted almonds, leading to a long, vibrant finish.

Alcohol by volume: 12

Units: 9

Serving suggestions: Delicious as an aperitif with charcuterie, or also pairs beautifully with trout, duck or a beetroot, hazelnut and goat's cheese salad.

Vinification details: The grapes are grown at Ridgeview's home vineyard in Ditchling, Sussex and in prime, partner vineyard sites across the south-east of England, on clay, chalk and sandy loam soils. All grapes are meticulously handpicked followed by gentle whole bunch pressing. Made in the classic method, initial fermentation takes place in stainless steel tanks at cool temperatures before careful blending of the base wines the following spring. The Cavendish is a blend of multiple vintages producing complexity and consistency. Secondary fermentation occurs in the bottle, spending an average of 18 months on lees, and aged in purposed built underground cellars before release.