This is to celebrate what the company claims to be its “best harvest to date” from its West Sussex vineyard, Nutbourne.
Made using Bacchus grapes, the wine is served straight from the cask, just days after the grapes are picked, resulting in a cloudy high-sugar, low ABV wine. This wine, similar to the German ‘Federweisser’, is made by adding yeast to the grapes, allowing it to ferment rapidly. The process takes less than 10 days from when the grapes are picked and pressed, resulting in a sparkling wine, with notes of apple, pear and elderflower.
Following data from a 2017 Nielsen report, which revealed the value of non-alcoholic wine in the UK rising by 66% last year, Nutbourne Vineyards has taken advantage of the movement to create low ABV wine around the harvest season.
Richard Gladwin said: “We love a big welcome at The Shed, Rabbit and Nutbourne and this year we are going all out in celebration of the record-breaking harvest giving everyone a chance to try wine in its freshest and youngest form, served within days of being picked from the vine. This is why were offering everyone a glass of fermented wine on the house and hope you can join us for our first Harvest Festival of Wine.”