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 has joined the team this year to provide advice and support.
We have our own wine cave, barrel room and winery, where Nutbourne wines are exclusively made from grapes grown on the estate. Every aspect of the production process is carried out here, from pressing, fermenting and bottling, right through to the disgorge and finishing processes of sparkling wines. The total production averages around 50,000 bottles per year, but this varies from vintage to vintage.
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 fermentation
in the Classic Method that has existed for 330 years.
Recycling
We recycle as much as possible: bottles, corks and even packaging for our online and trade orders.
Corks
We use natural corks that are 100% biodegradable and recyclable 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. Coming soon will be solar panels on the roof of the winery to make Nutbourne even more self sufficient.
Our Restaurants
The largest portion of our production is sold directly through our own “Local & Wild” Gladwin restaurants,
alongside delicious dishes of produce from our own highly sustainable farm.
The integrated family business combines distribution to minimise food miles from field to fork (or glass).
