The grapes are hand-harvested from the best of England's vineyards in Kent, and are cool fermented to produce a clean, aromatic base wine. This base wine then undergoes secondary fermentation in the bottle, using the traditional method for making Sparkling wine as is done in Champagne. The wine is then aged on the lees (the leftover yeast in the bottle) for over a year to give a toasty, brioche note to the wine.