Winemaking
We are firm believers that a good wine must be created in the vineyard by the growing and nurturing of the crop. We then use a minimum intervention approach in the winery to produce outstanding wines that are a true expression of the terroir.
Nutbourne wines are only made from grapes grown on the estate. From grape to glass, every aspect of the production process is carried out onsite including pressing, fermenting and bottling, right through to the disgorge and finishing process of sparkling wines.
The total production averages around 50,000 bottles per year, but this varies from vintage to vintage.
We have a barrel room for fermentation in oak and an underground cave for maturation of vintage sparkling wine.
Winemaking at Nutbourne is a family affair: Gregory Gladwin now leads the wine production, guided by his father, Peter, and our consultant winemaker, Emma Rice, who provides advice and support.
Sustainability in the Winery
Storage
We have an underground Wine-Cave for long term storage which remains cool in the Summer months and ambient in the Winter, without any need for air conditioning and the associated energy consumption.
Chemical Intervention
Great wines are made in the vineyard (not the winery) by growing excellent fruit. We minimize chemical intervention and make sparkling wine by traditional bottle fermentationin the Classic Method that has existed for 330 years.
Recycling
We recycle bottles, corks and even packaging for our online and trade orders..
Corks
We use natural corks that are 100% biodegradable, from certified sustainable cork growers/suppliers.
Energy
We monitor our energy efficiency with targets to reduce the volume of water and electricity used per bottle of wine year on year. Solar panels on the roof of the winery will soon make Nutbourne the first wine producer in Sussex to be using 100% renewable energy.
Our Restaurants
The largest portion of our production is sold directly through our own Local & Wild restaurants, alongside delicious
dishes made from highly sustainable farm produce. This integrated family business combines distribution and thereby minimises food/wine miles from “field to fork”.