Bluebell vineyards lovingly nurture Chardonnay, Pinot Noir and Pinot Meunier grape vines throughout the year and with the approach of harvest, the grapes are tasted daily to determine the optimum moment for hand harvesting. Grapes varieties from the different areas of the vineyard are then pressed on site, tasted and stored separately, according to the characteristics of the juice. Each wine is tasted during and after fermentation and they note key characteristics such as floral or fruit notes, to enable them to determine suitable blends fitting with the style of wine they plan to make. Regular tasting ensures optimum ageing, which takes a minimum of nine months, but Bluebell like to leave it even longer to make it even more delicious and gives it that Champagne style flavour.
When the wine is ready, the bottles will be riddled - gently manoeuvred so the yeast sediment falls into the neck of the bottle - and then the neck of the bottle frozen to allow for the removal of the yeast when the bottle is opened. A liqueur de dosage made from a combination of sugar and wine is added, before the bottle is sealed again and stored to allow the integration of the sugar, before being released for sale. Natural techniques are used wherever possible with minimal intervention.
Bluebell planted out the Vineyard with the desire to produce high quality award-winning English sparkling wine, and through winemakers and their teams' passion they have succeeded in doing so! Now their long term aim is to build a community of vineyards within the area, contributing to establishing East Sussex as a quality sparkling wine producing region and to bring agriculture back into the spotlight of UK.
They hope that all these activities will contribute to and help develop awareness of how each parcel of land with all its attributes or terroir, coupled with specific wine making techniques, can result in the creation of sparkling wines with their own unique character.