A new style of wine has been created at Oxney for the chef/writer/campaigner/etc Hugh Fearney-Wittingstall.

It is a cross between Col Fondo and Champagne/Traditional Method sparkling wine. Col Fondo is a style of sparkling wine which started in Italy but has now become fashionable in England. It is a style of sparkling wine, made with a second fermentation in the bottle, aged for a short period of time, with a lower pressure but not disgorged. The result is a lightly sparkling wine, with a slight yeast sediment left in the bottle. It is generally drunk young and when poured there will be a cloudy appearance and slight yeasty character from the sediment.

The Traditional Method is when the second fermentation is done in the bottle, usually for a lengthy period so as to deliver yeast derived flavours, with a disgorging process to remove the unwanted dead yeast cells and add a little sugar, dosage, to balance the acidity. The Oxney ‘River Cottage’ fizz is an non-disgorged Traditional Method and so is zero dosage but with a full pressure of bubbles; a new style of English wine.

The wine has a crisp fresh character, a splash of green apple fruit, bready richness and a foaming mousse. A fun wine, a natural wine. Pour with care to avoid the yeast or pour without care to bring a creaminess and weight to the wine brought by the sediment. Drink now for freshness or leave for two years to increase the autolytic character. Probably best as an aperitif or drinking wine.