Product attributes
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Product Information
Ridgeview's signature blend, 'Bloomsbury', is a classic English sparkling wine that is fresh, vibrant, and fruit-driven. It is crafted by one of the country's most prestigious producers, who have been instrumental in putting English sparkling wine on the global map.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
Features
Further description
Bronze IWC, Gold Wines GB.
Country of origin
Nutritional data
| Typical Values | Per 100ml |
|---|---|
| Energy | 297kJ 71kcal |
Storage
A cool, dark, and stable environment - ideally between 10-15°C.
Preparation and Usage
Package type
Recycling information
Other Information
Brut
Allergen Information
Contains Sulphites
Dietary Information
Contains Alcohol and Sulphites
Brand
Brand details
Manufacturer
Ridgeview Wine Estate,
Ditchling,
Sussex,
England,
UK.
Country of Packing
Return to Address
Ridgeview Wine Estate,
Ditchling,
Sussex,
England,
UK.
History
Agent
Grape variety
Current vintage
Regional information
Southern England. Mostly south-facing, with free-draining slopes, vines grow on a variety of
chalk, clay, gravel and sandstone soils; ranging from 10-50 metres above sea level and
benefiting from a cool, maritime climate.
Tasting notes
Alcohol by volume
Units
Producer
Serving suggestions
An excellent aperitif, it is also a perfect pairing for seasonal canapés, fresh seafood, and is especially good with oysters or smoked salmon.
Winemaker
The 'Bloomsbury' is made from a blend of up to 40 different base wines sourced from the original Ridgeview vineyards and partner vineyards across Southern England.
The grapes are grown on south-facing slopes on a combination of chalk, clay, and sandstone soils. This Chardonnay-dominant blend reflects the cool climate and chalky soils that define the estate's vineyards.
Vinification details
stainless steel tanks at 18-20°C, using classic sparkling wine yeasts. A selection
of base wines go through malolactic conversion before blending with recent
vintages and reserve wines. Secondary bottle fermentation takes place in our naturally
regulated underground cellars with average lees ageing of 24 months.