Tillingham is set amongst 70 acres of rolling hills and woodlands with far reaching views along the Tillingham River valley and across to the fortified, hill top town of Rye, East Sussex, to the sea and the Romney salt marshes beyond.
Tillingham are committed to farming in a diverse, poly-cultural way, they believe this is not only a highly sustainable approach, but in conjunction with biodynamics, aims to restore soils to an optimum level of organic matter and microbial and wider ecological diversity.
36% Bacchus 33% Madeline Angevine 28% Ortega 3% Müller Thurgau Minimal Sulphur added. Wild ferment Zero filtration zero fining. 10% abv
Ortega – crushed, destemmed and foot trodden. 10 days maceration before being pressed and finishing fermentation in stainless steel tank, transferred to old oak barrels for one month, before concrete vat for 6 months.
Madeline Angevine – small amount (6%) whole bunch macerated for 3 days then pressed into stainless, remainder co-fermented with Bacchus in stainless steel.
Bacchus – small amount (6%) fermented in stainless, remainder co-fermented with Mad Ang 38% (of total) has spent time in Oak barrel.
Müller Thurgau – whole bunches were pressed, juice fermented in stainless steel.
The four parts were blended into stainless tank before bottling in small batches by gravity.
Hazy and pale green gold in appearance. Brimming with elderflower, citrus and white peach on the nose, with a hint of soft spicy notes. Saline, zesty and with grip from the skin contact and minerality from the concrete vats.
Go local! Whiting; Dabs; Pouting; Dogfish; Dover Sole and Bass to name a few. Or spread your wings and hook up with sushi, sashimi or tempura