Camel Valley have been producing award-wnning, world-class wines in a beautiful corner of Cornwall since 1989.

The grapes are crushed to retain more of the fruit characters that are unique to grapes grown in England. Only the free run juice is used for the sparkling wine with the pressed juice going to still wine. The juice is cooled to 4°C to retain the delicate fruit aromas. The ferment temperature is only allowed to rise to 13°C resulting in more fruit character in the base wine. This wine has spent up to 24 months on the lees for fruit freshness and resulting in a fresh yeasty character.

TASTING NOTE
A fresh and fruity fizz, perfect for all celebrations. With English hedgerow scents, citrus character and a touch of honey on the palate.

Matthew Jukes Mail magazine, 24th March 2018: ‘commanding flavours, ultra-fine bubbles and stunning freshness’.

Served in Rick Stein's world-famous Seafood Restaurant and Nathan Outlaw's iconic two Michelin Star Restaurants. 'Excellent', Richard Erlich, Wine Critic Independent on Sunday.

This Cornish sparkler made by Sam Lindo will be served in British Airways First Class (as pictured above). The order overseen by Andy Sparrow, head of wine retail at Bibendum wine distributors, said "Camel Valley got this on merit and scored really highly in the tasting. Well done to them." Bob Lindo, joint founder, added "We are thrilled and delighted and now top of my bucket list is to drink a glass in First Class myself."

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