Hattingley Valley farms chalk and clay soils across south‑facing slopes in rural Hampshire. The cool English climate and long growing season give their Chardonnay, Pinot Noir, and Pinot Meunier the high natural acidity and definition needed for traditional‑method sparkling wine. Careful vineyard management and selective harvesting ensure only the ripest, cleanest fruit makes it into the vintage blend. Chardonnay leads, with the Pinots adding structure and depth. Fermentation is split between stainless steel and older barrels, bringing subtle complexity without overt oak character. After blending, the wine undergoes secondary fermentation in bottle and is aged extensively on lees, building fine texture and gentle autolytic notes. The style is crisp and focused, showing citrus, green apple, and light brioche, supported by the chalk‑driven freshness that defines Hattingley’s wines. The finish is clean, long, and shaped by the estate’s cool‑climate acidity.
