The winery, located on a former hop farm, with state-of-the-art still and sparkling wine making equipment (including for riddling, disgorging and bottling) is housed in a converted Grade II listed square oast house and a large barn opposite. All Oxney's wines are organic and made using only grapes from the estate with a very low intervention, natural winemaking ethos.
The first vintage was 2014, so Oxney's offering is still developing, but two ranges of sparkling wine have emerged: the flagship Classic Range and a more affordable Estate Range, plus a couple of still wines, and a bottle-fermented sparkling cider, made using discarded fruit from local orchards, which, like Oxney's sparkling wine, is made using the same yeast and traditional French methods as champagne.
Being a single estate with all the grapes used grown very close to the winery, the grapes are pressed within 20 to 30 minutes after picking with each pressing taking a few hours, deliberately very slow and gentle. Each parcel of grape juice is fermented separately in vats or barrels and importantly also naturally, meaning Oxney don't add yeast but rely on natural yeasts from the vineyard. The wines are fermented and kept separately so they can be individually assessed for assembling the blends.
Oxney tend to bottle in the spring following harvest, but due to being traditional method wines they are aged on the lees for anywhere from a year to three or four years.