From its birth as a farm diversification project back in 2008, Hattingley Valley has grown to become one of the leading wineries in the UK, based in rural Hampshire. The Robinson family made their initial steps in 2008 by planting their very first vineyard on some of their farmland but had no idea that it would lead to where they are now. They have a 450 tonne, eco-friendly winery that was purpose built under the guidance of then Head Winemaker, Emma Rice.

Hattingley Valley uses the traditional method for producing its sparkling wine, but what sets these wines apart from the rest is the subtle use of oak barrels. The winery, which has a capacity of over 450 tonnes, ferments a small proportion of the wines each year, as well as ageing on lees in stainless steel tanks, helping soften the wines before they go into bottles for the second fermentation. Following the fermentation stages, the wines are aged in barrels or tanks for up to eight or nine months, then blended, filtered and bottled before commencing further fermentation and ageing in bottles. This process can take a minimum of 18 months and a maximum of seven years to mature and develop.

Hattingley has always sourced fruit from a wide range of England’s regions rather than relying on their own vineyards in Hampshire. Although England is a small country, there are multitudes of soil types and microclimates which make all the difference in a cool, marginal climate. Frost can be a major problem, so being able to spread the risk across a variety of areas is very useful. Over the past few years, Hattingley Valley has worked with several established farmers and growers.