MCC Brut 1.5L

Veal, Pork, Game (deer, venison), Rich fish (salmon, tuna etc), Vegetarian, Poultry

The average cold night and day temperatures increased the fruit acidity and grape quality of the Chardonnay. The Chardonnay was planted in limestone rich soils of Robertson. This ensured beautiful fruit expression. On the Pinot Noir the cold October and November weather led to smaller berry sizes, loose bunches and a better fruit concentration. The Pinot Noir was planted on cooler sites in the False Bay area, which contributed to the fresh acidity. With careful canopy management it was ensured that only the best bunches was left to ripen and produce this wine.

With secondary fermentation the wine fermented and matured for 10 months on the lees in the bottle. After rémuage (turning of the bottles) the Non-Vintage Brut was disgorged and in line a dosage was added to residual level of 8.4g/l.

We used the traditional grape varietals, Chardonnay 60% and Pinot Noir 40%, that were hand picked in the cool of the early morning. Pressing whole bunch, only the free run juice were used and separate parcels of each of the varietals were vinified in stainless steel tanks.

Kleine Zalze wines are marked by a classical structure and complexity matched by a vibrant flavour intensity. Discernibly South African in style, they are refreshing, beautifully balanced and well-suited to food. Our wines are made according to traditional methods with minimal cellar intervention, but supported by modern equipment.