"England's first Coeur de Cuvée, made from the heart of the first pressing of fruit from the very finest blocks of Chardonnay."
WineGB Awards 2018
Kit's Coty Coeur de Cuvée 2013

In stock

Produced from only the very best blocks of Chardonnay within the Kit’s Coty estate. The Coeur de Cuvée is made from the ‘heart of the first pressing’, the finest quality portion of juice extracted exclusively from the first press cycle.

A rich, elegant English sparkling wine with aromas of ripe green apple, hazelnuts and freshly baked brioche. The palate has incredible purity and finesse coming from a combination of the chalk soils and the specific pressing technique which carries the well-integrated oak and fruit characters perfectly.

Just 1600 bottles have been produced and each wine is individually numbered and packaged in a gift box. Priced at £100.00 per bottle, it pushes the quality standards for English sparkling wine.

For purchases of less than 6 bottles please contact our sales office on 01580 763033.
6 Bottle Case
£600.00
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winemaking barrel

Winemaking

The Coeur de Cuvée is made from the 'heart of the first pressing', the finest quality portion of the juice extracted from the first press cycle. This has then undergone wild fermentation and maturation on lees in French oak for seven months before release

foodpairing

Food Pairing

Ideal as an aperitif or enjoy with shellfish

Viticulture

Viticulture

The southerly aspect of Kit's Coty vineyard ensure that the vines capture the sunshine all year long while the warm, free draining chalk soils provide the perfect terroir for this exceptional wine. Hand-picked grapes are transported in shallow containers.

Accolades

  • Outstanding Award gold

    International Wine & Spirit Competition 2018

  • Gold Award gold

    Decanter World Wine Awards 2018

  • Gold Award gold

    WineGB Awards 2018

"Impressively complex with a lovely rounded nuttiness. Tastes beautifully of baked apples; very fresh but rounded, with a light sprinkle of toasted almonds and hazelnuts. "

Susy Atkins, The Sunday Telegraph
May 2017
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