After the grapes are whole bunch pressed, juice is left to settle overnight. Only the best 450 – 500lt of juice from every ton of grapes, is used. The clear grape juice is then transferred to stainless-steel tanks for the first alcoholic fermentation.
After aging for some time on the lees, the wine is prepared for secondary bottle fermentation and is left on secondary bottle fermented lees for 16 months before the sediment is removed using the traditional process of remuage and disgorgement.
Wine | Wine Maker | Main Variety |
---|---|---|
Darling Cellars Cap Classique Blanc de Blanc Brut 2023 | André Scriven | Chardonnay |
Darling Cellars Cap Classique Blanc de Blanc Brut 2020 | Pieter-Niel Rossouw, Maggie Immelman | Chardonnay |
Darling Cellars Cap Classique Blanc de Blanc Brut 2019 | Pieter-Niel Rossouw, Maggie Immelman | Chardonnay |
Darling Cellars Cap Classique Blanc de Blanc Brut 2018 | Pieter-Niel Rossouw, Maggie Venter | Chardonnay |