MCC Brut Rosé

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The cold grapes are taken to the cellar where they are crushed and destemmed. The grapes are gently pressed and only the purest juice is used. The juice is allowed to settle overnight, after which it is racked into stainless steel tanks for fermentation. The Pinot noir and Chardonnay components are fermented separately, and blended after alcoholic fermentation. After blending, the base wine is bottled and dosed, and allowed to ferment again in the bottle.

The Pinot noir and Chardonnay grapes are picked early in the season so as to retain freshness and natural grape acidity. Grapes are hand picked with care early in the morning and then transported in crates to a cool room where they are kept overnight at 8 degrees celcius.

After the secondary fermentation, the wine spends 18 months on the lees where it develops tertiary aromas and flavours.