Cap Classique and Méthode Ancestrale

THE WINEMAKING The Chardonnay (80%) and Pinot noir (20%) grapes were harvested between 18 - 20º Balling in January 2015 producing a yield of 9-10 tons/ha. After the grapes were whole bunch pressed, the juice was left to settle overnight at 12°C. The clear juice was racked the next morning and inoculated with Prisse de Mousse yeast. Once the base wine was cold fermented at 13 – 16 °C and underwent malolactic fermentation, it was racked to clean stainless-steel tanks and matured on the fine lees for four months. The wine was then bottled for slow secondary fermentation at 15 °C, essential for a quality Méthode Cap Classique. The wine was matured for a minimum of 69 months on the lees before the sediment was removed by the traditional methods of “remuage” and “degorgement”. WINEMAKER’S COMMENTS Hand-crafted in a uniquely styled fluted bottle that epitomises elegance, quality and nobility, this magnificent Cap Classique encapsulates grace and exceptional character. It is alluring with a rich complexity and a slight green tint that teems with light, lively bubbles on the palate. Nuances of fresh fruit, almonds and freshly baked bread delight the senses.

Hand-crafted in a uniquely styled fluted bottle that epitomises elegance, quality and nobility, this magnificent Cap Classique encapsulates grace and exceptional character.