• Off-dry style
• Toasted nut & biscuit notes
• Rhubarb & green apple
• Soft & smooth

"This Pinot Noir-led bubbly from West Sussex bursts from the glass with singular notes of lemon, thyme and fresh hazelnut, then back to more citrus—fresh this time—with an underbelly of cream and a hint of smoke. The palate is equally expressive, the bright, mouthwatering acidity slicing through the gentle toast with a tangy zing of lemon right to the finish. Bracingly refreshing and nothing but class, this is delicious now, chilled for a warm summer's day" Wine Enthusiast, Jul 2023

"An attractive bouquet with scents of autolysis and white strawberry, apple and white rose, some white clay and chalk mineral qualities. Crisp and dry with flavours of apple and citrus with layers of autolysis and a whisper of fruit spice, then a fine lees autolysis effect and complexity. Balanced, well made and ready to drink from day of purchase through 2028" Cameron Douglas, Master Sommelier, Nov 2023

Pale straw colour in the glass. Toasty, nutty and biscuitty. The Pinot Noir at the core of this blend creates a round, rich, open expression, which gains extra depth and focus from the addition of Chardonnay. Pinot Meunier overlays an engaging plummy tone. This palate is generous but keeps its tension thanks to bright acidity, focused green apple fruit and savoury notes. Long and intense of the finish.

Partial malolactic fermentation, mostly in stainless steel tanks but 9% of the blending components spend 8 months in old Burgundy barrels. 24 months maturation in bottle prior disgorgement and release. Disgorgement date is displayed on the back label of each bottle.

Digby achieves its Fine English standard through the refined art of blending, using grapes grown by its meticulously groomed partner vineyards in the chalky soil of Kent, Sussex, Hampshire and Dorset. This, plus the long, cool growing season and Digby’s inventive winemaking put it in the vanguard of the English sparkling wine movement.

The namesake for our company is Sir Kenelm Digby because of his adventurous, inquisitive spirit and his key role in the history of wine. He invented the modern wine bottle in the 1630s. At the time, wine was shipped in barrel because glass was too weak, but the wine would too often go off. Digby used both technology and design to make things better. He used coal to get the furnace in his glassworks much hotter to produce dark, thick, robust glass,not like theVenetian finery that only the wealthy could buy. And he designed a low, curved bottle with a punt for strength, with a ring of glass around the neck to use to tie off a stopper and protect the wine from air. Our shard-like front labels are designed to reflect this shape.