The Chardonnay grapes were harvested at optimal ripeness for a MCC, a little higher in acidity and not overripe to preserve the natural acidity and have a low alcohol.
Yield: 6 t/ha
Balling at Harvest: 18° B
Never a fast process, developing our Methodé Cap Classique was no exception to the rule. Secondary fermentation leads to the buildup of pressure and infusion of bubbles into the wine, making this a stunning, naturally bottle fermented, matured on lees MCC.
Vinification: Crush and destalk, 14 days fermentation and secondary fermentation in the bottle
Maturation: Kept on the lees for 16 months for a fuller mouth feel, complexity and stable bubbles
Wine | Wine Maker | Main Variety |
---|---|---|
Darling Cellars Méthode Cap Classique Blanc de Blanc Brut 2017 | Pieter-Niel Rossouw, Maggie Venter | Chardonnay |
Darling Cellars Méthode Cap Classique Blanc de Blanc Brut 2016 | Pieter-Niel Rossouw, Maggie Venter | Chardonnay |
Darling Cellars Méthode Cap Classique Blanc de Blanc Brut 2009 | Abe Beukes, Welma Myburgh | Chardonnay |