Grape Varieties: Chardonnay
Yield: 9 - 12 Tons Per Hectare
Sugar At Harvest: 18 B
Alcohol Strength: 12%
Total Acid: 6.9 g/l
Residual Sugar: 7.0 g/l
10% was barrel fermented. Kept on the lees for 8 months. The wine is then bottled and laid down for
24 months. After the second fermentation the wine is riddled by hand in riddling racks for a period of
3 weeks and will then be disgorged. (a minimum dosage is added to rectify acid and sugar balance).
The wine will stay on the cork for 9 months before release.
This elegant Methode Cap Classique has a strong yeasty nose and a faint lemon scent. It is a white
crispy wine with a creamy complexity on the palate. A wine with great finesse. To be enjoyed as a
aperitif with oysters, or as a refreshing welcoming drink and is also very complementary to seafood.
Veritas : Double gold
Winemakers Choice Awards: Diamond Award