Col Fondo or method ancestrale is a traditional method of getting bubbles into the bottle without a second fermentation used in the likes of champagne and prosecco. Tillingham are doing things the old-school way here and coming out with fantastic results!
A blend of 43% Pinot Noir 29% Auxerrois 22% Chardonnay 6% Pinot Meunier there's a hazy, pale appearance with salty lemon and green apple aromas, with a lovely freshness to finish it all off.