Trevibban Mill, Pét-Nat Sparkling


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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.

Pétillant Naturel or ‘Méthode Ancestrale’, means the sparkling wine is bottled before all the residual sugar has been fermented into alcohol. Fermentation continues in bottle and gives off carbon dioxide, which dissolves into the wine. It’s unfiltered (so will have some deposit), doesn’t undergo malolactic fermentation and has no added sulphites. It’s a lightly sparkling Chardonnay made with minimal intervention showcasing the vintage in all its glory. It has aromas of apricot, peaches, vanilla and honeydew melon.

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