We may have not had much snow here in Kent yet, but it's definitely looking like Winter in the winery, with our cold stabilisation well underway.

Tartaric acid and potassium, naturally present in grapes, can combine to form crystals when they reach lower temperatures - that's not what any of us want to find when we put a bottle of English Sparkling Wine in the fridge! 

Cold stabilisation involves cooling the wine while still in tank to -2 degrees Celsius  for a number of days so the crystals form and can be removed. We're currently in the process of cold stabilising our 2020 vintage to ensure our wine is crystal-free ready for bottling.