Hierdie is nou nie sommer enige MCC nie!
Die wynmaker vertel:
All the grapes were handpicked in bins. The
whole bunches were gently pressed
in pneumatic presses to collect the purest
juices, known as cuvee. After one day
of settling, the juice was fermented in
stainless steel tanks bout 15-17°C using
specially selected yeast strains. No malolactic fermentation was done, preserving
the freshness of the wine.
The wine underwent secondary fermentation in the bottle and was aged on the lees
for a further 15 months.
Blend 65% Chardonnay 30% Pinot noir
5% Pinot Meunier