Matt Gregory is an English winemaker working with Pinot Noir, Pinot Gris and Bacchus that he grows in the Leicestershire Wolds. The emphasis is on careful grape handling and extended infusion macerations with the aim of creating wines that allow that sense of place to show through in a very hands off way. 

The white is made from 100% Bacchus with 80% of the grapes de-stemmed and macerated on skins for 6 weeks, with the other 20% left whole bunch and carbonically macerated for 10 days before being pressed. At only 10% alcohol, this is fragrant and zippy with elderflower, gooseberry and pithy grapefruit aromas and some floral hints from the skin contact. Only 570 bottles produced.