MCC Brut

The long labour of love that is the making of this premium MCC begins with a wholebunch press in separate lots to capture all the grapes’ natural flavours. Only the finest free-run juice was used for fermentation. Upon completion, the tank was filled and left on the primary lees until blending for extra flavour and dimension. The final blend of the base wine was then stabilized and filtered. The sugar level of the wine was adjusted to 24 g/l followed by the addition of the ‘liqueur de tirage’ (yeast) for the second fermentation in the bottle where the magic of the MCC bubble transpires. This resulted in the mesmerizing fine mousse that our Méthode Cap Classique is so well known for.

Harvest began early in the season at lower sugar levels to achieve the mouthwatering natural freshness required for the making of great base wines in classic Méthode Cap Classique style. Grapes were hand-picked in the cool dawn before the rush of day, lovingly quality sorted for any impurities and placed in small lug boxes for gentlest handling in transportation to the cellar.

A minimum of 12 months maturation on the lees in the bottle followed to build extra complexity and character before release.