Top quality Méthode Cap Classique can only be made from grapes cultivated
in meticulously maintained vineyards. Two weeks before harvest, leaves
were removed between bunches within the canopy, taking care that grapes
were exposed to direct sun in the process. This resulted in better aeration
in the bunch zone and ensured flavour retention in the berries
The juice was cold settled for 48 hours. The clear juice was racked from
the lees and fermented at 16°C. With fermentation complete, the tank was
filled and left on the primary lees up until blending. The premium Pinot
Noir and Chardonnay base wines were then selected to become part of this
harmonious blend. The final base wine was then stabilised and filtered.
The sugar level of the wine was adjusted to 24 g/l followed by the addition
of the liqueur de tirage—part of the wine blend that contains the yeast—
activating the second fermentation in the bottle and the magic behind the
MCC bubble. This resulted in the very fine mousse that our Méthode Cap
Classique is so well known for. The wine then matured on the lees for at
least 36 months before it was disgorged.
Fresh green apple and hints of citrus supported by discreet almond
biscotti and brioche typical to classic bottle fermented sparkling wine
style. Extended lees contact gives a full and creamy mouthfeel with elegant
minerality, good balance and a seamless finish.
The grapes were harvested early at lower sugar levels to achieve the bracing
freshness required for the making of base wine for a classic Méthode Cap
Classique. Grapes were handpicked in the cool dawn and placed in small
lug boxes to ensure the fruit was not damaged during transportation to the
cellar. Grapes were then whole-bunch pressed separately. Only premium
quality juice was used, which means that only the first 500 litres per ton
were extracted for this beautiful wine.
53% Chardonnay and 47% Pinot Noir
|Residual Sugar||8.0 g/l|
|Total Acid||6.0 g/l|