After harvesting the grapes, our award-winning winemaker, Simon Day, supervises the gentle pressing process and we keep the juice from our white grapes separate from that of our black grapes to give flexibility in blending. Some juice is separated and stored in old Burgundy barrels to develop an interesting complexity in our wines. Blending normally starts in February and is conducted according to traditional methods. Thereafter, we are committed to further ageing all of our wines for extended periods to build complexity and flavour.
Our philosophy is to create an elegant wine with notes of biscuit, honey and brioche: we love these toasty notes and hope you will too!
We can offer you own-brand bubbly, completely designed for your particular needs. This design-driven package includes the opportunity to select your own neck foil colour, your own design of neck label seal and bespoke front and back labels.
To avoid detached labels in damp cellar storage, or when the bottle is sitting in ice, the unique branding service features high-specification labels used particularly in the food industry for optimum presentation, to give your brand maximum impact.
Personalised tastings at Dryhill can be arranged by our winemakers at 16 Ridges winery.
16 Ridges have guided us on our journey from planting and have helped with vine management training through to preparation for grape pressing. As in France, grape growers often use a centralised facility or co-operative to provide wine-making expertise. 16 Ridges have won numerous awards and they partner with Dryhill for wine tasting experiences, whilst our bubbly, which needs a minimum of two years in the bottle, is gently developing its character!
Please complete our contact form for more details on prices and how we can help you.