Technical Analysis
This Blanc de Blanc Brut is 100% Chardonnay from the Darling region of South Africa.
Tasting note
A bouquet of flavours opens up with fresh lemon, lime and green apples that
excites your senses following through to a creamy palate with hints of baked
bread and toastiness that broadens the palate ending with a well-balanced crisp
acidity. To be enjoyed on any memorable occasion.
Vinification details
The Chardonnay grapes are hand-harvested at 18.5 – 19.5 ยฐBalling from early-January until end – January. After the grapes are whole bunch pressed, the 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.
Technical Analysis
This Blanc de Blanc Brut is 100% Chardonnay from the Darling region of South Africa.
Tasting note
Bouquet opens up with fresh lemon, lime and green apples that excites your senses. Creamy palate with hints of baked bread and toast broadens the palate.
Vinification details
As with all champagnes, secondary fermentation leads to the build up of pressure and infusion of bubbles into the wine, making this a stunning, naturally bottle fermented, matured on lees MCC. Grapes were crushed and destalked on arrival at the winery, followed by 18 days’ fermentation and secondary fermentation in the bottle. It was then kept on the lees for 16 months to ensure a fuller mouth feel, complexity and stable bubbles.
Technical Analysis
This Blanc de Blanc Brut is 100% Chardonnay from the Darling region of South Africa.
Tasting note
The bouquet opens up with notes of fresh lemon, lime and green apples. Creamy palate with hints of baked bread and toast. To be enjoyed on any memorable occasion.
Vinification details
As with all champagnes, secondary fermentation leads to the build up of pressure and infusion of bubbles into the wine, making this a stunning, naturally bottle fermented, matured on lees MCC. Grapes were crushed and destalked on arrival at the winery, followed by 18 days’ fermentation and secondary fermentation in the bottle. It was then kept on the lees for 16 months to ensure a fuller mouth feel, complexity and stable bubbles.
