Herbert Hall Sparkling Wine is made in the ‘Brut’ style from a blend of Chardonnay, Pinot Noir and Pinot Meunier grapes. Vinification is completed according to the ‘traditional method’ of secondary fermentation in bottle.

Freshly pressed juice undergoes an extended double débourbage (cold-settling). A fast primary fermentation then takes place in stainless steel tanks; this is designed to produce a neutral base wine suitable for taking on the yeasty complexity afforded by secondary bottle fermentation and extended lees ageing. A tiny proportion of juice is fermented in oak barrels.