Brut MCC

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Grapes were harvested in the early morning hours and pressed as whole bunches. Only the first 420 liters of juice per ton were collected and settled for 48 hours at 9°C using enzymes. Fermentation occurred at 14°C for 15 to 20 days with the EC1118 yeast strain. Malolactic fermentation was completed in tanks, followed by three months on fine lees at 12°C with periodic stirring. The base wine was then cold stabilized, racked, blended, and underwent protein stabilization before bottling. Secondary fermentation took place in the bottle, with the wine maturing on the lees for a minimum of 24 months before disgorgement. A dosage containing a small amount of barrel-aged Chardonnay was added, resulting in a final sugar content of 5 g/l.

The Chardonnay grapes are sourced from 17-year-old vines planted on partially decomposed Malmesbury shale and structured red-yellow clay loam soils with coarse gravel. These soil compositions contribute to the wine's complexity and minerality.

The wine matured on the lees for at least 24 months before disgorgement, enhancing its complexity and depth.