The English wine scene is exploding right now. But few are as cool or highly sought-after as Tillingham. At 10.5% this is the ultimate lunchtime sparkling, and what’s more, it’s two wines in one. If you leave the harmless sediment to settle and serve gently, you get a crisp, clean aperitif. If you gently swirl the bottle mixing in the sediment, you get something with much more depth and creaminess. Expect an explosion of apple crumble and cream, with refreshing lemon pith acidity.
The hazy Col ’17 is made from the classic Champagne grape varieties sourced from local growers in Kent and Sussex, fermented with natural yeast partially in Burgundy barrels. It’s then bottled with a little extra sugar to cause a re-fermentation in the bottle. Undergoing no filtration or fining, this bone-dry sparkling wine is also vegan friendly. The name comes from Col Fondo, a cloudy style of Prosecco that fans of our Casa Belfi will be familiar with.
Tillingham is a biodynamic English winemaker located in Peasmarsh, East Sussex. The slopes of the farm lead down to the Tillingham River, which wends its merry way towards Rye. Headed up by Ben Walgate, who made a name for himself at the highly respected Gusbourne Estate, Tillingham make English wine from their vineyards and carefully sourced parcels, and cider (sometimes under the Starvecrow brand) from their neighbour Steve’s orchard. Inspired by a tour of Burgundy, Ben introduced biodynamic farming methods, organic compost and free-roaming sheep to help improve the microbial life of the soil and the biodiversity of the area. He then met the legendary John Wurdeman of the Georgian winery Pheasant’s Tears, which triggered him to introduce qvevri (egg-shaped earthenware vessels that look a bit like amphora without handles) that he uses in some of his more recent wines and ciders.£4.27 per 100.00ml
SKU No.: 3008074
Style No.: 737339
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