Trevibban Mill, Blanc de Blancs



After being put on gardening leave from the telecoms industry, Engin and Liz Mumcuoglu saw some land for sale just outside Padstow in 2008 and – after getting advice from Camel Valley – decided to plant a vineyard. They planted 11,000 vines and a 1,700 strong apple orchard and the rest, as they say, is history. The land slopes into the Issey Valley mostly facing southeast. The soil is shillet (free draining sandy loam) full of slate with a little spa stone, and is very thin, only 30cm deep in places, sitting on solid slate. Trevibban Mill opts for quality and sustainability over production and doesn’t use any herbicides.

This sparkling wine is made in the traditional method (second fermentation in bottle), it spends 4 years ageing on the lees and is zero dosage (no sugar added). It has aromas of baked Apple, biscuit and butter and apple skins and more savoury notes on the palate. Drink with oysters, crab linguine or strong creamy brie.

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