The grapes were transferred to the press by hand and gently, whole-bunch pressed. Only the free run juice was used. The juice settled and the clear juice was transferred to stainless steel tanks for fermentation. The blended wine was left on the lees in tanks for 6 months before bottling for second fermentation, which took place in the bottle under crown cap (traditional Methode Cap Classique (MCC). The wine was left to mature on the lees for 36 months before it was disgorged.
Yvonne Hall (verified owner) –
I just love this. Gave a taste to my friend and now she too is hooked. This will be my 3rd order.
Yvonne Hall (verified owner) –
My favourite bubbles. Gave some to a dear friend who is now also buying. A very refreshing drink for long summer days.