The process of bottling takes place over no more than a few weeks for each wine to maintain consistency. During this time, a yeast culture and sugar are added to our delicious still wine. After which, the wine will then commence its secondary fermentation, thus providing the bubbles in traditional method sparkling wine. Since the very beginning, Nyetimber has insisted on a minimum of 36 months on lees in our cellars before release in order to give depth and complexity to our award-winning sparkling wines. In our cellars, the temperature is kept between 12 – 13 degrees Celsius and our wines are zealously protected from light, noise and vibrations. We use dark amber glass for our bottles to prevent UV damage, and were the first producer of English sparkling wine to adopt this practice.