Cap Classique and Méthode Ancestrale

Colour pick-up from the red grape, Pinot Noir is minimised by maturing control at harvest and minimal skin contact during processing. After completion of the 2nd fermentation (6 months) bottle maturation took place for another 40 months enhancing the complexity of this Methode Cap Classique bouquet.

On the nose: Strawberry, raspberry and yeasty mushroom forest flavours. On the palate: Turkish delight and rose water. Delicious with light salads, oysters and smoked salmon.