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In the vineyard
In the winery
Organic grapes are grown without chemical fertilisers,
weedkillers, insecticides and using only a very limited range of
fungicides. The aim is to get as close as possible to a natural
environment and cause less pollution into the water, soil and air
around the vineyard (and then into the wider environment).
By focussing on care for the soil in the vineyard the vines have a balance and health that cannot come from the use of chemicals. Soil biology rather than soil chemistry is the thing. Using composts and manures encourages soil microbes, fungi and bacteria to thrive. These microbes make food for the plants.
Copper and Sulphur are used to control mildew, along with plant extracts made from seaweed, comfrey and nettles. We are looking to increase our range of plant extracts by making garlic and possibly willow extract for use as a foliar spray.
Harvest is in late September to the end of October. All the grapes are picked by hand and taken to our winery at Rotherfield for pressing.
There are no European regulations for organic winemaking (yet) and so in the winery we follow Soil Association standards. On top of this we have our own way of making wines which are designed to maximise the flavours and character of the grapes. We avoid the use of bought-in yeast, we don't fine our wines and many are bottled without filtration.
Sulphur dioxide, used to prevent oxidation of the wine, is added to the wine but levels are kept to well below the organic limit (which is half the level allowed in non-organic wines). Our sparkling wines in particular have very low sulphur dioxide levels, a factor which may be of interest to anyone with a sensitivity to this substance.
All our wines are suitable for vegan diets. No animal products are used in the winery.
The end result, we hope, is a wine that has been grown as naturally as possible, made into wine with the minimum of intervention by the winemaker and almost no additives. This wine should have a pureness of character and a range of complex flavours that can only come from the soils of our vineyard. The wine should be a bit like a fingerprint taken from the land - a unique expression of what the grapevine can achieve.
By focussing on care for the soil in the vineyard the vines have a balance and health that cannot come from the use of chemicals. Soil biology rather than soil chemistry is the thing. Using composts and manures encourages soil microbes, fungi and bacteria to thrive. These microbes make food for the plants.
Copper and Sulphur are used to control mildew, along with plant extracts made from seaweed, comfrey and nettles. We are looking to increase our range of plant extracts by making garlic and possibly willow extract for use as a foliar spray.
Harvest is in late September to the end of October. All the grapes are picked by hand and taken to our winery at Rotherfield for pressing.
There are no European regulations for organic winemaking (yet) and so in the winery we follow Soil Association standards. On top of this we have our own way of making wines which are designed to maximise the flavours and character of the grapes. We avoid the use of bought-in yeast, we don't fine our wines and many are bottled without filtration.
Sulphur dioxide, used to prevent oxidation of the wine, is added to the wine but levels are kept to well below the organic limit (which is half the level allowed in non-organic wines). Our sparkling wines in particular have very low sulphur dioxide levels, a factor which may be of interest to anyone with a sensitivity to this substance.
All our wines are suitable for vegan diets. No animal products are used in the winery.
The end result, we hope, is a wine that has been grown as naturally as possible, made into wine with the minimum of intervention by the winemaker and almost no additives. This wine should have a pureness of character and a range of complex flavours that can only come from the soils of our vineyard. The wine should be a bit like a fingerprint taken from the land - a unique expression of what the grapevine can achieve.
the organic difference
Our vineyards ccomprise 4
separate and distinctive sites.
These are:
The Horsmonden vineyard
Our oldest vines planted in 1991 and used to make the Horsmonden dry white. Grape varieties are Bacchus, Ortega, Siegerrebe, Faberrebe and Huxelrebe. The site is south facing and very sheltered.
The Limney vineyard
Auxerrois and Pinot Noir planted in 1993 next to the winery at Rotherfield. These vines produce grapes for the Limney Estate sparkling wine. Soil is loamy over sandstone, very good drainage and a high iron content with low yields. The west facing fairly steep slope is ideal for the late ripening grapes because it has exposure to the sun until late in the day.
