Cap Classique and Méthode Ancestrale

All the grapes are handpicked in bins. The whole bunches are gently pressed in pneumatic presses to collect the purest juices, named cuvée. After two days of settling, the juice is fermented in stainless steel tanks at about 15-17°C, with specially selected yeast strains. No malolactic fermentation is done to preserve the freshness of the wine. Meticulous blending is done before being bottled. After fermentation in the bottle, the wine is aged on the lees for at least 12 months prior to disgorgement

Served with eggs benedict in the morning, oysters for lunch, fresh mussels for dinner or a strawberry pavlova for desert. Or if all else fails, on its own with good company