Rosé MCC

standard courier: 3 working days

Sold by: Libertas V&E

R 150

Ready to ship   available2 60 + Sold only in multiples of 6 Bottles

750 ml (Standard)



45% Chardonnay, 55% Pinot Noir


South Africa


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12.00% alc vol Sugar g/l: 9
Type: Sparkling Rosé, Sparkling Wine Cellaring Potential: 5 yrs+
Origin: Western Cape Appellation: Western Cape

Tasting Notes:

This Cap Classique Rosé delights the mind as much as the eye and evokes an air of romance with its delicate salmon pink hue. This is a timeless Cap Classique with great elegance and complexity. Delicate yeasty tones, layered with toast and ripe fruit are enlivened by a firm mousse and persistent bead that make it particularly attractive. It imparts a wonderful foamy mouthful of blackberry fruit flavours with a lingering brut aftertaste.





An elegant and distinctive Méthode Cap Classique, Pongrácz Rosé is inspired by a nobleman and refugee from the Hungarian uprising, Desiderius Pongrácz, whose sheer genius and vision revitalised viticulture in the Cape. Composed in the classic French tradition of two noble varietals, Pinot Noir and Chardonnay, this magnificent Cap Classique evokes and air of style and sophistication – a tribute to the genius to whom we owe its name.

Pongrácz is made of Pinot Noir and Chardonnay grapes, which are hand picked from vineyards cooled by maritime breezes and selected for their overall quality and suitability. The Pinot Noir vines grow in deep red soil at an altitude of 320m above sea level, whilst the Chardonnay comes from vineyards at 100m to 200m above sea level.

The elegant Rosé is made of 55% Pinot Noir for its distinctive body and taste and 45% Chardonnay that imparts a clean flintiness. The grapes are harvested by hand at 18 – 20° Balling from January until mid February. After whole bunch pressing with minimal skin contact, the clear grape juice is left to settle, before it is pumped into steel tanks for cold fermentation. After the first fermentation and malolactic fermentation the wine is prepared for secondary fermentation in the bottle.

The wine is left on the lees for approximately 18 months before the sediment is removed in the traditional process of “remuage” and “dégorgement”. The bottles are then corked and laid down in a cool cellar for a further 2 – 4 months.

Food pairing

It is perfect for any occasion and is superb with fresh summer salads, chicken, seafood and oysters.

Chocolate Seafood Poultry Dessert
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