The Diamond Fields vineyard
A 2-acre plot planted in 2000 with Pinot Noir for making red wine. Sandy clay soil. These vines have struggled to get established and have given only small crops, however we have hopes to see yields improve from now on!
The Duchy vineyard
Planted in 2007 with Chardonnay and Pinot Meunier, this site is very sandy and dry. The vines seem to love it and we are still waiting to see what the grape quality is going to be like. Expectations are high.
All the sites are managed using only organic methods. Pruning and harvest are done by hand. Each site is selected for its own particular characters and this comes through in the wines.
The Horsmonden vineyard
Our oldest vines planted in 1991 and used to make the Horsmonden dry white. Grape varieties are Bacchus, Ortega, Siegerrebe, Faberrebe and Huxelrebe. The site is south facing and very sheltered.
The Limney vineyard
Auxerrois and Pinot Noir planted in 1993 next to the winery at Rotherfield. These vines produce grapes for the Limney Estate sparkling wine. Soil is loamy over sandstone, very good drainage and a high iron content with low yields. The west facing fairly steep slope is ideal for the late ripening grapes because it has exposure to the sun until late in the day.
The Diamond Fields vineyard
A 2-acre plot planted in 2000 with Pinot Noir for making red wine. Sandy clay soil. These vines have struggled to get established and have given only small crops, however we have hopes to see yields improve from now on!
The Duchy vineyard
Planted in 2007 with Chardonnay and Pinot Meunier, this site is very sandy and dry. The vines seem to love it and we are still waiting to see what the grape quality is going to be like. Expectations are high.
All the sites are managed using only organic methods. Pruning and harvest are done by hand. Each site is selected for its own particular characters and this comes through in the wines.
Our winery is at Limney Farm, an
old dairy farm with buildings that
made easy conversion for their new
winemaking purpose. Since 1993 we
have extended the buildings to give
us a dedicated bottling area and
temperature controlled store.
We produce between 10,000 and 20,000 bottles of wine from our vineyards each year.
All the equipment in the winery is the latest kit, lots of stainless steel, air bag Europress, fully automatic bottling and labelling line, giropallets and specialist sparkling wine disgorging machinery. There are a few oak barrels which we use for our Pinot Noir wines. Despite the modern equipment our winemaking methods are more traditional. We believe the wine should be able to ferment and develop in the most natural way possible. We use natural yeast, avoid over treating the wines (no fining and often no filtration). This natural approach, combined with the technical knowledge and superb equipment allows us to get the most from the grapes.
Since 2010 the winery is now solar powered. Solar panels generate enough electricity to run the whole winery and more. Our plans next year are to become self sufficient for water as well.
Packaging and waste are an important issue today. Our wines use the light weight bottles (although you can't tell the difference), sealed with a natural cork. Labels and cartons are not chlorine bleached, using recycled cardboard and printed with solvent free inks.
We produce between 10,000 and 20,000 bottles of wine from our vineyards each year.
All the equipment in the winery is the latest kit, lots of stainless steel, air bag Europress, fully automatic bottling and labelling line, giropallets and specialist sparkling wine disgorging machinery. There are a few oak barrels which we use for our Pinot Noir wines. Despite the modern equipment our winemaking methods are more traditional. We believe the wine should be able to ferment and develop in the most natural way possible. We use natural yeast, avoid over treating the wines (no fining and often no filtration). This natural approach, combined with the technical knowledge and superb equipment allows us to get the most from the grapes.
Since 2010 the winery is now solar powered. Solar panels generate enough electricity to run the whole winery and more. Our plans next year are to become self sufficient for water as well.
Packaging and waste are an important issue today. Our wines use the light weight bottles (although you can't tell the difference), sealed with a natural cork. Labels and cartons are not chlorine bleached, using recycled cardboard and printed with solvent free inks.
Organic wines made in Sussex