Sparkling

A delightfully fresh, fruity and elegant style of Cava with lively citrus characters and lovely balancing acidity. The Parellada gives finesse and acidity, whilst the Xarel-lo develops to give full fruity aromas and flavours.

PRODUCTION The vines are mainly planted in shallow soil which encourages the roots to grow deeply into the underlying chalk, providing them with water and warmth. The Pinot Noir vineyard in Aÿ has a sunny, south-facing slope, which allows the grapes to reach excellent maturity. Sustainable and environmentally friendly agriculture is practiced wherever possible. The harvest is always done by hand. Grapes are whole bunch pressed and the juice is racked to a tank where it is allowed to settle for at least 12 hours. The clear juice is racked and yeast added to encourage a thorough fermentation at a cool temperature, approximatly 15-17°C. After a short period of post ferment maturation, the wine is bottled with a yeast addition to allow for secondary, in bottle, fermentation. The dosage is 9 g/l. TASTING NOTE A fine Champagne, made in the classic tradition of the houses of Aÿ. Principally Pinot Noir and Chardonnay with a little Pinot Meunier, matured in cool chalk cellars before release. ** VEGAN WINE **

Soft and delicate fruit and floral aromas give way to peach notes on the palate, with an appealing texture and fresh finish.

"The word Bulari is derived from the Latin word Bullarum, meaning bubbles. The Cotswolds, in which the Poulton Hill Estate is located, is steeped in Roman history, with the Roman town of Cirencester close by. Tasting Note A beautiful pale gold in appearance, this Bulari has a vibrant nose of freshly cut green apple and pear with citrusy notes of orange peel, lemon and hints of lime zest. The palate is filled with mouth-watering fruits of juicy apple at the forefront, hints of grapefruit and lemon (sherbet) together with a fine mousse creates a wonderfully well rounded mouthfeel with a crisp, clean finish."