Description When pressing fruit for sparkling wine we only use the first 50% to 60% for our signature Pelegrim NV blend. The second cut of juice is around 10% to 15% and it’s this which was used for this cuvée.Fermented in stainless steel using only wild yeast, this wine was originally intended for a Blanc de Noirs, however when we tasted in the spring, we discovered a deliciously full wine with a deep blush colour. We couldn’t wait to get it into bottle. Bleached coral colour, with aromas that
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