Cap Classique and Méthode Ancestrale

Chardonnay grapes were handpicked in the early morning from our rich limestone soil vineyards. Crate by crate the whole bunches were passed into the press with a very low recovery rate of only 420 litres per ton. Fermentation took place in a stainless steel tank at 14 degrees Celsius. Secondary fermentation occurred in the bottle and the wine spent a minimum of 24 months on the lees after which it was manually riddled and degorged. A vibrant mousse, and green apple freshness, with emphatic and persistent dry and creamy finish.

Great with any seafood