Flint Vineyard Charmat Rose

This sparkling rosé has a vibrant colour with a nose of fresh cherry tones. A dreamy palate of summer fruits leads to a crisp, refreshing finish making it the perfect aperitif.
A unique wine made with a blend of sustainably grown, aromatic varieties that require minimal intervention in the vineyard. The grapes were pressed under nitrogen to retain cclour, with a proportion fermented in neutral oak to add complexity. Secondary fermentation was completed in tank, making it one of the first of its kind produced in England.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Quality Sparkling Wine

England

Bottle

Bottle - Glass - Widely Recycled

Full Product Name:
Brut

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Flint

Flint Vineyard began with co-founder and Head Winemaker Ben Witchell’s passion for great wine. After leaving a career in IT, Ben earned a top Oenology degree and honed his skills in Beaujolais - blending precision with creativity. Back in the UK, he partnered with landowner Adrian Hipwell to establish Flint in South Norfolk, one of the country’s sunniest, driest regions.

Produced by:
Flint Vineyard,
NR35 2AH,
UK.

England

flintvineyard.com
Flint Vineyard,
NR35 2AH,
UK.

Flint Vineyard began with co-founder and Head Winemaker Ben Witchell's passion for great wine. After leaving a career in IT, Ben earned a top Oenology degree and honed his skills in Beaujolais - blending precision with creativity. Back in the UK, he partnered with landowner Adrian Hipwell to establish Flint in South Norfolk, one of the country's sunniest, driest regions.

Bancroft Wines

Pinot Noir, Reichensteiner, Pinot Meunier, Bacchus

NV

Norfolk is one of England's sunniest, driest regions, perfect for grape growing.

This sparkling rosé has a vibrant colour with a nose of fresh cherry tones. A dreamy palate of summer fruits leads to a crisp, refreshing finish making it the perfect aperitif

11.5

Flint Vineyard

Ben Witchell

The fruit was crushed and held under nitrogen to preserve aroma and colour. Fermentation took place in stainless steel at cool temperatures using individual yeast strains for each variety to provide aromatic complexity. The Solaris fraction (5%) was aged in 3 YO oak for 4 months. Secondary fermentation took place in tank at c.14°C for 2 months with a further month in tank before bottling.